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