These Strawberry Cheesecake Chimichangas are crispy, golden, and filled with a rich, creamy cheesecake and fresh strawberry filling! Fried to perfection and coated in a cinnamon-sugar mix, these indulgent treats are perfect for dessert, brunch, or a special sweet snack.
🛒 Ingredients
For the Cheesecake Filling:
✔ 8 oz cream cheese, softened (creamy & smooth texture!) 🧀
✔ ½ cup powdered sugar (adds the perfect sweetness!) 🍚
✔ ½ teaspoon vanilla extract (enhances the cheesecake flavor!) 🌿
✔ ½ cup chopped strawberries (fresh or frozen, thawed & drained!) 🍓
For the Chimichangas:
✔ 4–6 medium flour tortillas (soft & pliable!) 🌯
✔ Vegetable oil (for frying) (light & crisp texture!) 🛢️
✔ ½ cup granulated sugar (for coating!) 🍚
✔ 1 teaspoon ground cinnamon (adds warmth & flavor!) 🍂
👨🍳 Step-by-Step Instructions
1️⃣ Make the Cheesecake Filling
In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth & creamy.
Gently fold in chopped strawberries, making sure they are evenly distributed.
2️⃣ Assemble the Chimichangas
Lay out a tortilla and place about 2–3 tablespoons of the cheesecake filling in the center.
Fold in the sides, then roll up tightly, like a burrito, to seal the filling inside.
Repeat with the remaining tortillas and filling.
3️⃣ Fry Until Golden & Crispy
Heat about 1 inch of vegetable oil in a deep skillet over medium heat until it reaches 350°F (175°C).
Carefully place chimichangas seam-side down in the hot oil.
Fry for 1–2 minutes per side, until golden brown & crispy.
Remove and place on a paper towel-lined plate to drain excess oil.
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