Strawberry Cheesecake Chimichangas

Strawberry Cheesecake Chimichangas


For the Cream Cheese Filling:

  • 8 oz cream cheese, room temperature
  • 1/4 cup sour cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 1 cup strawberries, diced
  • 1/2 cup strawberry jam

For Frying and Coating:

  • 8-inch soft flour tortillas
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup sugar (for coating)
  • 1 teaspoon cinnamon (for coating)
  • Vegetable oil (for frying)


1. Prepare the Cream Cheese Filling:

  • In a mixing bowl, combine the cream cheese, sour cream, sugar, and vanilla extract. Mix until smooth and well combined.
  • Fold in the diced strawberries and strawberry jam until evenly distributed. Set aside.

2. Assemble the Chimichangas:

  • Lay out the soft flour tortillas on a clean surface.
  • Spoon a generous amount of the cream cheese filling onto the center of each tortilla, spreading it out slightly.

3. Fold and Roll:

  • Fold the sides of the tortilla over the filling, then roll it up tightly, similar to rolling a burrito.

4. Secure with Toothpicks:

  • Use toothpicks to secure the ends of the chimichangas, ensuring they stay closed during frying.

5. Prepare Coating:

  • In a shallow dish, mix together the sugar and cinnamon for coating.

6. Heat Vegetable Oil:

  • In a large skillet or frying pan, heat vegetable oil over medium heat until it reaches 350°F (175°C).

7. Fry the Chimichangas:

  • Carefully place the prepared chimichangas seam side down into the hot oil, working in batches if necessary to avoid overcrowding the pan.
  • Fry each chimichanga until golden brown and crispy on all sides, about 2-3 minutes per side.

8. Drain and Coat:

  • Once fried, transfer the chimichangas to a plate lined with paper towels to drain any excess oil.
  • While still warm, brush each chimichanga with melted butter, then roll them in the cinnamon sugar mixture until coated evenly.

9. Serve:

  • Remove the toothpicks from the chimichangas before serving.
  • Serve the Strawberry Cheesecake Chimichangas warm, either on their own or with a scoop of vanilla ice cream.

10. Enjoy:

  • Indulge in the crispy, golden exterior and creamy, strawberry cheesecake filling of these delicious chimichangas!

Most Popular 20 Questions and Their Answers Related to Strawberry Cheesecake Chimichangas

1. Can I use frozen strawberries?

  • Yes, but thaw and drain them well to avoid excess moisture.

2. Can I bake instead of fry?

  • Yes, bake at 375°F (190°C) for 15-20 minutes or until golden brown.

3. Can I use other fruit fillings?

  • Yes, you can use any fruit you prefer, such as blueberries, raspberries, or mixed berries.

4. Can I prepare these ahead of time?

  • Yes, assemble and refrigerate them, then fry just before serving.

5. How do I store leftovers?

  • Store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best results.

6. Can I use low-fat cream cheese?

  • Yes, but the texture may be slightly different.

7. What oil is best for frying?

  • Vegetable oil or canola oil works well for frying.

8. Can I skip the butter for coating?

  • You can, but the butter helps the cinnamon sugar adhere better.

9. Can I make these gluten-free?

  • Yes, use gluten-free tortillas.

10. Can I add chocolate chips to the filling? – Yes, adding chocolate chips can enhance the flavor.

11. What if my tortillas tear while rolling? – Use fresh, soft tortillas to avoid tearing.

12. Can I use an air fryer? – Yes, cook at 375°F (190°C) for about 10 minutes or until golden brown.

13. How do I prevent them from unrolling during frying? – Secure them well with toothpicks and ensure the oil is at the right temperature.

14. Can I add nuts to the filling? – Yes, chopped nuts can add a nice crunch.

15. How do I know when the oil is hot enough? – Use a thermometer, or drop a small piece of tortilla in the oil; it should sizzle immediately.

16. Can I make mini versions? – Yes, use smaller tortillas and adjust frying time accordingly.

17. How do I keep them warm for serving? – Keep them in a warm oven (200°F) until ready to serve.

18. Can I add a caramel drizzle? – Yes, a caramel drizzle can add extra sweetness and flavor.

19. Can I use honey instead of sugar for coating? – Yes, but it will have a different texture and flavor.

20. Are these suitable for vegetarians? – Yes, this recipe is vegetarian-friendly

Secrets to Achieve the Perfect Strawberry Cheesecake Chimichangas

  1. Use Fresh Ingredients: Ensure your cream cheese, sour cream, and strawberries are fresh for the best flavor and texture.
  2. Room Temperature Cream Cheese: Let the cream cheese reach room temperature to ensure it blends smoothly with the other ingredients.
  3. Drain Strawberries Well: If using frozen strawberries, make sure to thaw and drain them thoroughly to avoid excess moisture that can make the filling runny.
  4. Proper Tortilla Size: Use 8-inch tortillas for an ideal filling-to-tortilla ratio and easier rolling.
  5. Even Filling Distribution: Spread the cream cheese filling evenly across the tortilla, leaving space at the edges for folding.
  6. Securely Roll Chimichangas: Tuck in the sides of the tortilla before rolling it tightly to prevent the filling from leaking during frying.
  7. Chill the Chimichangas: After assembling, chill the rolled chimichangas for about 10-15 minutes to help them hold their shape better during frying.
  8. Use Toothpicks: Secure the ends with toothpicks to keep them from unrolling while frying.
  9. Optimal Frying Temperature: Maintain the oil temperature at 350°F (175°C) for even cooking and a crispy exterior.
  10. Don’t Overcrowd the Pan: Fry in batches to ensure each chimichanga has enough space to cook evenly and achieve a golden brown color.
  11. Use Vegetable Oil: Use a neutral oil like vegetable or canola oil for frying to avoid overpowering the flavors.
  12. Monitor Frying Time: Fry for about 2-3 minutes per side, watching closely to prevent burning.
  13. Drain Excess Oil: Place fried chimichangas on paper towels to remove excess oil and ensure they stay crispy.
  14. Brush with Melted Butter: Brush with melted butter before coating in the cinnamon sugar mixture for better adherence and added flavor.
  15. Cinnamon Sugar Coating: Ensure the chimichangas are warm when rolling in the cinnamon sugar mixture to help it stick better.
  16. Proper Cooling: Allow the chimichangas to cool slightly before serving to let the filling set and avoid burns.
  17. Serve Warm: These chimichangas are best enjoyed warm when the filling is still creamy and the exterior is crispy.
  18. Garnish: Add a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
  19. Add a Drizzle: Drizzle with strawberry or chocolate sauce for added flavor and presentation.
  20. Experiment with Fillings: Don’t hesitate to add other complementary ingredients like chocolate chips, chopped nuts, or different fruit jams to enhance the flavor profile.

By following these secrets, you’ll be able to achieve perfectly crispy, flavorful, and delicious Strawberry Cheesecake Chimichangas every time!