If you’re looking for a show-stopping dessert that combines fruity freshness with creamy indulgence and a delightfully crispy shell, look no further than this Strawberry Cheesecake Chimichangas Recipe. Imagine biting into a golden, crunchy tortilla filled with luscious creamy cheesecake and juicy strawberries, finished with a sweet cinnamon-graham cracker coating. This dessert is such a fun twist on traditional cheesecake, turning it into a portable, hand-held delight perfect for any occasion. Once you try these chimichangas, they’re bound to become one of your favorite sweet treats to make and share.
Ingredients You’ll Need
The beauty of this Strawberry Cheesecake Chimichangas Recipe lies in its straightforward ingredients that are easy to find and work perfectly together. Each element plays a special role, from the smooth cream cheese base to the vibrant fresh strawberries, creating a beautiful harmony of taste, texture, and color.
- 6 (8-inch) flour tortillas: These provide a sturdy and crispy shell after frying, essential to hold the creamy filling.
- 8 oz cream cheese, softened: The rich and smooth base of your cheesecake filling that melts in your mouth.
- 1/4 cup sour cream: Adds a slight tang and extra creaminess to balance sweetness.
- 1/2 cup powdered sugar: Sweetens the filling evenly without graininess.
- 1 tsp vanilla extract: Infuses warmth and depth of flavor to the cheesecake mixture.
- 1 cup diced fresh strawberries: Brings freshness, juiciness, and a pop of color.
- 1/2 cup graham cracker crumbs: For that irresistible sweet, crunchy coating on the outside.
- 1/2 tsp cinnamon: Adds aromatic spice that complements both strawberries and graham crackers.
- 2 tbsp granulated sugar: Sweetens the crunchy coating, enhancing its caramelized effect.
- Oil for frying (vegetable or canola): Vital for achieving that perfect golden, crispy exterior.
How to Make Strawberry Cheesecake Chimichangas Recipe
Step 1: Prepare the Cheesecake Filling
The key to a luscious filling is combining your softened cream cheese with sour cream, powdered sugar, and vanilla extract until perfectly smooth and creamy. Fold in those juicy diced strawberries gently to keep their shape and texture, ensuring every bite bursts with fresh strawberry flavor.
Step 2: Assemble the Chimichangas
Spread about 3 tablespoons of the creamy strawberry cheesecake mixture onto the lower third of each flour tortilla. Folding in the sides first is crucial to prevent any of the filling from escaping during frying. Then roll each tortilla tightly like a burrito to seal in all that delicious filling, making sure it’s snug and ready to fry.
Step 3: Prepare the Coating
In a shallow bowl, mix together graham cracker crumbs, cinnamon, and granulated sugar. This sweet, aromatic blend will coat the chimichangas after frying, adding a delightful crunch and flavor boost that perfectly complements the creamy inside.
Step 4: Fry the Chimichangas
Heat about one inch of vegetable or canola oil in a skillet over medium heat until shimmering hot. Carefully place each chimichanga seam-side down to seal, frying for 1 to 2 minutes on each side, or until the exterior turns golden and irresistibly crispy. Don’t forget to drain excess oil on paper towels to keep them light and crunchy.
Step 5: Coat and Serve
While the chimichangas are still warm, roll them gently in your prepared graham cracker mixture until fully coated. This final step seals in flavor and adds a delightful texture contrast. Now, your Strawberry Cheesecake Chimichangas Recipe is ready to enjoy warm or even chilled, whichever you prefer!
How to Serve Strawberry Cheesecake Chimichangas Recipe
Garnishes
A drizzle of melted chocolate or caramel sauce instantly transforms these chimichangas into an indulgent dessert experience. Fresh mint leaves or a dusting of powdered sugar add an elegant touch, while whipped cream pairs beautifully with the creamy strawberry filling.
Side Dishes
Keep it simple with a scoop of vanilla ice cream or a bowl of fresh mixed berries to complement the sweet richness. For a brunch twist, a cup of freshly brewed coffee or a fruity sparkling beverage adds a refreshing balance.
