Strawberry Cheesecake Chimichangas

Golden, crispy tortillas filled with creamy cheesecake and sweet strawberries — pure dessert perfection!

If you’ve ever wished you could have cheesecake in a crispy, hand-held treat, this is it. These Strawberry Cheesecake Chimichangas are crispy on the outside, creamy and fruity on the inside, and totally irresistible.

They’re like a cross between a cheesecake and a churro — soft, rich filling wrapped in a buttery tortilla, baked (or fried) until golden, and dusted in cinnamon sugar. You can even drizzle them with chocolate or strawberry sauce for an extra indulgent touch.

Ingredients

For the Chimichangas:

• 8 flour tortillas (8-inch, soft taco size)
• 1 cup cream cheese, softened
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup strawberry pie filling (or fresh strawberries tossed in jam)

For the Coating:

• 2 tablespoons melted butter
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• Optional toppings:

Whipped cream, chocolate drizzle, powdered sugar, or extra strawberry sauce for serving.

Instructions

Step 1: Preheat the Oven (or Prep for Frying)

• Oven Method: Preheat to 375°F (190°C) and lightly grease a baking dish or line a baking sheet with parchment paper.
• Frying Method: Heat about ½ inch of oil in a deep skillet over medium heat (around 350°F/175°C).

Step 2: Make the Cheesecake Filling

In a medium bowl, use a hand mixer (or whisk) to blend together:

• Cream cheese, powdered sugar, and vanilla extract
  Mix until smooth, fluffy, and creamy — this will be the rich cheesecake layer inside your chimichangas.

Step 3: Assemble the Chimichangas

1. Lay out a tortilla on a clean surface.
2. Spread a spoonful of the cream cheese mixture in the center, leaving about an inch of space around the edges.
3. Spoon strawberry pie filling (or chopped strawberries) on top of the cream cheese.
4. Fold the sides of the tortilla in toward the center, then roll it up tightly from the bottom like a burrito.
5. Place seam-side down in your prepared dish (or set aside if frying).

Repeat with all tortillas until you have 8 beautiful cheesecake wraps ready to go!

Step 4: Bake or Fry Until Golden

Oven Method (Healthier Option):

1. Brush the tops of each chimichanga with melted butter.
2. Bake for 15–18 minutes, or until golden brown and slightly crisp on the outside.
3. For an extra-crispy finish, you can broil them for 1–2 minutes — just keep a close eye!

Frying Method (Classic Crispy):

1. Carefully place 2–3 chimichangas seam-side down into the hot oil.
2. Fry for 1–2 minutes per side, until golden and crispy.
3. Transfer to a paper towel-lined plate to drain excess oil.
4.  Be careful not to over-fry — they brown quickly!

Step 5: Add the Cinnamon Sugar Coating

In a small bowl, mix granulated sugar and ground cinnamon.

While the chimichangas are still warm, brush each one lightly with melted butter and roll (or sprinkle) in the cinnamon sugar mixture until evenly coated.

Step 6: Serve and Enjoy

Serve warm, topped with:

• A drizzle of strawberry syrup or chocolate sauce
• A dusting of powdered sugar
• A dollop of whipped cream
• Fresh sliced strawberries for garnish
• Tip: For an over-the-top dessert, serve these with a scoop of vanilla ice cream and extra strawberry sauce.

Storage & Reheating

• Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Warm in the oven or air fryer at 350°F (175°C) for 5–7 minutes to re-crisp the shell.
• Freeze: You can freeze assembled (uncooked) chimichangas for up to 2 months — thaw before baking or frying.

Tips for Perfect Chimichangas

Use soft, pliable tortillas — they roll better without tearing.
Don’t overfill — a couple of spoonfuls of each filling is enough!
Warm the tortillas for 10 seconds in the microwave to make them easier to roll.
Add a pinch of lemon zest to the cream cheese filling for a fresh, tangy flavor.

Final Thoughts

These Strawberry Cheesecake Chimichangas are the perfect dessert for when you want something that feels special but comes together easily. The creamy cheesecake filling paired with sweet strawberries and crispy, cinnamon-sugar coating is absolutely irresistible.

Whether baked or fried, they taste like a sweet carnival treat crossed with a slice of cheesecake — and they’re guaranteed to impress anyone you serve them to.

Serve warm, grab a fork (or your fingers — no judgment!), and enjoy every gooey, golden, strawberry-filled bite.