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Delicious strawberry cheesecake chimichangas served with fresh strawberries.

Strawberry Cheesecake Chimichangas

Enjoy the delicious combination of creamy strawberry cheesecake wrapped in a crispy fried tortilla with these fun chimichangas.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

For the filling
  • 8 oz cream cheese, softened Make sure it is room temperature for easier mixing.
  • 1 cup powdered sugar Confectioners’ sugar.
  • 1 cup strawberries, diced Fresh strawberries work best.
For assembly
  • 4 pieces flour tortillas Don’t overfill to prevent bursting.
  • 1 cup cinnamon sugar For rolling the chimichangas after frying.
  • Oil for frying Oil for frying Use enough oil for deep frying.

Method
 

Preparation
  1. In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth.
  2. Gently fold in the diced strawberries.
  3. Place a tortilla on a flat surface and spoon some of the cheesecake filling onto the center.
  4. Fold the sides over the filling and roll it up tightly.
Cooking
  1. Heat oil in a frying pan over medium heat.
  2. Fry the chimichangas until golden brown and crispy on all sides, about 2-3 minutes per side.
  3. Remove from oil and roll in cinnamon sugar while still warm.
Serving
  1. Serve warm, dusted with cinnamon sugar. Optionally, top with whipped cream or a drizzle of chocolate sauce.

Notes

If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently to retain crispiness. For variations, try different fruits or add cocoa powder for a chocolate flavor.