Looking for a fun and unique dessert to wow your guests or satisfy your sweet tooth? These Strawberry Cheesecake Chimichangas are crispy, creamy, and packed with the delicious flavors of cheesecake and fresh strawberries. The perfect blend of sweet and savory in every bite!
Why You’ll Love This Recipe:
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Crispy on the outside with a creamy cheesecake filling inside.
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Strawberry pie filling adds a sweet, fruity contrast.
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Easy to make and perfect for gatherings or weeknight indulgence.
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Golden brown perfection – These chimichangas are the ideal blend of texture and flavor.
Ingredients Breakdown
For the Cheesecake Filling:
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1 cup cream cheese, softened – Creates a smooth and rich base for the cheesecake filling.
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1/4 cup powdered sugar – Sweetens the cream cheese without any grainy texture.
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1 teaspoon vanilla extract – Adds a lovely aromatic sweetness.
For the Strawberry Filling:
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1 cup strawberry pie filling – Brings a burst of fresh, fruity flavor and a touch of sweetness.
For the Chimichanga Shells & Topping:
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8 flour tortillas – Soft yet sturdy, perfect for holding the creamy filling.
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2 tablespoons butter, melted – Helps to crisp up the tortillas while adding richness.
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2 tablespoons granulated sugar – Sweetens the chimichangas for a light, crunchy finish.
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1 teaspoon cinnamon – Adds warmth and a hint of spice to the topping.
Tips and Tricks:
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Use a variety of pie fillings – If you’re not a fan of strawberries, try cherry, blueberry, or even apple pie filling.
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Serve with a drizzle of chocolate or a scoop of vanilla ice cream to make this dessert even more decadent.
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Keep them crispy – Serve immediately after baking for the best crispy texture. If you need to store them, reheat them in the oven to retain the crunch.
Variations and Customizations:
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Gluten-free option – Use gluten-free tortillas if you need a gluten-free version.
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Add a twist – Mix in some chocolate chips or nuts into the cheesecake filling for added flavor and texture.
Pairing Suggestions:
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Serve with a side of fresh whipped cream or a dollop of extra strawberry sauce for an even more indulgent treat.
Storage Instructions:
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Refrigerator: Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to regain some of their crispiness.
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Freezer: These chimichangas freeze well. Wrap each chimichanga in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 2 months. To reheat, bake from frozen at 375°F for about 25-30 minutes.
Popular Questions:
Can I make these ahead of time?
Yes! You can prepare the chimichangas up to the point of baking and refrigerate them until you’re ready to bake. Simply bake when you’re ready to serve.
Can I use different fillings?
Absolutely! You can experiment with various fillings like chocolate hazelnut spread, banana slices, or even cream cheese with a swirl of caramel for a deliciously unique twist.
Are these chimichangas only for dessert?
While they’re a sweet treat, you can adapt them for a savory version, such as using cream cheese and a savory filling like cheese or meat for a fun appetizer.