Cherries Cheesecake Chimichangas Treat

This cherries cheesecake chimichangas recipe instantly became my secret weapon for quick, crowd pleasing desserts that taste like they took all day. If you are searching for an easy and impressive twist on classic cheesecake, these crisp and creamy chimichangas check every box. Prep is just 10 minutes and you can serve warm, golden treats with a luscious cherry and cheesecake filling in under 30 minutes for family or guests craving a special dessert.

From the moment I tried these easy cherries cheesecake chimichangas, my family started requesting them for every birthday and Sunday dinner. The creamy cheesecake filling paired with rich, tart cherry pie topping and that perfectly crisp fried shell creates pure joy in every bite. I reach for this recipe on lazy weeknights or whenever we want something sweet and creamy without baking a whole cheesecake—it never disappoints!

Gather Your Ingredients

• Cream cheese (softened to room temperature): Makes the filling extra smooth and tangy, so always use full fat for the best texture and flavor. Let it sit out so it blends easily and avoid lumps.
• Granulated sugar: Blends perfectly with cream cheese for the ideal sweetness balance. You can reduce by a tablespoon for less sweet desserts without losing flavor.
• Real vanilla extract: Brings out those classic cheesecake notes, so use pure vanilla instead of imitation for the deepest aroma.
• Cherry pie filling: Provides that signature tart fruitiness and moist contrast. Opt for a filling with whole cherries and minimal corn syrup if you want fresher, less sugary flavor.
• Medium flour tortillas: The perfect wrapper for frying—choose soft, fresh tortillas for best results. Substitute with gluten free tortillas if needed for dietary preferences.
• Cinnamon sugar mixture: Adds a sweet, crunchy exterior. Mix your own with fresh cinnamon for a warm, fragrant coating.
• Oil for frying (vegetable or canola oil): Use a neutral, high smoke point oil for an evenly golden, crisp finish. If desired, swap in coconut oil for a subtle tropical note.

How to Make Cherries Cheesecake Chimichangas

Prepare the Cheesecake Filling with Rich Flavor:

In a large bowl, beat the softened cream cheese, sugar, and vanilla with a mixer on medium speed for 2 full minutes. You want the filling completely smooth and spreadable, with no lumps. Scraping down the sides halfway ensures the mixture whips evenly and quickly. Starting with truly soft cream cheese prevents a grainy texture.

Assemble and Fill the Tortillas:

Place each medium flour tortilla on a clean surface and spread 2 tablespoons of the cheesecake mixture in the center, staying clear of the edges to prevent leaks. Dollop 1 or 2 tablespoons of cherry pie filling on top, so every bite features creamy cheesecake and juicy cherries.

Fold and Seal for a Burrito Style Chimichanga:

Fold both sides of each tortilla over the filling, then roll up tightly from the bottom like a burrito. Rolling snugly keeps the filling locked in while frying. If tortillas seem stiff, microwave for about 10 seconds to make them flexible and less likely to tear.

Heat Oil to the Right Temperature:

Pour about 1 inch of oil into a heavy skillet and heat over medium to medium high until it reaches around 350 degrees Fahrenheit. Drop in a small tortilla piece to test: it should sizzle but not smoke. The right temp means a golden, crisp shell without oiliness or burning in under 2 minutes per side.

Fry to Golden Crispiness:

Lower each filled chimichanga seam side down into the hot oil with tongs. Fry for 1 to 2 minutes per side, flipping once, until they are deep golden brown and crispy all over. Avoid crowding the pan, which lowers the oil temp and makes for greasy chimichangas—work in batches for even results.

Drain and Coat in Cinnamon Sugar:

Transfer chimichangas to a paper towel lined tray with tongs. After 30 seconds, while still warm, roll each in the cinnamon sugar mixture so the coating sticks and forms a crunchy shell. The heat fuses the coating for maximum flavor and texture.

