Strawberry Cheesecake Chimichangas
Crispy on the outside, creamy cheesecake filling inside, with sweet strawberries and cinnamon sugar.
Ingredients
For the Cheesecake Filling
8 oz (225 g) cream cheese, softened
1 cup powdered sugar (confectioners’ sugar)
1 tsp vanilla extract
½ cup heavy cream or whipped cream (for light, fluffy texture)
For the Strawberry Filling
1½ cups fresh strawberries, finely chopped
2 tbsp granulated sugar
1 tsp lemon juice
1 tsp cornstarch (optional, for thicker filling)
For Assembly
8 large flour tortillas (burrito size)
1–2 tbsp melted butter (for sealing tortillas)
For Coating
½ cup granulated sugar
1½ tsp ground cinnamon
Optional Toppings
Powdered sugar
Chocolate sauce
Strawberry sauce
Whipped cream
Fresh strawberry slices
Instructions
1️⃣ Make the Strawberry Filling
In a small saucepan, add strawberries, sugar, lemon juice, and cornstarch.
Cook on medium heat, stirring gently, until strawberries soften and sauce thickens (about 5–7 minutes).
Remove from heat and let cool completely.
2️⃣ Make the Cheesecake Filling
In a bowl, beat cream cheese until smooth and creamy.
Add powdered sugar and vanilla extract; mix well.
Gently fold in heavy cream or whipped cream until fluffy.
Chill for 10–15 minutes for easier filling.
3️⃣ Assemble the Chimichangas
Lay a tortilla flat.
Spoon 2–3 tablespoons cheesecake filling in the center.
Add 1–2 tablespoons strawberry filling on top.
Fold sides inward, then roll tightly like a burrito.
Brush edges lightly with melted butter to seal.
Repeat with remaining tortillas.
Cooking Options
Option A: Fried (Classic)
Cook chimichangas in hot oil until golden brown on all sides.
Remove and place on paper towels to drain.
(If you choose this method, have an adult help and work carefully.)
Option B: Baked (Safer Option)
Preheat oven to 200°C (400°F).
Place chimichangas seam-side down on a lined baking tray.
Brush all sides with melted butter.
Bake for 18–22 minutes, flipping halfway, until golden and crispy.
Option C: Air Fryer
Preheat air fryer to 190°C (375°F).
Lightly brush chimichangas with butter.
Air fry for 8–10 minutes, turning once, until crispy.
Cinnamon Sugar Coating
Mix granulated sugar and cinnamon in a shallow bowl.
While chimichangas are still warm, roll them in the mixture until fully coated.
Serve & Enjoy
Dust with powdered sugar
Drizzle with chocolate or strawberry sauce
Add whipped cream and fresh strawberries
Serve warm for the best creamy-crispy texture
