The kids had finally gone down—after too much sugar and just enough chaos—and the house was blissfully quiet. My husband and I sat on the couch, feet up, barely making it through a rom-com we’d both seen before.
I’d forgotten dessert, which is basically a crime on Valentine’s Day, so I tiptoed into the kitchen looking for a save. No chocolate-dipped strawberries left. No cake. But we did have tortillas, a few perfect strawberries, and cream cheese that needed to be used.
I remembered a quick recipe I saw months ago and started piecing things together—sweetened cream cheese, sliced berries, a tight roll, and a pan of oil warming on the stove. Within minutes, the smell of cinnamon sugar drifted through the air, pulling my husband off the couch. We split the first one right there at the counter, crispy and warm, with the creamy filling still soft and tangy in the middle.
It felt like something we should’ve planned, but it came together in such a relaxed, comforting way—kind of like how the best memories sneak up on you. These little chimichangas weren’t fancy, but they turned a quiet evening into something worth remembering. And now, they’ve officially earned a spot in our unofficial Valentine’s Day traditions.
Short Description
These Strawberry Cheesecake Chimichangas are golden, crispy tortillas wrapped around a creamy, fruity filling—then rolled in cinnamon sugar for an irresistible dessert that comes together in under 30 minutes.
Key Ingredients
For the Chimichangas
- 6 (8-inch) soft flour tortillas
- 8 oz cream cheese, room temperature
- 2 tablespoons sour cream
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- ¾ cup sliced strawberries
- Vegetable oil, for frying
For the Coating
- ⅓ cup sugar
- 1 tablespoon cinnamon
For Serving
-
1 cup sliced strawberries
Tools Needed
- Mixing bowl
- Hand mixer or whisk
- Shallow bowl (for cinnamon sugar)
- Medium saucepan or deep skillet
- Slotted spoon or tongs
- Paper towels
- Toothpicks
- Plate or wire rack
Cooking Instructions
Step 1: Make the Filling
Beat cream cheese, sour cream, sugar, and vanilla in a mixing bowl until smooth and creamy. Gently fold in ¾ cup sliced strawberries.
Step 2: Fill and Roll the Chimichangas
Spoon the filling onto the lower third of each tortilla. Fold the sides inward, then roll up tightly like a burrito. Secure with toothpicks.
Step 3: Prepare the Coating and Plate
In a shallow bowl, mix cinnamon and sugar for coating. Line a plate with paper towels to drain the fried chimichangas.
Step 4: Heat the Oil
Pour 2 to 2½ inches of vegetable oil into a medium saucepan and heat over medium-high until it reaches 360ºF.
Step 5: Fry the Chimichangas
Carefully place chimichangas in the hot oil, a few at a time. Fry for 2–3 minutes, flipping to ensure even browning. They should be golden and crispy.
Step 6: Coat in Cinnamon Sugar
Drain briefly on paper towels, then immediately roll them in the cinnamon-sugar mixture while still warm.
Step 7: Serve
Remove all toothpicks. Serve warm with extra sliced strawberries on top or on the side.
Why You’ll Love This Recipe
– No baking required
– Crispy outside, creamy center
– Ready in under 30 minutes
– Great for parties, brunch, or date nights
– Easily adaptable with different fruits or spreads
Mistakes to Avoid & Solutions
Overfilling the Tortilla
Too much filling can burst open during frying. Stick to about 2–3 tablespoons of filling per tortilla.
Skipping the Toothpicks
Skipping this step can cause the chimichangas to unravel in hot oil. Always secure them tightly.
Oil Temperature Too Low or High
Too cool and they’ll absorb oil; too hot and they’ll burn. Use a thermometer to keep it around 360ºF.
Letting Them Sit Too Long Before Coating
Chimichangas need to be rolled in cinnamon sugar while still warm to get that even, delicious coating.
Frying Too Many at Once
Crowding lowers oil temperature. Fry in batches for even browning.
Serving and Pairing Suggestions
These are best served fresh and warm. Plate them with:
– A dollop of whipped cream
– A scoop of vanilla or strawberry ice cream
– A drizzle of chocolate or caramel sauce
– Paired with cold brew coffee, iced matcha, or hot espresso
Perfect for brunch tables, dessert platters, or a fun sweet snack for weekend guests.
Storage and Reheating Tips
To Store: Wrap leftovers tightly in foil or place in an airtight container. Store in the fridge for up to 2 days.
To Reheat: For best texture, reheat in an oven or air fryer at 350ºF for 5–7 minutes. Avoid microwaving—they’ll turn soggy.
To Freeze: Freeze assembled but unfried chimichangas on a tray. Once solid, transfer to a freezer bag. Fry straight from frozen, adding an extra 1–2 minutes cook time.
FAQs
1. Can I use frozen strawberries?
Yes, but thaw and drain them well first to avoid watery filling.
2. Can I bake these instead of frying?
You can. Brush with melted butter and bake at 400ºF for 15–18 minutes until golden and crisp.
3. What other fruits can I use?
Blueberries, raspberries, or diced mango work beautifully. Just keep the ratio similar.
4. Is it safe to prep these ahead of time?
Yes. You can assemble and refrigerate them for up to 8 hours before frying.
5. Can I make these gluten-free?
Use gluten-free flour tortillas and check your other ingredient labels to ensure they’re safe.
Tips & Tricks
– Warm tortillas for 10 seconds in the microwave to make them easier to fold.
– Use a slotted spoon to safely flip the chimichangas in oil.
– Want extra crispiness? Double-fry them—once to cook, a second time for crunch.
– Don’t walk away while frying—things move quickly!
– Lightly sprinkle sea salt over the sugar-coated chimichangas for a sweet-salty contrast.
Recipe Variations
Chocolate Chip Cheesecake Version
Swap strawberries with ½ cup mini chocolate chips. Follow the same steps. Serve with chocolate drizzle.
Tropical Chimichangas
Use diced pineapple and mango with a squeeze of lime in the filling. Add coconut flakes to the cinnamon-sugar coating.
Nutella-Banana Combo
Spread 1 tablespoon Nutella on the tortilla before adding a few banana slices and cream cheese filling.
Savory Twist
Replace the filling with whipped goat cheese, chopped sun-dried tomatoes, and herbs. Skip the sugar coating—dust with smoked paprika instead after frying.
Mini Chimichangas
Use 6-inch tortillas, slice in half before serving. Perfect for parties or kid-friendly desserts.
Final Thoughts
Strawberry Cheesecake Chimichangas
Ingredients
For the Chimichangas
- 6 8-inch soft flour tortillas
- 8 oz cream cheese room temperature
- 2 tablespoons sour cream
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- ¾ cup sliced strawberries
- Vegetable oil for frying
For the Coating
- ⅓ cup sugar
- 1 tablespoon cinnamon
For Serving
- 1 cup sliced strawberries
Instructions
- In a bowl, beat cream cheese, sour cream, sugar, and vanilla until smooth. Fold in ¾ cup sliced strawberries.
- Spoon filling onto the lower third of each tortilla. Fold in the sides and roll up tightly like a burrito. Secure with toothpicks.
- Mix cinnamon and sugar in a shallow bowl. Line a plate with paper towels for draining.
- Pour 2 to 2½ inches of vegetable oil into a saucepan. Heat over medium-high until it reaches 360ºF.
- Fry a few at a time for 2–3 minutes, turning until golden brown and crisp on all sides.
- Drain briefly on paper towels, then roll warm chimichangas in the cinnamon-sugar mixture.
- Remove toothpicks and serve warm with extra sliced strawberries on top or on the side.
