Mexican Strawberry Cheesecake Chimichangas

How to make Mexican strawberry cheesecake chimichangas

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When you need a dessert in a pinch, these fried burritos filled with strawberry cheesecake are easy and quick to make. These perfect little sweet Mexican chimichangas are sure to be your family’s new favorite.

 

These Mexican strawberry cheesecake chimichangas are a fun sweet treat.

 

I knew next to nothing about Mexican desserts, besides fried ice cream, until I discovered these Mexican Strawberry Cheesecake Chimichangas. Let me tell you, my cheesecake addiction just got greater by a notch.

 

Those fried burritos are perfect for when you need a quick and inexpensive dessert. Maybe it’s not the healthiest dessert, but what dessert truly is? You can’t trust any “health” food these days, so let’s not even go there.

 

Listen to your body and your gut. Long gone are the days when I could eat two complete dinners on the same evening and not worry about my weight. Ah, to be young again. You remember those carefree days, don’t you?

 

Then you hit middle age and everything changes. Everything goes downhill from there and slows down – your mind, your body, and your metabolism. Before you know it, you’re a grandparent and desperately trying to prolong your life by giving up what has kept you alive all these years – yummy food.

 

Thus, I can’t stress this enough: everything in moderation! You don’t need one of these strawberry cheesecake chimichangas every day, but you can indulge every once in a while and still live a healthy life. They are super easy to make. Stuff tortillas with fresh strawberry and cheesecake filling, roll them up like a burrito and fry in a pan just enough to get the golden crust, then sprinkle with cinnamon sugar and done!

 

They are perfect little individual treats for parties, especially Cinco de Mayo celebration and can be served warm or cold.

 

Note: I’m teaming up with some amazing bloggers to celebrate Cinco de Mayo, so be sure to scroll all the way down for more delicious Mexican recipes!

 

How to Make Mexican Strawberry Cheesecake Chimichangas

Explore #Mexican sweet flavors with Strawberry Cheesecake Chimichangas. Super easy to make and sure to become a new favorite #dessert. Click To Tweet

 

These Mexican dessert chimichangas are strawberry cheesecake filled and fried.

 

Ingredients:
Makes 6 chimichangas

  • 8 oz cream cheese at room temperature
  • 2 tablespoon sour cream
  • 1 teaspoon vanilla extract
  • 2 tablespoon sugar
  • 1 teaspoon lemon zest
  • 1 cup sliced or chopped strawberries, plus more for garnish
  • 6 (8-inch or medium) soft flour tortillas
  • Vegetable oil for frying
  • 1 tablespoon cinnamon
  • 1/3 cup sugar
  • Optional: chocolate syrup and/or whipped cream

 

~ Free Tip ~

Add a tablespoon of Nutella to each chimichanga before rolling them up. You could use blueberries or cherries from cherry pie filling too.

 

Directions:

  1. In a medium bowl beat together the cream cheese, sour cream, 2 tablespoon sugar, vanilla extract and lemon zest, scraping down the sides of the bowl as needed. Fold in the sliced strawberries.
  2. Divide the mixture evenly among the tortillas, spreading portions in the lower third of each tortilla.  Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito. Secure it with a toothpick. Repeat the rolling process with the remaining tortillas.
  3. Combine the remaining 1/3 cup sugar with the cinnamon in a shallow dish and set it aside. Line a large plate with paper towels.
  4. Next, in a large, deep skillet or saucepan add about 3 inches of oil. Heat the oil over medium-high heat.
  5. Working in batches, fry the chimichangas until golden brown and crispy, about 1-2 minutes, flipping them as needed. Transfer the chimichangas to the paper towel-lined plate and drain shortly. Remove the toothpicks since they can hurt you!
  6. Finally, roll the warm chimichangas into cinnamon sugar mixture. Repeat the frying and rolling process with the remaining chimichangas.
  7. Lastly, top each chimichanga with sliced strawberries, chocolate syrup, and whipped cream if desired. Serve immediately.

 

Add strawberry filling to tortilla and roll up.

 Fry Mexican sweet chimichangas then coat in cinnamon sugar.

 

So, can we just agree that besides fried ice cream, of course, fried cheesecake is the next best Mexican dessert? I’ll wait here until you go make these strawberry cheesecake chimichangas quickly so you know I’m right 😉

 

These dessert chimichangas are filled with a sweet strawberry filling.

