Description
A crunchy, sweet twist on traditional cheesecake, these Strawberry Cheesecake Chimichangas feature a rich cheesecake filling wrapped in a crispy tortilla shell.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- 4 medium flour tortillas
- 1/2 cup vegetable oil for frying
- Powdered sugar for dusting
- Optional: melted chocolate or caramel for drizzling
Instructions
- In a medium bowl, mix the softened cream cheese, sugar, and vanilla extract until smooth. Stir in the chopped strawberries.
- Spoon about 2 tablespoons of the filling into the center of each tortilla. Fold in the sides, then roll up tightly, securing with a toothpick if necessary.
- Heat the vegetable oil in a skillet over medium heat. Fry the chimichangas for 2-3 minutes on each side, or until golden brown.
- Remove the chimichangas from the oil and let them drain on paper towels. Dust with powdered sugar and drizzle with melted chocolate or caramel if desired.
Notes
- Make sure the oil is hot enough before frying to prevent the chimichangas from becoming greasy.
- You can prepare the filling in advance and store it in the refrigerator for up to 2 days.
- If you prefer a baked version, place the chimichangas on a baking sheet and bake at 375°F for 15-20 minutes, or until crispy.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 chimichanga
- Calories: 420 kcal
- Sugar: 22 g
- Sodium: 240 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg
Keywords: Strawberry cheesecake chimichangas, fried cheesecake, easy dessert, crispy dessert