Cherry Cheesecake Egg Rolls are your ticket to dessert bliss—creamy, crispy, and ready in about 30 minutes! These little treats pair silky cheesecake filling with juicy cherry compote, all wrapped in a golden, crunchy egg roll shell. Whether you choose to pan-fry, air-fry, or bake, you’ll be rewarded with a delightful contrast in textures and bold flavors. Perfect for a quick indulgence or an impressive party dessert, this recipe hits all the right notes. Let’s dive in and satisfy that sweet tooth!
Why You’ll Love This Recipe
- Creamy meets crispy: The smooth cheesecake center and crunchy shell are heavenly together.
- Quick prep: From mixing to frying, you’ll be dessert-ready in just about 30 minutes.
- Versatile cooking: Pan-fry for classic crunch, air-fry for a lighter take, or bake for effortless crispiness.
- Fun to assemble: Great activity for kids or a laid-back get-together.
- Impressively indulgent: Looks gourmet but tastes like you spent hours—no one will guess how easy it is!
Ingredients
- 170 g (6 oz) cream cheese, softened
- 4 tbsp granulated sugar
- 1 tsp freshly grated lemon zest
- ¾ tsp pure vanilla extract
- 8 egg roll wrappers
- 1 can (21 oz) cherry pie filling
- 3 cups vegetable oil (for pan-frying)
- 1–2 tbsp powdered sugar, optional, for dusting
Step-by-Step: How to Make Cherry Cheesecake Egg Rolls
- Make the filling
- In a medium bowl, beat cream cheese, sugar, lemon zest, and vanilla with a hand mixer until smooth, about 1½–2 minutes.
- Spoon the mixture into a decorating bag or a quart-size zip-top bag and snip off a corner.
- Prep the oil
- Heat about 3 cups of oil in a 10-inch skillet over medium-high heat to 330–340 °F using a candy or deep-fry thermometer.
- While oil heats, assemble the rolls.
- Assemble egg rolls
- Lay one wrapper on a counter with a corner facing you (diamond shape).
- Pipe a thin line (~3½” long, 1″ wide) of cheesecake mixture about an inch from the bottom point.
- Top with 6–8 cherries from the pie filling.
- Moisten edges of the wrapper with water.
- Fold the bottom corner over filling, fold in sides, roll up tightly, sealing the top edge.
- Make sure the edges are moistened and roll the wrapper tightly to prevent it from unraveling or leaking during frying.
- Repeat with remaining wrappers.
- Cook the egg rolls
- Fry in batches of 2–3 for 1½–2 minutes per side or until golden brown.
- Use slotted tongs to remove and drain on paper towels.
- Finish and serve
- Dust with powdered sugar if desired.
- Serve warm and enjoy!
Helpful Tips
- Prevent sogginess: Ensure oil is fully heated before cooking to lock in crispiness.
- Seal well: Make sure the edges are moistened and roll the wrapper tightly to prevent it from unraveling or leaking during frying.
- Even frying: Don’t overcrowd the pan—give them space so heat circulates evenly.
- Cheese consistency: Fully softened cream cheese beats into a smoother filling—avoid lumps.
- Check oil temp: A candy thermometer helps maintain the right frying temperature for golden perfection.
Substitutions And Variations
- Fruit alternatives: Replace cherry filling with blueberry, strawberry, or apple pie filling.
- Savory twist: For a savory take, try cream cheese with chopped jalapeños, bacon bits, and cheddar, then brush with egg wash and bake.
- Healthier bake or air-fry: Air-fry at 375 °F for 8–10 minutes or bake at 400 °F for 12–15 minutes, turning halfway, sprayed with cooking oil.
- Flavor boosters: Add a pinch of cinnamon or almond extract to the cream cheese mix for depth.
- Gluten-free: Use gluten-free wrappers—ensure they’re suitable for frying.
Storage Instructions
- Room temperature: Enjoy immediately. Best within 30 minutes of frying.
- Refrigerate: Cool, wrap individually, and refrigerate up to 2 days. Re-crisp in air fryer or oven before serving.
- Freeze: Assemble and freeze un-fried rolls on a tray. Once frozen, transfer to a bag. Cook from frozen: add 1–2 extra minutes per side.
