Quick Benefits
Cherry Cheesecake Chimichangas combine the best of two dessert worlds: creamy cheesecake and crispy fried pastry. They’re quick to prepare, perfect for parties, and a guaranteed crowd-pleaser. Best of all, they can be customized with various fillings and toppings for endless creativity.
Essential Ingredients
- 6 (8-inch) soft flour tortillas
- 8 oz. cream cheese, softened
- 4 teaspoons sugar
- 1 teaspoon vanilla extract
- 1 ½ cups cherries from cherry pie filling
- Vegetable oil for frying
- 1 tablespoon cinnamon
- ½ cup sugar
Preparation Steps
- Prepare the Filling
In a bowl, beat the softened cream cheese, sugar, and vanilla until smooth. Gently fold in the cherry pie filling. - Assemble the Chimichangas
Spoon the cheesecake filling into the center of each tortilla. Fold in the sides, then roll tightly into a burrito-style wrap. - Heat the Oil
In a deep pan or fryer, heat vegetable oil to 350°F (175°C). - Mix Cinnamon Sugar
In a shallow dish, combine cinnamon and sugar. Set aside. - Fry the Chimichangas
Carefully place each chimichanga into the hot oil and fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels. - Coat in Cinnamon Sugar
While still warm, roll each chimichanga in the cinnamon-sugar mixture to coat thoroughly. - Serve
Serve warm, optionally topped with whipped cream or vanilla ice cream.
Health Benefits
Though indulgent, these chimichangas offer small amounts of calcium from cream cheese and antioxidants from cherries. They’re best enjoyed in moderation as part of a balanced diet.
Serving Suggestions
- Plate with a drizzle of chocolate or caramel sauce.
- Top with whipped cream or a scoop of vanilla ice cream.
- Garnish with a cherry on top or mint leaves for visual flair.
- Serve on a dessert platter at parties or holidays.
Creative Variations
- Fruit Swap: Use blueberry, apple, or peach pie filling instead of cherry.
- Chocolate Boost: Add mini chocolate chips to the filling.
- Nutty Crunch: Sprinkle chopped pecans or walnuts inside or on top.
- Baked Option: Bake instead of frying for a lighter version.
Storage Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Reheat in an oven or air fryer to regain crispiness.
- Freezing: Not recommended due to the cream cheese filling, which may separate.
Pro Tips
- Let the chimichangas cool slightly before rolling in sugar to avoid sogginess.
- Use a piping bag to fill tortillas neatly.
- Avoid overfilling to prevent leaking during frying.
Frequently Asked Questions
Q: Can I make these ahead of time?
A: Yes, you can assemble and refrigerate them, then fry just before serving.
Q: Can I use low-fat cream cheese?
A: Absolutely! It works well, though the texture might be slightly less rich.
Q: Can I air fry instead of deep frying?
A: Yes, air fry at 375°F for about 7–10 minutes, flipping halfway through.
Cherry Cheesecake Chimichangas
Cherry Cheesecake Chimichangas are a fun and indulgent dessert that combines creamy cheesecake filling with sweet cherry pie flavors, all wrapped in a golden, crispy tortilla. Rolled in cinnamon sugar and optionally topped with whipped cream or ice cream, these fried treats are perfect for parties, holidays, or a decadent family dessert night.
- Total Time: 25 minutes
Ingredients
6 (8-inch) soft flour tortillas
8 oz. cream cheese, softened
4 teaspoons sugar
1 teaspoon vanilla extract
1 1⁄2 cups cherries from cherry pie filling
Vegetable oil for frying
1 tablespoon cinnamon
1/2 cup sugar
Instructions
Prepare the Filling: In a medium bowl, blend the softened cream cheese, 4 teaspoons of sugar, and vanilla extract until creamy. Carefully fold in the cherries from the cherry pie filling.
Assemble the Chimichangas: Spoon an equal portion of the cherry cheesecake filling onto the center of each flour tortilla. Fold in the sides of the tortilla and roll tightly to seal the filling.
Prepare for Frying: Heat vegetable oil in a deep fryer or large pan to 350°F (175°C), ensuring there’s enough oil to fully immerse the chimichangas.
Mix Cinnamon Sugar: In a shallow dish, combine 1 tablespoon of cinnamon with 1/2 cup of sugar. Set aside for coating the chimichangas after frying.
Fry the Chimichangas: Fry the chimichangas in batches, turning occasionally, until they turn golden brown and crispy, approximately 2-3 minutes per side. Remove from the oil and drain on paper towels.
Coat with Cinnamon Sugar: While still warm, roll the fried chimichangas in the cinnamon sugar mixture until evenly coated.
Serve: Serve the cherry cheesecake chimichangas warm, optionally topped with a dollop of whipped cream or a scoop of vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American-Mexican Fusion
Nutrition
- Serving Size: 6 chimichangas
- Calories: Approx. 350–400 kcal per chimichanga (depending on frying oil absorption and toppings)
