Strawberry Cheesecake Chimichangas

Prep Time: 25 minutes | Cook Time: 15 minutes | Total Time: 40 minutes
Yield: 6 chimichangas
Difficulty: Medium | Intensity: Moderate (requires frying but with simple assembly)
Category: Dessert

A Sweet Twist on a Classic

Crispy, golden tortillas wrapped around a luscious, creamy strawberry cheesecake filling, lightly fried until perfectly crisp, then dusted with cinnamon sugar and drizzled with sauce. These Strawberry Cheesecake Chimichangas are a playful, decadent dessert that combines the comfort of cheesecake with the fun, handheld appeal of a fried treat. Perfect for a special weekend treat, a summer party, or when you’re craving something uniquely delicious.

Ingredients

For the Filling:

8 oz (225g) full-fat cream cheese, softened to room temperature
1/4 cup (50g) granulated sugar
1 teaspoon pure vanilla extract
1 cup fresh strawberries, finely diced (about 6-7 medium berries)
1 tablespoon strawberry jam or preserves
6 large flour tortillas (8-10 inch burrito-style)

For Frying & Coating:

4-6 cups vegetable, canola, or peanut oil for frying
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

For Serving (Optional but Recommended):

Powdered sugar for dusting
Additional strawberry jam, warmed and thinned with a little water
Chocolate sauce or caramel sauce
Vanilla ice cream
Whipped cream
Sliced fresh strawberries

Equipment

Electric hand mixer or stand mixer
Large, heavy-bottomed pot or Dutch oven for frying
Deep-fry thermometer (highly recommended)
Slotted spoon or spider skimmer
Paper towel-lined plate or baking sheet
Small bowls for sugar coating and assembly
Pastry brush

Instructions

Step 1: Prepare the Cheesecake Filling

In a medium mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and creamy, about 1-2 minutes. Add the 1/4 cup granulated sugar and vanilla extract. Beat again until fully combined and smooth, scraping down the sides of the bowl as needed. Using a spatula, gently fold in the finely diced strawberries and the tablespoon of strawberry jam until just incorporated. Avoid overmixing. Place the bowl in the refrigerator to chill and firm up slightly while you prepare the other components, about 10-15 minutes.

Step 2: Assemble the Chimichangas

Lay a flour tortilla flat on a clean work surface. Spoon about 3 heaping tablespoons of the strawberry cheesecake filling onto the lower third of the tortilla, shaping it into a horizontal log, leaving a 1-inch border on the left and right sides.
Critical Step: Fold the left and right sides of the tortilla inward over the ends of the filling. Then, tightly roll the tortilla up from the bottom, enclosing the filling completely to form a neat cylinder or “burrito” shape.
Use a dab of water on your fingertip to moisten the final edge of the tortilla to help it seal securely. Place the sealed chimichanga seam-side down on a plate. Repeat with the remaining 5 tortillas and filling.

Step 3: Heat the Oil & Fry

In a large, heavy-bottomed pot or Dutch oven, add oil to a depth of about 1.5-2 inches. Attach your deep-fry thermometer and heat the oil over medium heat to 350°F (177°C). This is the ideal temperature for a golden, crisp exterior without absorbing excess oil.
While the oil heats, mix the 2 tablespoons of granulated sugar with the 1 teaspoon of cinnamon in a shallow bowl or plate. Set aside.

Step 4: Fry to Golden Perfection

Once the oil reaches 350°F, carefully lower 2-3 chimichangas into the hot oil using tongs or a slotted spoon. Do not overcrowd the pot, as this will drop the oil temperature.
Fry for 1.5 to 2.5 minutes per side, using tongs to carefully flip them, until they are uniformly golden brown and crisp.
Using the slotted spoon or spider, transfer the fried chimichangas to the paper towel-lined plate. Let them drain for about 30 seconds.

Step 5: Apply the Cinnamon Sugar Coating

While still very warm (but cool enough to handle), immediately roll each chimichanga in the cinnamon-sugar mixture, coating all sides evenly. Transfer to a serving platter.
Return the oil to 350°F and repeat the frying and coating process with the remaining chimichangas.

Step 6: Serve Immediately

Serve the chimichangas warm. Dust generously with powdered sugar. Drizzle with warmed strawberry jam, chocolate sauce, or caramel sauce. For the ultimate indulgence, serve with a scoop of vanilla ice cream, a dollop of whipped cream, and a few fresh strawberry slices on the side.

Chef’s Notes & Success Tips

Seal Tightly: A secure seal is crucial to prevent filling from leaking during frying. If needed, you can secure the final flap with a toothpick, but remember to remove it before serving!
Oil Temperature is Key: Use a thermometer. If the oil is too cool, the chimichangas will be greasy; if too hot, they’ll brown too quickly while the filling stays cold.
Filling Variations: Swap strawberries for blueberries, raspberries, or a mix. Add a tablespoon of lemon zest to the filling for brightness.
Air Fryer Method: For a lighter version, brush assembled chimichangas lightly with melted butter or oil. Air fry at 400°F for 8-10 minutes, flipping halfway, until golden and crisp. Roll in cinnamon sugar after cooking.
Make Ahead: The filled, uncooked chimichangas can be arranged on a parchment-lined baking sheet, covered tightly, and refrigerated for up to 4 hours before frying. Let them sit at room temperature for 10 minutes before frying.

Nutrition Information (Per Chimichanga, without optional sauces/toppings)

Calories: ~385 kcal
Total Fat: 22g
Saturated Fat: 9g
Cholesterol: 40mg
Sodium: 380mg
Total Carbohydrates: 40g
Dietary Fiber: 1g
Sugars: 15g
Protein: 6g

Note: Nutrition information is an estimate based on standard ingredients and frying absorption, calculated using a nutrition database. Values can vary significantly based on specific ingredient brands, the amount of oil absorbed, and serving sizes.