Nutritional Information
Per egg roll (approximately):
- Calories: 228 kcal
- Total Fat: 13 g
- Saturated Fat: 6 g
- Carbohydrates: 23 g
- Sugars: 9 g
- Protein: 4 g
- Fiber: 1 g
Note: Figures are estimates and will vary depending on fillings and cooking method.
Serving Suggestions
- Whipped cream: Add a dollop for extra richness.
- Fruit coulis: Drizzle raspberry or strawberry sauce for contrast.
- Ice cream pairing: Serve alongside vanilla bean ice cream or gelato.
- Beverage pairing: Enjoy with espresso, dessert wine, or sweet tea.
Frequently Asked Questions About Cherry Cheesecake Egg Rolls
Q1: Can I air-fry these instead of frying?
Yes—you can air-fry at 375 °F for about 8–10 minutes or bake at 400 °F for 12–15 minutes, flipping midway. Lightly spritz with cooking oil to help achieve a crispy shell. Expect slightly different texture than pan-fried, but still delightfully crunchy.
Q2: How far in advance can I prep them?
You can assemble the egg rolls up to 1 day ahead and refrigerate them. For best crispiness, fry or bake them just before serving. You can also assemble and freeze them uncooked—then fry straight from frozen, adding an extra 1–2 minutes per side.
Q3: Can I use low-fat cream cheese?
Yes, you can substitute low-fat cream cheese, though the filling may be slightly less rich and creamy. Full-fat gives the best texture, but low-fat is a fine swap if you’re watching calories.
Q4: Can I make them gluten-free?
Definitely! Use gluten-free egg roll wrappers labeled for frying. Cooking times remain the same; just watch closely to avoid over-browning.
Conclusion
Cherry Cheesecake Egg Rolls are a delightful mash-up of creamy cheesecake and gooey cherry filling wrapped in a golden, crunchy shell. They’re quick to prepare, fun to make, and irresistible—whether you pan-fry, bake, or air-fry. I love how effortlessly elegant they feel, especially when you’re craving something special in a hurry. Thanks so much for trying this recipe—you’re officially part of our cozy, dessert-loving community! May your kitchen be filled with laughter, and your taste buds with flavor. Happy cooking and enjoy every bite!
If you love this recipe, you can try this Peach Cobbler Egg Rolls, and for daily recipes, follow me on Pinterest.
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Cherry Cheesecake Egg Rolls
- Total Time: 35 minutes
- Yield: 8 egg rolls 1x
- Diet: Vegetarian
Description
Cherry Cheesecake Egg Rolls are a deliciously easy dessert that’s crispy on the outside, creamy on the inside, and ready in just 30 minutes. Perfect for any occasion, whether fried, baked, or air-fried. Save and try this simple crowd-pleaser today!
Ingredients
6 oz cream cheese, softened
4 tbsp granulated sugar
1 tsp fresh lemon zest
¾ tsp pure vanilla extract
8 egg roll wrappers
1 can (21 oz) cherry pie filling
3 cups vegetable oil, for frying
1–2 tbsp powdered sugar, for dusting (optional)
Instructions
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In a mixing bowl, beat cream cheese, sugar, lemon zest, and vanilla until smooth.
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Transfer filling to a piping bag or zip-top bag with the corner snipped.
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Lay out an egg roll wrapper in a diamond shape.
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Pipe cheesecake filling in a line across, about 1″ from the bottom corner.
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Add 6–8 cherries on top of the filling.
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Moisten wrapper edges with water.
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Fold bottom up, then sides, then roll tightly. Seal the top edge.
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Heat oil in a skillet to 330–340°F.
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Fry 2–3 egg rolls at a time, 1½–2 minutes per side until golden.
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Drain on paper towels and dust with powdered sugar.
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Serve warm and enjoy!
Notes
To air-fry: Cook at 375°F for 8–10 minutes, flipping halfway.
To bake: Bake at 400°F for 12–15 minutes, turning once, and spray with oil.
These egg rolls can be assembled ahead and refrigerated or frozen before cooking.
Make sure to seal rolls well to avoid leaks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 228
- Sugar: 9g
- Carbohydrates: 23g
- Protein: 4g