Strawberry Cheesecake Chimichangas

Indulge in the delightful fusion of sweet strawberries and creamy cheesecake with these Strawberry Cheesecake Chimichangas. A perfect treat for those who love a combination of fruity and decadent flavors in a crispy, fried package.

Why You’ll Love This Recipe:

This recipe offers a unique twist on traditional chimichangas by incorporating a sweet and tangy strawberry cheesecake filling. The crispy exterior paired with the creamy, fruity interior creates a mouthwatering experience that is sure to satisfy your dessert cravings.


  • 6 (8-inch) soft flour tortillas
  • 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
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup sugar, for coating
  • 1 teaspoon cinnamon, for coating
  • Vegetable oil, for frying


  1. In a bowl, mix together cream cheese, sour cream, 1 tablespoon sugar, and vanilla extract until smooth.
  2. Gently fold in diced strawberries and strawberry jam.
  3. Place a tortilla on a flat surface, add about 1/4 cup of the cream cheese mixture onto the center of the tortilla.
  4. Fold in the sides of the tortilla and roll it up like a burrito. Secure with a toothpick if needed.
  5. Repeat with the remaining tortillas and filling.
  6. Heat a large pan over medium-high heat and add enough vegetable oil for frying.
  7. Mix 1/4 cup sugar and cinnamon in a shallow dish and set aside.
  8. Fry the chimichangas until golden brown on all sides, then drain on paper towels.
  9. While still hot, roll the fried chimichangas in the cinnamon-sugar mixture until coated.
  10. Serve warm with additional strawberry jam or fresh strawberries on top.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: 320 kcal | Servings: 6 servings


These Strawberry Cheesecake Chimichangas are best enjoyed fresh and warm. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for a crispy texture.

Recipe Tips:

  • Ensure the cream cheese is at room temperature for easy mixing and a smooth consistency.
  • Be careful when frying the chimichangas to avoid overcrowding the pan, which can lower the oil temperature and result in soggy chimichangas.
  • Customize the filling by adding nuts or chocolate chips for extra texture and flavor.
  • Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert experience.

Enjoy the delightful combination of flavors and textures in these Strawberry Cheesecake Chimichangas for a truly satisfying treat!”

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