Cherry Cheesecake Chimichangas: A Crispy Twist on a Sweet Classic
The fusion of creamy, sweet cheesecake filling with a crispy, golden tortilla makes Cherry Cheesecake Chimichangas a dessert to remember. If you’re a dessert enthusiast looking for a simple yet decadent treat, this recipe delivers on all fronts. With the tartness of cherry pie filling, the richness of cream cheese, and the crunch of the cinnamon-sugar coating, this dessert hits every satisfying note. Think of it as a fried dessert burrito that’s as delightful to eat as it is Instagram-worthy.
Perfect for dinner parties, late-night cravings, or just because, these Chimichangas are a versatile sweet treat you’ll love adding to your dessert repertoire. Plus, with ingredients you probably already have in your pantry, it’s a breeze to whip up something extraordinary in no time.
Quick Recipe Highlights
- Flavor Profile: A luscious combination of tangy cherries, creamy cheesecake, and sweet cinnamon sugar.
- Texture: A crispy, golden exterior with a creamy, smooth interior and pops of juicy cherries.
- Aroma: The warm, comforting scent of cinnamon and fried goodness fills the air.
- Visual Appeal: Gorgeous golden-brown rolls dusted with cinnamon sugar, bursting with vibrant cherry filling.
- Skill Level Needed: Minimal cooking expertise is required—perfect for bakers of all levels.
- Special Equipment: A deep skillet or frying pan, and basic utensils like a spatula and mixing bowl.
Recipe Overview
- Difficulty Level: Easy. With simple rolling and frying techniques, this recipe is approachable for beginners.
- Category: Dessert. A versatile sweet treat often enjoyed after meals or as a special snack.
- Cuisine: Tex-Mex-inspired fusion. Classic Mexican chimichangas meet American cheesecake in this delightful combination.
- Cost: Affordable, with common ingredients like tortillas, cream cheese, and canned cherry pie filling.
- Season: Suitable year-round but especially perfect in spring and summer when cherries are in season.
- Occasion: Great for family dinners, celebrations, or potlucks where you want a show-stopping dessert.
Why You’ll Love This Recipe
The taste of Cherry Cheesecake Chimichangas is unforgettable—the rich cheesecake paired with tart cherries is an indulgence everyone will adore. Their crispy, fried shell coated in cinnamon sugar adds a delightful crunch, elevating each bite.
Not only is this dessert quick and easy to prepare, but it’s also incredibly versatile. Swap out cherries for your favorite pie filling or adjust the sweetness to your liking. Plus, this recipe comes together with minimal prep and equipment, making it great for last-minute dessert needs.
This dessert is perfect for entertaining. Guests will marvel at the unique presentation and the satisfying contrast of textures. It’s also a family-friendly classic, as kids and adults alike will happily devour these sweet rolls.
Lastly, Cherry Cheesecake Chimichangas are cost-effective and boast accessible pantry staples. You won’t have to spend a fortune to create something that feels indulgent and gourmet. Whether it’s for a special event or just a personal treat, this dessert is as easy on your wallet as it is on your taste buds.
The Recipe
Cherry Cheesecake Chimichangas
Serves: 6
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Kitchen Equipment Needed
- Mixing bowl
- Spoon or spatula
- Skillet or frying pan
- Paper towels
- Tongs or slotted spoon
Ingredients
- 1 cup cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup cherry pie filling
- 6 large flour tortillas
- 1/4 cup unsalted butter, melted
- 1/4 cup cinnamon sugar (1/4 cup sugar mixed with 1 tablespoon ground cinnamon)
- Vegetable oil, for frying
- Powdered sugar, for dusting (optional)
Directions
- In a medium bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Mix well until smooth and creamy.
- Lay out the flour tortillas on a clean surface. Spoon approximately 2 tablespoons of the cream cheese mixture slightly off-center on each tortilla.
- Add about 2 tablespoons of cherry pie filling on top of the cream cheese mixture for each tortilla, ensuring not to overfill.
- Carefully fold in the sides of a tortilla and then roll it up tightly, securing the filling inside. Repeat with the remaining tortillas.
- In a large skillet, heat about an inch of vegetable oil over medium heat. You’ll want the oil to reach around 350°F (175°C).
- Place the chimichangas seam-side down in the oil in batches, ensuring not to overcrowd the pan. Fry for 2-3 minutes on each side, or until they turn golden brown and crispy.
- Remove the chimichangas from the oil and place them on a paper towel-lined plate to drain excess oil.
- While the chimichangas are still warm, brush them lightly with the melted butter, then roll them in the cinnamon sugar mixture to coat evenly.
- Serve warm, either plain or with a dusting of powdered sugar on top for extra sweetness.
Recipe Notes
- Feel free to use different pie fillings, such as apple or blueberry, for variety.
- For an air fryer version, cook the rolled chimichangas at 375°F (190°C) for 6-8 minutes, then coat with cinnamon sugar.
- Enjoy these with a scoop of vanilla ice cream or whipped cream for added decadence.
Frequently Asked Questions
Can I make Cherry Cheesecake Chimichangas ahead of time?
Yes! You can prepare the filling and roll the chimichangas ahead of time. Store them in an airtight container in the fridge and fry just before serving for the freshest results.
What other fillings can I use?
You can swap cherry pie filling with blueberry, apple, or strawberry, or even experiment with Nutella, peanut butter, or bananas for unique creations.
Join the Conversation
We’d love to hear your thoughts on this recipe! Did you try any variations? What’s your favorite pie filling to use? Share your pictures and tag us on social media for a chance to be featured. Let’s keep the dessert inspiration going!
