Cherry Cheesecake Chimichangas


  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup cherry pie filling
  • 8 (8-inch) flour tortillas
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • Vegetable oil, for frying


  1. In a mixing bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract, and continue beating until well combined.
  2. Spread about 2 tablespoons of cherry pie filling onto each flour tortilla, leaving a border around the edges.
  3. Spoon a dollop of the cream cheese mixture over the cherry pie filling on each tortilla.
  4. Fold in the sides of each tortilla, then roll up tightly to enclose the filling.
  5. In a shallow dish, mix together the granulated sugar and ground cinnamon.
  6. Heat vegetable oil in a large skillet over medium heat until it reaches 350°F (175°C).
  7. Carefully place the chimichangas seam-side down in the hot oil and fry until golden brown on all sides, about 2-3 minutes per side.
  8. Remove the chimichangas from the oil and drain on paper towels.
  9. Roll each chimichanga in the cinnamon sugar mixture until coated.
  10. Serve warm, optionally topped with additional cherry pie filling and a dollop of whipped cream.

Additional Information:

  • Prep Time: 15 minutes
  • Cooking Time: 10 minutes
  • Total Time: 25 minutes
  • Calories: 320 per serving
  • Servings: 8