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Crispy strawberry cheesecake chimichangas topped with powdered sugar and fresh strawberries

Strawberry Cheesecake Chimichangas


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  • Author: elodie
  • Total Time: 20 minutes
  • Yield: 6 chimichangas 1x
  • Diet: Vegetarian

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

Scale

Cheesecake Filling

  • 8 oz cream cheese, softened

  • 1/3 cup granulated sugar

  • 1 tsp vanilla extract

  • 1 cup diced strawberries (fresh or well-drained thawed)

Chimichangas

  • 6 flour tortillas (810 inch)

  • Oil for frying (if frying)

  • Cooking spray (for air fryer)

Coating & Toppings

  • 1/2 cup granulated sugar

  • 1 tsp cinnamon

  • Powdered sugar (optional)

  • Chocolate or strawberry sauce (optional)

  • Whipped cream (optional)


Instructions

  1. Make the Cheesecake Filling
    In a mixing bowl, beat cream cheese, sugar, and vanilla until smooth. Fold in the diced strawberries until evenly combined.

  2. 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.

  3. 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.

  4. Air Fryer Method
    Spray chimichangas lightly with oil. Air fry at 375°F (190°C) for 8–10 minutes, flipping halfway, until golden.

  5. 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.

  6. 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

  • For thicker filling, replace fresh strawberries with strawberry jam or compote.

  • Freeze-dried strawberries add stronger flavor with zero moisture.

  • Don’t overfill the tortillas to avoid leaks during cooking.

  • Mini tortillas work great for kid-friendly or party-size chimichangas.

  • 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