Strawberry Cheesecake Chimichangas Recipe

Looking for a dessert that’s crispy, creamy, and bursting with fruity flavor? This Strawberry Cheesecake Chimichangas Recipe is your answer! Combining the indulgent creaminess of cheesecake with the golden crunch of a fried tortilla, this treat is perfect for satisfying your sweet tooth. Whether you’re hosting a dinner party or craving a fun weeknight dessert, these chimichangas are quick, easy, and endlessly customizable. Ready in under 30 minutes, they’re a family-friendly hit that’s sure to impress. Plus, they’re versatile enough to be baked for a lighter option or fried for that classic crispy texture. Let’s dive into this delightful fusion of Mexican-inspired chimichangas and classic strawberry cheesecake!

Ingredients

Here’s everything you need to whip up these delicious strawberry cheesecake chimichangas. The ingredients are listed in order of use for convenience, with substitutions in parentheses for flexibility.

• Main Ingredients:
  • 8 oz cream cheese, softened (use low-fat for a lighter option)
  • 1/4 cup granulated sugar (or monk fruit sweetener for keto)
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, diced (or frozen, thawed, and drained)
  • 6-8 small flour tortillas (use gluten-free tortillas for dietary needs)
  • 1/4 cup unsalted butter, melted (or vegetable oil for brushing)
  • 1/2 cup granulated sugar (for coating)
  • 1 tsp ground cinnamon (for coating)
  • Vegetable oil (for frying, if not baking)
• Optional Toppings:
  • Whipped cream (or coconut whipped cream for dairy-free)
  • Fresh strawberries, sliced
  • Chocolate or caramel sauce drizzle
  • Powdered sugar for dusting

Step-by-Step Instructions

Follow these simple steps to create your strawberry cheesecake chimichangas. Each step is designed to be clear and concise, ensuring a stress-free cooking experience.

1. Prepare the Filling: In a medium bowl, beat the softened cream cheese, 1/4 cup sugar, and vanilla extract until smooth and creamy. Add the chopped strawberries and fold gently until they are uniformly distributed. (Tip: Ensure strawberries are well-drained if using frozen to avoid a watery filling.)
2. Assemble the Chimichangas: Place 2-3 tablespoons of the cream cheese mixture in the center of each tortilla. Fold the sides of the tortilla inward, then roll it up tightly like a burrito, tucking in the ends to secure the filling.
3. Prepare for Cooking: Brush the outside of each chimichanga with melted butter if baking, or prepare a skillet with 1-2 inches of vegetable oil heated to 350°F (175°C) if frying.
4. Cook the Chimichangas: For frying, carefully place the chimichangas seam-side down in the hot oil. Fry until crispy and golden brown, 2 to 3 minutes per side. For baking, place on a parchment-lined baking sheet and bake at 400°F (200°C) for 10-12 minutes, flipping halfway, until crispy.
5. Coat and Serve: Mix 1/2 cup sugar with 1 tsp cinnamon in a shallow dish. Roll the warm chimichangas in the cinnamon-sugar mixture to coat. Serve immediately with optional toppings like whipped cream, fresh strawberries, or a drizzle of chocolate sauce.

What Tortillas to Use for Dessert Chimichangas

Choosing the right tortilla is key to achieving the perfect texture for your strawberry cheesecake chimichangas. Flour tortillas are the go-to choice for dessert chimichangas because they crisp up beautifully when fried or baked and have a neutral flavor that complements the sweet filling. Opt for 6-inch small flour tortillas for easy rolling and portion control. If you’re catering to dietary restrictions, gluten-free flour tortillas work well and maintain a similar texture. Corn tortillas, while delicious for savory dishes, are less ideal here as they can crack during folding and have a stronger flavor that may overpower the delicate cheesecake filling. For a low-carb option, try keto-friendly tortillas made with almond or coconut flour, available at most grocery stores.

Can You Bake Cheesecake Chimichangas?

You can bake cheesecake chimichangas for a lighter alternative to frying! Baking reduces the oil content, making it a healthier option without sacrificing too much of that crispy texture. Set the oven temperature to 400°F (200°C) before baking. Brush the assembled chimichangas with melted butter or a neutral oil like avocado oil to promote browning. Place them seam-side down on a parchment-lined baking sheet and bake for 10-12 minutes, flipping halfway through to ensure even crispiness. The result is a golden, crunchy exterior with a warm, gooey filling. Baking is also a great option if you’re preparing a large batch, as it’s less hands-on than frying.

