If you adore the combination of creamy cheesecake and sweet cherries wrapped in a warm, crispy tortilla, then you are in for an absolute treat with this Cherry Cheesecake Chimichangas Recipe. These golden delights are the perfect fusion of rich, indulgent flavors and satisfying crunch, making every bite a little celebration of dessert joy. Whether you’re looking to impress guests or simply want a fabulous treat for yourself, this recipe is easy to follow and delivers show-stopping results every time.
Ingredients You’ll Need
Gathering the right ingredients for this Cherry Cheesecake Chimichangas Recipe is refreshingly simple, yet each component plays a crucial role in crafting the perfect texture and flavor balance. From the tangy cream cheese mixture to the delightful crispy coating, these ingredients come together to create a dessert that tastes as good as it looks.
- 6 small flour tortillas (6–8 inches): Soft, pliable wraps that hold the creamy filling perfectly and crisp up beautifully when fried.
- 8 ounces cream cheese, softened: The luscious base of the cheesecake filling, providing richness and creaminess.
- 1/4 cup sour cream: Adds a subtle tang and smoothness to balance the sweetness.
- 1/3 cup powdered sugar: Sweetens the cheesecake filling gently without graininess.
- 1/2 teaspoon vanilla extract: Enhances the overall flavor with warm, fragrant notes.
- 1 cup cherry pie filling: The star fruit element, bursting with juicy cherries and vibrant color.
- 1/2 cup granulated sugar: Combined with cinnamon to create the crispy, cinnamon-sugar coating.
- 1 teaspoon ground cinnamon: Infuses the exterior with a warm, spicy sweetness.
- Vegetable oil for frying: Ensures a perfectly crispy golden crust without overpowering the filling.
How to Make Cherry Cheesecake Chimichangas Recipe
Step 1: Prepare the Cheesecake Filling
Start by beating the cream cheese, sour cream, powdered sugar, and vanilla extract in a medium bowl until completely smooth and creamy. This rich, velvety filling is the heart of your chimichangas, so take a moment to perfect its texture before moving on.
Step 2: Assemble the Chimichangas
Spread about 2 to 3 tablespoons of the cheesecake mixture evenly across the center of each tortilla. Then spoon 1 to 2 tablespoons of your cherry pie filling right on top of the cheesecake layer—this contrast of creamy and fruity will wow your taste buds. Be careful not to overfill so you can fold and roll them neatly.
Step 3: Fold and Roll
Fold the sides of each tortilla inward to encase the filling securely, then roll it up tightly from one end to the other just like a burrito. This step traps all the luscious cheesecake and cherries inside, making sure they stay put during frying.
Step 4: Prepare the Cinnamon Sugar Coating
Mix the granulated sugar and ground cinnamon in a shallow dish and set aside. This simple blend will coat your chimichangas for that signature sweet crunch and warm spice.
Step 5: Fry the Chimichangas
Heat about half an inch of vegetable oil in a skillet over medium heat until it reaches around 350°F (175°C). Carefully place each chimichanga seam-side down in the hot oil and fry for 1 to 2 minutes on each side, or until they turn golden brown and crispy. The aroma as they cook will have you eagerly anticipating the first bite.
Step 6: Coat with Cinnamon Sugar
Remove the chimichangas from the oil and while still warm, roll them in your cinnamon sugar mixture. This crucial step adds the perfect sweet and cinnamony finish that elevates the dessert’s flavor and texture.
How to Serve Cherry Cheesecake Chimichangas Recipe
Garnishes
These chimichangas shine on their own but you can take them to the next level by topping with extra cherry pie filling for bursts of juicy sweetness, a dollop of whipped cream for airy richness, or a light dusting of powdered sugar to boost their prettiness.
Side Dishes
Serve alongside a scoop of vanilla ice cream or fresh berries to add a cool and refreshing contrast to the warm, crispy chimichangas. A drizzle of chocolate or caramel sauce can also complement the cherry and cheesecake flavors beautifully.
Creative Ways to Present
Try slicing the chimichangas into smaller bite-sized pieces for a fun party platter or arrange them stacked with garnishes between layers for a dramatic dessert display. For a whimsical touch, serve them on colorful plates or with edible flowers to delight your guests visually.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover chimichangas in an airtight container in the refrigerator for up to 2 days. To maintain their crispiness, avoid stacking them and consider reheating them separately.
