Strawberry Cheesecake Chimichangas

In the world of culinary delights, certain combinations just seem to work effortlessly. Think of this: the creamy decadence of cheesecake meets the crispy indulgence of a chimichanga, all brought together with the vibrant, fruity punch of fresh strawberries. This Strawberry Cheesecake Chimichanga recipe is a delightful innovation that merges classic dessert elements into a crispy, sweet treat that will make your taste buds dance with joy.

The inspiration for this recipe came from a particularly memorable family gathering. We had just wrapped up a savory Mexican feast and were debating over what dessert to serve. The idea struck me—why not fuse two beloved desserts into one unforgettable creation? The result was these delightful Strawberry Cheesecake Chimichangas, a recipe that quickly became a favorite. Every time I prepare them, I’m transported back to those warm, laughter-filled evenings with loved ones.

This recipe is not just about taste—it’s about creating a dish that feels special and indulgent, yet is surprisingly easy to make. The combination of creamy cheesecake filling, warm crispy tortillas, and fresh strawberries creates a perfect harmony of textures and flavors. Whether you’re looking for a show-stopping dessert for a dinner party or just a fun treat to enjoy at home, these chimichangas are sure to impress.

INGREDIENTS:

1 (8-ounce) package cream cheese, at room temperature

1 tablespoon sugar

1/4 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon fresh lemon zest

6 (8-inch) soft flour tortillas

1 3/4 cups sliced strawberries, divided

1 tablespoon cinnamon

Vegetable oil, for frying

Equipment:

Toothpicks

Deep-fry thermometer

Stand mixer with paddle attachment

Large deep saucepan

Paper towels

DIRECTIONS:

1. Prepare the Cream Cheese Mixture

Mix the Cream Cheese Filling:

In the bowl of a stand mixer fitted with the paddle attachment, combine 1 (8-ounce) package of room-temperature cream cheese, 1/4 cup sour cream, 1 tablespoon sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon fresh lemon zest. Beat the mixture on medium speed until smooth and creamy, scraping down the sides of the bowl as needed to ensure everything is well incorporated.

Fold in Strawberries:

Gently fold 3/4 cup of the sliced strawberries into the cream cheese mixture. This adds a burst of fruity flavor and a lovely pink hue to the filling.

2. Assemble the Chimichangas

Prepare the Tortillas:

Lay out 6 (8-inch) soft flour tortillas on a clean surface. Divide the cream cheese mixture evenly among the tortillas, spreading it in the lower third of each tortilla.

Roll and Secure:

Fold the two sides of each tortilla toward the center, then roll the tortilla up tightly from the bottom like a burrito. Secure each rolled tortilla with a toothpick to keep it closed during frying. Repeat this process with the remaining tortillas and filling.

3. Prepare for Frying

Mix Cinnamon and Sugar:

In a shallow bowl, combine the remaining 1/4 cup sugar with 1 tablespoon cinnamon. This mixture will coat the chimichangas after frying, adding a sweet, spiced finish.

Prepare the Oil:

Add 3 inches of vegetable oil to a large, deep saucepan. Ensure there is at least 2 inches of space between the top of the oil and the top of the saucepan to prevent spillage. Heat the oil over medium-high heat until it reaches 360°F on a deep-fry thermometer.

4. Fry the Chimichangas

Fry in Batches:

Working in batches, carefully lower the chimichangas into the hot oil. Fry them until they are golden brown and crispy, about 3 minutes per batch. Flip them as needed to ensure even browning. Use a slotted spoon to transfer the chimichangas to a paper towel-lined plate to drain any excess oil.

Coat with Cinnamon Sugar:

While still warm, roll the chimichangas in the cinnamon and sugar mixture to coat them evenly. This gives them a sweet, flavorful crust …