Step 1: Prepare the Cheesecake Filling
The first step is to make the cheesecake filling. This part is incredibly easy, and you’ll be able to mix everything together in just a couple of minutes. Start by taking the softened cream cheese and placing it into a small bowl. Add the lemon zest, sugar, and vanilla extract to the cream cheese. Using a spoon or a hand mixer, stir everything together until the mixture is smooth and creamy. You want it to be lump-free, so take your time to make sure all the ingredients are fully combined.
Pro Tip: The key to a smooth filling is making sure that the cream cheese is softened to room temperature before mixing. If the cream cheese is too cold, it will be lumpy and hard to mix. If you forget to take it out of the fridge ahead of time, you can microwave it for 10-15 seconds to soften it quickly.

Step 2: Assemble the Chimichangas
Once the cheesecake filling is ready, it’s time to assemble the chimichangas. Start by laying the flour tortillas flat on a clean surface. Spread an even layer of the cheesecake filling on each tortilla, making sure to leave about a half-inch border around the edges. After you’ve spread the filling, top each tortilla with a generous amount of chopped strawberries. You can use more or less depending on how much fruit you want in your chimichangas.
Now, carefully roll up each tortilla like you would a burrito. Fold in the sides of the tortilla first, and then roll it up tightly from the bottom, ensuring the filling stays inside. This process should be gentle but firm so that the chimichanga doesn’t fall apart when frying. Repeat the process with the remaining tortillas and filling.
Pro Tip: If you find that the tortillas are too stiff to roll, microwave them for 10-15 seconds to make them more pliable. This will make rolling them much easier.

Step 3: Fry the Chimichangas
Next, it’s time to fry the chimichangas and give them that crispy, golden exterior that makes them so irresistible. Start by heating a tablespoon of butter in a medium-sized nonstick skillet over medium heat. Once the butter has melted, add two chimichangas to the pan at a time, being careful not to overcrowd the skillet. Cook the chimichangas for about 4 minutes on each side, or until they’re golden brown and crispy. You’ll want to flip them gently so they don’t burst open.
Once the chimichangas are golden and crispy on both sides, remove them from the pan and place them on a plate. Immediately toss them in cinnamon sugar while they’re still hot, ensuring that the entire surface is coated. This step adds the perfect amount of sweetness and spice to each bite.
Pro Tip: Be sure to watch the heat while frying. If the pan is too hot, the tortillas might brown too quickly before the filling has had time to warm up. Adjust the heat as needed, and always use a nonstick pan for the best results.

Step 4: Drizzle with Chocolate
Once all your chimichangas are fried and coated in cinnamon sugar, it’s time to drizzle them with melted chocolate. This step is optional but adds a decadent finishing touch to your dessert. You can melt chocolate chips in the microwave in 30-second intervals, stirring in between until the chocolate is smooth and melted. Once it’s melted, drizzle the chocolate over the chimichangas in a zig-zag pattern, or you can even dip each chimichanga into the chocolate for a more indulgent experience.

Step 5: Serve and Enjoy!
Your Strawberry Cheesecake Chimichangas are now ready to serve! These treats are best enjoyed while they’re still warm, with the chocolate drizzle melting over the crispy exterior. Serve them as a fun, handheld dessert at a party, or enjoy them with your family for a delicious treat after dinner.