If you have a sweet tooth and love the perfect combination of creamy and crispy, you absolutely have to try this Cherry Cheesecake Chimichangas Recipe. Imagine a warm, golden tortilla filled with smooth cheesecake and luscious cherry pie filling, fried to crispy perfection and coated in cinnamon sugar. This dessert feels like a little celebration in every bite, and it’s so easy to make that you’ll want to whip it up again and again. Whether for a special occasion or a weekend treat, these chimichangas bring a fun twist to classic cheesecake and cherry pie flavors that will leave everyone asking for seconds.
Ingredients You’ll Need
Getting your pantry ready for this Cherry Cheesecake Chimichangas Recipe is wonderfully simple. Each ingredient plays a crucial role in balancing flavors and textures—from the creamy richness of the cream cheese to the sweet zing of the cherry pie filling, and the crispy, cinnamon-sugar coated exterior that makes this dessert irresistible.
- Cream cheese, 8 oz (softened): The perfect creamy base that melts smoothly inside the tortillas.
- Granulated sugar, 1/4 cup: Sweetens the cheesecake filling just enough without overpowering.
- Vanilla extract, 1 tsp: Adds a warm, aromatic note to the filling that makes every bite feel special.
- Cherry pie filling, 1 can: Brings bright, juicy bursts of cherry flavor that complement the creamy filling.
- Large flour tortillas, 6: Soft yet sturdy enough to hold all the delicious fillings and crisp beautifully when fried.
- Granulated sugar for coating, 1/2 cup: Mixes with cinnamon to give the outside a sweet and spiced crunch.
- Cinnamon, 1 tsp (for coating): Adds that cozy warmth to the sugar coating, giving these chimichangas a classic dessert flair.
- Oil for frying: Essential for achieving the golden, crispy crust that makes these chimichangas so crave-worthy.
How to Make Cherry Cheesecake Chimichangas Recipe
Step 1: Prepare the Cheesecake Filling
Start by beating the softened cream cheese with 1/4 cup sugar and the vanilla extract in a large bowl until the mixture is smooth and creamy. This creates that dreamy cheesecake center you’ll love biting into, rich but sweet, with a lovely vanilla depth.
Step 2: Assemble the Chimichangas
Next, lay out your tortillas and spread roughly 2 tablespoons of the cheesecake filling down the center of each. Then, spoon 2 to 3 tablespoons of cherry pie filling right on top. The balance of creamy and fruity fillings inside ensures each bite is both luscious and satisfying. Fold in the sides of each tortilla, and roll them up tightly to keep all that delicious filling secure during frying.
Step 3: Fry the Chimichangas
Heat enough oil in a deep skillet over medium heat to submerge at least half of each chimichanga. Carefully place them in the hot oil, frying each side for 2 to 3 minutes until they’re gloriously golden and crispy. Turning them gently ensures an even crust that’s crunchy without burning—a key part of what makes this recipe so special.
Step 4: Coat in Cinnamon Sugar
While your chimichangas are still hot, roll them in a mixture of 1/2 cup granulated sugar combined with 1 teaspoon cinnamon. This coating adds a sparkling, sweet spice that perfectly complements the richness inside. The warm chimichangas soak up just enough sugar without becoming cloying, making every bite a perfect balance of flavors and textures.
Step 5: Serve and Enjoy
Allow your Cherry Cheesecake Chimichangas Recipe to cool for a few minutes before serving so the filling firms slightly but remains warm and melty. For an extra touch, serve with a side of whipped cream or a drizzle of leftover cherry pie filling. This easy dessert is sure to impress any guest or make your family’s day a little sweeter.
How to Serve Cherry Cheesecake Chimichangas Recipe
Garnishes
To elevate your Cherry Cheesecake Chimichangas Recipe, consider adding a dollop of whipped cream or a sprinkle of powdered sugar on top. Fresh mint leaves or a few fresh cherries can add a refreshing contrast and beautiful color that make your plate look as good as it tastes.
Side Dishes
Pair these chimichangas with a scoop of vanilla ice cream or a small bowl of mixed berries to balance the warm richness with cool creaminess or tart freshness. This combination helps round out the dessert and adds textural variety for a complete treat.
Creative Ways to Present
If you’re serving these for a party, slice the chimichangas in half diagonally and fan them out on a platter dusted lightly with cinnamon sugar. Arrange small ramekins of your favorite sauces—like chocolate, caramel, or extra cherry pie filling—for dipping, turning your Cherry Cheesecake Chimichangas Recipe into a festive interactive dessert.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the chimichangas in an airtight container in the refrigerator. They will keep well for up to 2 days, but are best enjoyed fresh to preserve the crispiness of the fried tortilla and the creamy filling inside.
