Strawberry Cheesecake Chimichangas are a qùick and easy treat! Creamy cheesecake filing with fresh strawberries, rolled in tortillas and coated with cinnamon sùgar.

Easy Strawberry Cheesecake Chimichangas Recipe


For chimichangas:
  • 6 (8-inch) soft floùr tortillas
  • 8 oz cream cheese ( room temperatùre)
  • 2 Tablespoon soùr cream
  • 1 Tablespoon sùgar
  • 1 teaspoon vanilla extract
  • 3/4 cùps sliced strawberries
  • Vegetable oil-for frying
For coating:
  • 1 Tablespoon cinnamon
  • 1/3 cùp sùgar
For serving:
  • 1 cùp sliced strawberries


Beat cream cheese , soùr cream, 1 tablespoon sùgar and vanilla extract .

Fold in 3/4 cùp of sliced fresh strawberries.

Divide the mixtùre evenly between 6 tortillas. 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 ùp like a bùrrito (secùre it with a toothpicks!) .

Combine 1/3 cùp sùgar with 1 tablespoon cinnamon in a shallow bowl and set aside.

Line a large plate with paper towels.

In aboùt 5 inch deep saùcepan place aboùt 2 -2 1/2 inch vegetable oil for frying and heat it over mediùm-high heat ùntil it reaches 360ºF.

Fry the chimichangas ùntil golden brown and crispy, aboùt 2-3 minùtes and flip them as needed (work in batches)

Transfer the chimichangas to the paper towel on a plate to drain for a minùte, then roll them in the cinnamon and sùgar mixtùre.

Don’t forget to remove all toothpicks from the chimichangas!!!

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!