If you have a sweet tooth craving with a fun twist, you absolutely need to try this Cherry Cheesecake Chimichangas Recipe. It takes the creamy, tangy delight of cheesecake and pairs it with luscious cherry pie filling, all wrapped in a crispy fried tortilla dusted with cinnamon sugar. The result is a warm, crunchy, melt-in-your-mouth dessert that feels like a celebration in every bite. Whether you want to impress guests or treat yourself after a long day, these chimichangas are a total game-changer and a guaranteed crowd-pleaser.
Ingredients You’ll Need
Every ingredient in this Cherry Cheesecake Chimichangas Recipe plays a crucial role, coming together to build layers of flavor and texture that feel indulgent yet effortless. These essentials are simple but pack so much character—from the creamy softness of cream cheese to the vibrant burst of cherry pie filling, and the crisp golden exterior coated in sweet cinnamon sugar.
- 8 oz cream cheese, softened: This is the luscious base that gives the filling its rich, creamy texture.
- 1/4 cup granulated sugar: Sweetens the cream cheese just enough without overpowering the cherries.
- 1 tsp vanilla extract: Adds a warm, fragrant note enhancing the cheesecake flavor.
- 1 can cherry pie filling: Bursting with tart and sweet cherries, it creates a juicy, fruity contrast.
- 6 large flour tortillas: The crispy, golden wrapping that holds all the delicious filling together.
- 1/2 cup granulated sugar (for coating): Mixes with cinnamon to create a crackling, sweet spice exterior.
- 1 tsp cinnamon (for coating): Provides a warm, aromatic spice that perfectly complements the cherries.
- Oil for frying: Essential for achieving the beloved crunch on the outside.
How to Make Cherry Cheesecake Chimichangas Recipe
Step 1: Prepare the Cheesecake Filling
Start by softening your cream cheese to room temperature so it blends easily. In a large mixing bowl, beat together the cream cheese, 1/4 cup sugar, and vanilla extract until the mixture becomes smooth and creamy. This silky cheesecake base is what brings that classic dessert feel to the chimichangas.
Step 2: Assemble the Chimichangas
Working one tortilla at a time, spread about 2 tablespoons of the cheesecake filling down the center. Then, spoon 2 to 3 tablespoons of cherry pie filling over the cream cheese. Make sure to leave some space at the edges, then fold the sides over and roll the tortilla tightly to keep everything inside. This step ensures that the delicious fillings don’t spill out during frying.
Step 3: Fry Your Chimichangas to Golden Perfection
Heat oil in a deep skillet over medium heat — enough to submerge at least half of the chimichangas. Fry each rolled tortilla for about 2 to 3 minutes per side, or until they turn a stunning golden brown and get crispy. This frying process transforms the tortillas into an irresistible crunchy shell that contrasts beautifully with the soft interior.
Step 4: Coat in Cinnamon Sugar
While the chimichangas are still warm, roll them immediately in a mixture of 1/2 cup granulated sugar and 1 teaspoon cinnamon. This simple coating adds an enchanting sweet spice crunch that elevates the flavor to a festive level. Don’t skip this step — it’s what makes these chimichangas truly unforgettable.
Step 5: Serve and Enjoy
Allow the chimichangas to cool slightly so the filling sets just enough to avoid any messy drips when biting in. Serve them warm, and feel free to add extra cherry pie filling or a dollop of whipped cream on the side for that extra special touch.
How to Serve Cherry Cheesecake Chimichangas Recipe
Garnishes
Enhance your Cherry Cheesecake Chimichangas Recipe by garnishing with fresh cherries or a dusting of powdered sugar for a lovely presentation. A drizzle of chocolate or caramel sauce adds a decadent twist that pairs beautifully with the cherry flavor.
Side Dishes
These chimichangas are pretty much a dessert superstar on their own, but they also shine alongside a scoop of vanilla ice cream or a small bowl of fresh fruit salad. The contrast between cold and warm makes every bite even more delightful and refreshing.
