If you have a sweet tooth and love a treat that combines creamy, fruity, and crispy textures, you are going to adore this Cherry Cheesecake Chimichangas Recipe. This delightful dessert takes the classic richness of cheesecake, marries it with the lusciousness of cherry pie filling, and wraps it all in a warm, golden, crispy tortilla dusted with cinnamon sugar. Each bite offers an irresistible contrast of flavors and textures that feels like a festive celebration in your mouth. Trust me, once you try this Cherry Cheesecake Chimichangas Recipe, it will become your go-to dessert for any occasion.
Ingredients You’ll Need
The magic behind this Cherry Cheesecake Chimichangas Recipe lies in its simple and carefully chosen ingredients. Each one plays a special role in shaping the final product—from the creamy base of the cheesecake filling to the sweet cherry topping, and the crunchy, cinnamon-sugar-coated wrap that ties everything together beautifully.
- Cream cheese, 8 oz, softened: The creamy foundation that makes the filling rich and smooth.
- Granulated sugar, 1/4 cup (plus 1/2 cup for coating): Adds the perfect sweetness to both the filling and the cinnamon sugar coating.
- Vanilla extract, 1 tsp: Enhances the cheesecake flavor with warm, sweet notes.
- Cherry pie filling, 1 can: Provides that tart, juicy burst in the center of every chimichanga.
- Large flour tortillas, 6: The crispy, golden exterior that holds all the deliciousness together.
- Cinnamon, 1 tsp: Blends with sugar for a classic, fragrant crust.
- Oil for frying: Creates the irresistible crispy shell.
How to Make Cherry Cheesecake Chimichangas Recipe
Step 1: Prepare the Cheesecake Filling
Start by beating the softened cream cheese, 1/4 cup of granulated sugar, and vanilla extract in a large bowl until the mixture is smooth and creamy. This base will give you that luscious cheesecake texture that’s so essential to the dish. Make sure the cream cheese is fully softened for a perfect, lump-free filling.
Step 2: Assemble the Chimichangas
Lay out your tortillas and spread about 2 tablespoons of the cheesecake mixture down the center of each one. Then spoon 2 to 3 tablespoons of cherry pie filling right on top. This layering gives you the ideal balance of creamy and fruity within each bite. Neatly fold in the sides of the tortillas and then roll them up tight—like a favorite burrito—but with a sweet twist.
Step 3: Fry the Chimichangas
Heat oil in a deep skillet over medium heat. When the oil is hot, carefully place the rolled chimichangas into the pan. Fry them for about 2 to 3 minutes per side, turning gently to get an even golden-brown crust. The frying process creates a crunchy shell that contrasts perfectly with the soft filling.
Step 4: Coat in Cinnamon Sugar
While the chimichangas are still warm, roll them immediately in a mix of 1/2 cup granulated sugar and 1 teaspoon cinnamon. This cinnamon-sugar coating gives the dessert a beautifully sweet and fragrant finish, elevating every bite with that classic dessert flavor we all love.
Step 5: Serve and Enjoy
Allow your cherry cheesecake chimichangas to cool just enough so they’re safe to eat without losing their crispy texture. Serve them as is or add a dollop of whipped cream or more cherry pie filling for an extra decadent touch. They’re perfect as a shareable dessert or a special treat just for yourself.
How to Serve Cherry Cheesecake Chimichangas Recipe
Garnishes
The best part about serving this Cherry Cheesecake Chimichangas Recipe is that it’s a blank canvas for fun garnishes. A light dusting of powdered sugar or a scoop of vanilla ice cream pairs wonderfully with the warm and crispy chimichangas. Fresh mint leaves or a drizzle of chocolate sauce can add an elegant touch if you’re feeling fancy.
Side Dishes
Keep it simple or add some crunchy fruit for contrast. A fresh fruit salad with citrus segments or berries complements the rich flavors perfectly. For a lighter finish, serve a small cup of Greek yogurt sweetened with a touch of honey on the side for dipping.
