Strawberry Cheesecake Chimichangas

Strawberry Cheesecake Chimichangas

Strawberry Cheesecake Chimichangas

You will want to savor each and every bite of this cake! I have the feeling this is a cake you’ll want to make as dessert for special occasions again and again!


For Chimichangas :

  • 6 (8-inch) soft flour tortillas
  • 8 oz cream cheese ( room temperature)
  • 2 Tablespoon sour cream
  • 1 Tablespoon sugar
  • 1 teaspoon vanilla extract
  • 3/4 cups sliced strawberries
  • Vegetable oil for frying

For Coating:

  • 1 Tablespoon cinnamon
  • 1/3 cup sugar


Start by beating cream cheese, sour cream, 1 tablespoon sugar, and vanilla extract.

Fold in 3/4 cup of sliced fresh strawberries.

Divide the mixture evenly between 6 tortillas. When finished, slather the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito (secure it with a toothpick!).

In a shallow bowl, combine 1/3 cup sugar with 1 tablespoon cinnamon; set aside.

Line a large plate with paper towels.

Place in about 5-inch deep saucepan about 2 -2½ inch vegetable oil for frying and heat it over medium-high heat until it reaches 360F.

Fry the chimichangas for 2-3 minutes until golden brown and crispy and flip them as needed (work in batches)

You’d better transfer the chimichangas to the paper towel on a plate to drain for about 1 minute, then roll them in the cinnamon and sugar mixture.

Please make sure to remove all toothpicks from the chimichangas!


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