Cherry Cheesecake Egg Rolls Recipe: Crispy and Creamy Handheld Treats

Cherry Cheesecake Egg Rolls

These cherry cheesecake egg rolls take the classic Asian appetizer and flip it into dessert. A crisp golden wrapper holds a creamy cheesecake filling and sweet tart cherries, so every bite tastes like a slice of cherry cheesecake you can pick up with your fingers.

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You can pan fry them, air fry them, or bake them, and one batch makes 8 egg rolls.

Cheesecake Egg Rolls

A classic egg roll starts with a thin wheat wrapper and a savory filling, then gets rolled tight and fried until the shell crackles. This dessert version keeps the wrapper and the crunch but swaps the cabbage and pork for something sweeter.

Instead of a savory mix, you pipe in a smooth cheesecake filling made from cream cheese, sugar, lemon zest, and vanilla, then tuck tart cherry pie filling right on top of it.

The assembly is simple and it repeats eight times. Pipe the cheesecake mixture into an egg roll wrapper, add the cherries, fold, roll, and fry. Prep takes about 15 minutes and cooking takes about 20 minutes, so a full batch of 8 egg rolls is ready in roughly 35 minutes.

Cherry is the star here, but the filling is flexible. You can swap in another fruit pie filling if cherries are not your favorite, and the rolls still come out crisp outside with a creamy fruit center. Powdered sugar on top is optional, though it does add that classic cheesecake finish.

These are best eaten warm, while the wrapper is still crisp and the filling is soft. I like to set them out on a plate with a small bowl of extra cherry sauce for dipping, and they disappear fast at a potluck.

If you have never fried an egg roll before, do not worry. The wrapper is forgiving, and the seal only needs to be tight enough to keep the filling in.

Why We Love This Cherry Cheesecake Egg Roll Dessert Recipe

There is a lot to love here. The ingredient list is short and most of it is already in your kitchen. You get three cooking options, so you can deep fry, air fry, or bake depending on your mood and your counter space.

And the texture is the real win: a shatter crisp shell around a cool, creamy, tangy center. They work as a party appetizer, a dessert, or a snack on a slow afternoon.

Cherry Cheesecake Egg Rolls Ingredients

Here is everything you need for a full batch of 8 egg rolls. The list is short, and most of these items are pantry or dairy aisle staples.

The cream cheese gives the filling its body, the sugar and vanilla bring the sweetness, and the lemon zest adds a bright note that keeps the whole thing from tasting flat. The cherry pie filling does the heavy lifting on flavor, and the wrappers turn it all into a portable dessert.

The source recipe lists about 228 calories, 37 grams of carbohydrates, 3 grams of protein, 8 grams of fat, 4 grams of saturated fat, 1 gram of fiber, 8 grams of sugar, 155 milligrams of sodium, and 23 milligrams of cholesterol per serving.

Substitutions and Additions

Cherry pie filling is the classic choice, but you can use any fruit pie filling you enjoy. Blueberry, apple, strawberry, and blackberry all work well and keep that creamy fruit contrast. If you want to skip the homemade filling, store bought cheesecake filling can stand in for the cream cheese mixture, which cuts the prep time down even further.

For serving, a dusting of powdered sugar is the simplest finish. Vanilla ice cream, whipped cream, or a drizzle of cherry sauce turn these into a plated dessert that feels a lot fancier than the effort involved.

If you need gluten free or vegan options, check your wrappers first. Nasoya egg roll wrappers are gluten free and plant based, and using dairy free cream cheese makes the whole recipe vegan.

Recommended Tools

You do not need much equipment for this recipe. A short list does the job.

• A medium sized mixing bowl
• A handheld mixer
• A decorator’s bag or a quart size ziplock bag
• A deep 10 inch skillet
• A candy or deep fryer thermometer

How to Make Cherry Cheesecake Egg Rolls

The stovetop method is the original, and it gives you the crispiest shell. Have everything ready before the oil gets hot, since the frying goes fast.

1. Add the softened cream cheese, granulated sugar, lemon zest, and vanilla to a medium sized mixing bowl. Beat with a handheld mixer on medium high speed until smooth and no cream cheese lumps remain, about 1½ to 2 minutes.
2. Transfer the cheesecake mixture to a decorator’s bag or a quart size ziplock bag with one corner snipped off.
3. Pour the vegetable oil into a deep 10 inch skillet over medium high heat. Heat it to 330°F to 340°F, checking with a candy or deep fryer thermometer. Assemble the egg rolls while the oil heats.
4. Lay one egg roll wrapper out like a diamond, with a point facing you.
5. Pipe the cheesecake filling in a line about 3½ inches long and 1 inch wide, about 1 inch in from the side edge and about 3 inches up from the bottom point.
6. Place 6 to 8 cherries along the top edge of the filling.
7. Dampen the edges of the wrapper with your finger or a pastry brush.
8. Fold the bottom point over the filling and cherries, fold in the two side points, then roll the egg roll up so the top point seals well. Repeat with the remaining wrappers.
9. When the oil is ready, fry 2 to 3 egg rolls at a time for 1½ to 2 minutes per side until golden. Move them to a paper towel lined dish and dust with 1 to 2 tablespoons of powdered sugar. Serve while warm.

That is the whole process. The filling comes together in a couple of minutes, the rolling takes a little practice, and the frying is quick once the oil hits the right temperature.

