If you love the combination of tangy cheesecake and fruity cherry filling, you’ll adore these Cherry Cheesecake Chimichangas! Crispy golden tortillas envelop a luscious cream cheese and cherry filling, lightly fried for that perfect crunch. Finished with a dusting of cinnamon sugar, they’re an irresistible treat for dessert or a decadent snack. Quick to assemble and even quicker to devour, this recipe is a must-try!

Ingredients

• 8 (8-inch) flour tortillas
• 1 cup (240g) cream cheese, softened
• ½ cup (100g) powdered sugar
• 1 tsp vanilla extract
• 1 cup (250g) cherry pie filling
• ½ cup (100g) granulated sugar
• 1 tsp ground cinnamon
• Vegetable oil (for frying)

Directions

1. Prepare the Cream Cheese Mixture:
   In a mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.
2. Assemble the Chimichangas:
   Lay a tortilla flat and spread 2-3 tablespoons of the cream cheese mixture down the center. Top with a spoonful of cherry pie filling. Fold in the sides and roll up tightly to form a burrito shape. Repeat with remaining tortillas and filling.
3. Prepare the Cinnamon Sugar:
   In a small bowl, mix granulated sugar and cinnamon. Set aside.
4. Fry the Chimichangas:
   Heat about 1-2 inches of vegetable oil in a skillet over medium heat. Once the oil is hot, fry the chimichangas in batches, seam-side down, for 1-2 minutes per side, until golden brown. Remove and place on a paper towel-lined plate to drain excess oil.
5. Coat in Cinnamon Sugar:
   While still warm, roll each chimichanga in the cinnamon sugar mixture until fully coated.
6. Serve:
   Serve warm, optionally garnished with whipped cream, a drizzle of chocolate sauce, or extra cherry pie filling.

Notes

• Make It Lighter: For a baked version, brush the chimichangas with melted butter and bake at 375°F (190°C) for 15-20 minutes until golden.
• Filling Variations: Swap the cherry pie filling for blueberry, apple, or strawberry for different flavors.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to restore crispiness.
• Serving Tip: Pair with a scoop of vanilla ice cream for a truly indulgent dessert.

These Cherry Cheesecake Chimichangas combine creamy, fruity, and crispy textures into a dessert that’s as fun to eat as it is to make. They’re guaranteed to impress your family and friends!