Description

Craving a dessert that’s crispy, creamy, and bursting with fruity sweetness? What if you could transform the classic cheesecake into a fun, handheld treat in under 30 minutes? Say hello to Strawberry Cheesecake Chimichangas! These delightful treats feature soft flour tortillas filled with a creamy strawberry cheesecake mixture, fried to golden perfection, and rolled in cinnamon sugar, served with fresh strawberries.

Ingredients

For the Chimichangas

Soft Flour Tortillas (6, 8-inch): Provide a pliable, crispy wrapper for the filling.
Cream Cheese (8 oz, room temperature): Forms the creamy, tangy base of the cheesecake filling.
Sour Cream (2 tbsp): Adds smoothness and a slight tang to the filling.
Granulated Sugar (1 tbsp): Sweetens the filling lightly, balancing the cream cheese.
Vanilla Extract (1 tsp): Enhances the filling with a warm, aromatic note.
Sliced Strawberries (¾ cup): Add fresh, juicy flavor and texture to the filling.
Vegetable Oil (for frying, about 2–2½ inches in a saucepan): Ensures a crispy, golden exterior.

For the Coating

Cinnamon (1 tbsp): Adds warm, spicy flavor to the sugar coating.
Granulated Sugar (⅓ cup): Creates a sweet, crunchy exterior when mixed with cinnamon.

For Serving

Sliced Strawberries (1 cup): Provide a fresh, colorful accompaniment to enhance the dessert.

Substitutions and Variations

Flour Tortillas: Use whole wheat or gluten-free tortillas; smaller 6-inch tortillas yield smaller chimichangas (adjust filling accordingly).
Cream Cheese: Substitute with low-fat cream cheese, vegan cream cheese, or Neufchâtel for a lighter texture.
Sour Cream: Replace with Greek yogurt or mascarpone for a similar creamy effect.
Granulated Sugar: Use powdered sugar or 2 tsp honey in the filling; reduce to ½ tbsp for less sweetness.
Strawberries: Swap with raspberries, blueberries, or diced peaches; use frozen (thawed and drained) if fresh is unavailable.
Vegetable Oil: Use canola or peanut oil for frying; avoid olive oil due to its low smoke point.
Cinnamon: Reduce to ½ tbsp for a milder flavor or add ¼ tsp nutmeg for extra warmth.
Vegan Option: Use vegan cream cheese, plant-based sour cream, and vegan-friendly tortillas; ensure sugar is vegan (bone char-free).
Gluten-Free: Use gluten-free tortillas and ensure all ingredients are gluten-free.

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Instructions

Prepare the Filling:
- In a medium mixing bowl, combine 8 oz room-temperature cream cheese, 2 tbsp sour cream, 1 tbsp granulated sugar, and 1 tsp vanilla extract.
- Beat with a hand mixer or whisk until smooth and creamy, about 1–2 minutes.
- Gently fold in ¾ cup sliced fresh strawberries with a spatula until evenly distributed.
- Tip: Soften cream cheese at room temperature for 30–60 minutes for easy mixing, and slice strawberries thinly for even filling.
Fill and Roll the Tortillas:
- Lay out 6 (8-inch) flour tortillas on a clean surface.
- Divide the filling evenly among the tortillas, about 2–3 tbsp each, spreading it in a horizontal line across the lower third of each tortilla, leaving a 1-inch border on the sides.
- Fold the left and right sides of each tortilla toward the center, then roll up from the bottom to form a burrito shape, tucking in the filling tightly.
- Secure each chimichanga with 1–2 toothpicks to prevent unrolling during frying.
- Tip: Spread filling evenly to avoid overfilling, and roll tightly to ensure the filling stays inside while frying.
Prepare the Cinnamon Sugar Coating:
- In a shallow bowl, combine ⅓ cup granulated sugar with 1 tbsp cinnamon and stir until well mixed.
- Set aside for coating the fried chimichangas.
- Tip: Mix thoroughly to distribute cinnamon evenly, and use a wide bowl for easy rolling.
Set Up for Frying:
- Line a large plate with paper towels to drain the fried chimichangas.
- Pour vegetable oil into a medium saucepan to a depth of 2–2½ inches, ensuring the pan is no more than half full to prevent overflow.
- Heat the oil over medium-high heat until it reaches 360°F (182°C), using a deep-fry thermometer to monitor the temperature.
- Tip: Maintain a consistent oil temperature (adjust heat as needed) to ensure even frying without burning.
Fry the Chimichangas:
- Fry the chimichangas in batches of 2–3 to avoid crowding the pan, carefully lowering them into the hot oil with tongs.
- Fry until golden brown and crispy, about 2–3 minutes, flipping once or twice with tongs for even cooking.
- Remove each chimichanga with tongs and place on the paper towel-lined plate to drain briefly, about 30 seconds.
- Tip: Fry carefully to avoid splashing oil, and keep toothpicks in place during frying to maintain shape.
Coat the Chimichangas:
- While still warm, roll each drained chimichanga in the cinnamon sugar mixture, coating all sides evenly.
- Remove toothpicks carefully after coating, ensuring the chimichangas hold their shape.
- Tip: Roll while hot for the best sugar adhesion, and tap off excess for a neat finish.
Serve:
- Arrange the chimichangas on a platter and serve warm with 1 cup sliced fresh strawberries on the side or sprinkled over the top.
- Optionally, drizzle with whipped cream, chocolate sauce, or a dusting of powdered sugar for extra flair.
- Tip: Cut in half to reveal the creamy filling for a stunning presentation, and serve immediately for the crispiest texture.