The inspiration for this recipe came from a particularly memorable family gathering. We had just wrapped up a savory Mexican feast and were debating over what dessert to serve. The idea struck me—why not fuse two beloved desserts into one unforgettable creation? The result was these delightful Strawberry Cheesecake Chimichangas, a recipe that quickly became a favorite. Every time I prepare them, I’m transported back to those warm, laughter-filled evenings with loved ones.
This recipe is not just about taste—it’s about creating a dish that feels special and indulgent, yet is surprisingly easy to make. The combination of creamy cheesecake filling, warm crispy tortillas, and fresh strawberries creates a perfect harmony of textures and flavors. Whether you’re looking for a show-stopping dessert for a dinner party or just a fun treat to enjoy at home, these chimichangas are sure to impress.
Ingredients
1 (8-ounce) package cream cheese, at room temperature
1/4 cup sour cream
1 tablespoon sugar
1/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon zest
6 (8-inch) soft flour tortillas
1 3/4 cups sliced strawberries, divided
1 tablespoon cinnamon
Vegetable oil, for frying
Equipment:
Toothpicks
Deep-fry thermometer
Stand mixer with paddle attachment
Large deep saucepan
Paper towels
Instructions
1. Prepare the Cream Cheese Mixture
Mix the Cream Cheese Filling:
In the bowl of a stand mixer fitted with the paddle attachment, combine 1 (8-ounce) package of room-temperature cream cheese, 1/4 cup sour cream, 1 tablespoon sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon fresh lemon zest. Beat the mixture on medium speed until smooth and creamy, scraping down the sides of the bowl as needed to ensure everything is well incorporated.
Fold in Strawberries:
Gently fold 3/4 cup of the sliced strawberries into the cream cheese mixture. This adds a burst of fruity flavor and a lovely pink hue to the filling.
2. Assemble the Chimichangas
Prepare the Tortillas:
Lay out 6 (8-inch) soft flour tortillas on a clean surface. Divide the cream cheese mixture evenly among the tortillas, spreading it in the lower third of each tortilla.
Roll and Secure:
Fold the two sides of each tortilla toward the center, then roll the tortilla up tightly from the bottom like a burrito. Secure each rolled tortilla with a toothpick to keep it closed during frying. Repeat this process with the remaining tortillas and filling.
3. Prepare for Frying
Mix Cinnamon and Sugar:
In a shallow bowl, combine the remaining 1/4 cup sugar with 1 tablespoon cinnamon. This mixture will coat the chimichangas after frying, adding a sweet, spiced finish.
Prepare the Oil:
Add 3 inches of vegetable oil to a large, deep saucepan. Ensure there is at least 2 inches of space between the top of the oil and the top of the saucepan to prevent spillage. Heat the oil over medium-high heat until it reaches 360°F on a deep-fry thermometer.
4. Fry the Chimichangas
Fry in Batches:
Working in batches, carefully lower the chimichangas into the hot oil. Fry them until they are golden brown and crispy, about 3 minutes per batch. Flip them as needed to ensure even browning. Use a slotted spoon to transfer the chimichangas to a paper towel-lined plate to drain any excess oil.
Coat with Cinnamon Sugar:
While still warm, roll the chimichangas in the cinnamon and sugar mixture to coat them evenly. This gives them a sweet, flavorful crust.
5. Finish and Serve
Remove Toothpicks and Garnish:
Carefully remove the toothpicks from each chimichanga. Transfer them to serving plates. Top each chimichanga with a portion of the remaining 1 cup of sliced strawberries for a fresh, fruity touch.
Serve Immediately:
Serve the chimichangas while they are still warm for the best taste and texture. Enjoy this delightful treat with a dollop of whipped cream or a drizzle of chocolate sauce if desired.
Variations and Substitutions
Fruit Variations: Feel free to substitute the strawberries with other fresh fruits like raspberries, blueberries, or even diced peaches. Each fruit will lend its unique flavor to the cheesecake filling.
Cheese Options: For a different twist, you can use mascarpone cheese instead of cream cheese for a lighter, creamier filling.
Gluten-Free Option: Use gluten-free tortillas to make this recipe suitable for those with gluten sensitivities or allergies.
Dipping Sauce: Serve the chimichangas with a side of caramel or chocolate sauce for extra indulgence.
Conclusion
Strawberry Cheesecake Chimichangas are a delicious and inventive dessert that combines the creamy richness of cheesecake with the crispy, golden perfection of a chimichanga. They offer a delightful contrast of textures and flavors, making them a fun and memorable treat for any occasion. Whether you’re looking to impress guests at a gathering or simply want to enjoy a sweet, indulgent treat at home, these chimichangas are sure to be a hit. The creamy filling, crispy exterior, and fresh strawberry topping create a dessert that is both comforting and exciting—a perfect way to end any meal on a high note. Enjoy the rich flavors and satisfying crunch of this inventive dessert, and share it with loved ones for a truly special experience.
