Air Fryer Cherry Cheesecake Chimichangas are the ultimate party dessert that bring creamy cheesecake and flaky tortilla shells together in a heavenly bite. This recipe is surprisingly quick to assemble—just 20 minutes prep and about 10 minutes in the air fryer—and yields twelve delightful chimichangas. Perfect for celebrations like Cinco de Mayo or simply treating the family, these chimichangas deliver rich cherry‑fresh flavor wrapped in a crispy shell. You get cheesecake richness without deep‑frying, thanks to the air fryer’s magic. Easy to follow, fun to serve, and sure to wow guests, this recipe offers a perfect balance of decadence and convenience in every golden‑brown bite.
Why You’ll Love This Air Fryer Cherry Cheesecake Chimichangas
- A dream combination: creamy cheesecake meets fruit‑filled sweet chimichanga.
- Crispy on the outside, smooth inside—no greasy mess from deep‑frying.
- Easy and fast: assemble in about 20 minutes, air fry in under 10.
- Feels gourmet but uses simple pantry ingredients.
- Great make‑ahead option that even reheats beautifully in the air fryer.
Ingredients
For the chimichangas:
- 1 (8‑oz) package cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 10–12 medium flour tortillas
- 1 (21‑oz) can cherry pie filling
- 2 tablespoons vegetable oil (for brushing)
- 2 tablespoons salted butter (for finishing brush)
For the glaze:
- ½ cup powdered sugar (plus extra for sprinkling)
- 3–4 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
Step‑by‑Step: How to Make Air Fryer Cherry Cheesecake Chimichangas
- In a medium bowl, combine softened cream cheese, granulated sugar, egg, and vanilla extract. Mix using a hand or stand mixer until the texture is smooth and creamy, approximately 2–3 minutes.
- Warm tortillas briefly—about 10 seconds in the microwave—to make them pliable.
- Spoon 2–3 tablespoons of the cheesecake filling into the center of each tortilla, keeping about a one-inch border around the edges. Top with 2–3 tablespoons of cherry pie filling.
- Fold in the sides over the filling, then roll up from the bottom edge, keeping the filling secure.
- Lightly brush vegetable oil along the folded seam of each rolled tortilla to ensure it stays sealed. Place seam‑side down in the air fryer basket.
- Lightly brush the tops and sides of each chimichanga with oil. Set air fryer to 360 °F (180 °C) on “bake” or air fry mode, and cook for 8–10 minutes, until golden brown.
- Remove from air fryer and immediately brush with melted salted butter. Let cool slightly on a rack.
- While cooling, whisk together powdered sugar, heavy cream, and vanilla until smooth.
- Drizzle glaze over slightly cooled chimichangas so it doesn’t melt completely. Sprinkle with extra powdered sugar and more cherry filling if desired.
Helpful Tips
- Don’t overfill the tortillas—leave space at the edges so they seal well and don’t burst open in cooking.
- Brushing oil evenly ensures consistent browning and crunch.
- Rotate the basket halfway through cooking if your air fryer heats unevenly.
- Use full‑fat heavy cream in the glaze for best texture.
- Cool the chimichangas slightly before glazing so it sets nicely rather than melting away.
Substitutions And Variations
- Fruit filling options: swap cherry with blueberry, strawberry, apple, or even peach pie filling.
- Cheesecake flavor tweaks: add a tablespoon of lemon or lime zest to the cream cheese mixture for citrus brightness.
- Tortilla alternative: try small whole wheat or gluten‑free tortillas if preferred.
- Spicy‑sweet twist: add a pinch of cinnamon or cayenne to the cheesecake mixture for a warm spice note.
- Sauce upgrade: replace glaze with drizzled chocolate sauce or caramel for extra indulgence.
Storage Instructions
Keep any leftover chimichangas in a sealed, airtight container in the refrigerator for up to three days. Reheat in the air fryer at 350 °F for a few minutes—this helps restore their crispness better than a microwave or oven.
Nutritional Information
Per serving (about 289 kcal):
- Carbohydrates: 41 g
- Protein: 4 g
- Fat: 12 g (saturated 7 g, polyunsaturated 1 g, monounsaturated 3 g, trans 0.1 g)
- Cholesterol: 42 mg
- Sodium: 274 mg
- Fiber: 1 g
- Sugar: 15 g
- Potassium: 119 mg
- Vitamin A: 489 IU
- Vitamin C: 2 mg
- Calcium: 66 mg
- Iron: 1 mg
Serving Suggestions
- Serve warm, just after glazing for best flavor and texture.