Creative Ways to Present
Slice your chimichangas diagonally for an attractive presentation that reveals the enticing strawberry cheesecake filling inside. Serve on a decorative platter with assorted dipping sauces or stack them into a dessert tower for a show-stopping party centerpiece.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, keep them stored in an airtight container in the refrigerator. They will stay fresh for up to two days, but keep in mind that the tortilla shell might lose some of its crispiness over time.
Freezing
To freeze, place the unfried and assembled chimichangas on a baking sheet in a single layer and freeze until solid. Then transfer them to a resealable freezer bag for up to a month. When ready to enjoy, you can bake or fry them directly from frozen—just adjust cooking times accordingly.
Reheating
To reheat and revive that crisp texture, re-fry the chimichangas briefly in hot oil or bake them at 400°F (200°C) for about 10 minutes until warmed through. Avoid microwaving if you want to maintain that signature crunch and delightful outer coating.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries offer the best texture and flavor for this recipe, you can use frozen strawberries if needed. Just be sure to thaw and drain them well to prevent excess moisture from making the filling runny.
Is there a baked version of the Strawberry Cheesecake Chimichangas Recipe?
Absolutely! If you prefer a lighter option, bake the chimichangas at 400°F (200°C) for 15 to 18 minutes instead of frying. They won’t be as crispy as fried but will still be deliciously satisfying.
What type of oil is best for frying?
Vegetable or canola oil works great as they have a neutral flavor and a high smoke point, which ensures even frying and that perfect golden crust without overpowering the delicate flavors inside.
Can I make the filling ahead of time?
Yes, the cheesecake filling can be made a day ahead and stored in the refrigerator. This actually helps the flavors meld beautifully, making your Strawberry Cheesecake Chimichangas Recipe even more delicious.
How should I serve these for a party?
Serve the chimichangas warm on a festive platter with several dipping sauces such as chocolate, caramel, or berry compote. Garnish with mint and powdered sugar for a charming presentation that’s sure to impress your guests.
Final Thoughts
This Strawberry Cheesecake Chimichangas Recipe is pure dessert magic that brings together flavors and textures in such a joyful way. Whether you’re treating yourself on a cozy night in or looking to wow friends at a gathering, these chimichangas deliver a perfect bite every time. Give it a try—you’ll find yourself reaching for this recipe again and again, turning simple ingredients into a delicious celebration of taste.
Print
Strawberry Cheesecake Chimichangas Recipe
- Total Time: 25 minutes
- Yield: 6 chimichangas 1x
- Diet: Vegetarian
Description
Strawberry Cheesecake Chimichangas offer a delightful fusion of creamy cheesecake filling and fresh strawberries wrapped in a crispy fried tortilla, perfect for a sweet and indulgent dessert that combines Mexican and American flavors.
Ingredients
Filling
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup diced fresh strawberries
Wraps & Coating
- 6 (8-inch) flour tortillas
- 1/2 cup graham cracker crumbs
- 1/2 tsp cinnamon
- 2 tbsp granulated sugar
For Frying
- Oil for frying (vegetable or canola)
Instructions
- Make the Filling: In a bowl, beat together the cream cheese, sour cream, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the diced fresh strawberries to maintain their texture.
- Assemble Chimichangas: Spoon about 3 tablespoons of the cream cheese and strawberry mixture onto the lower third of each flour tortilla. Fold in the sides then roll tightly like a burrito to seal the filling inside.
- Prepare the Coating: In a shallow bowl, combine graham cracker crumbs, cinnamon, and granulated sugar. Set this mixture aside for coating the chimichangas after frying.
- Fry the Chimichangas: Heat about 1 inch of vegetable or canola oil in a skillet over medium heat. Once the oil is hot, carefully place each chimichanga seam-side down in the skillet. Fry for 1 to 2 minutes per side, or until golden brown and crispy. Remove the chimichangas and drain on paper towels to remove excess oil.
- Coat and Serve: While still warm, roll each chimichanga in the graham cracker, cinnamon, and sugar mixture to coat evenly. Serve warm or chilled as desired, optionally with a drizzle of melted chocolate or caramel for extra indulgence.
Notes
- Add a drizzle of melted chocolate or caramel sauce over the chimichangas for extra richness and indulgence.
- For a lighter version, bake the assembled chimichangas at 400°F (200°C) for 15 to 18 minutes instead of frying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Mexican-American
