Why You’ll Love This Recipe

Strawberry cheesecake chimichangas are the perfect blend of crispy and creamy, sweet and fruity. The golden, buttery tortilla gives way to a rich cheesecake filling bursting with fresh strawberries, creating a dessert that feels indulgent yet fun. They’re quick to make, require simple ingredients, and deliver a wow-factor that’s perfect for family treats, parties, or an easy dessert that feels extra special.

Preparation and Cooking Time

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 4 chimichangas
Calories: Approximately 380 per serving

Ingredients Overview

This recipe uses a smooth cheesecake base sweetened with powdered sugar and brightened with fresh strawberries. Flour tortillas are wrapped around the filling and pan-fried until crisp and golden, then finished with powdered sugar and strawberry sauce for a bakery-style presentation.

Ingredients

Cheesecake Filling

8 oz cream cheese, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 cup fresh strawberries, finely chopped

Chimichangas

4 large flour tortillas
1 egg
1 tablespoon milk
2 tablespoons butter, melted

For Serving

Powdered sugar, for dusting
Strawberry sauce or syrup, for drizzling

Step-by-Step Instructions

Make the Cheesecake Filling

In a medium bowl, beat the softened cream cheese until smooth and creamy.
Add the powdered sugar and vanilla extract and mix until fully combined and fluffy.
Gently fold in the chopped strawberries, making sure they are evenly distributed.

Assemble the Chimichangas

Lay a tortilla flat on a clean surface.
Spoon one-quarter of the cheesecake filling into the center of the tortilla.
Fold in the sides, then roll tightly from the bottom up to form a secure chimichanga.
Repeat with the remaining tortillas and filling.

Prepare the Egg Wash

In a small bowl, whisk together the egg and milk until smooth.
Lightly brush each chimichanga with the egg wash to help seal and crisp the tortilla.

Cook Until Golden

Heat a skillet over medium heat and brush it with melted butter.
Place the chimichangas seam side down in the skillet.
Cook for 2–3 minutes per side, turning carefully, until all sides are golden brown and crisp.

Finish and Serve

Remove the chimichangas from the skillet and allow them to cool slightly.
Dust generously with powdered sugar and drizzle with strawberry sauce before serving.

Serving Suggestions

Serve warm for the best contrast between the crispy tortilla and creamy filling. These chimichangas pair beautifully with vanilla ice cream, whipped cream, or extra fresh strawberries on the side.

Tips and Variations

For extra crunch, sprinkle the cooked chimichangas with cinnamon sugar instead of powdered sugar.
Swap strawberries for blueberries, raspberries, or a mixed berry blend for a different flavor twist.
If you prefer baking, brush with butter and bake at 375°F (190°C) for 15–18 minutes, turning once, until golden.

These strawberry cheesecake chimichangas are a playful, irresistible dessert that turns classic cheesecake flavors into a crispy handheld treat everyone will love.