Strawberry Cheesecake Chimichangas

Would you like to make easy strawberry cheesecake chimichangas from scratch? This is a dessert for people who love the sweet and tangy taste of strawberry cheesecake but with the ease of eating Mexican street food. The dough the cheesecake is wrapped in has a light and crispy texture that should contrast delightfully with the soft and creamy texture of the berries and cream cheese. 

The crispy tortilla feels more like a dessert if you dust it in a mix of cinnamon and sugar. It’s easier to make than you think it would be and calls for only a few ingredients. You won’t need a spoon for these cheesecakes! Just pick ’em up and shove ’em in your face! This makes them a great choice as a party snack but will work anytime you crave something sweet and have some strawberries you need to use.

It’s said that the chimichanga was invented when a Mexican woman accidentally dropped a burrito in hot oil and tried hard not to shout out a Spanish swear word. She decided what was fished out of the oil tasted better anyway. The only words this recipe will make you shout will be words of praise! 

Happy cooking!

Scroll to bottom for printable recipe card.

Why I love this Strawberry Cheesecake Chimichangas

There are so many reasons why I love Strawberry Cheesecake Chimichangas, but here are just a few of my favorites:

• Easy to make. Just a few ingredients to throw together.
• Even easier to eat! Just pick up and chow down. 
• A unique and tasty dessert for parties, picnics or anytime. 
• This old fashioned strawberry cheesecake chimichangas recipe feels like something new. 

Ingredient Notes and Substitutions

Soft Flour Tortillas: This holds everything together and makes a cheesecake you can eat with your hands. 

Cream Cheese: This makes cheesecake a cheesecake. Neufchâtel can be used as a lower fat substitute. 

Sliced Strawberries: These sweet berries have a strong flavor that can be balanced out with mild, creamy flavors. You can substitute other fruits such as blueberries, blackberries, raspberries, sliced peaches, pitted cherries, mango, papaya or kiwi. 

Sour Cream: Adds a little tartness to this sweet treat. Plain yogurt can be used as a lower fat substitute. 

Sugar: This and spice makes everything nice as the old poem goes. Adds sweetness to the sour cream. 

Cinnamon: This spice is found in many Mexican desserts. Warm and sweet with just a little bite. Olé! 

Oil for Frying: This is what will get your soft flour tortilla nice and crispy. Use something with a neutral flavor and high smoke point such as peanut, vegetable or canola.

How to make Strawberry Cheesecake Chimichangas:

First, heat 2 inches of oil in a skillet on the stove. Heat it up to 350-375°F for best results. Blend together 2 tablespoons of sour cream, a teaspoon of vanilla and a tablespoon of sugar in a bowl. Make sure they’re all well blended for a good consistency. 

You can then fold in three quarters of a cup of sliced strawberries.

Divide this mixture into six servings and layer on the bottom third of each tortilla.

 Fold the edges of the tortillas towards the middle, and roll them closed. Make sure no filling is seeping out. 

Fry the chimichangas in the oil until they are a golden brown. This should take about three or four minutes. Take care not to overcook. Nobody likes burned berries!

 Drain them on a paper towel-lined plate. 

While the excess oil is draining, mix 1 tablespoon of cinnamon and ⅓ cup sugar in a shallow bowl.

You can roll your chimichangas in this while they’re still warm for a sweet and spicy taste. 

Ready to enjoy!

THANKS FOR PINING!

Strawberry Cheesecake Chimichangas tips

Make sure your chimichangas are good and sealed so that no filling leaks during the cooking. Toothpicks or kitchen twine can secure the ends. Also, the fresher your ingredients, the better. This is a good tip when working with any fruit and especially important when working with dairy products. Cook them until golden brown. This will make the outside nice and crispy. Try not to undercook or overcook. Two or three minutes in hot oil should do it. 

Storage and Reheating

As the filling is made with dairy products, it would be best for these desserts to be stored in the refrigerator in an airtight container. Preferably, the individual chimicangas should be wrapped in waxed paper to keep them from sticking to each other, especially if you used a sticky topping. I would not recommend reheating, but the cheesecake is just as good cold. They should keep for three or four days. Odds are they’ll be eaten up long before then! 

Serving Suggestions

This homemade strawberry cheesecake chimichangas dessert can be served on its own after a meal or as a snack. If you like to pair your strawberries with chocolate, you may dip the cooled chimichangas in a rich ganache. They’re a great snack to serve with tea or coffee or party punch. Pinot noir is recommended if you like wine with berries.  

FAQs

Can I have strawberry cheesecake chimichangas with frosting?

Personally, I think it’s overkill, but sure! You can drizzle them with a frosting made of lemon juice and powdered sugar or have a small dish of frosting on the side as a dip. Chocolate granche is also something you can’t go wrong with. Mix the granache with cinnamon or (if you’re feeling brave!) a tiny touch of chili powder for a Mexican flavor. Maybe have a can of whipped cream on hand if you prefer a little cool sweetness. 

Can I reuse the oil?

That is possible if the oil is properly drained and stored. Let it cool completely then strain with cheesecloth into a clean, airtight container. Discard the oil if the odor or flavor seems off or if it has a dark and cloudy appearance. 

Can I substitute any fruit for the strawberries?

Sure! Just slice them small enough to fit in the tortillas. For best results, stick to something not too firm or too soft. 

Big Boy’s Fresh Strawberry Pie – Simple to follow, and the end result is delicious.