Strawberry Cheesecake Chimichangas

If you have ever craved the flavors of cheesecake in a form you can hold in your hands this strawberry cheesecake chimichanga recipe brings dessert to a whole new level Imagine creamy strawberry cheesecake wrapped up in a golden tortilla fried to crisp perfection and rolled in sweet cinnamon sugar My family cannot get enough of this treat especially with a mountain of fresh strawberries and whipped cream on top

The first time I served these at a summer cookout everyone asked for the recipe and now it is my most requested dessert everyone loves the playful blend of flavors and textures

Ingredients

• Cream cheese: eight ounces softened for ultimate creamy texture use full fat if possible
• Powdered sugar: one cup for smooth sweetness sift to avoid lumps
• Vanilla extract: one teaspoon boosts that classic cheesecake flavor use pure vanilla for best results
• Heavy whipping cream: half cup creates a light yet rich filling go for cold cream for best whipping
• Strawberries: one cup finely diced gives bursts of juicy freshness select firm ripe berries
• Flour tortillas: six large burrito size for easy rolling make sure they are soft and fresh for no cracking
• Egg: one for sealing edges purchase high quality eggs for richer color
• Water: one tablespoon just enough for egg wash
• Granulated sugar: half cup makes the classic cinnamon sugar coating
• Ground cinnamon: one tablespoon for warmth and depth choose fresh ground if possible
• Canola or vegetable oil: for frying use a neutral oil for best flavor
• Fresh strawberry slices: for topping always brightens up the dessert
• Whipped cream: luscious and light buy or whip at home
• Strawberry sauce or preserves: for drizzling enhances the berry flavor homemade or store bought both work
• Powdered sugar: for dusting adds final polish
• Chocolate or white chocolate drizzle: totally optional yet makes the plate pop
• Strawberries: one and a half cups for homemade sauce pick fragrant berries
• Sugar: two tablespoons to sweeten the sauce use regular white sugar
• Lemon juice: one tablespoon gives a fresh tang
• Cornstarch: two teaspoons thickens the sauce no lumps
• Water: one tablespoon helps dissolve cornstarch

Step-by-Step Instructions

Make the Cheesecake Filling:

Start by beating softened cream cheese powdered sugar and vanilla extract with a hand mixer until the mixture looks glossy and smooth add heavy whipping cream and blend until the filling is fluffy and spreadable then gently fold in finely diced strawberries for a mosaic of berry goodness chill for ten to fifteen minutes to help the texture

Assemble the Chimichangas:

Place a flour tortilla on a clean surface scoop half a cup of cheesecake filling onto the middle and shape into a neat log fold the two ends in like you are wrapping a present then roll tightly like a classic burrito brush the edge with prepared egg wash for a perfect seal continue with the rest

Cook the Chimichangas:

If frying in oil heat one to two inches of canola or vegetable oil until it sizzles when you add a drop of water about three hundred fifty degrees fahrenheit fry chimichangas seam side down for one to two minutes on each side using tongs to turn them until crisp and golden let them drain on a paper towel for air frying spray each rolled chimichanga with cooking oil set air fryer to four hundred degrees fahrenheit and cook for eight to ten minutes flipping once

Coat in Cinnamon Sugar:

Mix granulated sugar and ground cinnamon in a shallow bowl while chimichangas are still warm roll each one until coated in the sweet spice blend

Add Toppings and Serve:

Layer on fresh strawberry slices whipped cream strawberry sauce or preserves and a sprinkle of powdered sugar finish with a chocolate drizzle if you are feeling decadent serve right away for the ultimate crisp bite

Homemade Strawberry Sauce:

In a small saucepan combine chopped strawberries sugar and lemon juice heat gently until the fruit softens dissolve cornstarch in water and stir in cook stirring until the sauce thickens and strawberries break down set aside to cool and use as a topping

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My favorite part is the fresh strawberry sauce I remember picking strawberries with my daughter and adding them to the sauce still warm from the field Nothing beats that homemade touch these treats now remind me of those sweet afternoons spent together covered in berry stains and smiles

Storage Tips

Store leftovers uncovered in the refrigerator so the shell stays crisp Reheat in a toaster oven or air fryer to regain that fresh fried crunch If making ahead assemble and chill the chimichangas without frying then cook right before serving for peak texture

Ingredient Substitutions

Any soft fruit like peaches raspberries or blueberries can riff on the filling

If you need dairy free swap the cream cheese for a vegan variety and use whipped coconut cream in place of heavy whipping cream

For a slightly tangy edge use a bit of lemon zest in the filling

Serving Suggestions

Cut chimichangas in half and display them on a platter with an array of toppings for guests to build their own For brunch I like serving them alongside a spread of fruit and coffee For extra decadence try them with ice cream as a show stopping dessert

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Cultural Context

Chimichangas traditionally hail from Mexican American cuisine and are usually savory but this sweet variation is inspired by Tex Mex creativity It is a fun play on the crispy fried goodness of classic chimis with a cheesecake twist reminiscent of fairground treats and summer fiestas

Frequently Asked Questions

→ How do I keep the cheesecake filling from leaking when frying?

To help prevent leaks, tightly roll the tortillas, tuck in the ends, and brush the edges with egg wash for a secure seal before frying.

→ Can I make these ahead of time?

Assembled chimichangas can be refrigerated before frying. Fry shortly before serving for the best crisp texture.

→ What toppings work well for serving?

Whipped cream, strawberry sauce, fresh berries, powdered sugar, or a drizzle of melted chocolate all complement the flavors.

→ Is there a way to make them less sweet?

Reduce powdered sugar in the filling and use less cinnamon sugar coating for a milder dessert flavor.

→ Can I air-fry instead of deep-fry?

Yes, lightly oil the chimichangas and air fry at 400°F, flipping halfway through, until crisp and golden.