Looking for a fun twist on dessert chimichangas? These Strawberry Cheesecake Chimichangas are crispy on the outside, creamy and tangy on the inside, and coated in cinnamon-sugar goodness. With fresh strawberries and a creamy cheesecake filling, they’re perfect for anyone who loves the classic combination of cheesecake and strawberries, with a crispy fried finish that adds the perfect texture.
Ingredients:
For the Chimichangas:
- 6 (8-inch) soft flour tortillas
– These tortillas are the perfect size for these sweet little desserts. You can use small flour tortillas, but larger ones may need to be cut down to make them more manageable. - 8 oz cream cheese (room temperature)
– Softened cream cheese ensures the filling is smooth and easy to work with, giving the chimichangas a rich, creamy texture. - 2 tablespoons sour cream
– Adds extra creaminess and a subtle tang to the filling, balancing out the sweetness of the sugar. - 1 tablespoon sugar
– A little sugar helps sweeten up the creamy filling without overpowering the fresh strawberries. - 1 teaspoon vanilla extract
– Vanilla adds a classic, warm flavor that enhances the cream cheese and complements the strawberries. - 3/4 cup sliced fresh strawberries
– Fresh strawberries bring in that sweet, juicy fruit flavor, making this dish feel fresh and vibrant. They’re the star of this dessert! - Vegetable oil for frying
– You’ll need enough oil to fill your pan about 2-2.5 inches deep to fry the chimichangas to a golden, crispy perfection.
For the Coating:
- 1 tablespoon cinnamon
– Cinnamon brings warmth and depth to the crispy coating, making the sweet and creamy filling pop. - 1/3 cup sugar
– Combined with the cinnamon, this sugary mix gives the chimichangas that perfectly sweet finish that everyone loves.
For Serving:
- 1 cup sliced strawberries
– Fresh strawberry slices make a light, juicy garnish to balance out the richness of the fried chimichangas.
Instructions:
1. Prepare the Cream Cheese Filling:
- In a mixing bowl, beat together the cream cheese, sour cream, 1 tablespoon of sugar, and vanilla extract until smooth and creamy. This is the base of your cheesecake filling, so make sure it’s well blended.
- Fold in the sliced fresh strawberries gently so they’re evenly distributed in the filling, but don’t mash them up—leave them in nice, juicy slices for texture.
2. Assemble the Chimichangas:
- Lay out the tortillas on a clean surface. Spread an even amount of the cheesecake filling along the lower third of each tortilla.
- Fold the sides of each tortilla inward toward the center, then roll the tortilla up like a burrito, securing the filling inside. For extra security, you can use a toothpick to hold them together while frying. (Remember to remove the toothpicks before serving!)
3. Prepare the Cinnamon-Sugar Coating:
- In a shallow bowl, combine the sugar and cinnamon. This will be the coating that makes the chimichangas extra sweet and flavorful.
4. Heat the Oil for Frying:
- In a deep saucepan or frying pan, pour enough vegetable oil to fill about 2 to 2.5 inches deep. Heat the oil over medium-high heat until it reaches about 360°F. You can check the temperature using a thermometer, or if you don’t have one, drop in a small piece of tortilla or batter to see if it sizzles when it hits the oil.
5. Fry the Chimichangas:
- Carefully add the chimichangas to the hot oil, being careful not to crowd the pan (you’ll want to work in batches). Fry the chimichangas for about 2-3 minutes, turning them as needed, until they are golden brown and crispy on all sides.
- Once they’re fried, transfer them to a plate lined with paper towels to drain any excess oil.
6. Coat the Chimichangas:
- While the chimichangas are still warm, roll them in the cinnamon-sugar mixture until they’re completely coated. This gives them that sweet, irresistible crunch.
7. Serve and Enjoy:
- Remove the toothpicks from the chimichangas, and plate them.
- Garnish with the extra sliced strawberries for a fresh, juicy contrast to the rich, fried flavor.
- Serve immediately while they’re still warm and crispy!
Tips for Success:
- Don’t overstuff the tortillas. You want the filling to be spread evenly but not overflowing, as this makes them harder to roll and fry.
- Watch the oil temperature. If the oil is too hot, the chimichangas will burn on the outside before the filling gets warmed through. Too cool, and they might soak up too much oil and become greasy.
- Try adding other fruit! Feel free to mix things up by adding other berries, like blueberries, raspberries, or even blackberries, for a fun twist on the classic strawberry version.
Why You’ll Love These Strawberry Cheesecake Chimichangas:
- Crispy on the Outside, Creamy on the Inside: The fried tortilla provides the perfect crunch while the cream cheese filling is smooth and rich.
- Fresh and Fruity: The fresh strawberries inside the chimichangas and as a garnish add a light, juicy element to balance the richness of the filling.
- Simple to Make, Yet Impressive: This dessert looks and tastes like you spent hours in the kitchen, but it’s actually incredibly quick and easy to make.
- Perfect for Any Occasion: Whether you’re celebrating Valentine’s Day, a birthday, or just want something sweet for a weekend treat, these chimichangas are a fun and delicious way to wow your guests.
These Strawberry Cheesecake Chimichangas are the ultimate fusion of cheesecake and crispy fried dessert, with just the right balance of sweetness, tang, and texture. Whether you make them for a special occasion or just a sweet treat at home, they’ll quickly become a fan favorite! 🍓🥳