Strawberry Cheesecake Chimichangas are a decadent dessert that blends crispy, cinnamon-sugar-coated tortillas with a creamy cheesecake filling and juicy strawberries. These Crispy Dessert Tacos offer a perfect balance of textures—golden crunch outside, rich and fruity inside—making them ideal for family treats, brunches, or dinner parties. Baked instead of fried, this easy recipe delivers fair-style indulgence with less mess and maximum flavor.
Why You’ll Love Strawberry Cheesecake Chimichangas
This Strawberry Cheesecake Chimichangas recipe is a standout Crispy Dessert Tacos treat:
- Quick & Easy: Ready in 30 minutes with simple steps.
- Lighter Indulgence: Baking skips the oil while keeping the crunch.
- Family-Friendly: Sweet, creamy flavors kids and adults love.
- Impressive: Looks and tastes bakery-quality with minimal effort.
- I served these at a gathering, and they were the ultimate Crispy Dessert Tacos hit!
Ingredients for Strawberry Cheesecake Chimichangas
Here’s what you’ll need for Strawberry Cheesecake Chimichangas (serves 8):
- 8 (8-inch) flour tortillas
- 8 oz (225g) cream cheese, softened
- ¼ cup (30g) powdered sugar
- 1 tsp vanilla extract
- 1 cup (240g) strawberry pie filling
- 2 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
Ingredient Tips:
- Tortillas: Use soft flour tortillas for easy rolling; warm slightly if stiff.
- Cream Cheese: Soften at room temperature for smooth mixing.
- Strawberry Filling: Store-bought pie filling saves time; homemade compote works too.
- Cinnamon-Sugar: Adjust ratios to taste for a churro-like topping.
- Equipment: Baking dish (9×13-inch), mixing bowl, pastry brush, oven.
Directions for Strawberry Cheesecake Chimichangas
Let’s create these delicious Strawberry Cheesecake Chimichangas!
Preheat Oven
- I preheat the oven to 375°F (190°C) to ensure even baking and crispy tortillas.
Prepare Filling
- In a medium bowl, I mix 8 oz softened cream cheese, ¼ cup powdered sugar, and 1 tsp vanilla extract until smooth and creamy for this Strawberry Cheesecake Chimichangas recipe.
Assemble Chimichangas
- I spread 2 tbsp cream cheese mixture onto each of 8 flour tortillas, leaving a 1-inch border.
- I spoon 2 tbsp strawberry pie filling into the center of each tortilla.
- I fold the sides in and roll tightly, placing seam-side down in a greased 9×13-inch baking dish.
Add Topping
- I brush the tops with 2 tbsp melted butter. In a small bowl, I mix 2 tbsp granulated sugar and 1 tsp cinnamon, then sprinkle over the tortillas.
Bake
- I bake for 15–20 minutes until golden and crispy. I let them cool slightly before serving warm.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 30 minutes
- Servings: 8
- Calories: ~220 kcal per serving
- Macros per Serving: 28g carbs, 4g protein, 10g fat, 1g fiber
Variations for Strawberry Cheesecake Chimichangas
Try these twists on Strawberry Cheesecake Chimichangas:
- Fall Twist: Swap strawberry filling for apple pie filling with a pinch of nutmeg.
- Chocolate Drizzle: Add a drizzle of melted chocolate or caramel sauce.
- Berry Mix: Use mixed berry filling for a varied fruit flavor.
- Vegan Option: Substitute with vegan cream cheese and plant-based butter.
- Mini Bites: Cut tortillas in half before filling for bite-sized portions.
Storage
I store leftover Strawberry Cheesecake Chimichangas in an airtight container in the refrigerator for up to 2 days. To reheat, I place them in a 350°F (175°C) oven or toaster oven for 5–7 minutes to restore crispiness; microwaving may soften the tortilla. Freezing is not recommended due to texture changes in the filling.
Serving Ideas
Make your Strawberry Cheesecake Chimichangas a star Crispy Dessert Tacos dish:
- Classic: Serve as Crispy Dessert Tacos with a scoop of vanilla ice cream.
- Garnish: Dust with powdered sugar or add fresh strawberries.
- Pairing: Enjoy with coffee, hot chocolate, or a dessert wine.
- Presentation: Arrange on a platter with mint leaves for elegance.
- Occasion: Perfect for brunches, potlucks, or festive gatherings.
FAQs
Have questions about Strawberry Cheesecake Chimichangas? Here are answers to common queries:
Can I use fresh strawberries instead of pie filling?
Yes, chop fresh strawberries or make a quick compote for a less sweet option.
Can I make these vegan?
Use vegan cream cheese and plant-based butter for a vegan-friendly version.
How do I keep the tortillas crispy?
Bake uncovered and avoid overfilling to maintain a crunchy texture.
Can I fry these instead of baking?
Yes, fry in hot oil at 350°F (175°C) for 2–3 minutes per side, but baking is lighter.
Are these kid-friendly?
Yes, the sweet, creamy filling and familiar flavors appeal to kids.
Can I prepare these ahead of time?
Assemble up to a few hours ahead, refrigerate, and bake just before serving.
What other fillings can I use?
Try blueberry, cherry, or apple pie filling for different flavors.
How do I prevent leaks during baking?
Roll tightly and place seam-side down; don’t overfill with strawberry filling.
Can I use corn tortillas instead of flour?
Corn tortillas are less flexible and may crack; flour tortillas work best.
What’s the best way to serve these?
Serve warm with ice cream, whipped cream, or a drizzle of chocolate.
More Delicious Dessert Recipes You’ll Love
- Watermelon Fruit Cake: A Refreshing Summer Dessert
- Honeycomb Cheesecake – A Floral Summer Dessert
- Chocolate Turtle Cake: A Decadent Summer Dessert
Conclusion
Strawberry Cheesecake Chimichangas check every box: they’re easy to make, rich and satisfying, visually appealing, and endlessly customizable. These Crispy Dessert Tacos manage to feel both nostalgic and inventive, perfect for a cozy evening or an impressive dinner party finale. Try this recipe for your next dessert craving and savor the indulgence!
Strawberry Cheesecake Chimichangas
Ingredients
- 8 8-inch flour tortillas
- 8 oz 225g cream cheese, softened
- ¼ cup 30g powdered sugar
- 1 tsp vanilla extract
- 1 cup 240g strawberry pie filling
- 2 tbsp unsalted butter melted
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
Instructions
Preheat Oven
- I preheat the oven to 375°F (190°C) to ensure even baking and crispy tortillas.
Prepare Filling
- In a medium bowl, I mix 8 oz softened cream cheese, ¼ cup powdered sugar, and 1 tsp vanilla extract until smooth and creamy for this Strawberry Cheesecake Chimichangas recipe.
Assemble Chimichangas
- I spread 2 tbsp cream cheese mixture onto each of 8 flour tortillas, leaving a 1-inch border. I spoon 2 tbsp strawberry pie filling into the center of each tortilla. I fold the sides in and roll tightly, placing seam-side down in a greased 9x13-inch baking dish.
Add Topping
- I brush the tops with 2 tbsp melted butter. In a small bowl, I mix 2 tbsp granulated sugar and 1 tsp cinnamon, then sprinkle over the tortillas.
Bake
- I bake for 15–20 minutes until golden and crispy. I let them cool slightly before serving warm.
Notes
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