Delicious Strawberry Cheesecake Chimichangas

One of the most popular recipes of all time, these Strawberry Cheesecake Chimichangas are heaven on a plate and taste great. We have a super quick video to show you how.
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Are you ready to experience the sweetest treat ever? These Strawberry Cheesecake Chimichangas have been an internet sensation.

It’s easy to see why! Today we are excited to share this popular recipe, and also show you how to whip your own up at home.

Strawberry Cheesecake Chimichangas Video

via Hallmark Channel

This recipe uses a few simple ingredients and the wrap is made from Tortillas. We have a 4 ingredient homemade recipe in this post.

To view the video for the best possible result. Click Play above ^

Strawberry Cheesecake Chimichangas Ingredients

Ingredients

  • oil for frying
  • 8 oz cream cheese
  • 1/4 cup sour cream
  • 1 tbsp sugar
  • 1/2 tsp lemon zest
  • 1 tsp vanilla extract
  • 1 3/4 cups strawberries, sliced
  • 6 8-inch flour tortillas
  • 1/4 cup cinnamon sugar

How To Make Strawberry Chimichangas

In a saucepan or deep fryer on your stove, preheat around 2 inches of frying oil. You want the temperature to reach 350F (180C).

Line a plate with paper towels and set aside. This will be where you place your chimichangas after they have been deep-fried.

In a bowl combine your cream cheese, sour cream, sugar, lemon zest, and vanilla. Beat your ingredients until you have achieved a nice smooth consistency and then fold your strawberries through the mixture.

On a clean work surface, lay out your tortillas (6 inches) and on the lower part of your tortilla, spread a good amount of the mixture.

Roll up your tortilla and secure it with a toothpick. Repeat with the remaining tortillas.

Place a 6-inch flour tortilla on a work surface. Spread the cheesecake onto the lower third of the tortilla.

Now it’s time to deep fry. In order to achieve a nice golden brown color, lower carefully into the oil and deep fry for 3-4 minutes.

Remove carefully and pop on the paper towel-lined plate. Allow excess oil to be absorbed and then dip and roll in Cinnamon Sugar.

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