Save
If you love cheesecake, these Cherry Cheesecake Chimichangas are right up your alley. They're deep-fried burritos packed with creamy cherry cheesecake goodness, fried until super crispy, then rolled in cinnamon sugar. Super tasty, really simple, and perfect when you want something different from the usual cheesecake.
Big Reasons To Try This Treat
Each bite of Cherry Cheesecake Chimichangas mixes a crunchy shell with a soft, creamy center. They're a breeze to throw together, and you don't have to stick to cherries — toss in blueberries or strawberries if that's what you've got. They're a playful spin on that familiar cheesecake taste we all know and love.
Must-Have Components For Success
- Main Wraps:
- 8 flour tortillas (8 inches across), room temp (about 70°F or 21°C)
- Tortillas should feel bendy, no cracks
- Ideal moisture: 35-40% — too dry and they rip
- Filling Favorites:
- Full-fat cream cheese, 8 oz (227g), softened to 65°F (18°C)
- Cherry pie filling, 1 cup (240g), room temperature (70°F or 21°C)
- Granulated sugar, ¼ cup (50g), gets mixed into the filling
- Vanilla extract, 1 teaspoon (5ml), pure is best
- For That Sweet Coating:
- ½ cup sugar (100g), white
- 1 tablespoon (8g) ground cinnamon
- Mix well so there's no color streaks
- Frying Oil Details:
- 4 cups (960ml) vegetable oil (use a fresh batch)
- Must have a smoke point above 400°F (204°C)
- Old or reused oil might flavor things weird — skip it
Simple Step-By-Step Directions
- Get Set Up
- Keep your kitchen at about 68-72°F (20-22°C) and less than 60% humidity. Put a sturdy pot on the stove for frying and line a sheet pan with paper towels for draining.
- Make The Filling
- Whip the cream cheese till it's smooth — about 2 minutes. Slowly beat in sugar until it's dissolved, then mix in vanilla. Filling should be just a bit cool, around 65-68°F (18°C).
- Assemble Everything
- Scoop about 2 tablespoons of cream cheese into the center of each tortilla. Plop 2 tablespoons of cherry filling on top. Leave a good 1.5-inch edge. Fold the sides over, roll it up from the bottom snug, and use a toothpick to keep it together if you have to.
- Heat Your Oil
- Bring oil up to 350°F (175°C). Try your best to hold the heat between 345-355°F (174-179°C) while you fry.
- Fry Like A Pro
- Pop two or three chimichangas in at once, fry each side for 2-3 minutes. You're aiming for a golden color (think Pantone 7509 C!). The inside needs to hit 165°F (74°C).
- Roll In Cinnamon Sugar
- Pull them from the oil at 165°F (74°C). Rest on towels for 30 seconds. Roll in cinnamon-sugar while they're still warm (about 150-160°F or 66-71°C) so it sticks well.
- Let Them Chill A Sec
- Let the chimichangas rest on a wire rack for 5 minutes. The filling sets up nicely when the inside cools to around 135°F (57°C).
Serving Suggestions
Cherry Cheesecake Chimichangas taste awesome while they're still warm. Add some whipped cream or vanilla ice cream on top. Toss a few fresh cherries on the plate or drizzle a little chocolate sauce if you want to fancy it up. Great for parties or when you just want to treat yourself.
How To Store And Warm Up
Got leftovers? Pop them in a sealed container in the fridge for a couple of days. To get them crispy again, just reheat at 350°F in the oven until hot all the way through.
Save
Creative Swaps You Can Try
Switch up the fruit filling with peaches, blueberries, or strawberries — whatever you've got will work. Add some lemon zest to the cream cheese for a punch, or throw graham cracker crumbs into the cinnamon sugar mix for a more classic cheesecake crunch.
Recipe FAQs
- → Can I make these chimichangas ahead of time?
They're best hot and crunchy, but you can prep the filling and tortillas earlier, keep them in the fridge, then fry right before serving for the freshest crunch.
- → What other fruit fillings can I use instead of cherry?
Any thick pie filling like blueberry, apple, or strawberry works. Don't go for fresh fruit because it’s too runny and might spill when frying.
- → Can I bake these instead of frying?
Totally! Put on some melted butter, bake at 400°F for about 15 minutes till crispy. They'll taste a bit different but still yummy.
- → Why did my filling leak during frying?
Be sure to tuck the tortillas really tight and use toothpicks if needed. Keep the filling light—2 to 3 spoonfuls is just right.
- → How should I store leftover chimichangas?
Pop extras in the fridge for up to 2 days. Heat them back up in the oven at 350°F for 10 minutes to make them crisp again. Skip the microwave or they’ll get soggy.