Print Recipe

Mexican Strawberry Cheesecake Chimichangas

Fried burritos filled with strawberry cheesecake make these chimichangas, an easy and delicious Mexican dessert.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Cuisine: Mexican
Servings: 10
Author: Jas

INGREDIENTS:

  • 8 oz cream cheese at room temperature
  • 2 tablespoon sour cream
  • 2 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 cup sliced or chopped strawberries plus more for garnish
  • 6 8-inch or medium soft flour tortillas
  • Vegetable oil for frying
  • 1 tablespoon cinnamon
  • 1/3 cup sugar
  • Optional: chocolate syrup and/or whipped cream

DIRECTIONS:

  • In a medium bowl beat together the cream cheese, sour cream, 2 tablespoon sugar, vanilla extract and lemon zest, scraping down the sides of the bowl as needed. Fold in the sliced strawberries.
  • Divide the mixture evenly among the tortillas, spreading portions in the lower third of each tortilla. Note: You could easily use 8 tortillas. I thought there was a bit much filling per chimichanga. Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito. Secure it with a toothpick. Repeat the rolling process with the remaining tortillas.
  • Combine the remaining 1/3 cup sugar with the cinnamon in a shallow dish and set it aside. Line a large plate with paper towels.
  • In a large, deep skillet or saucepan add about 3 inches of oil. Heat the oil over medium-high heat.
  • Working in batches if necessary, fry the chimichangas until golden brown and crispy, about 1-2 minutes, flipping them as needed. Be careful not to burn them (learned the hard way). Transfer the chimichangas to the paper towel-lined plate and drain shortly. Remove the toothpicks!
  • While chimichangas are still warm, roll them into cinnamon sugar mixture. Repeat the frying and rolling process with the remaining chimichangas.
  • Lastly, top each chimichanga with sliced strawberries, chocolate syrup, and whipped cream if desired. Serve immediately.

RECIPE NOTES:

~ Free Tip ~
Add a tablespoon of Nutella to each cheesecake chimichanga before rolling them up. Use blueberries or cherries from cherry pie filling instead of strawberries.
Tried this recipe?Snap a photo and mention @all_thats_jas or tag #allthatsjas on Instagram for a chance to be featured!

NUTRITIONS:

Nutrition Facts
Mexican Strawberry Cheesecake Chimichangas
Amount Per Serving
Calories 179 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g20%
Cholesterol 26mg9%
Sodium 198mg8%
Potassium 80mg2%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 11g12%
Protein 2g4%
Vitamin A 320IU6%
Vitamin C 8.7mg11%
Calcium 54mg5%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Pin it now: How to Make Mexican Strawberry Cheesecake Chimichangas

These fried dessert burritos are tasty strawberry treats.

 

See this recipe featured on The Sweet Sensations, Easy Peasy Pleasy, Across the Boulevard, A Pinch of Joy, Eclectic Red Barn, Intelligent Domestications, Jodie Fitz, Eight Pepperberries, Nifty Thrifty Things, Olives & Okra, Crafts a la Mode, Cookin’ Mimi, Pieced Pastimes, Scrapality, and Ambient Wares.

Mexican Recipes

#MexicanRecipes
Happy #MexicanRecipes
Let’s have a fiesta of Cinco de Mayo inspired recipes all week long!

 

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116 Comment

  1. Reply
    Theresa @ Shoestring Elegance
    May 4, 2017 at 10:35 pm

    Oh my goodness, Jas, these look fabulous!! Thanks for sharing them with me at the party! Pinned and shared!
    Happy May!
    Theresa @ Shoestring Elegance

    1. Reply
      Jas
      May 5, 2017 at 3:54 pm

      Thank you, Theresa! Wishing you a lovely weekend πŸ™‚

  2. Reply
    Jen Gregor
    May 4, 2017 at 8:22 pm

    Oh wow!! These look about like the best things ever!! Pinned and printed so I can make tomorrow!

    1. Reply
      Jas
      May 4, 2017 at 10:31 pm

      Jen, they pretty much are! LOL

  3. Reply
    Carol, The Red Painted Cottage
    May 4, 2017 at 7:37 pm

    Oh my Jas, this looks soooo good! Another one of yours I have to print off and make!

    1. Reply
      Jas
      May 4, 2017 at 10:31 pm

      Thanks, Carol! You won’t be disappointed πŸ™‚

  4. Reply
    Sandra
    May 4, 2017 at 2:13 pm

    Despite the fact that my metabolism has slowed to a crawl I need one of these in my life. They look delicious and you sure know how to tempt us with these amazing pictures. Thank you for sharing with us this week at Celebrate Your Story, and I hope your week is going great.

    1. Reply
      Jas
      May 4, 2017 at 3:57 pm

      Thank you, Sandra! I think once we get to be a certain age, our metabolism almost comes to a stop πŸ™

  5. Reply
    Lindsay
    May 3, 2017 at 12:55 pm

    Those look amazing. Wish I had cream cheese so I could try them right now.

    1. Reply
      Jas
      May 3, 2017 at 8:57 pm

      Hi, Lindsay! Maybe put it on your shopping list? πŸ˜‰ Thanks for visiting and have a great rest of the week!