Serve Warm for the Dreamiest Texture:

Slice each chimichanga in half to showcase the pretty swirl, or leave them whole for extra crunch. Serve right away while the outside is crisp and the filling is still warm and creamy. For a special touch, add vanilla ice cream or extra cherry pie filling on the side.

I once experimented with a hint of almond extract instead of the vanilla, and my family loved the extra bakery style dimension it brought. Watching my kids sugar the warm chimichangas has become a fun, messy weekend tradition, with everyone pitching in for dessert night. With cream cheese and real cherry filling, this sweet treat actually keeps you full much longer than most pastries, so it is a family favorite for a reason.

Smart Swaps and Variations

Cherries cheesecake chimichangas are perfect for customizing to your taste or dietary needs. Swap in blueberry, raspberry, or apple pie filling for a seasonal alternative, or use chocolate hazelnut spread for a decadent mocha spin. Gluten free flour tortillas work beautifully for those avoiding wheat, and dairy free cream cheese makes these vegan friendly. On a tight budget, store brand cherry filling and tortillas are just as delicious for feeding a crowd or prepping for bake sales.

How to Store and Reheat Cherries Cheesecake Chimichangas

For best freshness, wrap fully cooled chimichangas individually in plastic wrap or foil and refrigerate for up to three days. For long term storage, freeze them in airtight freezer bags or containers for up to two months, keeping them in a single layer with parchment between. To reheat, place refrigerated or frozen chimichangas on a baking sheet and bake in a 350 degree oven for 8 to 12 minutes until crisp and heated through before serving. The air fryer works well to restore crunch, and avoid microwaving, which softens the texture.

What to Serve with Cherries Cheesecake Chimichangas

Cherries cheesecake chimichangas shine alongside cool vanilla ice cream, a swirl of whipped cream, or a drizzle of tart cherry sauce. For lighter occasions like picnics or brunch, try with fresh berries or a spoonful of Greek yogurt, which adds a tangy note and balances the sweetness. When building a dessert platter, serve next to mini fruit tarts, gooey brownies, or top with powdered sugar and a sprinkle of pistachios or toasted coconut for festive crunch.

Nutritional Benefits

These cherries cheesecake chimichangas offer more than irresistible flavor—they pack in about 15 grams of protein per serving from the generous cream cheese, and energizing carbs to keep you full and satisfied. The real cherry filling brings antioxidants and vitamins, while the dessert as a whole is naturally vegetarian and easy to adapt for gluten free or dairy free diets. Swap ingredients for lighter, allergy friendly versions without sacrificing the indulgence factor.

Recipe Success Tips

To guarantee perfect chimichangas every time, keep your tortillas soft and fresh, and warm them slightly if they are prone to cracking. Avoid overfilling so the creamy mixture stays inside while frying, and always work in batches to keep the oil at the right temperature for an evenly crisped shell. For beautiful cinnamon sugar coating, roll the chimichangas in the mixture as soon as they come out of the oil, while they are still hot so the sugar sticks and sparkles all over.

Cherries cheesecake chimichangas are my go to when I need a quick, impressive dessert that everyone raves about. You will love how effortless, delicious, and crowd pleasing this recipe is, so give it a try and see why it is a family favorite at our table.

Common Questions About This Recipe

→ Can I use fresh cherries instead of pie filling?

Yes, you can use pitted and cooked fresh cherries sweetened to taste for a homemade filling alternative.

→ What's the best oil for frying chimichangas?

Vegetable or canola oil are ideal since they have high smoke points and neutral flavors.

→ How should I prevent the chimichangas from opening during frying?

Make sure to roll tightly and place seam side down in the hot oil to seal them as they fry.

→ Can these chimichangas be baked instead of fried?

Yes, brush with melted butter and bake at 400°F until golden for a lighter version.

→ How do I store leftovers?

Keep leftovers in an airtight container in the fridge; reheat in the oven for best texture.