If you’ve ever wished you could capture the joy of cherry cheesecake in a delightfully crisp, golden, hand-held treat, you’re in for a real surprise with these Cherry Cheesecake Chimichangas! This irresistible dessert blends the creamy tang of cheesecake with the sweetness of cherries, all wrapped in a warm, cinnamon-sugar-dusted shell. Whether you’re serving friends at a backyard barbecue or treating yourself on a cozy night in, these chimichangas guarantee smiles with every bite.
Ingredients You’ll Need
The list for Cherry Cheesecake Chimichangas is delightfully simple, but each ingredient brings something special to the table. Together, they create an epic sweet treat that’s perfect for quick cravings or show-stopping desserts for guests.
- Cream cheese (8 ounces, softened): The heart of the filling, offering luscious creaminess and a subtle tanginess.
- Granulated sugar (1/4 cup for filling): Sweetens the cream cheese for that classic cheesecake flavor without overpowering it.
- Vanilla extract (1 teaspoon): Brings warmth and depth, making your filling taste like true bakery cheesecake.
- Ground cinnamon (1/2 teaspoon for filling): Adds a gentle, aromatic spice that hugs every bite.
- Cherry pie filling (1 cup): The star fruit, bright and bursting with juicy tart-sweetness.
- Flour tortillas (6 small, 8-inch): The crunchy, golden jacket that wraps it all up – make sure they’re fresh!
- Vegetable oil (for frying): Gives your chimichangas a supremely crisp shell; use enough to cover about an inch in your pan.
- Granulated sugar (1/2 cup, for coating): For rolling, ensures a sweet crunch from the outside in.
- Ground cinnamon (1 teaspoon, for coating): Pairs perfectly with sugar for that classic churro-inspired finish.
How to Make Cherry Cheesecake Chimichangas
Step 1: Whip Up the Cheesecake Filling
Start by beating together the softened cream cheese, 1/4 cup granulated sugar, vanilla extract, and 1/2 teaspoon ground cinnamon in a medium bowl. Keep going until the mixture is dreamy-smooth and creamy – no lumps allowed! This is your cheesecake magic, so taste to make sure it hits all the right sweet and tangy notes.
Step 2: Fill and Roll the Tortillas
Lay out your flour tortillas on a clean work surface. Scoop about 2 tablespoons of the cheesecake filling onto the center of each tortilla, then top with 2 tablespoons of cherry pie filling. Don’t overfill – just enough for a generous bite. Next, fold in the sides and roll up burrito-style, tucking in the ends tightly so all that luscious filling stays put when it’s frying.
Step 3: Fry to Golden Perfection
Pour vegetable oil into a large skillet to about 1 inch deep and heat over medium. Once the oil is shimmering (a little drop of filling should sizzle instantly), add your rolled chimichangas seam-side down. Fry just a few at a time for 2–3 minutes per side until each one is gorgeously golden and crisp. Lift them out with tongs and drain briefly on a paper towel-lined plate.
Step 4: Roll in Cinnamon-Sugar
While the chimichangas are still warm, mix together 1/2 cup granulated sugar and 1 teaspoon ground cinnamon in a shallow dish. Roll each warm chimichanga gently through the cinnamon-sugar until lavishly coated on every surface. This step adds that signature churro-like sparkle and crunch!
Step 5: Serve and Savor
Let each chimichanga cool slightly – just enough so you don’t burn your mouth – then dive in! The inside will be creamy and soft, with bright cherry flavors popping against the sweet, cinnamon-kissed exterior. Cherry Cheesecake Chimichangas really are best enjoyed fresh, so gather your crew and dig in while the aroma is still wafting through the kitchen.
How to Serve Cherry Cheesecake Chimichangas
Garnishes
Go all out with toppings! A cloud of whipped cream or a scoop of vanilla ice cream alongside the Cherry Cheesecake Chimichangas turns them into a heavenly after-dinner treat. For a fun twist, drizzle melted chocolate or sweet cherry syrup over the top, then scatter a few fresh cherries for good measure.
Side Dishes
Balance the richness of your Cherry Cheesecake Chimichangas with lighter accompaniments. Sliced fresh fruit, a tangy fruit salad, or even a handful of toasted nuts are perfect. If you’re serving a crowd, pair with an icy pitcher of lemonade or iced coffee for that sweet-and-tart contrast.
