Delectable Strawberry Cheesecake Chimichangas are a delightful treat that combines a creamy cheesecake filling with sweet strawberry pie filling, all wrapped in a crispy tortilla shell. Perfect for dessert or a sweet snack, these chimichangas are easy to make and utterly delicious. With a buttery, cinnamon-sugar coating, they’re baked to golden perfection and will surely satisfy any sweet tooth!
These Delectable Strawberry Cheesecake Chimichangas are the perfect blend of creamy and sweet, wrapped in a crispy tortilla shell. Whether you're serving them as a dessert or a sweet snack, these chimichangas are sure to delight everyone at the table.
INGREDIENTS
- 8 flour tortillas: These form the crispy shell that encases the creamy filling.
- 1 cup cream cheese, softened: The base of the cheesecake filling, adding richness and creaminess.
- 1/4 cup powdered sugar: Sweetens the cream cheese mixture to perfection.
- 1 teaspoon vanilla extract: Adds a warm, sweet flavor to the filling.
- 1 cup strawberry pie filling: Brings a burst of fruity sweetness to the chimichangas.
- 2 tablespoons butter, melted: Used to brush the tops of the roll-ups for a golden, crispy finish.
- 2 tablespoons granulated sugar: Combined with cinnamon for a sweet topping.
- 1 teaspoon cinnamon: Adds warmth and depth to the sugar coating.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 375°F (190°C) and grease a baking dish to prevent sticking.
- Step 2:
- In a medium bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. This will form the base of your cheesecake filling.
- Step 3:
- Spread a generous amount of the cream cheese mixture onto each flour tortilla, leaving a small border around the edges to prevent overflow during baking.
- Step 4:
- Add a spoonful of strawberry pie filling in the center of each tortilla, then roll up the tortillas tightly, folding in the sides to secure the filling. Place them seam side down in the greased baking dish.
- Step 5:
- Brush the tops of the roll-ups with melted butter to help them achieve a golden, crispy texture.
- Step 6:
- In a small bowl, mix together the granulated sugar and cinnamon. Sprinkle this mixture over the tops of the chimichangas for a sweet, spiced finish.
- Step 7:
- Bake the chimichangas for 15-20 minutes or until they are golden brown and crispy. Keep an eye on them to ensure they don’t burn.
- Step 8:
- Allow the chimichangas to cool slightly before serving. They’re best enjoyed warm, with a dollop of whipped cream or a drizzle of chocolate sauce if desired.
Serving and Storage Tips
- Serve the Strawberry Cheesecake Chimichangas warm with a side of whipped cream, ice cream, or a drizzle of chocolate or caramel sauce for extra indulgence.
- These chimichangas are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- To reheat, place the chimichangas in a preheated oven at 350°F for about 5-7 minutes, or until warmed through and crispy again.
Helpful Notes
- If you prefer a less sweet option, you can reduce the amount of powdered sugar in the cream cheese mixture or use a sugar-free strawberry pie filling.
- Feel free to experiment with different pie fillings such as blueberry or apple for a unique twist on this recipe.
- For an added crunch, you can sprinkle crushed graham crackers on top of the chimichangas before baking.
Tips from Well-Known Chefs
- Chef Ree Drummond: "Rolling the tortillas tightly and placing them seam side down helps to keep the filling secure during baking."
- Chef Paula Deen: "Brushing the tortillas with butter before baking gives them a beautiful golden color and adds richness to every bite."
- Chef Rachael Ray: "Don’t be afraid to get creative with the fillings—this recipe is versatile and works well with various fruits and flavors."