
Strawberry Cheesecake Chimichangas are that playful and sweet treat your crowd will devour faster than you can set them on the table. The creamy filling melts into the warm strawberry center all hugged by a cinnamony crispy shell. These have turned into my lazy brunch secret weapon and have even been requested in place of birthday cake more than once.
The first time I made this I was just looking for one more dessert to fill the table at our family gathering. By the end of the night people wanted the recipe more than they wanted any other pie.
Ingredients
- Flour tortillas: give structure and crisps up beautifully in the oven Look for soft tortillas that bend easily without cracking
- Cream cheese: creates a creamy tangy filling Use block cream cheese for the richest flavor and make sure it is fully softened
- Powdered sugar: adds sweetness and blends smoothly without graininess Choose a finely milled brand for avoid lumps
- Vanilla extract: layers in aromatic warmth Go for pure extract for real depth
- Strawberry pie filling: supplies sweet fruit flavor and juiciness Home canned or your preferred brand both shine here
- Butter: is what makes the outer shell deeply golden and a little rich Unsalted works best so you can control the flavors
- Granulated sugar: forms that classic churro like crunch Make sure it coats evenly by mixing well with cinnamon
- Cinnamon: brings the comforting bakery note Pick the freshest you have for maximum aroma
Instructions
- Prepare the Filling:
- In a medium bowl whip together the softened cream cheese powdered sugar and vanilla extract until everything is ultra smooth and creamy This is your dreamy base
- Assemble the Chimichangas:
- Lay a tortilla flat and spread a generous layer of the cream cheese mixture all over leaving a bit of a clean border for easier rolling This keeps things tidy
- Add Fruit:
- Spoon a heaping tablespoon of strawberry pie filling right into the center The filling should look bright and just a little glossy
- Roll Them Up:
- Roll each tortilla tightly into a log and place them seam side down in a baking dish you have already greased Tension in the roll helps keep the filling inside
- Brush with Butter:
- Generously brush melted butter over the tops of the rolled tortillas Make sure every bit is covered This is what gets beautifully crisp
- Cinnamon Sugar Top:
- Mix sugar with cinnamon in a small bowl and shower it all over your buttered roll ups Try to get the topping on each one edge to edge
- Bake to Golden:
- Place the baking dish in a preheated oven at 375 degrees and bake for fifteen to twenty minutes The chimichangas are done when edges turn golden and tops are puffed and crisp
- Cool Briefly and Serve:
- Let them cool for five minutes before serving That sets the filling so every bite stays together

I never get tired of cream cheese’s magic in this recipe No matter what fruit goes inside it gives that unmistakable bite that makes everyone pause and ask for the secret Every time I make these with my niece she insists on licking the bowl clean before we even roll up a single tortilla
Storage Tips
Wrap leftovers tightly in foil or store in an airtight container in the fridge They stay good for up to three days Reheat in the oven at 350 degrees to crisp them up again Avoid microwaving if you want to keep the shell crunchy
Ingredient Substitutions
Try whole wheat or gluten free tortillas for dietary needs Swap in apple raspberry or blueberry pie filling for a twist Mascarpone can stand in for cream cheese if you want it extra luscious
Serving Suggestions
Serve slightly warm with whipped cream drizzle a little melted chocolate or even add a scoop of vanilla ice cream For a brunch spread slice each chimichanga into thirds for easy sharing and top with fresh strawberry slices
Cultural and Historical Context
Chimichangas have roots in Tex Mex tradition where savory burritos are often deep fried until golden This sweet spin is a playful mash up of classic cheesecake flavor and the fried dough nostalgia I always crave on weekends
Seasonal Adaptations
Switch out pie filling for homemade jam in early spring Use whatever berries are in season for summer Dust with extra cinnamon sugar in fall when warm spices taste best
Success Stories
These always draw a crowd at parties My neighbor asked me to bring them for her daughter’s baby shower and the plate vanished long before the coffee was poured I love that you can make a batch ahead and bake them off as guests arrive
Freezer Meal Conversion
Assemble the chimichangas then wrap each tightly and freeze unbaked When you want dessert bake straight from the freezer at 375 degrees and add a few extra minutes They crisp up beautifully and taste just as good

For best flavor enjoy these the day they are baked but leftovers are fantastic reheated in the oven. These treats are sure to become a new family favorite.
Recipe Q&A
- → Can I use fresh strawberries instead of pie filling?
Yes, chopped fresh strawberries can be used, but ensure they are sweet and slightly macerated for best texture.
- → Are these rollups best served warm or cold?
They are most flavorful when served slightly warm, allowing the filling to remain creamy.
- → Can I fry instead of bake the chimichangas?
Yes, pan-frying in a bit of oil enhances crispiness, but baking offers an easier method with less mess.
- → What other fruit fillings could work?
Blueberry, cherry, or apple pie fillings make delicious alternatives. Adjust sweetness as needed.
- → How should leftovers be stored?
Keep cooled rollups in an airtight container in the fridge. Reheat in the oven to restore crispness.