Cherry Cheesecake Chimichangas Recipe

Introduction

Cherry Cheesecake Chimichangas combine creamy cheesecake filling with sweet cherry pie inside a crispy fried tortilla. This dessert offers a fun and delightful twist on a classic Mexican treat that’s perfect for impressing guests or satisfying a sweet craving.

Ingredients

• 2 cups cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup cherry pie filling
• 8 large flour tortillas
• 1 cup vegetable oil (for frying)
• 1 teaspoon ground cinnamon
• 1 tablespoon granulated sugar

Instructions

1. Step 1: In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
2. Step 2: Lay a tortilla flat on a clean surface. Spoon about 2-3 tablespoons of the cream cheese mixture onto the center of the tortilla, then add 1-2 tablespoons of cherry pie filling on top.
3. Step 3: Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to the top, securing the filling inside. Repeat with the remaining tortillas and filling.
4. Step 4: In a large skillet, heat the vegetable oil over medium heat. Once hot, carefully place the chimichangas seam-side down in the oil. Fry for about 2-3 minutes on each side or until golden brown and crispy.
5. Step 5: Remove the chimichangas from the oil and place them on a paper towel-lined plate to drain excess oil.
6. Step 6: In a small bowl, mix together the ground cinnamon and granulated sugar. While the chimichangas are still warm, sprinkle the cinnamon-sugar mixture over them.
7. Step 7: Serve warm with additional cherry pie filling or whipped cream, if desired.

Tips & Variations

• For a healthier alternative, bake the chimichangas at 400°F (200°C) for 15-20 minutes instead of frying.
• Try using fresh or frozen cherries with a bit of sugar and cornstarch instead of canned pie filling for a homemade touch.
• Add a sprinkle of chopped nuts inside for extra texture and flavor.

Storage

Store leftover chimichangas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm oven or air fryer to maintain crispiness. Avoid microwaving, as it will soften the tortilla.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling and chimichangas ahead of time?

Yes, you can assemble the chimichangas and keep them refrigerated for a few hours before frying. Make sure they are well wrapped to prevent drying out.

What can I use instead of cream cheese?

For a lighter option, try using mascarpone or ricotta cheese blended with powdered sugar and vanilla, though cream cheese gives the best texture and flavor.

Cherry Cheesecake Chimichangas Recipe

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★★★★★

4.9 from 82 reviews

• Author: Charlotte
• Total Time: 30 minutes
• Yield: 8 chimichangas 1x

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Description

Cherry Cheesecake Chimichangas are a delightful dessert combining creamy cheesecake filling with sweet cherry pie filling, wrapped in a crispy fried tortilla. This indulgent treat is perfect for a special occasion or a cozy night in, offering a perfect balance of crunchy, creamy, and fruity flavors.

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Ingredients

Scale 1x2x3x

Filling

• 2 cups cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup cherry pie filling

Chimichangas

• 8 large flour tortillas
• 1 cup vegetable oil (for frying)

Topping

• 1 teaspoon ground cinnamon
• 1 tablespoon granulated sugar

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Instructions

1. Prepare the Filling: In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy, ensuring there are no lumps.
2. Assemble the Chimichangas: Lay a tortilla flat on a clean surface. Spoon about 2-3 tablespoons of the cream cheese mixture onto the center of the tortilla, then add 1-2 tablespoons of cherry pie filling on top.
3. Fold and Roll: Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to the top, securing the filling inside to prevent leakage while frying. Repeat this process for all tortillas and fillings.
4. Heat the Oil: In a large skillet, heat the vegetable oil over medium heat until hot but not smoking, suitable for frying.
5. Fry the Chimichangas: Carefully place the chimichangas seam-side down in the hot oil. Fry for about 2-3 minutes on each side or until the tortillas turn a golden brown and become crispy. Use tongs to gently turn them for even cooking.
6. Drain Excess Oil: Remove the chimichangas from the oil and place them on a paper towel-lined plate to absorb excess oil and maintain crispiness.
7. Add Cinnamon Sugar Topping: In a small bowl, mix together the ground cinnamon and granulated sugar. While the chimichangas are still warm, generously sprinkle the cinnamon-sugar mixture over them for a sweet finishing touch.
8. Serve: Serve the chimichangas warm, optionally accompanied by additional cherry pie filling or whipped cream for extra indulgence.

Notes

• Ensure tortillas are fresh and not dry to avoid cracking during rolling and frying.
• Use medium heat to prevent burning the tortillas while ensuring the filling heats through properly.
• You can substitute cherry pie filling with other fruit fillings like blueberry or apple for variation.
• For a lighter option, bake the chimichangas at 400°F (200°C) for 12-15 minutes instead of frying, but note that the texture will differ.
• Serve immediately after frying for best texture and flavor.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Frying
• Cuisine: American

Keywords: Cherry cheesecake chimichangas, fried dessert, creamy dessert, cherry pie filling, sweet chimichangas