Two oven baked berry cheesecake chimichangas

Oven Baked Berry Cheesecake Chimichangas

  • Author: Vera Zecevic
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 23 minutes
  • Yield: serves 6
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


Looking for a quick and easy summer dessert recipe?! Oven Baked Berry Cheesecake Chimichangas drizzled with white chocolate are a delicious and fun dessert, and an awesome red, white and blue 4th of July pastry recipe! Impress your friends and family with this fruit-packed dessert.


  • 6 (8 inch) soft flour tortillas
  • 8 oz. softened cream cheese
  • 2 Tablespoons sour cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 cup diced fresh strawberries (45 oz.)
  • 2/33/4 cup fresh or frozen blueberries (3 oz.)
  • 2 Tablespoon unsalted butter-melted
  • ½ cup sugar
  • 2 teaspoon cinnamon

For serving:

  • About 2.5 oz. white chocolate or white chocolate chips-melted
  • fresh strawberries-sliced
  • fresh blueberries


  1. Place the wire rack in the center position and preheat the oven to 400F. Line baking sheet with parchment paper and set aside.
  2. In a shallow bowl stir together cinnamon and ½ cup sugar, set aside.
  3. In a bowl cream together softened cream cheese, powdered sugar, sour cream and vanilla.
  4. Fold in strawberries and blueberries.
  5. Divide the mixture evenly between 6 tortillas. Spoon the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll up tightly (like a burrito) leaving seal side down (you can secure it with a toothpicks if you want).
  6. Brush whole chimichanga (top, bottom and sides) with melted butter and roll in cinnamon-sugar mixture to coat well. Arrange on baking sheet.
  7. Bake about 8-10 minutes until light golden and crispy. Keep an eye on them after 6-8 minutes or the might burn easily.
  8. Drizzle with melted chocolate and garnish with fresh fruits if desired.