How To Make Egg Rolls In The Air Fryer

The air fryer is my go to when I want the crunch without a pot of oil. Assemble the egg rolls exactly the same way you would for frying, then place them in a single layer in the air fryer basket so the hot air can move around each one.

Coat them lightly with cooking spray. Air fry at 390°F for 8 minutes, then flip them over and cook for another 3 to 5 minutes until they are golden brown and crispy.

Depending on the size of your basket, you may need to work in two batches, and that is fine. Serve them right away, while the wrapper still crackles.

How To Bake Egg Rolls In The Oven

The oven method is the hands off option, and it is great for making a bigger batch at once. Assemble the egg rolls as usual and set them seam side down on a baking sheet lined with parchment paper.

Give each one a light coat of cooking spray. Bake at 425°F for 15 to 20 minutes, turning them halfway through, until they are golden brown and crispy.

They will not be quite as shattery as the fried version, but the filling stays creamy and the wrappers still crisp up nicely.

How To Fold The Egg Roll Wrappers

Folding is easier than it looks. Lay the wrapper as a diamond, with a point facing you. Fold that bottom point up and over the filling and cherries.

Then fold in the left and right points so the filling is fully covered. Finally, roll the egg roll away from you until the top point wraps around and seals. A good seal at that top point is what keeps the filling inside during frying.

Tips For Making The Best Cherry Cheesecake Egg Rolls

A few small habits make a big difference. Any fruit pie filling can replace the cherry filling, so use what you have. Store bought cheesecake filling works in place of the homemade mixture when you are short on time.

If you would rather not fry, the air fryer and oven methods above give you the same creamy center with less oil.

After cooking, let the egg rolls cool in a single layer on paper towels without letting them touch each other. Stacking them traps steam and softens the wrapper, and that crunch is the whole point.

Keep cooked egg rolls in a single layer so they stay crunchy.

One more tip from my kitchen: dust the powdered sugar over the rolls right before serving, because it melts into the warm wrapper after a few minutes.

How to Store Cherry Cheesecake Egg Rolls

Leftovers keep well. Store cooled egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or the air fryer until they are heated through and crisp again, which takes just a few minutes. I skip the microwave here, since it steams the wrapper and softens that lovely crunch.

If you plan to make them ahead, assemble the egg rolls and keep them covered in the refrigerator, then cook them when your guests arrive so the wrappers are at their crispest.

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Cherry Cheesecake Egg Rolls

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Cherry Cheesecake Egg Rolls These cherry cheesecake egg rolls take the classic Asian appetizer and flip it into dessert. A crisp golden wrapper holds a creamy cheesecake filling and sweet tart cherries, so every bite tastes like a slice of cherry cheesecake you can pick up with your fingers.

• Total Time: 35 min
• Yield: 8 egg rolls 1x

Ingredients

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6 ounces cream cheese, softened
4 tablespoons granulated sugar
1 teaspoon fresh lemon zest
3/4 teaspoon pure vanilla extract
8 egg roll wrappers
3 cups vegetable oil, for frying the egg rolls
21 ounce can of cherry pie filling
1–2 tablespoons powdered sugar, for dusting the cooked egg rolls, optional

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Instructions

1-Add the softened cream cheese, sugar, lemon: Add the softened cream cheese, sugar, lemon zest, and vanilla to a medium-sized mixing bowl. Use a handheld mixer on medium-high speed to beat the mixture until smooth and no cream cheese lumps remain, about 1½-2 minutes.
2-Transfer the cheesecake mixture to either a: Transfer the cheesecake mixture to either a decorator’s bag or a quart-size ziplock bag with a corner of the bag snipped off.
3-Add the vegetable oil to a deep: Add the vegetable oil to a deep 10-inch skillet over medium-high heat. Heat the oil to 330°F-340°F. (Use a candy/deep fryer thermometer) While the oil is heating, assemble the eggrolls.
4-Lay 1 egg roll wrapper out as: Lay 1 egg roll wrapper out as if the wrapper were a diamond, with a point pointed towards you.
5-Use even pressure to squeeze the cheesecake: Use even pressure to squeeze the cheesecake filling in a line about 8½ mm x 2½ mm (about 3½ inches x 1 inch) and 2½ mm (1 inch) from the side edge, and 7½ mm (about 3 inches) from the bottom diamond point.
6-Next, place 6-8 cherries on the top: Next, place 6-8 cherries on the top edge of the filling.
7-Use either your finger or a pastry: Use either your finger or a pastry brush to dampen the edges of the egg roll wrapper.
8-Fold the bottom point of the diamond: Fold the bottom point of the diamond over the filling and cherries. Then fold the 2 side edge points over the covered filling and cherries. Roll the egg roll up, making sure the top diamond point makes a good seal. Repeat for the remaining egg rolls.
9-Once the oil is ready, work in: Once the oil is ready, work in batches of 2-3 egg rolls at a time. Fry the egg rolls for 1½-2 minutes per side until golden. Transfer the cooked egg rolls to a paper towel-lined dish. Dust with 1-2 tablespoons of powdered sugar. Serve while warm.

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• Prep Time: 15 min
• Cook Time: 20 min
• Method: stovetop

Nutrition

• Calories: 228kcal
• Sugar: 8g
• Sodium: 155mg
• Fat: 8g
• Saturated Fat: 4g
• Carbohydrates: 37g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 23mg