I’ll never forget the first time I made these Strawberry Cheesecake Chimichangas. It was one of those lazy Sunday afternoons where a craving for something sweet and decadent struck, but I didn’t want the fuss of a full-blown cheesecake. I had tortillas, I had cream cheese, and a pint of strawberries was calling my name from the fridge. What started as a playful kitchen experiment turned into pure magic. As they sizzled in the pan, my kitchen filled with the warm, buttery scent of toasted tortilla and sweet strawberries. That first bite—the crisp shell giving way to the rich, tangy, and fruity filling—was an absolute revelation. It’s been my go-to showstopper dessert ever since, and I’m so excited to share it with you.
Ingredients
- 6 large (8-inch) flour tortillas
- 8 oz full-fat cream cheese, softened
- 1/4 cup full-fat sour cream
- 1/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup finely diced fresh strawberries, plus more for garnish
- 1 tablespoon unsalted butter, melted (for brushing)
- 2 tablespoons granulated sugar mixed with 1/2 teaspoon ground cinnamon (for coating)
- Oil for frying (like vegetable or canola)
- Optional for serving: powdered sugar, strawberry sauce, whipped cream, vanilla ice cream
Let’s talk ingredients for a second. Using full-fat cream cheese and sour cream is non-negotiable here; the lower-fat versions can make the filling watery and lack that luxurious mouthfeel. I’ve tried it both ways, and trust me, this one works better. For the strawberries, make sure they’re ripe and sweet. If they’re a bit tart, just add an extra tablespoon of sugar to the filling. That little bit of cinnamon sugar for the coating? Don’t skip it. It adds a warm, spiced aroma that makes the whole thing smell like a dream.(See the next page below to continue…)