Creative Ways to Present
If you want to impress, serve the chimichangas on a rustic wooden board with small bowls of extra cherry pie filling and whipped cream for dipping. You can also slice them in half diagonally to showcase the gooey cheesecake and cherry center—a visually tempting invitation to dig in.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from this Cherry Cheesecake Chimichangas Recipe, store them in an airtight container in the refrigerator for up to 2 days. Although they’re best enjoyed fresh and warm, gently reheating brings back much of their original charm.
Freezing
For longer storage, wrap each chimichanga tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to 1 month. When ready to enjoy, thaw overnight in the refrigerator and reheat to crispy perfection.
Reheating
To reheat, use a skillet with a splash of oil over medium heat and warm each chimichanga for a few minutes on each side until crispy again. Avoid using the microwave, as it will soften the tortilla and lose that signature crunch you love.
FAQs
Can I bake these instead of frying?
Yes! For a lighter version, bake the chimichangas at 400°F for about 15 to 20 minutes, turning halfway through. They won’t be quite as crispy but still delicious and easier on the oil.
Can I use fresh cherries instead of canned pie filling?
Absolutely! Fresh cherries will give a more natural flavor and less sweetness. You might want to cook them down slightly with sugar to get that saucy consistency before filling the tortillas.
Is it necessary to soften the cream cheese?
Softening the cream cheese is important to ensure you can mix it smoothly with sugar and vanilla for a creamy filling. Cold cream cheese will result in lumps and uneven texture.
What oil is best for frying these chimichangas?
A neutral oil with a high smoke point like vegetable oil, canola oil, or sunflower oil works best. These oils maintain crispness without imparting unwanted flavors.
Can I make these gluten-free?
Yes! Swap out the flour tortillas for gluten-free tortillas that hold up well to frying. Just be mindful that the texture might differ slightly but still delicious.
Final Thoughts
Honestly, this Cherry Cheesecake Chimichangas Recipe feels like a celebration wrapped up in a crispy shell, perfect for any occasion or simply to treat yourself on a cozy night in. It’s one of those desserts that sparks joy with each bite, combining creamy, tart, crunchy, and sweet in the most delightful way. Once you try it, you’ll want to make it again and again—and trust me, everyone will be asking for your recipe!
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Cherry Cheesecake Chimichangas Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Frying
- Cuisine: Mexican-American
Description
Cherry Cheesecake Chimichangas are a delightful dessert featuring creamy cheesecake filling and sweet cherry pie filling wrapped in tortillas, fried to golden perfection, and coated with cinnamon sugar for a crispy, indulgent treat.
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Cherry Filling
- 1 can cherry pie filling
Wraps and Coating
- 6 large flour tortillas
- 1/2 cup granulated sugar (for coating)
- 1 tsp cinnamon (for coating)
- Oil for frying
Instructions
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese, 1/4 cup granulated sugar, and vanilla extract until the mixture is smooth and creamy, creating a rich cheesecake base.
- Assemble Chimichangas: Lay out each tortilla and spread about 2 tablespoons of the cheesecake mixture down the center. Add 2-3 tablespoons of cherry pie filling on top. Fold in the sides of the tortilla and then roll it up tightly to encase the filling.
- Fry the Chimichangas: Heat oil in a large, deep skillet over medium heat. Carefully place the rolled chimichangas seam-side down into the hot oil. Fry them until golden brown and crispy, about 2-3 minutes per side, turning as needed to ensure even cooking.
- Coat in Cinnamon Sugar: In a shallow dish, combine 1/2 cup granulated sugar and 1 teaspoon cinnamon. Immediately after frying, roll each chimichanga in the cinnamon sugar mixture to coat evenly for a sweet and crunchy finish.
- Serve: Let the chimichangas cool slightly on a wire rack or paper towel. Serve warm and enjoy them as is or with extra cherry pie filling or whipped cream for added indulgence.
Notes
- Ensure the cream cheese is softened to achieve a smooth filling.
- Be careful when frying to avoid oil splatters and ensure the chimichangas remain sealed to prevent filling leakage.
- The cinnamon sugar coating can be adjusted in quantity based on sweetness preference.
- These chimichangas are best enjoyed fresh and warm for optimal texture and flavor.
