Golden tortillas wrap a silky, tangy cheesecake and diced strawberry filling, then fry to a crisp and roll in cinnamon sugar for a donut-like finish. Each bite melds creamy, fruit-filled richness with sweet, crunchy texture. Top with fresh berries, whipped cream, or strawberry sauce for added flavor. Whether fried or air-fried, these handheld treats are a delicious fusion of creamy, fruity, and crispy elements, perfect for dessert lovers seeking something fun and satisfying.
Ingredients

→ Cheesecake Filling

 8 ounces cream cheese, softened

 1 cup powdered sugar

 1 teaspoon vanilla extract

 1/2 cup heavy whipping cream

 1 cup strawberries, finely diced

→ Assembly

 6 large flour tortillas, burrito-size, soft and flexible

 1 egg

 1 tablespoon water

→ Coating

 1/2 cup granulated sugar

 1 tablespoon ground cinnamon

 canola oil or vegetable oil, for frying

→ Optional Toppings

 fresh strawberry slices

 whipped cream

 strawberry sauce or preserves

 powdered sugar, for dusting

 chocolate or white chocolate drizzle

→ Homemade Strawberry Sauce (optional)

 1 1/2 cups strawberries, chopped

 2 tablespoons sugar

 1 tablespoon lemon juice

 2 teaspoons cornstarch

 1 tablespoon water

Steps

Combine softened cream cheese, powdered sugar, and vanilla extract in a mixing bowl. Beat with a hand mixer until silky smooth, then add heavy whipping cream and whip until the mixture is fluffy and stable. Gently fold in finely diced strawberries. Chill filling in the refrigerator for 10 to 15 minutes until slightly firm.

Lay a flour tortilla flat on a clean work surface. Spoon about 1/2 cup of cheesecake filling into the center, shaping it into a log. Fold in the sides and roll up tightly like a burrito. Brush the edge with egg wash (beaten egg mixed with water) to seal. Repeat with remaining tortillas.

For traditional frying, heat 1 to 2 inches of oil in a deep skillet to 350°F. Place chimichangas seam-side down and fry for 1 to 2 minutes per side until golden and crisp. Remove with tongs and drain on paper towels. For air-frying, lightly spray chimichangas with cooking oil and air fry at 400°F for 8 to 10 minutes, flipping halfway through.

Mix granulated sugar and ground cinnamon in a shallow dish. While chimichangas are still warm, roll in the cinnamon-sugar mixture until fully coated.

Top chimichangas with fresh strawberry slices, whipped cream, strawberry sauce or preserves, powdered sugar, or chocolate drizzle. Serve immediately for best texture.

Combine chopped strawberries, sugar, and lemon juice in a small saucepan over medium heat. Dissolve cornstarch in water and stir into the saucepan. Cook, stirring frequently, until strawberries break down and sauce thickens. Cool before serving over chimichangas.

Notes

1. Incorporate the diced strawberries into the filling just before assembling to prevent excessive moisture and maintain desired texture.
2. Ensure chimichanga seams are thoroughly sealed with egg wash to prevent cream cheese filling from leaking during frying.
3. Avoid overcrowding the frying pan for even browning; fry in batches if necessary.

Required Equipment

• Hand mixer
• Mixing bowls
• Deep frying pan or air fryer
• Tongs
• Paper towels
• Shallow dish
• Small saucepan (for optional strawberry sauce)

Allergen Information

Check each ingredient for potential allergens and consult a healthcare professional if needed.

• Contains dairy (cream cheese, heavy cream, whipped cream)
• Contains egg
• Contains gluten (flour tortillas)

Nutritional Info (per serving)

This data is provided as a guide and doesn’t replace medical advice.

• Calories: 430
• Fats: 24 g
• Carbohydrates: 51 g
• Proteins: 6 g