These Cherry Cheesecake Chimichangas combine the creamy richness of cheesecake with the crispy, golden texture of a deep-fried burrito! They're surprisingly quick to whip up and are a fantastic way to impress with minimal effort, making them perfect for Cinco de Mayo, a Mexican-themed party, or just a fun family dessert!
Cherry cheesecake chimichangas bring a sweet twist to the traditional chimichanga, transforming it into a delectable dessert that's hard to resist! I recently shared blueberry cheesecake tacos and the internet went crazy, so I figured why not take a similar approach with a dessert version of another one of my favorite Mexican foods!
The combination of soft flour tortillas filled with a creamy cheesecake mixture and sweet cherry pie filling, all crisped up in an air fryer, offers a delightful contrast in textures.
These chimichangas are not only mouthwatering but also come together in less time than many traditional desserts, making them perfect for a quick treat or a special occasion.
If you want to make your own cherry pie filling from scratch, here is my Homemade Cherry Pie Filling Recipe! And why not try some new recipes for using cherry pie filling in an easy dessert, like my Classic Homemade Cherry Pie, Easy Homemade Cherry Crisp, Delicious Cherry Pie Bars, Aunt Becky's Black Forest Cherry Cake, and Cherry Pineapple Jello Salad!
Why We Love This Recipe
- Whether you prefer cherry, strawberry, or even blueberry fillings, the base recipe adapts beautifully to different ingredients, allowing you to customize it to your taste.
- Making these together with your kids can become a new family favorite activity, introducing children to cooking in an enjoyable and tasty way.
- They're perfect for serving at gatherings as they can easily be made in large quantities ahead of time, chilled, and then air-fried just before serving to keep everything fresh and delicious.
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Cream Cheese - The base of the cheesecake filling, providing a rich and creamy texture. It should be softened to ensure smooth mixing. For a lighter version, you can use Neufchatel cheese, which has a similar texture but less fat.
- Granulated Sugar - Adds sweetness to the cheesecake filling, balancing the tartness of the cherry pie filling.
- Large Egg - Acts as a binder for the cheesecake mixture, helping it hold together when cooked.
- Pure Vanilla Extract - Enhances the flavor of the cheesecake filling, giving it a warm, aromatic depth.
- Medium-Sized Soft Flour Tortillas - The outer shell of the chimichangas, chosen for their flexibility and ability to crisp up beautifully.
- Cherry Pie Filling - Provides the sweet, fruity component that complements the creamy cheesecake. If you want to make your own from scratch, check out my Homemade Cherry Pie Filling Recipe! Feel free to substitute with other fruit fillings like blueberry or apple for a different taste profile.
- Vegetable Oil and Salted Butter - Used for brushing on the tortillas before air frying to achieve a golden, crispy texture. Butter is also used after baking for added richness.
- Powdered Sugar - Used for the glaze and extra sprinkling on top for a sweet, decorative finish.
- Heavy Cream - Combines with powdered sugar and vanilla extract to create a smooth glaze that drizzles perfectly over the chimichangas.
How to Make Air Fryer Cheesecake Chimichangas With Cherries
- Make cheesecake filling. Start by blending the cream cheese with granulated sugar, a large egg, and vanilla extract in a medium-sized bowl until the mixture is smooth and creamy. This should take about 2-3 minutes with a hand or stand mixer. The goal is to create a filling that's free of lumps, ensuring each bite is uniformly delicious.
- Fill tortillas. Warm your medium flour tortillas slightly in the microwave (about 10 seconds each) to make them less likely to tear. Lay them out on a clean work surface, and spread about 2-3 tablespoons of the cheesecake mixture onto the center of each tortilla, leaving a border around the edge to prevent leakage. Top the cheesecake layer with a similar amount of cherry pie filling.
- Fold tortillas. Then, carefully fold the edges of the tortilla over the filling, and roll them up like a burrito, ensuring the filling is enclosed securely. Brush a little oil over the folded edge of the tortilla and then place them seam-side down in the air fryer basket. Avoid overcrowding to ensure they cook evenly.
- Brush with oil and cook. Brush the outside of the filled tortillas with a little vegetable oil to help them crisp up. Set the air fryer to 360°F and cook for 8-10 minutes until they are golden brown and crispy.
- Brush with butter and cool. Remove tortillas from the air fryer and place them on a cooling rack. Brush with melted butter right away and let the chimichangas cool a little.
- Make glaze. While the chimichangas cool slightly on a rack, prepare the glaze by mixing powdered sugar, heavy cream, and vanilla extract until smooth.
- Glaze chimichangas. Drizzle the glaze over the chimichangas once they are cool enough to handle, and add a sprinkle of powdered sugar on top for an extra touch of sweetness.
Recipe FAQ's
Yes, you can prepare the chimichangas and store them in the refrigerator before frying. Just wrap them tightly in plastic wrap and they should stay fresh for up to a day before you need to cook them.
Absolutely! To bake them, preheat your oven to 375°F and place the prepared chimichangas on a baking sheet. Brush them with oil and bake for about 15-20 minutes or until golden brown.
Feel free to experiment with other fillings such as my Homemade Blueberry Pie Filling, apple pie filling, mixed berry compote, or even a chocolate and marshmallow combination for a twist on s'mores.
Yes, low-fat cream cheese works well in this recipe. It will reduce the overall fat content without significantly affecting the flavor or texture of the filling.
Leftover chimichangas can be stored in an airtight container in the refrigerator for up to 3 days. Wrapping each chimichanga individually in aluminum foil or plastic wrap can help keep them moist. Reheat them in the air fryer or oven to help bring back their crispy texture.
