Name: Cherry Cheesecake Chimichangas Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican-American
Ingredients: 8 oz cream cheese (softened); 1/4 cup granulated sugar; 1 teaspoon vanilla extract; 1/2 teaspoon lemon zest (optional); 1 cup cherry pie filling; 4 large flour tortillas; 2 tablespoons unsalted butter (melted); 1/2 cup granulated sugar (for coating); 1 teaspoon ground cinnamon; Oil for frying (or additional butter for pan-frying)

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Imagine crispy, golden chimichangas oozing with a luscious cheesecake filling and bright cherry pie filling—if you’re already grinning, this recipe is for you! Cherry Cheesecake Chimichangas are exactly what they sound like: a decadent mashup of creamy cheesecake and sweet-tart cherries, all bundled in a flour tortilla, fried to perfection, and tumbled in a glistening cinnamon-sugar coating. It’s a playful dessert that never fails to steal the show, whether you’re serving them straight from the skillet or at a backyard fiesta. This is the kind of treat you’ll want to make again and again—because one bite just isn’t enough.

Cherry Cheesecake Chimichangas Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Cherry Cheesecake Chimichangas is how approachable the ingredient list is. Each item plays a special role: from the tangy richness of cream cheese to the burst of cherry goodness, plus a spiced sugar coating you can’t resist. Here’s everything you’ll need, along with a few tips to make each part sing.

Cream Cheese (8 oz, softened): Make sure it’s at room temperature so you get a smooth, dreamy filling without lumps.
Granulated Sugar (1/4 cup for filling, 1/2 cup for coating): Sweetens the cheesecake center and creates a magical crunchy outer layer.
Vanilla Extract (1 teaspoon): Adds warmth and brings out the classic cheesecake flavor.
Lemon Zest (1/2 teaspoon, optional): Just a touch lifts the whole dessert with a bright, citrusy note—totally worth trying!
Cherry Pie Filling (1 cup): Deliciously gooey with whole cherries, this shortcut is both tasty and easy.
Large Flour Tortillas (4): Sturdy enough to cradle that creamy filling—burrito size is best for easy rolling.
Unsalted Butter (2 tablespoons, melted): Helps give these a gorgeous color, and you can use extra for pan-frying if you want a lighter touch.
Ground Cinnamon (1 teaspoon): Blends with sugar for that irresistible churro-style finish.
Oil for Frying: Choose something neutral, like canola or vegetable oil, for a crisp, delicious result.

How to Make Cherry Cheesecake Chimichangas

Step 1: Make the Cheesecake Filling

Grab a medium bowl and get ready for a little arm workout! Beat the softened cream cheese, 1/4 cup sugar, vanilla extract, and lemon zest (if you’re using it) until everything is velvety smooth. This step is key—the creaminess is what gives Cherry Cheesecake Chimichangas their luxurious texture, so don’t rush it.

Step 2: Assemble the Chimichangas

On a clean surface, lay out your flour tortillas. Divide your freshly made cream cheese filling equally among them, spreading it in a line along the lower third of each tortilla. Spoon about 2 tablespoons of cherry pie filling right on top—just enough for every bite to have that juicy, cherry-kissed flavor.

Step 3: Fold and Roll

This is your burrito moment! Fold in the sides of each tortilla to help seal in the filling, then roll everything up tightly from the bottom into a snug package. Make sure the ends are tucked in so none of that gorgeous filling escapes.

Step 4: Prep the Cinnamon Sugar

In a shallow bowl or pie plate, mix together the 1/2 cup sugar and 1 teaspoon cinnamon. This is what gives Cherry Cheesecake Chimichangas that sweet, crunchy, churro-like finish you’ll crave!

Step 5: Fry to Golden Perfection

Heat about 1/2 inch of oil in a large skillet over medium heat. If you’d rather go lighter, you can use extra melted butter for pan-frying. Carefully place your chimichangas seam-side down in the hot oil and fry for 2–3 minutes per side until they’re golden brown and gloriously crisp. Work in batches if necessary so you don’t crowd the pan.

Step 6: Finish and Serve

Once they’re fried, let the chimichangas drain briefly on paper towels, then immediately roll them in your cinnamon sugar mixture. They’re best served warm, and if you want to go all out, top with a dollop of whipped cream or more cherry pie filling. Cherry Cheesecake Chimichangas never looked so good!

