Strawberry Cheesecake Chimichangas Recipe

Introduction

Strawberry Cheesecake Chimichangas are a delightful twist on a classic dessert, combining creamy cheesecake filling with sweet strawberry pie wrapped in a crispy tortilla. Baked until golden and topped with cinnamon sugar, they make a perfect treat for any occasion.

Ingredients

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

Instructions

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

Tips & Variations

• For added texture, sprinkle chopped nuts inside the filling before rolling.
• Use fresh strawberries instead of pie filling for a lighter option.
• Serve with a drizzle of chocolate or caramel sauce for extra indulgence.

Storage

Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for 5-7 minutes to maintain crispiness. Avoid microwaving as it can make the tortillas soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these chimichangas?

Yes, you can freeze unbaked chimichangas by wrapping them individually in plastic wrap and placing them in a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Can I fry these instead of baking?

Absolutely. For a traditional chimichanga crispiness, heat oil in a skillet and fry the rolled tortillas until golden brown, about 2-3 minutes per side. Drain on paper towels before adding cinnamon sugar.

Strawberry Cheesecake Chimichangas Recipe

---

★★★★★

4.4 from 149 reviews

• Author: Thomas
• Total Time: 35 minutes
• Yield: 8 chimichangas 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

Strawberry Cheesecake Chimichangas are a delightful dessert featuring creamy cheesecake filling and sweet strawberry pie filling wrapped in crispy baked flour tortillas, coated with cinnamon sugar. Perfectly golden and slightly crispy, these chimichangas make an easy and irresistible treat for any occasion.

---

Ingredients

Scale 1x2x3x

Cheesecake Filling

• 1 cup cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Other Ingredients

• 1 cup strawberry pie filling
• 8 flour tortillas
• 2 tablespoons butter, melted
• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon

---

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the chimichangas.
2. Prepare cheesecake filling: In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix thoroughly until the mixture is smooth and creamy.
3. Spread filling on tortillas: Evenly spread a generous amount of the cream cheese mixture onto each flour tortilla, leaving a small border around the edges to facilitate rolling.
4. Add strawberry filling: Place a spoonful of strawberry pie filling in the center of each tortilla over the cream cheese layer.
5. Roll tortillas: Carefully roll up each tortilla tightly, ensuring the fillings stay inside, and then place them seam side down in a greased baking dish to prevent unrolling during baking.
6. Brush with butter: Brush the tops of the rolled tortillas with melted butter to help achieve a golden, crispy texture during baking.
7. Add cinnamon sugar topping: Mix granulated sugar and cinnamon in a small bowl and sprinkle this mixture evenly on top of the buttered chimichangas.
8. Bake: Bake the chimichangas in the preheated oven for 15-20 minutes or until they become golden brown and crispy on the outside.
9. Cool and serve: Allow the chimichangas to cool slightly before serving to avoid burns and to let the filling set slightly for the best eating experience.

Notes

• For extra crunch, you can broil the chimichangas for 1-2 minutes at the end of baking but watch carefully to avoid burning.
• Serve with whipped cream or a drizzle of chocolate sauce for added sweetness.
• If you prefer, substitute strawberry pie filling with fresh strawberries and a bit of sugar and cornstarch cooked down to a thick sauce.
• Use room temperature cream cheese for easier mixing and smoother filling.

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

Keywords: strawberry cheesecake chimichangas, dessert chimichangas, baked dessert chimichangas, creamy cheesecake dessert, cinnamon sugar chimichangas