Strawberry Cheesecake Chimichangas Rollups

This strawberry cheesecake chimichangas recipe transforms traditional flour tortillas into a delightful dessert that combines creamy cheesecake filling with sweet strawberries, all wrapped up and baked to crispy perfection. The contrast between the crunchy cinnamon sugar exterior and the creamy, fruity interior makes this a showstopper dessert that feels both familiar and innovative.

I first made these for a Cinco de Mayo dessert alternative when I wanted something beyond traditional churros. My guests were so impressed they thought I had spent hours preparing what was actually a quick and simple treat.

Ingredients

• 8 flour tortillas: Choose 8 inch tortillas for perfect individual portions
• 1 cup cream cheese softened: Full fat works best for richness and proper texture
• 1/4 cup powdered sugar: Provides sweetness without graininess
• 1 teaspoon vanilla extract: Adds depth and warmth to the filling
• 1 cup strawberry pie filling: The star ingredient that brings fruity brightness
• 2 tablespoons butter melted: Creates that golden crispy exterior
• 2 tablespoons granulated sugar: For the cinnamon sugar coating that caramelizes beautifully
• 1 teaspoon ground cinnamon: Adds warmth and complements the strawberry flavor

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 375°F and allow it to fully preheat while you prepare the chimichangas. A properly heated oven ensures even cooking and that perfect crisp exterior.

Prepare the Cream Cheese Filling:

Take your softened cream cheese and place it in a medium bowl. Add the powdered sugar and vanilla extract. Whisk everything together until completely smooth with no lumps. The filling should be soft enough to spread easily but not runny.

Assemble the Chimichangas:

Lay each tortilla flat on your work surface. Spread about 2 tablespoons of the cream cheese mixture evenly across each tortilla, leaving about half an inch border around the edges to prevent overflow during baking. Add approximately 2 tablespoons of strawberry pie filling down the center of each tortilla.

Roll and Place:

Carefully roll each tortilla tightly like a burrito, tucking in the sides as you go to contain the filling. Place each rolled chimichanga seam side down in a greased baking dish to prevent them from opening during baking.

Add the Finishing Touch:

Brush each rolled tortilla generously with melted butter using a pastry brush to ensure even coverage. In a small bowl, mix together the granulated sugar and cinnamon, then sprinkle this mixture evenly over the butter coated rolls.

Bake to Perfection:

Place the baking dish in the preheated oven and bake for 15 to 20 minutes. Watch carefully toward the end the chimichangas should be golden brown and crispy on the outside but not burnt.

Rest and Serve:

Allow the chimichangas to rest for 3 to 5 minutes after removing from the oven. This brief cooling period helps the filling set slightly so it doesnt immediately run out when you cut into them.

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The strawberry pie filling is truly what makes this dessert special. I discovered that while homemade filling is wonderful when strawberries are in season using canned filling makes this a yearround possibility. My daughter now requests these instead of birthday cake every year which speaks volumes about their appeal.

Seasonal Variations

While strawberry is the classic filling for these dessert chimichangas you can easily adapt this recipe based on seasonal fruits and preferences. During summer months try using fresh blueberry or peach pie filling for a delicious twist. In fall apple or pumpkin pie filling with extra cinnamon creates a wonderful autumnal dessert. Winter holidays call for cranberry or mixed berry fillings that provide a festive touch to your dessert table.

Serving Suggestions

These strawberry cheesecake chimichangas are delicious on their own but become an elegant dessert when served with accompaniments. Try placing each warm chimichanga on a dessert plate with a scoop of vanilla ice cream alongside. The contrast between warm crispy chimichanga and cold creamy ice cream is irresistible. Alternatively drizzle the plated chimichangas with chocolate sauce or add a dollop of freshly whipped cream. For a restaurant quality presentation dust the plate with additional powdered sugar and garnish with mint leaves and fresh strawberry slices.

Storage Tips

While these chimichangas are best enjoyed immediately after baking you can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat place them on a baking sheet in a 350°F oven for about 10 minutes until heated through and crisp again. Avoid microwaving as this will make the tortilla soggy instead of crispy. If you want to prepare these ahead of time assemble the chimichangas but do not apply butter or cinnamon sugar. Cover with plastic wrap and refrigerate for up to 24 hours. When ready to serve simply brush with butter apply the cinnamon sugar mixture and bake as directed adding 2 to 3 minutes to the baking time.

Recipe FAQs

→ Can I use different fruit fillings instead of strawberry?

Absolutely! While strawberry provides a classic flavor, you can substitute with cherry, blueberry, apple, or peach pie filling depending on your preference. Fresh fruit mixed with a bit of sugar works well too, though it may release more moisture during baking.

→ How do I prevent the tortillas from unrolling during baking?

Make sure to place the rolled tortillas seam-side down in your baking dish. The weight of the filling and heat from baking will naturally seal them. If they're still unrolling, you can secure them with toothpicks before baking (just remember to remove before serving).

→ Can these be prepared ahead of time?

Yes! You can assemble them up to 24 hours in advance and keep them covered in the refrigerator. Wait to brush with butter and add the cinnamon sugar until just before baking. You may need to add a few extra minutes to the baking time if cooking from cold.

→ What's the best way to serve these chimichangas?

These are best served warm about 5 minutes after removing from the oven. For extra indulgence, top with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce. A light dusting of powdered sugar also makes for a pretty presentation.

→ Can I fry these instead of baking them?

Yes, you can fry these chimichangas for a more traditional approach. Heat vegetable oil to 350°F (175°C) and fry the rolled tortillas for about 2-3 minutes per side until golden brown. Drain on paper towels and immediately roll in the cinnamon sugar mixture while still hot.

→ How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 10 minutes to restore crispness, or use a toaster oven for smaller batches. Microwaving works but will result in a softer texture.