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.

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

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.

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 😉

Mexican Strawberry Cheesecake Chimichangas

Fried burritos filled with strawberry cheesecake make these chimichangas, an easy and delicious Mexican dessert.

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Print Rate

Course: Dessert

Cuisine: Mexican

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 10

Calories: 179kcal

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

Instructions

• 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.

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.

Nutrition

Calories: 179kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 198mg | Potassium: 80mg | Fiber: 1g | Sugar: 11g | Vitamin A: 320IU | Vitamin C: 8.7mg | Calcium: 54mg | Iron: 0.8mg

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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.

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

• Papusas de Queso from A Day in the Life on the Farm
• Mexican Restaurant Rice from Palatable Pastime
• Posole de Camarones (Shrimp and Hominy Stew) from Culinary Adventures with Camilla
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• Mexican Street Corn Barley Salad from Cooking With Carlee
• Conchas (Mexican Sweet Bread) from Amy’s Cooking Adventures
• Avocado Paletas (Mexican Avocado Ice Pops) from Caroline’s Cooking
• Churro French Toast from Jolene’s Recipe Journal
• Beef Tacos from Books n’ Cooks
• Easy Stuffed Portabella Mushrooms from Feeding Big
• One Pan Chicken Enchilada Rice Bake from Hezzi-D’s Books and Cooks
• Mexican Strawberry Cheesecake Chimichangas from All that’s Jas