Ingredients

Cheesecake Filling

• 8 oz (225 g) cream cheese, softened
• 1 cup powdered (confectioners’) sugar
• 1 tsp vanilla extract
• 1 Tbsp lemon juice (optional)
• ½ cup heavy cream (for lightness and smoothness)

Strawberry Filling

• 1 cup fresh or frozen strawberries, chopped
• ¼ cup granulated sugar
• 1 Tbsp cornstarch + 2 Tbsp water (slurry)
• ½ tsp lemon zest (optional)
• —OR— ½ cup good-quality strawberry jam, for a shortcut

To Finish

• 6 large flour tortillas
• Oil for frying (vegetable, canola) or for air-frying: a light spray of oil
• ½ cup granulated sugar + 1 tsp ground cinnamon (mix for coating)
• Powdered sugar and vanilla ice cream for serving (optional)

Directions

1. Make the cheesecake filling

1. In a bowl, beat the softened cream cheese until smooth and fluffy.
2. Add powdered sugar, vanilla, and lemon juice; beat until combined.
3. Pour in the heavy cream and whip until the mixture is light and spreadable. Chill 10–15 minutes to firm slightly.

2. Cook the strawberry filling

1. Place chopped strawberries and granulated sugar in a small saucepan over medium heat.
2. When juices release, stir in the cornstarch slurry (cornstarch + water) and cook until the mixture thickens — about 2–4 minutes.
3. Remove from heat and cool completely. (Alternatively, use jam straight from the jar.)

3. Assemble chimichangas

1. Lay a tortilla flat. Spoon 2–3 Tbsp cheesecake filling in the center, then 1–2 Tbsp strawberry filling on top.
2. Fold the left and right edges toward the center, then roll from the bottom to form a tight cylinder, sealing the top edge underneath.
3. Repeat for remaining tortillas and fillings.

4. Fry or air-fry

Deep-fry / shallow fry method:

1. Heat ½–1 in (1–2 cm) oil in a wide skillet over medium heat.
2. Fry chimichangas, seam-side down first, turning to brown all sides — about 1–2 minutes per side — until golden and crisp.
3. Drain on paper towels.

Air-fryer method (healthier):

1. Preheat air fryer to 375°F (190°C).
2. Lightly brush or spray chimichangas with oil. Arrange in a single layer and air-fry 7–10 minutes, turning once, until crisp and browned.

5. Cinnamon-sugar coating

1. Mix ½ cup sugar + 1 tsp cinnamon in a shallow dish.
2. While chimichangas are still warm, roll them in the cinnamon-sugar to coat.

6. Serve

Serve warm with extra strawberry sauce, a dusting of powdered sugar, and a scoop of vanilla ice cream if desired.

Notes

Yields about 6 chimichangas (depending on tortilla size). Adjust quantities to scale up. For a lighter filling, reduce powdered sugar to taste.