  6. Reply
    Carol ("Mimi")
    May 3, 2017 at 9:54 am

    This recipe looks so yummy! Thank you for sharing at #BloggingGrandmothersLinkParty. I’m sharing your post on social media.

    1. Reply
      Jas
      May 3, 2017 at 8:54 pm

      Thank you very much!

  7. Reply
    Donna
    May 2, 2017 at 10:49 pm

    Absolutely mouth-watering.
    Wish I had one right now!

    1. Reply
      Jas
      May 3, 2017 at 7:53 am

      Thank you, Dona! They are addictive.

  8. Reply
    Lori Hill-Smith
    May 2, 2017 at 8:18 pm

    These look so good! Thank you for sharing at BloggingGrandmothersLinkParty. I’ve shared on social media.

    1. Reply
      Jas
      May 2, 2017 at 9:01 pm

      Appreciate it, Lori!

  9. Reply
    Jan Thomas
    May 2, 2017 at 4:32 pm

    I can’t wait to surprise my family with these! This will be so fun, I’m thinking Mothers Day!

    1. Reply
      Jas
      May 2, 2017 at 8:36 pm

      Oh, yes! They’ll love it, I’m sure πŸ˜€

  10. Reply
    Clearissa
    May 2, 2017 at 4:02 pm

    These look delish. Thank you for sharing with #BloggingGrandmothersLinkParty. I’ve shared your post on social media.

    1. Reply
      Jas
      May 2, 2017 at 8:34 pm

      Thank you so much Clearissa!

  11. Reply
    image-in-ing: weekly photo linky
    May 2, 2017 at 12:40 pm

    Looks quite tasty!
    Thanks for joining us this week at http://image-in-ing.blogspot.com/2017/05/down-to-jordan-river.html

    1. Reply
      Jas
      May 2, 2017 at 8:33 pm

      It is dangerously so πŸ˜€

  12. Reply
    Carlee
    May 1, 2017 at 10:28 pm

    Where have these been all my life? I neeeeeeeeed them!

    1. Reply
      Jas
      May 2, 2017 at 7:05 am

      Ha

  13. Reply
    Grammy Dee
    May 1, 2017 at 10:08 pm

    Thank you Jas for linking up at the #BloggingGrandmothersLinkParty. I shared this post on Facebook, Google+, Pinterest, and Twitter.

    1. Reply
      Jas
      May 2, 2017 at 6:55 am

      Thank you, Dee!

  14. Reply
    Mrs Shoes
    May 1, 2017 at 8:25 pm

    Okay, you had me at ‘cheesecake’….
    But you knew that, didn’t you?
    Thanks for something simple enough to whip up last minute. Mr Shoes will thank you (for the recipe & for the extra curves these are sure to give me).

    1. Reply
      Jas
      May 1, 2017 at 10:06 pm

      You crack me up, Mrs Shoes. And thank you!

  15. Reply
    Liz @ Books n' Cooks
    May 1, 2017 at 8:17 pm

    I think I love you right now. Best Mexican dessert ever. πŸ™‚

    1. Reply
      Jas
      May 1, 2017 at 10:05 pm

      Lol, Liz! I’ll take that any day πŸ˜€ Thank you!!! :*

  16. Reply
    Ann
    May 1, 2017 at 6:13 pm

    Whooahhh! I’m sold. Your picture looks so good I could literally lick the cream off my screen. I’m definitely going to give this a go!
    Darn! I didn’t know about this Mexican challenge you have. How cool!

    1. Reply
      Jas
      May 1, 2017 at 7:28 pm

      Haha, don’t drool over your screen! This isn’t a Mexican challenge. You can join our facebook group too (link on the bottom of the post). Then you can choose which holiday you want to participate in. We just have our own recipes that we post on a same given day and share. I think this is my second or third time. There is no obligation for participation πŸ™‚ So, come join in!

  17. Reply
    Cynthia
    May 1, 2017 at 12:49 pm

    Oh My Gosh! Your chimichangas look so good. I would be very happy to have one (or perhaps 2)

    1. Reply
      Jas
      May 1, 2017 at 6:37 pm

      Thank you., Cynthia! Trust me, one would be plenty – they are rich! πŸ™‚

  18. […] Mexican Strawberry Cheesecake Chimichangas from All that’s Jas […]

  19. […] Mexican Strawberry Cheesecake Chimichangas from All that’s Jas […]

  20. Reply
    Wendy
    May 1, 2017 at 9:01 am

    Talk about saving the best for last!! This recipe, hands down, is my favorite shared today.

    1. Reply
      Jas
      May 1, 2017 at 9:58 am

      Aw, thank you, Wendy! You just made my day πŸ˜€

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