Strawberry Cheesecake Chimichangas

Tomorrow morning I’m flying to Austin, Texas for the once a year BlogHer Food convention, and I ought to think of no better sendoff than a southern-stimulated sweet that pays homage to a Tex-Mex favourite: chimichangas.

For all those unexpected with the dish, chimichangas are essentially deep-fried burritos filled with a variety of savory fillings, inclusive of pulled red meat or red meat, beans, rice and cheese. But given that I can’t move a day without a chunk of something sweet, I dreamt up a dessert model that stars a home made strawberry cheesecake filling rolled inside flour tortillas. The crammed tortillas move for a quick dunk in boiling oil and a final graceful in cinnamon and sugar. The end result is a twist on conventional cheesecake that swaps pillowy tortillas for the conventional graham cracker crust.

But the beauty doesn’t end there! I’m headed to Austin with the KitchenAid crew, and they’re extending a pretty sweet giveaway with the threat to win a KitchenAid Stand Mixer, shade of your preference.

Strawberry Cheesecake Chimichangas

Prep: 25 minutes

Cook: 5 minutes
Yield: 6 servings



  • 1 (8-oz.) package cream cheese, at room temperature
  • 1/4 cup sour cream
  • 1 Tablespoon sugar
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fresh lemon zest
  • 6 (8-inch) soft flour tortillas
  • 1 3/4 cups sliced strawberries, divided
  • 1 Tablespoon cinnamon
  • Vegetable oil, for frying 


  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sour cream, 1 tablespoon sugar, vanilla extract and lemon zest, scraping down the sides of the bowl as needed. Fold in 3/4 cup of the sliced strawberries.
  2. Divide the mixture evenly between the tortillas, slathering each portion in the lower third of each tortilla. Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick. Repeat the rolling process with the remaining tortillas.
  3. Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl and set it aside. Line a large plate with paper towels.
  4. Add 3 inches of oil to a large, deep saucepan, leaving a minimum of 2 inches from the top of the oil to the top of the saucepan. Heat the oil over medium-high heat until it reaches 360ºF on a deep-fry thermometer.
  5. Working in batches, fry the chimichangas until golden brown and crispy, about 3 minutes, flipping them as needed. Transfer the chimichangas to the paper towel-lined plate to drain for 1 minute, and then roll them in the cinnamon and sugar mixture. Repeat the frying and rolling process with the remaining chimichangas, returning the oil to 360ºF between batches.
  6. Remove all toothpicks from the chimichangas and transfer them to serving plates. Top each with a portion of the remaining 1 cup of sliced strawberries and serve immediately.

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