Cherry Cheesecake Egg Rolls are a decadent dessert fusion that wraps rich, creamy cheesecake filling and tart cherry pie filling inside a crispy, golden-fried egg roll shell. With a light dusting of powdered sugar, these sweet treats are perfect for parties, special occasions, or whenever you’re craving the nostalgic flavors of cheesecake with a delightful crunch.
Why You’ll Love This Recipe
These dessert egg rolls are crispy on the outside and lusciously creamy on the inside, combining the tangy flavor of cream cheese with the bright sweetness of cherries. They’re easy to prepare, incredibly satisfying, and a fun twist on traditional cheesecake. The handheld format makes them perfect for sharing, and the warm filling paired with the crispy wrapper creates a dessert that’s truly irresistible.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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6 ounces cream cheese, softened
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4 tablespoons granulated sugar
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1 teaspoon fresh lemon zest
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¾ teaspoon pure vanilla extract
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8 egg roll wrappers
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3 cups vegetable oil (for frying)
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1 (21-ounce) can cherry pie filling
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1–2 tablespoons powdered sugar (for dusting, optional)
directions
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Prepare the filling: In a medium bowl, combine softened cream cheese, granulated sugar, lemon zest, and vanilla extract. Beat with a handheld mixer on medium-high speed until smooth and creamy, about 1½–2 minutes.
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Transfer filling: Spoon the cheesecake mixture into a piping bag or a zip-top bag with the corner snipped for easy piping.
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Heat oil: In a deep 10-inch skillet, heat vegetable oil over medium-high heat to 330°F–340°F. Use a candy or deep fryer thermometer to monitor the temperature.
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Assemble the egg rolls:
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Place one egg roll wrapper on a clean surface in a diamond shape.
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Pipe a strip of cheesecake filling (approximately 3½ x 1 inch) about 1 inch from the side edge and 3 inches from the bottom point.
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Add 6–8 cherries from the cherry pie filling on top of the cheesecake filling.
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Moisten the edges of the wrapper with water using your finger or a pastry brush.
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Fold the bottom point over the filling, then fold in the sides. Roll up tightly, sealing the top edge.
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Repeat with the remaining wrappers and filling.
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Fry the egg rolls: Working in batches of 2–3, carefully place the egg rolls in the hot oil. Fry for 1½–2 minutes per side until golden brown and crisp.
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Drain and garnish: Transfer the cooked egg rolls to a paper towel-lined plate to drain excess oil. Dust with powdered sugar, if desired.
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Serve warm: Enjoy immediately for the best flavor and texture.
Servings and timing
Servings: 8 egg rolls
Prep Time: 20 minutes
Cooking Time: 10 minutes (in batches)
Total Time: 30 minutes
Calories: Approximately 250–280 kcal per egg roll (depending on oil absorption and sugar topping)
Variations
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Chocolate drizzle: Drizzle melted dark or white chocolate over the top before serving for added indulgence.
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Berry swap: Use blueberry or raspberry pie filling instead of cherry for a different fruit flavor.
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Baked version: Brush the assembled egg rolls with oil and bake at 400°F (200°C) for 15–18 minutes, flipping halfway through, until golden and crisp.
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Air fryer method: Air fry at 375°F (190°C) for 8–10 minutes, turning once, for a lower-oil option.
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Nutty addition: Sprinkle chopped toasted almonds or pecans inside before rolling for texture and flavor.
storage/reheating
Storage: Store cooled, leftover egg rolls in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in a 350°F (175°C) oven or air fryer for 5–7 minutes until crispy. Avoid microwaving, as it may soften the wrappers.
FAQs
Can I use homemade cherry filling?
Yes, homemade cherry pie filling works well—just be sure it’s thick enough not to leak when frying.
Can I make these ahead of time?
You can assemble the egg rolls in advance and refrigerate them for a few hours before frying. Do not assemble more than a day ahead to avoid soggy wrappers.
Can I freeze them?
Yes, freeze the uncooked assembled egg rolls on a tray, then transfer to a freezer bag. Fry from frozen, adding an extra 1–2 minutes to the cooking time.
What oil is best for frying?
Vegetable oil, canola oil, or peanut oil are good choices due to their high smoke points and neutral flavors.
Do I need to seal the egg rolls with egg wash?
Water is sufficient for sealing egg roll wrappers. Egg wash can be used for a stronger seal, but it’s not necessary.
Can I make a gluten-free version?
Use gluten-free egg roll wrappers and ensure all other ingredients are gluten-free certified.
How do I prevent them from bursting while frying?
Avoid overfilling and make sure the wrappers are sealed tightly. Also, monitor oil temperature to avoid rapid bubbling.
Can I serve these with dipping sauce?
Yes. Vanilla glaze, chocolate sauce, or whipped cream make great accompaniments.
Are they sweet enough without powdered sugar?
Yes, the cheesecake and cherry filling are sweet enough, but powdered sugar adds a nice finish.
What if I don’t have a piping bag?
Use a zip-top bag with a corner cut off, or simply spoon the filling onto the wrapper.
Conclusion
Cherry Cheesecake Egg Rolls are a delightful fusion dessert that blends creamy, tangy, and fruity flavors inside a perfectly crispy shell. Whether fried to golden perfection or baked for a lighter version, they’re sure to impress at any gathering or serve as a comforting treat at home. Enjoy them warm and dusted with sugar for a dessert that hits all the right notes.
Print
Cherry Cheesecake Egg Rolls
- Total Time: 25 minutes
- Yield: 8 egg rolls
- Diet: Vegetarian
Description
These Cherry Cheesecake Egg Rolls are a crispy, golden indulgence filled with creamy cheesecake and luscious cherry pie filling. A handheld dessert fusion, this easy recipe blends the crunch of an egg roll with the classic flavor of cherry cheesecake—perfect for parties, holidays, or satisfying a sweet tooth!
Ingredients
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6 ounces cream cheese, softened
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4 tablespoons granulated sugar
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1 teaspoon fresh lemon zest
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3/4 teaspoon pure vanilla extract
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8 egg roll wrappers
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3 cups vegetable oil (for frying)
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1 (21-ounce) can cherry pie filling
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1-2 tablespoons powdered sugar (for dusting, optional)
Instructions
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Make the Cheesecake Filling:
In a medium bowl, combine softened cream cheese, granulated sugar, lemon zest, and vanilla extract. Beat with a handheld mixer until smooth and creamy (about 1½–2 minutes). Transfer to a piping bag or a ziplock bag with a snipped corner. -
Heat the Oil:
Pour vegetable oil into a deep 10-inch skillet. Heat to 330°F–340°F using a thermometer. While heating, assemble the egg rolls. -
Assemble the Egg Rolls:
Lay one egg roll wrapper diamond-style. Pipe a strip of cheesecake filling about 3½ inches long, 1 inch wide, and 1 inch from the edge. Add 6–8 cherries on top. Dampen edges with water, fold the bottom over the filling, fold in the sides, and roll up tightly, sealing the edge. Repeat with remaining wrappers. -
Fry the Egg Rolls:
Working in batches, fry 2–3 egg rolls at a time for 1½–2 minutes per side, until golden and crispy. Transfer to paper towel-lined plate to drain excess oil. -
Serve:
Dust warm egg rolls with powdered sugar and serve immediately.
Notes
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Keep egg roll wrappers covered with a damp cloth to prevent drying out during assembly.
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For an extra treat, serve with chocolate or vanilla dipping sauce.
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These are best served warm and crispy, but can be reheated in an air fryer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Frying
