Strawberry Cheesecake Chimichangas – Easy & Delicious

Looking for a quick and easy dessert recipe that’s both crispy and creamy? These Strawberry Cheesecake Chimichangas are the perfect answer! Combining the rich flavors of classic cheesecake with the sweet, tart burst of fresh strawberries, these crispy fried cheesecake chimichangas are a dream come true. Whether you’re hosting a gathering or just craving something indulgent, this simple cheesecake dessert idea will leave your taste buds dancing.

If you love strawberry desserts, this recipe is a must-try. With its crispy tortilla shell, creamy cheesecake filling, and sweet strawberry topping, it’s no wonder this dessert is a crowd favorite. Plus, these fried cheesecake chimichangas are super easy to make at home, perfect for both beginners and seasoned dessert enthusiasts!

Why You’ll Love This Easy Strawberry Cheesecake Chimichanga Recipe:

• Quick and Simple: Ready in just 30 minutes – perfect for busy days.
• Versatile and Customizable: Swap strawberries with raspberries, blueberries, or even peaches.
• Perfect for Any Occasion: Great for family gatherings, parties, or a delightful dessert treat.
• Crispy Outside, Creamy Inside: The ideal combination for a delicious strawberry dessert.
• Best Chimichanga Dessert Recipe: A creative twist on traditional cheesecake.

Ingredients for Best Strawberry Cheesecake Chimichangas

Here’s everything you need to make these crispy and creamy cheesecake chimichangas:

• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 2 cups fresh strawberries, diced
• 1 tablespoon granulated sugar
• 6 large flour tortillas
• 1 teaspoon cinnamon
• 2 tablespoons granulated sugar
• Vegetable oil for frying
• Powdered sugar for dusting
• Whipped cream for serving (optional)

Substitutions and Variations:

• For a gluten-free option, use gluten-free tortillas.
• Swap strawberries for blueberries or raspberries for a twist.
• Add a handful of chocolate chips to the cream cheese mixture for extra indulgence.
• Make it a chocolate strawberry chimichanga by drizzling with melted chocolate.

How to Make Strawberry Cheesecake Chimichangas – Step by Step

Step 1: Prepare the Cream Cheese Filling

1. In a large mixing bowl, combine softened cream cheese, powdered sugar, vanilla extract, and lemon juice.
2. Beat until smooth and creamy using a hand mixer.
3. Set the mixture aside.

Step 2: Prep the Strawberries

1. In another bowl, toss the diced strawberries with 1 tablespoon granulated sugar.
2. Let it sit for a few minutes to release natural juices, creating a slightly sweet strawberry syrup.

Step 3: Assemble the Cheesecake Chimichangas

1. Lay a tortilla flat on a clean surface.
2. Spread about 2 tablespoons of the cream cheese mixture in the center.
3. Top with a spoonful of the sweetened strawberries.
4. Fold the sides of the tortilla over the filling, then roll tightly to form a chimichanga.
5. Repeat with remaining tortillas and fillings.

Step 4: Cinnamon-Sugar Coating

1. In a shallow dish, mix 1 teaspoon cinnamon with 2 tablespoons granulated sugar.
2. Set aside to coat the fried chimichangas.

Step 5: Fry the Chimichangas

1. Heat about 1 inch of vegetable oil in a skillet over medium-high heat.
2. Carefully place the chimichangas seam side down into the hot oil.
3. Fry each chimichanga for 2-3 minutes on each side until golden brown and crispy.
4. Remove from the oil and immediately roll in the cinnamon-sugar mixture.
5. Place on a wire rack to cool slightly.

Serving Suggestions:

• Dust with powdered sugar and top with whipped cream.
• Drizzle with chocolate syrup or strawberry sauce.
• Serve with a side of vanilla ice cream for an extra indulgent treat.
• Pair with a cup of coffee or hot chocolate for a cozy dessert experience.

Nutritional Information:

• Calories: 350 kcal per chimichanga
• Carbohydrates: 45 g
• Protein: 6 g
• Fat: 18 g
• Sugar: 25 g
• Fiber: 2 g
• Serving Size: 1 chimichanga

Storage & Leftovers:

Refrigeration:

Store in an airtight container in the refrigerator for up to 3 days.

Freezing:

Wrap cooled chimichangas individually in foil and place in a freezer-safe bag. Store for up to 2 months.

Reheating:

• Oven: Bake at 350°F (175°C) for 10 minutes to restore crispiness.
• Air Fryer: Reheat at 350°F for 5 minutes.
• Avoid microwaving, as it may make the chimichangas soggy.

Pro Tips for the Best Strawberry Cheesecake Chimichangas:

• Use room-temperature cream cheese for a smoother filling.
• Fry in small batches to maintain oil temperature.
• Sprinkle a bit of sea salt on the chimichangas before coating for a sweet-salty balance.
• To make it a healthier dessert, try baking instead of frying.

FAQs : Strawberry Cheesecake Chimichangas

Can I use frozen strawberries?
Yes, thaw and drain them well before using to avoid excess moisture.

Can I make these chimichangas in advance?
Yes, assemble and refrigerate, then fry just before serving for the best texture.

What can I use instead of tortillas?
Try using puff pastry or crescent rolls for a different texture.

Related Recipes:

• Best Strawberry Pie Recipe – Easy Dessert for All Occasions
• Baked Chicken Chimichangas: Easy and Delicious Recipe
• Cheesy Beef Chimichangas– Easy Dinner Recipe

Conclusion

Now that you know how to make these Strawberry Cheesecake Chimichangas, it’s time to give this delicious recipe a try! They’re crispy, creamy, and bursting with flavor – perfect for satisfying your dessert cravings. Don’t forget to share your creations with us on social media and leave a comment below!

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