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
Scale
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.
