The Best Strawberry Cheesecake Chimichangas – Sweet, Creamy, and Crunchy

Strawberry Cheesecake Chimichangas bring together two dessert favorites—crispy fried tortillas and creamy cheesecake filling—in one unforgettable treat. Each golden-brown wrap is filled with a luscious mixture of sweetened cream cheese and fresh strawberries, then lightly fried to perfection. Finished with a dusting of cinnamon-sugar, these chimichangas are a delightful twist on traditional cheesecake, perfect for a special dessert or a weekend indulgence.

Why You’ll Love This Recipe

• Sweet and Fruity – Fresh strawberries add natural sweetness and a pop of color.
• Perfectly Crisp – Lightly pan-fried for that golden, crunchy texture.
• Cheesecake-Inspired Filling – Smooth, creamy, and packed with flavor.
• Quick and Easy – Ready in under 20 minutes with simple ingredients.

Ingredients

For the Filling:

• 4 oz reduced-fat cream cheese, softened
• 2 tbsp plain nonfat Greek yogurt
• 2 tbsp powdered erythritol (or preferred sweetener)
• 1 tsp vanilla extract
• 1 cup fresh strawberries, diced

For the Chimichangas:

• 6 small flour tortillas (6-inch)
• Cooking spray or 1 tbsp light butter for frying

For the Coating:

• 1 tsp ground cinnamon
• 2 tbsp granulated erythritol (or sugar substitute)

Instructions

Prepare the Filling
In a medium bowl, beat together the cream cheese, Greek yogurt, powdered erythritol, and vanilla extract until smooth. Gently fold in the diced strawberries.

Fill and Roll
Spoon about 2 tablespoons of the filling onto the center of each tortilla. Roll up tightly, folding in the sides as you go, like a burrito. Secure with a toothpick if necessary.

Cook the Chimichangas
Heat a nonstick skillet over medium heat and lightly coat with cooking spray or a small amount of light butter. Place the chimichangas seam-side down and cook for 2–3 minutes per side, or until golden brown and crisp.

Add the Finishing Touch
In a small bowl, mix together the cinnamon and granulated erythritol. While the chimichangas are still warm, roll them in the cinnamon-sugar mixture until evenly coated.

Serve and Enjoy
Serve warm, optionally with a dollop of Greek yogurt or fresh strawberry slices for extra flair.

Nutritional Information (Per Chimichanga)

Calories: 130
Protein: 4g
Fat: 4g
Carbohydrates: 19g
Sugar: 5g
Fiber: 2g

Tips for Success

• Seal Well – Make sure the chimichangas are rolled tightly to prevent the filling from leaking.
• Low and Slow – Cook over medium heat to get that perfect crisp without burning.
• Fresh is Best – Use fresh, ripe strawberries for maximum flavor.
• Drizzle with Honey – For an extra touch of sweetness, drizzle with a bit of honey before serving.

Why This Recipe Works

By using reduced-fat cream cheese, Greek yogurt, and a sugar substitute, this recipe transforms a traditionally rich dessert into a lighter, more mindful indulgence. The tortillas crisp up beautifully in the pan, while the creamy filling stays perfectly smooth and sweet, creating a delightful contrast of textures in every bite.

Strawberry Cheesecake Chimichangas are proof that you can enjoy decadent flavors without compromise. With their crispy shell, creamy filling, and a touch of cinnamon-sugar, they’re a perfect blend of comfort and lightness. Serve them warm and watch them disappear!