Freezing
If you want to prepare ahead, these chimichangas freeze well before frying. Wrap each tightly in plastic wrap and store in a freezer-safe bag for up to one month. When ready, fry them from frozen, adding an extra minute or two to cook through.
Reheating
To reheat and bring back that crispy exterior, use an air fryer or a hot oven at 375°F (190°C) for about 5 to 7 minutes. Avoid microwaving as it can make the tortillas soggy and ruin the texture.
FAQs
Can I use alternative fruit fillings for this recipe?
Absolutely! While cherry is classic and delicious, blueberry, apple, or mixed berry pie fillings work wonderfully too. Feel free to experiment with your favorite fruits to create new flavor twists.
Is there a healthier way to make these chimichangas?
Yes, if you’d prefer a lighter version, bake the rolled chimichangas at 400°F (200°C) for 10 to 12 minutes or air fry them at 375°F (190°C) for 6 to 8 minutes instead of frying. The texture will be slightly different but still delicious.
Can I prepare the filling in advance?
Definitely. You can make the cheesecake filling up to a day ahead and keep it refrigerated. This saves time on the day you plan to assemble and fry your chimichangas.
What’s the best way to keep the chimichangas crispy after frying?
Serve them immediately for best results. If you need to store them for a short while, keep them in a warm oven on a wire rack so air circulates around them to maintain crispness.
Are cherry cheesecake chimichangas suitable for vegetarians?
Yes, this Cherry Cheesecake Chimichangas Recipe contains no meat or animal-derived gelatin, making it a perfect vegetarian-friendly dessert option.
Final Thoughts
If you love desserts that combine creamy, fruity, and crispy textures all in one delightful package, you absolutely have to try this Cherry Cheesecake Chimichangas Recipe. They’re a joyful, crowd-pleasing treat that’s surprisingly easy to make and endlessly satisfying. Trust me, once you experience the magic of these sweet burrito delights, they’ll quickly become a beloved favorite in your dessert repertoire!
Print
Cherry Cheesecake Chimichangas Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 chimichangas
- Category: Dessert
- Method: Frying
- Cuisine: Mexican-Inspired, American
- Diet: Vegetarian
Description
Cherry Cheesecake Chimichangas are a delightful dessert that combines creamy cheesecake filling with sweet cherry pie filling, all wrapped in a crispy fried tortilla. This Mexican-inspired American treat is perfect for a special occasion or a fun sweet snack, featuring a golden, crunchy exterior dusted in cinnamon sugar for extra indulgence.
Ingredients
Filling
- 8 ounces cream cheese, softened
- 1/4 cup sour cream
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup cherry pie filling (plus more for topping if desired)
Chimichangas
- 6 small flour tortillas (6–8 inches)
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- Vegetable oil for frying
Instructions
- Prepare the cheesecake filling: In a medium bowl, beat cream cheese, sour cream, powdered sugar, and vanilla extract together until smooth and creamy, ensuring no lumps remain.
- Assemble the chimichangas: Spread 2–3 tablespoons of the cheesecake mixture evenly across the center of each tortilla. Spoon 1–2 tablespoons of cherry pie filling on top of the cheesecake layer.
- Roll the chimichangas: Fold in the sides of the tortilla and then roll it up tightly like a burrito to completely enclose the filling. Repeat this process with all tortillas.
- Prepare the cinnamon sugar coating: In a shallow dish, combine the granulated sugar and ground cinnamon. Set aside for coating after frying.
- Fry the chimichangas: Heat about 1/2 inch of vegetable oil in a skillet over medium heat until it reaches approximately 350°F (175°C). Fry each chimichanga seam-side down for 1 to 2 minutes on each side, or until they turn golden brown and crisp.
- Coat in cinnamon sugar: Remove chimichangas from oil and immediately roll each warm chimichanga in the cinnamon sugar mixture to coat evenly.
- Serve: Serve warm, optionally topped with extra cherry pie filling, whipped cream, or a dusting of powdered sugar for an extra touch of sweetness and presentation.
Notes
- For a lighter version, bake the chimichangas at 400°F (200°C) for 10–12 minutes or air fry at 375°F (190°C) for 6–8 minutes.
- Feel free to substitute cherry pie filling with other fruit pie fillings like blueberry or apple for variety.
- Ensure oil temperature is maintained around 350°F for optimal fry texture.
- Use fresh or frozen pie fillings depending on availability.