How to Fry Cheesecake Chimichangas

Frying is the traditional method for achieving that signature crispy, golden exterior. To fry cheesecake chimichangas, heat 1-2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Use a thermometer to maintain consistent oil temperature, as too low will make the chimichangas greasy, and too high can burn them. Fry each chimichanga for 2-3 minutes per side, turning carefully with tongs until they’re evenly golden. Work in small batches to avoid overcrowding the pan, which can lower the oil temperature. Once fried, transfer to a paper towel-lined plate to drain excess oil before rolling in the cinnamon-sugar mixture.

How Long to Fry Strawberry Cheesecake Chimichangas

The frying time for strawberry cheesecake chimichangas is quick and straightforward. At 350°F (175°C), fry each chimichanga for 2-3 minutes per side, totaling about 4-6 minutes per chimichanga. The exact time may vary slightly depending on the thickness of the tortilla and the oil temperature. Look for a golden-brown, crispy exterior as your cue that they’re done. Avoid overcooking, as the filling can become too hot and leak out. If you’re unsure, test one chimichanga first to gauge the timing before frying the entire batch.

Are Strawberry Cheesecake Chimichangas Served Hot or Cold?

Strawberry cheesecake chimichangas are best served warm, straight from frying or baking, when the tortilla is crispy and the filling is creamy and slightly gooey. The warmth enhances the flavors of the cream cheese and strawberries, creating a comforting dessert experience. However, they can also be enjoyed at room temperature if prepared ahead of time. Serving cold is less common, as the tortilla may lose its crispiness, but chilling them for a few hours can create a firmer, cheesecake-like texture if desired. For the ultimate indulgence, serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Can You Freeze Cheesecake Chimichangas?

Yes, you can freeze cheesecake chimichangas for a make-ahead dessert! To freeze, assemble the chimichangas as directed but do not cook them. Place them on a parchment-lined baking sheet and freeze until solid, about 1-2 hours. Then, transfer to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They can be frozen for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight, then fry or bake as directed. For best results, avoid freezing already-cooked chimichangas, as the texture may become soggy upon reheating.

Can You Make Cheesecake Chimichangas Ahead of Time?

Absolutely, cheesecake chimichangas are a great make-ahead dessert! You can prepare the filling and assemble the chimichangas up to 24 hours in advance. Store them, uncooked, in an airtight container in the refrigerator, with parchment paper between layers to prevent sticking. When ready to cook, simply fry or bake as directed. If you’re short on time, you can also prepare the filling up to 2 days ahead and store it in the fridge. This make-ahead option is perfect for parties or busy weeknights, allowing you to enjoy fresh, crispy chimichangas with minimal last-minute effort.

What Filling Goes in Dessert Chimichangas?

The classic filling for strawberry cheesecake chimichangas is a creamy mixture of cream cheese, sugar, vanilla extract, and diced strawberries. This combination delivers a rich, tangy cheesecake flavor with bursts of fresh fruit. However, you can get creative with variations! Try swapping strawberries for other fruits like blueberries, raspberries, or mango for a tropical twist. For a decadent upgrade, add a swirl of chocolate or caramel sauce to the filling. If you’re feeling adventurous, incorporate crushed graham crackers for a true cheesecake crust vibe. For dietary needs, use dairy-free cream cheese or sugar substitutes to keep it vegan or keto-friendly.

What to Serve with Dessert Chimichangas

Strawberry cheesecake chimichangas are a showstopper on their own, but pairing them with complementary sides or toppings takes them to the next level. Here are some ideas:

• Whipped Cream: A dollop of whipped cream (or coconut whipped cream for dairy-free) adds a light, airy contrast to the crispy tortilla.
• Ice Cream: Serve with a scoop of vanilla or strawberry ice cream for a classic dessert pairing.
• Fresh Fruit: A side of fresh strawberries or mixed berries enhances the fruity flavor and adds a fresh element.
• Sauces: Drizzle with chocolate, caramel, or strawberry sauce for extra indulgence.
• Beverages: Pair with a hot coffee, iced latte, or even a fruity mocktail to balance the richness.

For a fun presentation, arrange the chimichangas on a platter with a dusting of powdered sugar and a sprinkle of fresh mint leaves for a pop of color.

Nutrition Information

Here’s an estimated nutritional breakdown per serving (based on 6 chimichangas):

• Calories: 350 kcal
• Protein: 6g
• Carbs: 40g
• Fat: 18g

Final Thoughts

This Strawberry Cheesecake Chimichangas Recipe is a delightful way to enjoy the flavors of cheesecake in a fun, portable package. Whether you fry or bake them, these treats are sure to become a favorite in your dessert rotation. Try them for your next gathering, and watch them disappear!

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