Cherry Cheesecake Chimichangas

Why You’ll Love This Recipe

I love this recipe because it’s indulgent without being complicated. The tortillas fry up light and crispy, the cheesecake filling is rich and smooth, and the cherries add just the right burst of sweetness. They’re perfect when I want a unique dessert to impress guests or just want to treat myself to something extra special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 oz cream cheese, softened

• ½ cup powdered sugar

• 1 teaspoon vanilla extract

• 1 cup cherry pie filling

• 4–6 flour tortillas (8-inch size)

• Vegetable oil, for frying

• ½ cup granulated sugar

• 1 teaspoon ground cinnamon

Directions

I start by beating the cream cheese, powdered sugar, and vanilla extract together in a medium bowl until smooth and creamy.

Next, I spread a few spoonfuls of the cheesecake mixture down the center of each tortilla and top it with a spoonful of cherry pie filling. I fold in the sides, then roll the tortilla up tightly like a burrito, making sure the filling is sealed inside.

I heat about an inch of vegetable oil in a deep skillet over medium heat until it reaches 350°F. I carefully place the chimichangas seam-side down in the oil and fry for 1–2 minutes per side, or until golden brown.

Once fried, I remove them from the oil and drain briefly on paper towels. While still warm, I roll each chimichanga in a cinnamon-sugar mixture until coated.

I serve them warm, sometimes with a dollop of whipped cream or a drizzle of chocolate sauce.

Servings and timing

This recipe makes 4 to 6 chimichangas, depending on tortilla size and filling.

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Total Time: 20 minutes

Variations

I sometimes swap the cherry pie filling for blueberry, strawberry, or apple for a different flavor. For a richer filling, I fold in a spoonful of sour cream or whipped cream cheese. If I want to skip frying, I brush the rolled chimichangas with melted butter and bake them at 400°F for 12–15 minutes, then roll in cinnamon sugar after baking.

storage/reheating

These chimichangas are best eaten fresh while warm and crispy. If I have leftovers, I store them in the fridge for up to 2 days. To reheat, I warm them in the oven at 350°F for about 8–10 minutes to restore the crispness. I avoid microwaving, since it makes the tortillas soggy.

FAQs

Can I make these ahead of time?

Yes, I assemble them and refrigerate (uncooked) for a few hours. I fry them just before serving so they stay crispy.

Can I bake instead of fry?

Absolutely. Baking at 400°F for 12–15 minutes works well. I brush the tortillas with butter first so they still get golden.

What tortillas work best?

I use soft, medium-size flour tortillas. Corn tortillas won’t hold the filling as well and tend to crack.

Can I use homemade cherry filling?

Yes, homemade works beautifully. I just make sure it’s cooled and thickened before adding to the tortillas.

Can I freeze them?

Yes, I freeze uncooked chimichangas on a tray, then transfer to a freezer bag. When ready, I fry them straight from frozen, adding an extra minute or two to the cook time.

Conclusion

Cherry Cheesecake Chimichangas are one of my favorite ways to enjoy a decadent dessert with minimal effort. Crispy on the outside, creamy and fruity on the inside, they always feel like a treat. Whether I make them for guests or just for myself, they’re a fun twist on classic cheesecake that never fails to impress.

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