- Add a scoop of vanilla ice cream or whipped cream alongside for extra indulgence.
- Garnish with fresh cherries or a sprinkle of cinnamon sugar.
- Plate with a small side of cherry pie filling or berry compote for dipping.
Frequently Asked Questions About Air Fryer Cherry Cheesecake Chimichangas
Q: Can I make these ahead of time and freeze them?
A: Yes, you can assemble the chimichangas fully then freeze them unglazed. Flash‑freeze on a baking sheet until firm, then store in a freezer‑safe container for up to 1 month. When ready to serve, bake straight from frozen at 360 °F for about 12–14 minutes until crisp and heated through, then glaze.
Q: Can I use a conventional oven instead of an air fryer?
A: Absolutely—preheat the oven to 375 °F (190 °C) and bake the chimichangas seam‑side down on a parchment‑lined baking sheet. Brush with melted butter midway if needed. Bake for about 12–15 minutes until crispy and golden.
Q: Is there a lower‑sugar version?
A: You could reduce granulated sugar in the filling to ⅓ cup and use a sugar substitute (e.g. erythritol) in the glaze and filling. This will slightly alter texture but still tastes delicious.
Q: How can I get the cheesecake texture just right?
A: Make sure the cream cheese is fully softened before mixing, and beat until very smooth. If lumps remain, it may affect texture after warming. Chilling the mixture briefly before assembly can also help it stay in place.
Q: Can I substitute cream cheese with a dairy‑free version?
A: Yes—vegan cream cheese and plant‑based heavy cream work well. Be sure they’re firm enough to hold when spreading, and adjust sweetness if your vegan cream cheese is tart.
Conclusion
Thank you for joining me in making these delightful air fryer cherry cheesecake chimichangas! I absolutely love how they turn everyday ingredients into a show‑stopping dessert—crispy, creamy, sweet, and surprisingly easy. I hope you enjoy every bite of this fun and flavorful treat. It’s a recipe I rely on when I want something special without fuss. Wishing you happy cooking and many smiles around your table. Thanks so much for trying out this recipe—and being part of our food‑loving community. Enjoy!
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Air Fryer Cherry Cheesecake Chimichangas
- Total Time: 30 minutes
- Yield: 12 chimichangas 1x
Description
Air Fryer Cherry Cheesecake Chimichangas combine creamy cheesecake filling and tart cherry pie mix wrapped in golden crispy tortillas. Ready in just 30 minutes, this fun dessert is perfect for parties, holidays, or a quick family treat. Air fried to perfection, they’re simple to make and irresistibly good. Try them today!
Ingredients
For the Chimichangas:
1 (8 oz) package cream cheese, softened
½ cup granulated sugar
1 large egg
2 tsp pure vanilla extract
10–12 medium flour tortillas
1 (21 oz) can cherry pie filling
2 tbsp vegetable oil, for brushing
2 tbsp salted butter, melted
For the Glaze:
½ cup powdered sugar, plus extra for dusting
3–4 tbsp heavy cream
1 tsp pure vanilla extract
Instructions
- In a medium bowl, combine softened cream cheese, granulated sugar, egg, and vanilla extract. Mix using a hand or stand mixer until the texture is smooth and creamy, approximately 2–3 minutes.
- Warm tortillas briefly—about 10 seconds in the microwave—to make them pliable.
- Spoon 2–3 tablespoons of the cheesecake filling into the center of each tortilla, keeping about a one-inch border around the edges. Top with 2–3 tablespoons of cherry pie filling.
- Fold in the sides over the filling, then roll up from the bottom edge, keeping the filling secure.
- Lightly brush vegetable oil along the folded seam of each rolled tortilla to ensure it stays sealed. Place seam‑side down in the air fryer basket.
- Lightly brush the tops and sides of each chimichanga with oil. Set air fryer to 360 °F (180 °C) on “bake” or air fry mode, and cook for 8–10 minutes, until golden brown.
- Remove from air fryer and immediately brush with melted salted butter. Let cool slightly on a rack.
- While cooling, whisk together powdered sugar, heavy cream, and vanilla until smooth.
- Drizzle glaze over slightly cooled chimichangas so it doesn’t melt completely. Sprinkle with extra powdered sugar and more cherry filling if desired.
Notes
Do not overfill to avoid bursting during cooking.
Reheat leftovers in the air fryer to keep them crispy.
Customize the filling with your favorite fruit pie mix.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 chimichanga
- Calories: 289
- Sugar: 15g
- Carbohydrates: 41g
- Protein: 4g