Air Fryer Cherry Cheesecake Chimichangas
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!
Servings: 12 servings
Calories: 289kcal
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.
Nutrition
Calories: 289kcal | Carbohydrates: 41g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 274mg | Potassium: 119mg | Fiber: 1g | Sugar: 15g | Vitamin A: 489IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg