Cherry Cheesecake Chimichangas
Crispy fried tortillas filled with creamy cheesecake and cherry pie filling, then dusted with cinnamon sugar for a dreamy dessert.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 chimichangas
- Category: Dessert
- Method: Frying
- Cuisine: Mexican-American Fusion
- Diet: Vegetarian
Ingredients
For the Filling:
8 oz cream cheese, softened
¼ cup granulated sugar
1 teaspoon vanilla extract
1 cup cherry pie filling
For the Chimichangas:
6 (8-inch) flour tortillas
Oil for frying (vegetable or canola)
For Coating:
½ cup granulated sugar
1 teaspoon ground cinnamon
Instructions
In a medium bowl, beat cream cheese, sugar, and vanilla extract until smooth.
Fold in cherry pie filling gently until combined.
Spoon 2–3 tablespoons of the filling onto the lower third of each tortilla.
Fold in the sides and roll up tightly like a burrito.
Heat about 1 inch of oil in a deep skillet over medium heat.
Fry chimichangas, a few at a time, until golden brown and crisp (about 2–3 minutes per side).
Drain on paper towels.
While warm, roll each chimichanga in the cinnamon-sugar mixture to coat.
Serve warm or at room temperature. Optional: top with whipped cream or extra cherries.
Notes
You can bake them at 400°F for 15–18 minutes if you prefer a lighter version.
Use an air fryer at 375°F for 8–10 minutes, flipping halfway through.
Substitute with blueberry, apple, or strawberry pie filling for variety.
To make ahead: prepare and refrigerate chimichangas, then fry before serving.
Cream cheese mixture can be made a day in advance.
Find it online: https://allrecipesmade.com/cherry-cheesecake-chimichangas/
