Strawberry Cheesecake Chimichangas

Strawberry Cheesecake Chimichangas 

Ingredients

For the Cheesecake Filling:

• 8 oz (225g) cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, diced
• ½ cup heavy cream, lightly whipped

For the Chimichangas:

• 6–8 medium flour tortillas
• Extra diced strawberries
• ½ teaspoon ground cinnamon
• Oil for frying (or air fry option)

For the Cinnamon-Sugar Coating:

• ½ cup granulated sugar
• 1 teaspoon cinnamon
• 3 tablespoons melted butter

Instructions

1. Make the Cheesecake Filling

1. Beat the cream cheese until smooth and creamy.
2. Add the powdered sugar gradually and mix well.
3. Add the vanilla extract.
4. Lightly whip the heavy cream, then fold it into the mixture.
5. Gently fold in the diced strawberries.
6. Chill for 20 minutes to firm up.

2. Assemble the Chimichangas

1. Lay out a tortilla and spoon a generous amount of cheesecake filling in the center.
2. Add extra diced strawberries on top.
3. Fold the sides in and roll tightly like a burrito to keep the filling inside.

3. Fry or Air-Fry

To Fry:

1. Heat oil in a pan over medium heat.
2. Fry each chimichanga until golden and crispy on all sides.
3. Drain on paper towels.

To Air Fry (healthier):

1. Brush each chimichanga with melted butter.
2. Air fry at 190°C (375°F) for 8–10 minutes, turning halfway.

4. Coat in Cinnamon Sugar

1. Mix sugar and cinnamon in a bowl.
2. Brush each chimichanga with melted butter.
3. Roll in the cinnamon-sugar mixture until fully coated.

5. Serve

Serve warm with:
Strawberry sauce
Chocolate drizzle
A scoop of vanilla ice cream