Sweet Fried Cherry Cheesecake

Category: Treats That Make Everything Better

Sweet Fried Cherry Cheesecake is a playful dessert with easy ingredients. Soft flour tortillas hold rich cheesecake and cherry pie filling. They're quickly fried till crispy then bathed in cinnamon sugar. You get a crunchy bite and a sweet gooey inside. Everyone will want seconds.

Clare Recipes
Created By Lily Chen
Updated on Sat, 17 May 2025 17:16:04 GMT
Three fried rolls stuffed with creamy filling and sweet cherry jam, finished with powdered sugar, set on a plate. Save
Three fried rolls stuffed with creamy filling and sweet cherry jam, finished with powdered sugar, set on a plate. | lilicooks.com

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.

Three rolled dessert pastries filled with cream and fruit preserves, dusted with powdered sugar, arranged on a plate. Save
Three rolled dessert pastries filled with cream and fruit preserves, dusted with powdered sugar, arranged on a plate. | lilicooks.com

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.

Sweet Fried Cherry Cheesecake

Fried tortillas stuffed with creamy cheesecake and tart cherry filling, tossed in tasty cinnamon sugar. A totally fun twist on classic cheesecake bars.

Preparation Time
28 min
Cooking Time
12 min
Overall Time
40 min
Created By: Lily Chen

Category: Sweet Stuff

Skill Level: Moderate

Cuisine Type: American

Output: 6 Serves (6)

Dietary Options: Vegetarian

Ingredients

01 6 soft tortillas, 8 inches each.
02 8 ounces of softened cream cheese.
03 4 tsp white sugar.
04 1 tsp of vanilla extract.
05 1 1/2 cups cherry pie filling.
06 Vegetable oil, just enough to fry.
07 1 tbsp ground cinnamon.
08 1/2 cup sugar for rolling.

Steps

Step 01

Stir together cream cheese, vanilla, and sugar until silky smooth.

Step 02

Smear the cream cheese blend on the lower part of every tortilla.

Step 03

Spoon about 1/4 cup of cherries onto the cream cheese layer.

Step 04

Fold in the sides of the tortillas, then roll them snugly, burrito-style. Insert toothpicks to keep them in place.

Step 05

Combine cinnamon and 1/2 cup sugar in a shallow dish.

Step 06

Warm up 2.5 inches of oil in a deep pot over medium-high heat.

Step 07

Cook the chimichangas in the hot oil for about 2 to 3 minutes each side until golden and crisp.

Step 08

Allow them to drain briefly on paper towels before rolling them in the sugar-cinnamon mix.

Step 09

Pull out the toothpicks before digging in.

Tips

  1. Serve while warm for the best flavor and texture.
  2. Avoid overstuffing the tortillas or they might break during frying.
  3. To keep them crispy, stick to medium-high oil temperature.

Required Tools

  • Large deep pan.
  • Absorbent paper towels.
  • Wooden toothpicks.
  • Dish for cinnamon sugar.

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Contains dairy (cream cheese).
  • Wheat ingredients (flour tortillas).

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 385
  • Fats: 22 g
  • Carbohydrates: 42 g
  • Proteins: 6 g