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
