Crispy on the outside, creamy on the inside, and bursting with sweet strawberry flavor, Strawberry Cheesecake Chimichangas are a fun dessert twist that feels restaurant-worthy yet is surprisingly easy to make at home. A smooth cheesecake filling and juicy strawberries are wrapped in tortillas, fried (or air-fried) to golden perfection, then finished with cinnamon sugar for an irresistible crunch.
Perfect for parties, Valentine’s Day, or whenever you want a show-stopping dessert, these chimichangas deliver big flavor with minimal effort.
Why You’ll Love Strawberry Cheesecake Chimichangas
- Crispy outside, creamy cheesecake center
- Made with simple, pantry-friendly ingredients
- Ready in under 30 minutes
- Easy to fry, air-fry, or bake
- Crowd-pleasing and fun to serve
Ingredients You’ll Need
Strawberry Cheesecake Chimichangas – Ingredients Table
| Ingredient | Amount | Purpose |
|---|---|---|
| Flour tortillas (8-inch) | 6 | Wrapper |
| Cream cheese (softened) | 8 oz | Cheesecake base |
| Powdered sugar | ½ cup | Sweetness |
| Vanilla extract | 1 tsp | Flavor |
| Fresh strawberries (diced) | 1½ cups | Filling |
| Strawberry preserves (optional) | ¼ cup | Extra strawberry flavor |
| Oil (for frying) | As needed | Crisping |
| Granulated sugar | ½ cup | Cinnamon sugar |
| Ground cinnamon | 1 tsp | Warm flavor |
| Whipped cream (optional) | For serving | Finish |
| Chocolate or strawberry sauce (optional) | For drizzle | Garnish |
How to Make Strawberry Cheesecake Chimichangas
1. Make the Cheesecake Filling
In a medium bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until creamy. Gently fold in diced strawberries and strawberry preserves if using.
👉 Tip: Keep the filling thick—not runny—for easier rolling.
2. Fill the Tortillas
Lay a tortilla flat. Spoon 2–3 tablespoons of cheesecake filling into the center. Fold in the sides, then roll tightly from the bottom up like a burrito.
3. Secure the Wrap
Place the chimichanga seam-side down. If needed, secure with toothpicks to prevent opening during frying.
4. Fry Until Golden
Heat oil in a skillet over medium heat. Fry chimichangas seam-side down first for 1–2 minutes per side, until golden brown and crispy.
❗ Important: Do not overcrowd the pan.
5. Coat in Cinnamon Sugar
Mix granulated sugar and cinnamon in a shallow dish. While chimichangas are still warm, roll them generously in the cinnamon sugar.
6. Serve
Remove toothpicks. Serve warm with whipped cream, fresh strawberries, or a drizzle of chocolate or strawberry sauce.
Tips for the Best Strawberry Cheesecake Chimichangas
Use Fully Softened Cream Cheese for a Smooth Filling
First and foremost, make sure your cream cheese is completely softened before mixing. Cold cream cheese can create lumps that won’t smooth out, even with mixing. As a result, the filling may become uneven and harder to spread. Softened cream cheese, however, blends effortlessly with sugar and vanilla, creating a silky, cheesecake-like texture.
Don’t Overfill the Tortillas
Although it may be tempting to add extra filling, resist the urge. Overfilling makes the tortillas difficult to roll and increases the chance of leaking during frying. Instead, use 2–3 tablespoons of filling per tortilla. This amount ensures the chimichangas stay sealed while still delivering a rich, creamy center.
Roll Tightly and Secure the Seam
When assembling, fold in the sides first, then roll the tortilla tightly like a burrito. Most importantly, place the chimichangas seam-side down before cooking. This step helps seal the wrap naturally. If needed, use toothpicks for extra security, especially if frying.
Fry at the Right Temperature for Perfect Crispiness
Oil temperature matters more than you might think. If the oil is too hot, the outside will brown too quickly while the inside stays cold. On the other hand, oil that’s too cool can make the chimichangas greasy. Therefore, aim for medium heat and fry slowly until golden brown on all sides.
Coat in Cinnamon Sugar While Still Hot
Immediately after frying, roll the chimichangas in cinnamon sugar while they’re still warm. This allows the sugar to stick properly and form a light, crisp coating. As a result, you get that irresistible churro-like finish with every bite.
Let Them Rest Briefly Before Serving
Although they smell amazing straight out of the pan, allow the chimichangas to rest for 2–3 minutes before serving. This short resting time helps the filling set slightly and prevents the hot cheesecake center from spilling out when sliced.
Choose the Right Tortillas
Use soft, fresh flour tortillas—not thick or stiff ones. Softer tortillas roll more easily and crisp up beautifully without cracking. Additionally, room-temperature tortillas are easier to work with than cold ones.
Air Fry or Bake for a Lighter Option
If you prefer a lighter dessert, air frying or baking works well. Simply brush the chimichangas lightly with melted butter before cooking. While the texture will be slightly different, the flavor remains delicious and the filling stays creamy.
Serve Immediately for Best Texture
Finally, serve strawberry cheesecake chimichangas while they’re warm and crispy. Over time, the tortilla softens as it sits. Therefore, for the best contrast between crunchy exterior and creamy center, enjoy them fresh.
Variations & Substitutions
Flavor Variations
- Add mini chocolate chips to the filling
- Use raspberry or blueberry filling instead
- Add lemon zest to brighten the cheesecake
Cooking Methods
- Air Fryer: 375°F (190°C) for 6–8 minutes, flipping halfway
- Baked: 400°F (205°C) for 12–15 minutes, brushing lightly with butter
Diet-Friendly Options
- Use low-fat cream cheese
- Use gluten-free tortillas
- Use sugar substitutes for low-sugar version
What to Serve With Strawberry Cheesecake Chimichangas
- Vanilla ice cream
- Fresh fruit
- Chocolate or strawberry dipping sauce
- Coffee or espresso
Storage & Reheating
Refrigerator:
Store leftovers in an airtight container for up to 2 days.
Reheating:
Reheat in an air fryer or oven to restore crispness.
Freezing:
Freeze before frying for up to 1 month.
Frequently Asked Questions
1. Can I make these ahead of time?
Yes—assemble and refrigerate, then fry just before serving.
2. Can I bake instead of fry?
Absolutely—baking works well with a slightly lighter texture.
3. Do I need fresh strawberries?
Fresh works best, but well-drained frozen strawberries can be used.
4. Are these overly sweet?
No—the cheesecake filling balances nicely with fresh fruit.
5. Can I use flavored tortillas?
Yes—cinnamon or vanilla tortillas are delicious.
6. How do I keep them from opening?
Roll tightly and fry seam-side down first.
7. Are these kid-friendly?
Yes—kids love them.
8. Can I add Nutella?
Yes—add a small spoonful inside the filling.
9. Do they reheat well?
Best reheated in the oven or air fryer.
10. Can I serve them cold?
They’re best warm, but still tasty chilled.
Conclusion
Strawberry Cheesecake Chimichangas are the perfect dessert when you want something crispy, creamy, and unforgettable. Easy to make and endlessly customizable, they’re guaranteed to impress at any gathering.