Tips for Success
- Softening the cream cheese is crucial for a smooth and creamy filling. Take it out of the refrigerator at least an hour before you start making the filling, or soften it quickly in the microwave if short on time.
- It can be tempting to overfill the chimichangas with delicious filling, but keeping the filling within the recommended amount (2-3 tablespoons) ensures that they can be rolled tightly and won’t burst open or leak when cooked.
- When folding your chimichangas, make sure to tuck in the edges tightly and seal them well to prevent the filling from leaking out during cooking. You can use a little water or egg wash along the edge to help seal the tortilla if needed.
- Cooking the chimichangas at the right temperature in your air fryer or oven is essential for achieving that perfect golden-brown exterior without burning. Make sure to preheat your appliance as directed and adjust cooking times based on your specific model.
- Allowing the chimichangas to cool for a few minutes after cooking helps the filling set slightly, which makes them easier to cut into and eat. However, they’re best served warm to appreciate their gooey, melty interior.
What to Serve with Cherry Cheesecake Chimichangas
A scoop of vanilla ice cream is the classic go-to with any dessert chimichanga. The cool creaminess of the ice cream complements the warm, crispy tortilla and the gooey, sweet filling perfectly. Consider flavors like cinnamon, cherry, or even chocolate ice cream for an added twist.
Aside from the cherry pie filling, fresh fruits can add a refreshing touch and a bit of tartness to balance the sweetness of the chimichangas. Fresh berries, sliced peaches, or even mango can serve as a colorful and tasty side.
A dollop of freshly whipped cream on top of or alongside your chimichanga adds a light and airy texture that contrasts beautifully with the dense, creamy filling.
Substitutions and Variations
- For a lighter version, consider using a low-fat or non-dairy cream cheese alternative. Greek yogurt could also be used for a tangier filling.
- Almond extract can be used in place of vanilla extract for a different flavor profile that complements cherry and cream cheese well.
- Gluten-free tortillas can be used for those with dietary restrictions without compromising the texture and flavor of the chimichangas.
- Swap out the cherry pie filling for any other fruit pie filling, such as my Homemade Blueberry Pie Filling, apple, or peach for a different taste. Fresh fruit can also be used, though you may want to cook it down with a little sugar to create a more pie-like consistency. Strawberry cheesecake chimichangas work really well for a summer dessert, especially with fresh strawberries in the strawberry cheesecake filling!
- Sprinkle the chimichangas with a cinnamon sugar mixture. As well as giving them an extra sweet twist, the cinnamon-sugar mixture adds a depth of warm spice, effortlessly taking this delicious dessert to a whole new level!
- Drizzle sauces like caramel, chocolate, or fruit syrup over the chimichangas to add another layer of flavor. Each sauce can create a different dessert experience, appealing to a variety of taste preferences!
More Delicious Cherry Dessert Recipes
- Fresh Cherry Brownies
- Old Fashioned Cherry Winks Cookies
- Vintage Maraschino Cherry Cake
- Mini Cherry Cheesecake Tarts
- Cherry Vanilla Ice Cream
- Cherry Pistachio Ice Cream
- Coca-Cola Jello Salad
Air Fryer Cherry Cheesecake Chimichangas
Ingredients
Chimichangas
- 1 (8-ounce) package cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 10-12 medium flour tortillas
- 1 (21-ounce) can cherry pie filling
- 2 tablespoons vegetable oil
- 2 tablespoons salted butter
Glaze
- ½ cup powdered sugar + extra for sprinkling on top
- 3-4 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
Instructions
- In a medium-sized bowl add cream cheese, sugar, vanilla, and egg and mix with a hand or stand mixer until smooth, about 2-3 minutes.1 (8-ounce) package cream cheese,, ½ cup granulated sugar, 2 teaspoons pure vanilla extract, 1 large egg
- Warm up your tortillas a little in the microwave for about 10 seconds to make them soft. Lay out one tortilla and spread about 2-3 tablespoons of the cream cheese mixture in the middle of the tortilla, don’t let it spread to the edges, leave about an inch on each end. Spread about 2-3 tablespoons of cherry pie filling over the creamy cheesecake filling.10-12 medium flour tortillas, 1 (21-ounce) can cherry pie filling
- Fold sides of each tortilla in over the batter and then roll from the bottom edge of the tortilla like a burrito, keeping all of the cherry cheesecake filling inside the tortilla. Brush a little oil over the folded edge of the tortilla and then place, the folded edge side down, into the air fryer basket. Repeat until you are out of the creamy filling.2 tablespoons vegetable oil, 2 tablespoons salted butter
- Brush the tops and sides of all the tortillas with more oil. On the “bake” setting, set the air fryer to 360° and bake for 8-10 minutes until the tops are golden brown.
- Remove tortillas from the air fryer and place them on a cooling rack. Brush with melted butter right away. Let the chimichangas cool a little.
- Mix the glaze ingredients until smooth while the chimichangas are cooling.½ cup powdered sugar, 3-4 tablespoons heavy cream, 1 teaspoon pure vanilla extract
- Drizzle the glaze over the chimichangas when they're cool enough that it doesn’t melt the glaze. Sprinkle with a little more powdered sugar and more cherry pie filling if you’d like.
Notes
- Cherry Pie Filling Recipe: If you want to make your own cherry pie filling from scratch, click here for my Homemade Cherry Pie Filling Recipe!
- Storage: Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer or oven to help bring back their crispy texture.
