Description
These Strawberry Cheesecake Chimichangas are crispy, creamy dessert burritos filled with a sweet strawberry cheesecake mixture and cooked until golden and irresistible. Whether fried, air-fried, or baked, they’re easy to make and guaranteed to impress.
Ingredients
Cheesecake Filling
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8 oz cream cheese, softened
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1/3 cup granulated sugar
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1 tsp vanilla extract
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1 cup diced strawberries (fresh or well-drained thawed)
Chimichangas
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6 flour tortillas (8–10 inch)
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Oil for frying (if frying)
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Cooking spray (for air fryer)
Coating & Toppings
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1/2 cup granulated sugar
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1 tsp cinnamon
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Powdered sugar (optional)
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Chocolate or strawberry sauce (optional)
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Whipped cream (optional)
Instructions
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Make the Cheesecake Filling
In a mixing bowl, beat cream cheese, sugar, and vanilla until smooth. Fold in the diced strawberries until evenly combined. -
Fill the Tortillas
Spoon 2–3 tablespoons of the cheesecake mixture onto each tortilla. Fold in the sides, then roll tightly like a burrito, keeping the seam side down. -
Fry (Classic Method)
Heat oil in a skillet over medium heat. Fry chimichangas seam-side down until golden and crispy on all sides. Drain on paper towels. -
Air Fryer Method
Spray chimichangas lightly with oil. Air fry at 375°F (190°C) for 8–10 minutes, flipping halfway, until golden. -
Oven-Baked Method
Brush chimichangas with melted butter or oil. Bake at 400°F (200°C) for 12–15 minutes or until lightly browned and crisp. -
Coat & Serve
Mix sugar and cinnamon in a small bowl. Roll warm chimichangas in the mixture or dust with powdered sugar. Add any toppings you like.
Notes
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For thicker filling, replace fresh strawberries with strawberry jam or compote.
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Freeze-dried strawberries add stronger flavor with zero moisture.
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Don’t overfill the tortillas to avoid leaks during cooking.
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Mini tortillas work great for kid-friendly or party-size chimichangas.
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Air-fried and baked versions are lighter but still crispy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Fried, Air Fryer, Baked
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 chimichanga
- Calories: 300–360 kcal
- Sugar: 14–18 g
- Sodium: 260 mg
- Fat: 14–18 g
- Saturated Fat: 7–9 g
- Unsaturated Fat: 5–7 g
- Trans Fat: 0 g
- Carbohydrates: 35–45 g
- Fiber: 1–2 g
- Protein: 5–6 g
- Cholesterol: 25–35 mg