Strawberry Cheesecake Chimichangas

A plate of strawberry cheesecake chimichangas, crispy and delicious with a fruity topping.

Strawberry Cheesecake Chimichangas

Strawberry Cheesecake Chimichangas are a delightful dessert that combines the creamy goodness of cheesecake with the fun and crunch of a chimichanga. They are perfect for any occasion, whether it’s a family gathering or a special treat for yourself. These crispy pastries are filled with a sweet cream cheese mixture and strawberry filling, making them truly irresistible!

Why Make This Recipe

You should make Strawberry Cheesecake Chimichangas because they are easy to prepare and taste amazing. With just a few ingredients, you can create a delicious dessert that everyone will love. Plus, they are a fun twist on traditional cheesecake, offering a unique flavor and texture that will impress your friends and family.

How to Make Strawberry Cheesecake Chimichangas

Ingredients:

  • 8 flour tortillas
  • 1 cup cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup strawberry pie filling
  • 2 tablespoons butter, melted
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon

Directions:

  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
  3. Take each tortilla and spread a generous amount of the cream cheese mixture, making sure to leave a little space around the edges.
  4. Place a spoonful of strawberry pie filling right in the center of each tortilla.
  5. Roll up the tortillas tightly, sealing in all the deliciousness, and lay them seam side down in a greased baking dish.
  6. Brush the tops of the rolled-up tortillas with melted butter to give them that golden finish.
  7. In a small bowl, mix together the granulated sugar and cinnamon, then sprinkle this divine mixture over the roll-ups.
  8. Pop them in the oven and bake for about 15-20 minutes or until they’re beautifully golden brown and crispy.
  9. Let them cool slightly before digging in and enjoy!

How to Serve Strawberry Cheesecake Chimichangas

Serve Strawberry Cheesecake Chimichangas warm with a drizzle of chocolate sauce or a dollop of whipped cream on top. You can also serve them with fresh strawberries or a scoop of vanilla ice cream on the side for an extra special treat.

How to Store Strawberry Cheesecake Chimichangas

To store any leftover chimichangas, place them in an airtight container in the refrigerator. They will stay fresh for up to 3 days. To reheat, simply warm them in the oven for a few minutes until they are crispy again.

Tips to Make Strawberry Cheesecake Chimichangas

  • Make sure your cream cheese is softened for easy mixing.
  • Be careful not to overfill the tortillas to prevent them from bursting open while baking.
  • Experiment with different fillings like blueberry or raspberry pie filling for a fun twist.

Variation

You can easily change the flavors of the chimichangas by using different pie fillings, such as apple or cherry. For a chocolate twist, add cocoa powder to the cream cheese mixture.

FAQs

  1. Can I make these chimichangas ahead of time?
    • Yes, you can prepare the filling and fill the tortillas ahead of time. Just bake them when you’re ready to serve.
  2. Can I fry the chimichangas instead of baking them?
    • Absolutely! If you prefer a fried version, heat oil in a pan and fry the chimichangas until golden brown.
  3. What can I use instead of cream cheese?
    • You can use mascarpone cheese or a dairy-free cream cheese alternative for a different taste or if you have dietary restrictions.
Print
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Strawberry Cheesecake Chimichangas

  • Author: mrrachidmohssine
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Delightful crispy pastries filled with a sweet cream cheese mixture and strawberry filling.

Ingredients

Scale
  • 8 flour tortillas
  • 1 cup cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup strawberry pie filling
  • 2 tablespoons butter, melted
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
  3. Take each tortilla and spread a generous amount of the cream cheese mixture, leaving space around the edges.
  4. Place a spoonful of strawberry pie filling in the center of each tortilla.
  5. Roll up the tortillas tightly, sealing in the filling, and lay them seam side down in a greased baking dish.
  6. Brush the tops of the rolled-up tortillas with melted butter.
  7. In a small bowl, mix together the granulated sugar and cinnamon, then sprinkle over the roll-ups.
  8. Bake for about 15-20 minutes or until golden brown and crispy.
  9. Let them cool slightly before serving.

Notes

Serve warm with a drizzle of chocolate sauce or whipped cream. Store leftovers in an airtight container in the refrigerator for up to 3 days.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 10g
  • Sodium: 200mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 35mg

Keywords: strawberry cheesecake, dessert, chimichangas, creamy dessert, baked pastry

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