Strawberry Cheesecake Chimichangas
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.
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.