By This Cherry Cheesecake Chimichangas balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Cherry Cheesecake Chimichangas captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Cherry Cheesecake Chimichangas becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
6 (8-inch) soft flour tortillas
8 oz. cream cheese, softened
4 teaspoons sugar
1 teaspoon vanilla extract
1 ½ cups cherries from cherry pie filling
Vegetable oil for frying
1 tablespoon cinnamon
1/2 cup sugar
PREPARATION STEPS
Prepare the Filling: In a medium bowl, blend the softened cream cheese, 4 teaspoons of sugar, and vanilla extract until creamy
Carefully fold in the cherries from the cherry pie filling.
Assemble the Chimichangas: Spoon an equal portion of the cherry cheesecake filling onto the center of each flour tortilla
Fold in the sides of the tortilla and roll tightly to seal the filling.
Prepare for Frying: Heat vegetable oil in a deep fryer or large pan to 350°F (175°C), ensuring there’s enough oil to fully immerse the chimichangas.
Mix Cinnamon Sugar: In a shallow dish, combine 1 tablespoon of cinnamon with 1/2 cup of sugar. Set aside for coating the chimichangas after frying.
Fry the Chimichangas: Fry the chimichangas in batches, turning occasionally, until they turn golden brown and crispy, approximately 2-3 minutes per side
Remove from the oil and drain on paper towels.
Coat with Cinnamon Sugar: While still warm, roll the fried chimichangas in the cinnamon sugar mixture until evenly coated.
Serve: Serve the cherry cheesecake chimichangas warm, optionally topped with a dollop of whipped cream or a scoop of vanilla ice cream.
Prep Time: 20 minutes | Cooking Time: 6 minutes | Total Time: 26 minutes
Calories: Not provided | Servings: 6 servings
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
