These are strawberry cheesecake chimichangas, something I usually make when I want a fast dessert that still feels rich. Cream cheese filling, strawberry sauce inside, wrapped and cooked until the outside turns golden. Crispy on the outside, soft and messy in the middle. If you search for strawberry cheesecake chimichangas or fried cheesecake dessert, this is that exact idea. No oven, just a pan.
They’re sweet, heavy, and filling. Best eaten warm. I don’t try to keep them neat because the strawberry always leaks a little. That’s part of it.
Ingredients
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup strawberry pie filling or thick strawberry sauce
- 6 to 8 small flour tortillas
- Butter or oil for frying
- Granulated sugar
- Ground cinnamon
Preparation / How to Make It
I mixed the cream cheese with powdered sugar and vanilla. Didn’t whip it. Just mixed until smooth and spreadable.
Laid out the tortillas. Added a line of cheesecake filling in the center. Spoon of strawberry filling on top. Didn’t overfill or it won’t close.
Folded in the sides and rolled them up tight. Like a small burrito. Set them seam-side down.
Heated butter or oil in a pan. Medium heat. Cooked the chimichangas until golden on all sides. Turned them gently so they didn’t open.
While they were still hot, I rolled them in a mix of sugar and cinnamon. Let them sit for a minute. Cut them open and served warm. Creamy inside, crispy outside, strawberry everywhere.
