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Cheesecake Chimichanga Recipe

Lil' Luna
Crispy on the outside, with a sweet + tangy filling, Cheesecake Chimichanga bake up in minutes for a perfectly satisfying treat!
5 from 4 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert
Cuisine Mexican
Servings 6
Calories 348 kcal


For the chimichangas:

  • 8 ounces cream cheese softened
  • 1/4 cup sour cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • Zest of 1/2 lemon
  • 1 cup sliced strawberries divided
  • 6 8-inch flour tortillas warmed
  • Oil for frying
  • 1/2 cup sugar
  • 1 tablespoon cinnamon

For serving:


  • In a medium bowl, beat together the cream cheese, sour cream, sugar, vanilla, and lemon zest. Gently fold in the sliced strawberries.
  • Divide the filling mixture between the six tortillas, spreading it across the center of each tortilla. Fold the edges of the tortilla toward the middle, then roll each tortilla up into a burrito shape and secure with toothpicks.
  • Heat 1-2 inches of oil to 350 in a heavy pot or a deep fryer.
  • In a shallow dish, whisk together the sugar and cinnamon.
  • Add the chimichangas to the hot oil, and cook 3-4 minutes, or until golden brown, flipping halfway through.
  • Using tongs, roll the hot chimichangas in the cinnamon sugar mixture. Serve warm with whipped cream and strawberries.


Serving: 6gCalories: 348kcalCarbohydrates: 45gProtein: 5gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 47mgSodium: 335mgPotassium: 156mgFiber: 2gSugar: 29gVitamin A: 574IUVitamin C: 14mgCalcium: 97mgIron: 1mg
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