If you have a sweet tooth and love a little twist on classic desserts, the Cherry Cheesecake Chimichangas Recipe is about to become your new favorite. Imagine creamy, dreamy cheesecake filling swirled with luscious cherry pie filling, all wrapped up in a crispy golden tortilla that gives a delightful crunch with every bite. This dessert is perfect for impressing guests or just treating yourself at home, combining the best of cheesecake and fried goodness into one unforgettable dish.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the key to nailing this recipe. Each element plays an essential role, from the smooth cream cheese base to the sweet-tart cherries that brighten every bite, and the crunchy cinnamon sugar coating that finishes it off perfectly.
- 6 small flour tortillas (6–8 inches): These are the crispy shells that sandwich all the creamy, fruity goodness.
- 8 ounces cream cheese, softened: The rich and velvety heart of the cheesecake filling.
- 1/4 cup sour cream: Adds tang and silkiness that balances sweetness.
- 1/3 cup powdered sugar: Sweetens the cheesecake filling without graininess.
- 1/2 teaspoon vanilla extract: Boosts flavor with warm, aromatic sweetness.
- 1 cup cherry pie filling (plus extra for topping if desired): Provides vibrant color and bursts of juicy cherry flavor.
- 1/2 cup granulated sugar: Used for coating, giving each bite a crunchy sweetness.
- 1 teaspoon ground cinnamon: Brings aromatic warmth and depth to the sugar coating.
- Vegetable oil for frying: Essential for achieving the golden, crispy exterior that makes this dessert irresistible.
How to Make Cherry Cheesecake Chimichangas Recipe
Step 1: Prepare the Cheesecake Filling
Start by beating the cream cheese, sour cream, powdered sugar, and vanilla extract together in a medium bowl until the texture is silky smooth and creamy. This luscious mixture is the foundation of the dessert, so smoothness here ensures every bite melts in your mouth.
Step 2: Assemble the Chimichangas
Lay each tortilla flat and spread about 2 to 3 tablespoons of your cheesecake filling down the center. On top of that, spoon 1 to 2 tablespoons of cherry pie filling. The combination of tangy cherries with the creamy cheesecake is the perfect pairing that makes this recipe so special.
Step 3: Roll and Seal
Fold in the sides of each tortilla, then roll them up tightly like a burrito. This step is key to keeping all that sweet filling snug inside while frying, so take your time and make sure the edges are sealed well.
Step 4: Cinnamon Sugar Preparation
In a shallow dish, mix together the granulated sugar and cinnamon. This blend will coat the warm chimichangas, adding a delightful crunch and a touch of spice that balances the sweetness perfectly.
Step 5: Fry to Golden Perfection
Heat about half an inch of vegetable oil in a skillet over medium heat until it reaches around 350°F (175°C). Carefully place each chimichanga seam-side down into the oil and fry for about 1 to 2 minutes per side until golden brown and crisp. This crispy exterior contrasts beautifully with the creamy inside.
Step 6: Coat with Cinnamon Sugar
Once fried, immediately roll each warm chimichanga in the cinnamon sugar mixture to coat it evenly while still hot. This magic touch ensures every bite sparkles with flavor and a slight crunch.
How to Serve Cherry Cheesecake Chimichangas Recipe
Garnishes
These chimichangas are delightful on their own, but adding a scoop of whipped cream or a dollop of extra cherry pie filling on top takes them into indulgent territory. A light dusting of powdered sugar also adds a pretty finishing touch that feels festive and inviting.
Side Dishes
Because these are rich and sweet, pairing them with a simple fresh fruit salad or a scoop of vanilla ice cream creates a well-rounded dessert experience. The creaminess of ice cream complements the warm chimichangas, while fresh fruit adds a refreshing contrast.
Creative Ways to Present
Serve your Cherry Cheesecake Chimichangas Recipe on rustic wooden boards for a casual vibe or on elegant plates drizzled with chocolate or caramel sauce for a more sophisticated look. Cutting the chimichangas in half diagonally can also showcase the colorful filling inside, making them visually irresistible.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though they rarely last long), store them in an airtight container in the refrigerator for up to 2 days. Keep in mind the exterior may lose some crispness, but the flavors remain just as delightful.
Freezing
You can freeze un-fried filled chimichangas by wrapping them tightly in plastic wrap and placing them in a freezer bag for up to one month. When ready, thaw in the fridge and then fry or bake as usual for a quick dessert fix.