Freezing
You can freeze uncooked chimichangas by wrapping each one tightly in plastic wrap and placing them in a freezer-safe container or bag. Freeze for up to 1 month. When ready to eat, let them thaw in the refrigerator and fry as usual for fresh, delicious chimichangas anytime you crave them.
Reheating
To reheat and bring back that fresh-from-the-pan crisp, place refrigerated chimichangas on a baking sheet and warm them in a 350°F oven for about 10-15 minutes. Avoid microwaving as it can make the shells soggy, losing the delightful crunch that makes this dish so amazing.
FAQs
Can I use other fruit fillings instead of cherry?
Absolutely! While cherry is classic in this Cherry Cheesecake Chimichangas Recipe, feel free to experiment with blueberry, strawberry, or even mixed berry pie fillings to match your taste preferences or what you have on hand.
Is it possible to bake rather than fry these chimichangas?
Yes, baking is a lighter alternative. Place assembled chimichangas on a baking sheet, brush lightly with oil, and bake at 400°F for 15-20 minutes until they’re golden and crispy. They won’t be quite as crunchy as the fried version but still delicious.
How do I prevent the chimichangas from leaking during frying?
Make sure to roll the tortillas tightly and tuck the sides in snugly. Using flour tortillas that are pliable but not too thin helps, and sealing the edges with a little water or egg wash can provide extra security against leaks.
Can I make the cheesecake filling ahead of time?
Yes, you can prepare the cheesecake filling a day in advance and keep it refrigerated. Just give it a quick stir before assembling your chimichangas to ensure it’s smooth and spreadable.
What type of oil is best for frying these chimichangas?
Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil for frying. These oils allow the chimichangas to crisp evenly without imparting unwanted flavors.
Final Thoughts
This Cherry Cheesecake Chimichangas Recipe is one of those magical desserts that feels both indulgent and straightforward to make. It’s perfect for when you want to impress with minimal effort while showcasing incredible flavors and textures. Once you try this sweet, crispy treat, it’s guaranteed to become a beloved family favorite. So grab your ingredients, get frying, and enjoy every joyful bite!
Print
Cherry Cheesecake Chimichangas Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
Delight in these Cherry Cheesecake Chimichangas, a crispy and indulgent dessert featuring creamy cheesecake filling and sweet cherry pie filling wrapped in a fried tortilla. Coated in cinnamon sugar, they offer a perfect balance of crunchy, creamy, and fruity flavors in every bite, making them an irresistible treat for any occasion.
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Assembly
- 1 can cherry pie filling (about 21 oz)
- 6 large flour tortillas
Coating & Frying
- 1/2 cup granulated sugar (for coating)
- 1 tsp cinnamon (for coating)
- Oil for frying (about 2 cups, vegetable or canola oil recommended)
Instructions
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese, 1/4 cup granulated sugar, and vanilla extract together until the mixture is smooth and creamy, ensuring there are no lumps for a perfect cheesecake texture.
- Assemble Chimichangas: Lay out each large flour tortilla and spread about 2 tablespoons of the cheesecake mixture down the center. Then, spoon 2-3 tablespoons of cherry pie filling over the cheesecake layer. Fold the sides of each tortilla inward, then roll them up tightly to fully enclose the filling, preventing leakage during frying.
- Heat Oil for Frying: Pour enough oil into a large, deep skillet to submerge the chimichangas halfway, and heat over medium heat until the oil reaches approximately 350°F (175°C), or until a small drop of water sizzles on contact.
- Fry the Chimichangas: Carefully place each rolled chimichanga into the hot oil. Fry them for about 2-3 minutes per side, turning as needed, until they develop a golden brown and crispy exterior. Use tongs for safe handling.
- Coat in Cinnamon Sugar: While the chimichangas are still warm, combine 1/2 cup granulated sugar and 1 teaspoon cinnamon in a shallow dish. Roll each fried chimichanga thoroughly in the cinnamon sugar mixture to coat the entire surface, adding a sweet and aromatic finishing touch.
- Serve: Allow the chimichangas to cool slightly to avoid burns. Serve them warm, optionally with extra cherry pie filling or a dollop of whipped cream for added indulgence.
Notes
- Make sure the cream cheese is fully softened before whipping to ensure a smooth filling.
- Use fresh or canned cherry pie filling depending on availability; homemade pie filling works great too.
- Keep an eye on the oil temperature while frying to prevent the chimichangas from absorbing too much oil or burning.
- For easier folding, warm the tortillas slightly before assembling so they are more pliable.
- These chimichangas are best served fresh but can be reheated in an oven to retain crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Mexican-American
