Introduction
What happens when you combine creamy cheesecake, sweet strawberries, and crispy golden tortillas? You get Strawberry Cheesecake Chimichangas — the ultimate dessert burrito that tastes like it came from your favorite bakery, but is incredibly easy to make right at home.
These heavenly handheld treats are warm, crisp, and filled with a luscious cream cheese filling and fresh strawberries. The texture contrast between the buttery, crunchy shell and the smooth, cool interior makes each bite completely addictive. Plus, the recipe requires no baking, making it ideal for quick desserts, party platters, brunch tables, or late-night cravings.
Whether you’re new to cooking or a seasoned home chef, this recipe is guaranteed to impress — and satisfy your sweet tooth with minimal effort. Let’s dive into how to make this crowd-pleasing dessert step by step.
Ingredients (Makes 4 Chimichangas)
For the Filling:
- 4 oz (115g) cream cheese, softened to room temperature
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- 8 oz (225g) fresh strawberries, hulled and diced
For the Shell:
- 4 large flour tortillas (8-inch size works best)
For Cooking:
- 4 tablespoons unsalted butter
- Powdered sugar, for dusting
Why You’ll Love This Recipe
- No Baking Required – Ready in under 30 minutes.
- Uses Pantry Staples – No fancy tools or ingredients needed.
- Customizable – Swap in your favorite fruits or sweet sauces.
- Portable – Great for picnics, parties, or on-the-go snacks.
- Crowd-Pleaser – Perfect for kids, adults, and special occasions.
Step-by-Step Instructions
Step 1: Prep the Strawberries
Wash and dry the strawberries thoroughly, then hull and dice them into small, even pieces. Set them aside in a bowl. The juicier and riper the strawberries, the better the final flavor.
Pro tip: If your strawberries aren’t sweet enough, sprinkle a pinch of sugar on top and let them sit for 5–10 minutes. This will draw out their juices and intensify the flavor.
Step 2: Make the Cheesecake Filling
In a medium bowl, combine:
- 4 oz cream cheese (softened)
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
Use a hand mixer or a sturdy spoon to beat the mixture until smooth, creamy, and lump-free. The sugar sweetens the tangy cream cheese while the cinnamon adds a warm, cozy flavor.
Step 3: Assemble the Chimichangas
Place a tortilla on a clean surface. Spread a generous spoonful of the cream cheese mixture across the center in a strip, leaving space around the edges for folding.
Spoon a portion of diced strawberries over the cream cheese — not too much, or it’ll overflow when rolling.
Fold in the left and right sides of the tortilla, then roll it from the bottom up tightly, like a burrito, to enclose the filling.
Repeat with the remaining tortillas and filling.
Step 4: Pan-Fry to Perfection
In a large skillet, melt 4 tablespoons of butter over medium heat.
Place the chimichangas seam-side down in the skillet to seal the edges first.
Cook for 2–3 minutes per side, turning with tongs, until the tortillas are golden brown and crispy on all sides. Don’t rush this step — the crispy exterior is what makes these special.
Step 5: Drain and Serve
Transfer the cooked chimichangas to a paper towel-lined plate to soak up any excess butter.
Allow them to cool slightly for 2–3 minutes, then dust with powdered sugar.
Slice in half for presentation, or serve whole with a fork and a scoop of ice cream, whipped cream, or chocolate drizzle.
Tips for Success
- Soften Cream Cheese Properly: Let your cream cheese sit at room temperature for at least 30 minutes for easy mixing and smooth texture.
- Use Soft Tortillas: Stale or stiff tortillas will crack. Warm them briefly in the microwave to make them more pliable before filling.
- Don’t Overfill: Too much filling will cause the chimichanga to burst or leak during frying.
- Cook Seam-Side First: This helps seal the roll and keeps everything inside.
- Serve Immediately: These are best enjoyed warm while the shell is crisp and the filling is slightly melty.
Optional Add-Ins and Variations
1. Chocolate Strawberry Cheesecake Chimichangas
Add a few mini chocolate chips to the cream cheese filling for a chocolate-strawberry twist.
2. Banana Cream Version
Swap out strawberries for thin slices of ripe banana. Drizzle with caramel sauce after frying.
3. Nutella-Cherry Filling
Mix Nutella with diced cherries or use as a layer beneath the cream cheese for a decadent flavor bomb.
4. Baked Chimichangas
Brush rolled chimichangas with melted butter, place on a baking sheet, and bake at 400°F (200°C) for 12–15 minutes, flipping once halfway through. They won’t be quite as crispy but still delicious!
How to Serve
- As-is: Just dusted with powdered sugar for a simple, elegant dessert.
- With Ice Cream: Vanilla bean or strawberry ice cream pair beautifully.
- Drizzled: Add chocolate sauce, caramel syrup, or berry compote.
- Topped with Whipped Cream: For that creamy finishing touch.
- Garnished: Sprinkle with chopped nuts or fresh mint for color and texture.
Storage and Reheating
Storing:
These chimichangas are best fresh, but you can store leftovers:
- Refrigerated: Up to 2 days, wrapped in foil or airtight container.
- Freezer: Wrap tightly in plastic wrap and freeze for up to 1 month.
Reheating:
- Skillet: Reheat with a bit of butter to crisp the shell again.
- Oven: 350°F (175°C) for 10–12 minutes.
- Microwave: Quickest but softens the tortilla.
Nutrition Overview (Per Chimichanga – Approximate)
- Calories: ~250–300
- Protein: ~5g
- Fat: ~15g
- Carbs: ~25–30g
- Sugar: ~10g
Note: Nutrition values vary based on specific brands and add-ins used.
FAQs: Strawberry Cheesecake Chimichangas
Q1: Can I make these in advance?
Yes, you can roll and refrigerate them uncooked for up to 12 hours. Fry them fresh just before serving.
Q2: What type of cream cheese works best?
Full-fat block cream cheese is ideal. Whipped or low-fat versions may be too soft or watery, affecting the texture.
Q3: Can I use frozen strawberries?
Fresh strawberries are best for flavor and texture, but you can use thawed frozen strawberries if you drain the excess liquid well.
Q4: Can I deep fry them instead?
Yes! For a carnival-style treat, deep-fry in oil at 350°F (175°C) for about 2–3 minutes or until golden brown. Drain and dust with powdered sugar.
Q5: Are they gluten-free?
Not by default, but you can use gluten-free tortillas and ensure all ingredients (like powdered sugar) are gluten-free certified.
Q6: Can I use other fruits?
Absolutely! Try blueberries, raspberries, mango, or peach. Just dice small and avoid fruits that release too much liquid.
Q7: How do I prevent them from unraveling while cooking?
Make sure to fold the sides in and roll tightly, then always start frying with the seam side down to seal the edges with heat.
Q8: What if I don’t have powdered sugar?
You can skip it, or use a homemade version by blending granulated sugar and cornstarch in a high-speed blender until fine.
Conclusion
Strawberry Cheesecake Chimichangas are the kind of dessert that feels like a treat and tastes like magic. Crispy, creamy, fruity, and just the right amount of sweet, they take minimal ingredients and effort to create maximum impact. Whether you’re sharing them at a gathering or enjoying one solo with a cup of coffee, these dessert wraps will become a staple in your recipe collection.
So grab some fresh strawberries, whip up that creamy filling, and get ready to roll your way into dessert bliss — one golden, sugary chimichanga at a time.