Reheating
To revive the crispiness, reheat chimichangas in a preheated oven at 350°F (175°C) for about 8 to 10 minutes or until warmed through. Avoid microwaving to keep the outer shell crunchy and delicious.
FAQs
Can I bake the Cherry Cheesecake Chimichangas Recipe instead of frying?
Absolutely! Baking at 400°F for 10 to 12 minutes is a fantastic option if you prefer a lighter version. You’ll still get a lovely golden crust without the extra oil.
What other fruit fillings can I use besides cherry?
Feel free to experiment! Blueberry, apple, or even mixed berry pie fillings make excellent alternatives and each offers a unique twist on the classic flavor.
Is there a way to make this recipe gluten-free?
Yes, substitute the flour tortillas with gluten-free tortillas available at most stores. Just be careful when rolling and frying, as gluten-free tortillas can be a bit more delicate.
Can these chimichangas be made vegan?
With some tweaks, yes! Use dairy-free cream cheese and sour cream substitutes, along with vegan-friendly tortillas, and you’re good to go. The frying and cinnamon sugar coating remain the same.
How do I ensure the chimichangas don’t leak filling during cooking?
Rolling tightly and sealing the edges well, especially seam-side down when frying, is crucial. Don’t overfill the tortillas to avoid spills and make sure the oil is at the right temperature before frying.
Final Thoughts
Now that you’ve explored every step and secret behind this Cherry Cheesecake Chimichangas Recipe, it’s time to roll up your sleeves and give it a try! This dessert is a delicious celebration of textures and flavors that will wow anyone lucky enough to taste it. Whether for a special occasion or an everyday treat, these crispy, creamy, cherry-filled delights are sure to become a beloved favorite in your dessert rotation.
Print
Cherry Cheesecake Chimichangas Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 chimichangas
- Category: Dessert
- Method: Frying
- Cuisine: Mexican-Inspired, American
- Diet: Vegetarian
Description
Cherry Cheesecake Chimichangas are a delightful dessert combining creamy cheesecake filling with sweet cherry pie filling wrapped in crispy fried tortillas. This Mexican-inspired American dessert is easy to make and perfect for a special treat or celebration.
Ingredients
Filling
- 8 ounces cream cheese, softened
- 1/4 cup sour cream
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup cherry pie filling (plus more for topping if desired)
Assembly
- 6 small flour tortillas (6–8 inches)
Coating
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Frying
- Vegetable oil for frying (about 1/2 inch deep)
Instructions
- Prepare the cheesecake filling: In a medium bowl, beat cream cheese, sour cream, powdered sugar, and vanilla extract until smooth and creamy, ensuring no lumps remain for a silky texture.
- Assemble the chimichangas: Spread 2–3 tablespoons of the cheesecake mixture across the center of each tortilla. Spoon 1–2 tablespoons of cherry pie filling on top of the cheesecake layer, making sure not to overfill.
- Fold and roll tortillas: Fold in the sides of the tortilla over the filling, then roll tightly like a burrito to enclose the mixture completely. Repeat this process with all tortillas.
- Make cinnamon sugar coating: In a shallow dish, mix together granulated sugar and ground cinnamon. Set aside for coating the fried chimichangas.
- Heat oil for frying: Pour vegetable oil into a skillet to about 1/2 inch depth and heat over medium heat until it reaches roughly 350°F (175°C). Use a thermometer for accuracy if possible.
- Fry chimichangas: Carefully place each chimichanga seam-side down in the hot oil. Fry for 1–2 minutes per side, turning gently, until they are golden brown and crispy on all sides.
- Drain and coat: Remove chimichangas with a slotted spoon and drain briefly on paper towels to remove excess oil. Immediately roll each warm chimichanga in the prepared cinnamon sugar mixture to evenly coat.
- Serve: Serve chimichangas warm, optionally topped with extra cherry pie filling, a dollop of whipped cream, or a light dusting of powdered sugar for an extra indulgent finish.
Notes
- For a lighter version, bake chimichangas at 400°F (200°C) for 10–12 minutes or air fry at 375°F (190°C) for 6–8 minutes instead of frying.
- You can substitute cherry pie filling with other fruit pie fillings like blueberry or apple to vary the flavor.
- Ensure the cream cheese is fully softened for easy mixing and a smooth texture.
- Do not overfill tortillas to prevent filling from leaking while frying.
- Use a thermometer to monitor oil temperature for perfectly crisp chimichangas without burning.