Creative Ways to Present
Try cutting the chimichangas into smaller, bite-sized pieces to create a fun dessert platter for sharing at parties. They also look irresistible served in little dessert bowls with layers of cherry pie filling and whipped cream on top, turning this recipe into a layered dessert parfait with a crispy surprise inside!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which might be a rare occurrence!), store them in an airtight container in the refrigerator. They will keep well for up to 2 days, but are undoubtedly best enjoyed fresh for maximum crispiness.
Freezing
You can freeze the assembled, uncooked chimichangas wrapped tightly in plastic wrap and foil. Freeze for up to a month, then fry them straight from frozen—just add a minute or two to your frying time for a perfectly crispy, hot chimichanga whenever the craving hits.
Reheating
To bring back their crispy texture, reheat leftover chimichangas in a hot oven or air fryer rather than the microwave. This method keeps the shell crunchy while warming the creamy filling inside without drying it out.
FAQs
Can I use other pie fillings instead of cherry?
Absolutely! This recipe works wonderfully with blueberry, strawberry, or even apple pie filling. Each variety offers a unique twist while keeping that creamy, crispy finish intact.
Is it necessary to fry the chimichangas, or can I bake them?
Frying gives that classic golden-crisp texture, but baking is a healthier option. Bake at 400°F for 15-20 minutes until golden and crispy, flipping halfway through. The texture will be slightly different but still delicious.
Can I make these gluten-free?
Yes, substitute the flour tortillas with gluten-free tortillas available at most grocery stores. Just check to ensure they are sturdy enough to hold the filling and withstand frying or baking.
How do I prevent the filling from leaking during frying?
Make sure to seal the tortillas tightly by folding the sides first and rolling firmly. You can also brush a bit of beaten egg on the edges before rolling to help seal them securely.
What’s the best type of cream cheese to use?
Full-fat cream cheese provides the best creamy texture and flavor for the cheesecake filling. Avoid low-fat varieties as they can make the filling less rich and more watery.
Final Thoughts
This Cherry Cheesecake Chimichangas Recipe is an absolute showstopper that’s surprisingly simple to make. It’s a perfect way to bring together familiar flavors in a whole new form that will have your friends and family asking for seconds. Cozy, crispy, creamy, and bursting with cherry sweetness—what’s not to love? Give this recipe a try, and I promise it will be your next favorite dessert indulgence.
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Cherry Cheesecake Chimichangas Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Frying
- Cuisine: American
Description
Delight in these Cherry Cheesecake Chimichangas, crispy golden-fried tortillas filled with a creamy cheesecake mixture and sweet cherry pie filling. Coated in cinnamon sugar, these indulgent treats make a perfect dessert or sweet snack in just 30 minutes.
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Chimichangas
- 1 can cherry pie filling (about 21 oz)
- 6 large flour tortillas
Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 tsp cinnamon
For Frying
- Oil for frying (such as vegetable or canola oil)
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 with no lumps.
- Assemble Chimichangas: Lay each large flour tortilla flat. Spread about 2 tablespoons of the cheesecake mixture down the center of each tortilla, then top with 2-3 tablespoons of cherry pie filling. Fold the sides of the tortilla over the filling and roll tightly to form a secure burrito shape.
- Fry the Chimichangas: Heat oil in a large, deep skillet over medium heat until shimmering but not smoking. Carefully place the chimichangas seam side down in the hot oil. Fry each side for 2-3 minutes or until the exterior is golden brown and crispy, turning as needed to cook evenly on all sides.
- Coat in Cinnamon Sugar: In a shallow dish, thoroughly mix 1/2 cup granulated sugar with 1 teaspoon cinnamon. Immediately after frying, remove the chimichangas from the oil using a slotted spoon and roll them in the cinnamon-sugar mixture to coat evenly while still warm.
- Serve: Allow the chimichangas to cool slightly to a comfortable eating temperature. Serve them as is or with additional cherry pie filling or whipped cream for extra indulgence.
Notes
- Ensure cream cheese is softened to room temperature for easy mixing.
- Be careful when frying; maintain medium heat to prevent burning.
- Use a slotted spoon to safely remove chimichangas from hot oil.
- You can substitute cherry pie filling with other fruit fillings like blueberry or apple if desired.
- For a lighter version, consider baking instead of frying, though texture will differ.
