Posted on September 11, 2025

Here’s a fun and indulgent dessert you’ll love – crispy, creamy, and bursting with strawberry flavor. 🌸✨

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🍓 Strawberry Cheesecake Chimichangas

🛒 Ingredients:

• 8 small flour tortillas (soft, 8-inch size works best)

• 1 package (225 g / 8 oz) cream cheese, softened

• ½ cup powdered sugar

• 1 tsp vanilla extract

• 1 cup fresh strawberries, diced (plus extra for garnish)

• ½ cup graham cracker crumbs (or digestive biscuits, crushed)

• 1 tsp lemon zest (optional, for freshness)

• Oil, for frying (vegetable or canola)

• ½ cup granulated sugar

• 1 tsp cinnamon powder

🍫 Optional for Serving:

• Chocolate sauce or melted Nutella

• Whipped cream

• Extra strawberries

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👩‍🍳 Instructions:

1. Make Cheesecake Filling

   • In a bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth and creamy.

   • Gently fold in diced strawberries and lemon zest (if using).

2. Prepare Chimichangas

   • Lay out tortillas.

   • Spread 2–3 tbsp cheesecake mixture in the center of each tortilla.

   • Sprinkle with graham cracker crumbs (this gives that cheesecake crust taste).

   • Fold sides over filling, then roll up tightly like a burrito.

3. Fry the Chimichangas

   • Heat oil (about 1 inch deep) in a skillet over medium heat.

   • Fry each chimichanga seam-side down until golden brown and crispy, turning to cook evenly (about 1–2 minutes per side).

   • Remove and drain on paper towels.

4. Coat in Cinnamon Sugar

   • Mix granulated sugar and cinnamon in a shallow bowl.

   • While warm, roll each chimichanga in the cinnamon sugar mixture.

5. Serve

   • Drizzle with chocolate sauce or Nutella, top with whipped cream, and garnish with fresh strawberries.

   • Best enjoyed warm and crispy!

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✨ Tips:

• For a lighter version, you can air fry at 190°C / 375°F for 7–8 minutes, spraying lightly with oil.

• Can also be baked at 200°C / 400°F for 12–15 minutes until golden.

• Swap strawberries with blueberries, raspberries, or even mixed berries.