Creative Ways to Present
Add a festive flair by serving chimichangas on a colorful platter, or stack them high and dust with an extra snowstorm of cinnamon-sugar. For parties, slice them in half on the diagonal and skewer with cocktail picks – they’ll disappear in seconds. Or create a DIY topping bar so everyone can customize their own Cherry Cheesecake Chimichangas masterpiece!
Make Ahead and Storage
Storing Leftovers
If you end up with any leftovers (though that’s rare!), let the chimichangas cool completely, then wrap them individually in foil or plastic wrap. Store in an airtight container in the fridge for up to 3 days. The exterior will soften, but the flavors stay dreamy.
Freezing
For longer storage, freeze uncoated Cherry Cheesecake Chimichangas before rolling them in the cinnamon-sugar. Place them on a baking sheet until frozen solid, then transfer to a freezer bag. Pull out a few at a time and fry or bake straight from the freezer, then toss in cinnamon-sugar while still warm for best results.
Reheating
To revive that iconic crispy shell, reheat refrigerated or frozen chimichangas in a 350°F oven for about 10–15 minutes, or air fry them for an extra-crunchy finish. If you’re in a hurry, a quick zap in the microwave works, too, but for top texture, the oven is best.
FAQs
Can I use a different fruit filling besides cherry?
Absolutely! While the classic Cherry Cheesecake Chimichangas always win hearts, you can easily substitute with blueberry, apple, or strawberry pie filling for a new twist. Just stick with similar proportions for best results.
Can I bake Cherry Cheesecake Chimichangas instead of frying?
You sure can. For a lighter version, arrange the filled chimichangas on a parchment-lined baking sheet, brush lightly with melted butter, and bake at 400°F for 15–18 minutes until golden and crispy. You’ll still get that crave-worthy crunch, just with less oil.
What type Dessert
Stick with small (8-inch) flour tortillas for the perfect balance of chew and crispiness. Corn tortillas won’t roll up as easily and can crack with the creamy filling, so flour is the way to go for Cherry Cheesecake Chimichangas.
How do I keep them from unrolling during frying?
Be sure to tuck the sides of the tortilla in snugly before you start rolling, then place each chimichanga seam-side down in the pan so the hot oil seals it right away. If you’re prepping in advance, secure with a toothpick and remove just before serving.
Can I make these gluten-free?
Yes! Use your favorite gluten-free flour tortillas and double-check your pie filling ingredients for hidden gluten. The frying and coating process works just the same, so everyone can enjoy Cherry Cheesecake Chimichangas regardless of dietary needs.
Final Thoughts
I can’t overstate just how much joy Cherry Cheesecake Chimichangas bring to the table – they’re playful, comforting, and insanely delicious! If you’re craving something a little out of the ordinary, give these a whirl and watch the smiles light up. I promise, one bite and you’ll be making them again and again.
Print
Cherry Cheesecake Chimichangas Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Frying
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
Indulge in these delightful Cherry Cheesecake Chimichangas, a sweet twist on a savory favorite. Creamy cheesecake filling and fruity cherry pie filling are wrapped in a tortilla, fried until golden, then coated in cinnamon sugar for a dessert that’s crispy on the outside and decadently creamy inside.
Ingredients
Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Cherry Filling:
- 1 cup cherry pie filling
Chimichangas:
- 6 small flour tortillas (8-inch)
- Vegetable oil for frying
- 1/2 cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
Instructions
- Cheesecake Filling: In a medium bowl, beat the cream cheese, 1/4 cup sugar, vanilla extract, and 1/2 teaspoon cinnamon until smooth.
- Assemble Chimichangas: Spread about 2 tablespoons of the cream cheese mixture onto the center of each tortilla, then spoon 2 tablespoons of cherry pie filling on top. Fold in the sides of the tortilla and roll up tightly like a burrito.
- Fry Chimichangas: Heat vegetable oil in a skillet over medium heat. Fry chimichangas until golden brown and crisp, about 2–3 minutes per side.
- Coat Chimichangas: Mix 1/2 cup sugar and 1 teaspoon cinnamon in a bowl. Roll warm chimichangas in the cinnamon-sugar mixture to coat.
- Serve: Enjoy warm or at room temperature.
Notes
- You can swap cherry pie filling with blueberry, apple, or strawberry.
- For a lighter version, bake at 400°F for 15–18 minutes instead of frying.
- Serve with whipped cream or vanilla ice cream for extra indulgence.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 345
- Sugar: 22g
- Sodium: 240mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