How to Serve Cherry Cheesecake Chimichangas

Garnishes

A drizzle of melted chocolate, a puff of freshly whipped cream, or a few extra spoonfuls of cherry pie filling on top take Cherry Cheesecake Chimichangas over the edge. A gentle dusting of powdered sugar adds a pretty, bakery-style finish too.

Side Dishes

Keep things playful! Serve your chimichangas with a scoop of vanilla ice cream for hot-and-cold contrast, or pair with fresh berries and mint for a bright and cheerful presentation. They’re surprisingly at home next to a mug of strong coffee or even a celebratory glass of bubbly.

Creative Ways to Present

Try slicing each chimichanga into bite-size rounds for a party platter, or serve whole on a fancy dessert plate with a drizzle of berry coulis. If you want a showstopper, stack them on a cake stand with cascading cherries for an unforgettable centerpiece.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (it’s rare!), let the Cherry Cheesecake Chimichangas cool completely, then store in an airtight container in the refrigerator for up to three days. To keep the coating from getting soggy, place a paper towel under and over them to absorb extra moisture.

Freezing

To freeze, assemble and cook the chimichangas as directed, allowing them to cool completely before wrapping each one tightly in plastic wrap and storing in a freezer-safe bag. They’ll keep well for up to two months and can be reheated straight from frozen.

Reheating

For best results, reheat the chimichangas in a 350°F oven for about 10 minutes (15 if frozen) until warmed through and crisp. Avoid microwaving, as it can make the outside chewy instead of crisp. Give them a quick roll in fresh cinnamon sugar after warming up!

FAQs

Can I bake these instead of frying?

Absolutely! For a lighter version of Cherry Cheesecake Chimichangas, brush them with melted butter, bake at 400°F for about 15–18 minutes until golden, and roll in cinnamon sugar while warm. The coating will be a bit less crunchy, but still very tasty.

Can I use homemade cherry pie filling?

Yes, you can use homemade cherry pie filling if you prefer. Just make sure it’s thick enough not to run out when frying, and let it cool fully before adding to the chimichangas.

What other fillings work with this recipe?

Feel free to get creative! Blueberry, strawberry, or apple pie filling are all delicious alternatives. You can even add a layer of chocolate chips or chopped nuts for a unique twist on the classic Cherry Cheesecake Chimichangas.

Do I have to use flour tortillas?

Flour tortillas are best because they’re pliable and fry up beautifully, but in a pinch, you could try using soft wraps or even crepes. Corn tortillas aren’t recommended for this dessert since they’re not well-suited for sweet fillings.

How do I keep the chimichangas from unrolling while cooking?

Make sure you roll them up tightly and place seam-side down in the pan first. You can also secure them with a toothpick while frying, but don’t forget to remove it before serving!

Final Thoughts

If you’re searching for a show-stopping dessert that’s surprisingly simple—yet utterly irresistible—Cherry Cheesecake Chimichangas are the answer. Each bite is creamy, crispy, tangy, and sweet, all rolled up in a delightful package. Try them once, and you’ll be tempted to make them for every special occasion (and maybe just because). Happy frying, and enjoy every gooey, cherry-filled bite!

Cherry Cheesecake Chimichangas Recipe

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4.5 from 6 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 chimichangas 1x
Diet: Vegetarian

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Description

Indulge in the delightful fusion of a classic cheesecake and a crispy chimichanga with these Cherry Cheesecake Chimichangas. Creamy cheesecake filling with a hint of lemon, topped with cherry pie filling, all wrapped in a tortilla, fried to perfection, and coated in cinnamon sugar.

Ingredients

Scale

Cheesecake Filling:

8 oz cream cheese (softened)
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon zest (optional)

Cherry Filling:

1 cup cherry pie filling

Chimichangas:

4 large flour tortillas
2 tablespoons unsalted butter (melted)
1/2 cup granulated sugar (for coating)
1 teaspoon ground cinnamon
Oil for frying (or additional butter for pan-frying)

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Instructions

Cheesecake Filling: In a medium bowl, beat the cream cheese, sugar, vanilla extract, and lemon zest until smooth.
Lay out the tortillas and divide the cream cheese mixture evenly among them.
Spoon cherry pie filling over the cream cheese mixture.
Fold in the sides of each tortilla, then roll up tightly like a burrito.
Mix sugar and cinnamon in a bowl. Heat oil in a skillet.
Fry the chimichangas until golden brown.
Drain on paper towels, then coat in cinnamon sugar.
Serve warm, topped with whipped cream or extra cherries.