Strawberry Cheesecake Chimichangas

These strawberry cheesecake chimichangas are the ultimate blend of creamy tangy filling with bursts of fresh strawberry sweetness all wrapped up and baked until crispy. This recipe brings a twist on a classic Mexican-style fried dessert but bakes for less oil and mess. I love making these when strawberries are in season or whenever I want to impress guests with a quick but special sweet treat.

Ingredients

• Flour tortillas: look for soft pliable tortillas that will roll easily and get nicely crisp in the oven
• Cream cheese: pick a full-fat cream cheese for the richest flavor and make sure it is softened for smooth mixing
• Powdered sugar: this blends easily into the filling for fluffiness and mild sweetness
• Vanilla extract: choose pure vanilla for the best depth and aroma
• Strawberry pie filling: use your favorite store brand or try homemade make sure the strawberries are soft and syrupy
• Butter: go for real unsalted butter for a golden crisp finish
• Granulated sugar: gives a classic crunchy topping
• Cinnamon: adds the warm distinctive churro flavor that ties the dessert together

Step-by-Step Instructions

Mix the Filling:

In a medium bowl combine the softened cream cheese powdered sugar and vanilla extract. Use a hand mixer or sturdy whisk and blend until the mixture is completely smooth and creamy with no lumps. This is the base of your cheesecake layer and needs to be lump-free for the best mouthfeel

Assemble the Chimichangas:

Lay out the tortillas on a clean flat surface. Spread a thick layer of the cream cheese mixture evenly over each one leaving a small border around the edge to help with rolling

Add the Strawberry Center:

Spoon about two tablespoons of strawberry pie filling into the center of each tortilla. Make sure not to overfill since you want to be able to roll the tortillas up tightly

Roll and Arrange:

Carefully roll up each tortilla by folding in the sides then rolling up from the bottom into a tight log. Place each one seam side down in a generously greased baking dish. This prevents them from unrolling during baking

Butter and Sugar Topping:

Brush the tops of the rolled chimichangas with melted butter to help them crisp and give color. In a small bowl stir together granulated sugar and cinnamon. Sprinkle this mixture generously over the top of each roll for that classic crunchy bite

Bake Until Golden:

Bake in a preheated 375 degree oven for fifteen to twenty minutes watching for the tops to turn golden brown and crisp. Every oven is a little different so start checking around fifteen minutes

Cool and Serve:

Let the chimichangas cool just slightly once done. This helps the filling set up a bit and makes them easier to handle. Serve warm so the centers are extra creamy and gooey though they are also tasty at room temperature

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The cinnamon sugar topping is my favorite part since it reminds me of street churros my grandfather used to buy for us at family gatherings. Sharing these on the porch brings back that sense of celebration every time

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. For the best taste rewarm briefly in the oven or toaster oven to re-crisp the tortilla

Ingredient Substitutions

You can swap in other pie fillings such as blueberry apple or cherry to suit the season or what you have on hand. If you prefer less sweetness plain sliced strawberries plus a squeeze of lemon work well too

Serving Suggestions

Serve these chimichangas dusted with extra powdered sugar or with a scoop of vanilla ice cream. For a fresh finish add sliced strawberries and whipped cream on the side

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Cultural and Historical Context

Chimichangas are traditionally associated with savory fillings and deep frying but sweet versions are beloved at many Mexican restaurants in the United States. This recipe borrows the crunchy outer texture and combines it with American-style cheesecake filling for family friendly appeal

Recipe FAQs

→ Can I use fresh strawberries instead of pie filling?

Yes, fresh strawberries can be chopped, sweetened, and used as a tasty alternative to pie filling in these chimichangas.

→ Is it possible to make these ahead of time?

Absolutely! You can assemble and refrigerate the chimichangas, baking just before serving for best crispness.

→ Can these be cooked in an air fryer?

Yes, air frying at 375°F for 8-10 minutes will give you a crisp, golden exterior. Monitor closely to avoid over-browning.

→ What kind of cream cheese works best?

Regular full-fat cream cheese provides the richest texture and flavor, but light cream cheese can be substituted if preferred.

→ How should leftovers be stored?

Store any remaining chimichangas in an airtight container in the refrigerator and reheat before serving for best texture.

→ Can gluten-free tortillas be used?

Yes, simply substitute your favorite gluten-free tortillas to accommodate dietary preferences or needs.