Cherry Cheesecake Egg Rolls with Creamy Filling and Tart Cherries in a Crispy Shell

Cheesecake Egg Rolls

Cheesecake egg rolls take everything you love about a classic Asian appetizer and turn it sweet. Instead of cabbage and pork, the wrapper holds a creamy cheesecake filling and tart cherry pie filling, so you get a crisp shell wrapped around a soft, fruity center.

This is the dessert version of a homemade egg roll. The usual savory ingredients step aside for a sweet and tangy fruit and cream cheese mixture, and the whole batch comes together in about 35 minutes, with a prep time of 15 minutes and a cook time of 20 minutes.

One batch serves 8. You can deep fry, air fry, or bake the rolls, so the recipe fits the equipment you already have.

Assembly is straightforward. Make the cheesecake filling, pipe it into an egg roll wrapper, spoon cherry pie filling on top, then fold, roll, and fry. Cherry is the classic choice, but the filling is flexible.

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Blueberry, apple, strawberry, and blackberry pie filling all work beautifully. The finished rolls are crisp on the outside with a creamy fruit center, and they taste best warm with a dusting of powdered sugar.

Because the filling is piped rather than spooned, every roll gets the same creamy center and the same amount of cherry in each bite.

You can find the full Cherry Cheesecake Egg Rolls walk through on the site, and this version is adapted from the original Cherry Cheesecake Egg Rolls recipe.

Why We Love This Cherry Cheesecake Egg Roll Dessert Recipe

There is a lot to like about a handheld dessert that tastes like cheesecake and looks like a party snack. Here is what makes these rolls a repeat favorite:

• They come together quickly and stay easy from start to finish, even on a busy day.
• The ingredient list is short and simple, with pantry and dairy case staples you likely already have.
• You can deep fry, air fry, or oven bake them, depending on your kitchen and your mood.
• The texture contrast is the whole point: sweet and creamy inside, with a satisfying crunch outside.
• They work as a party appetizer, a plated dessert, or an afternoon snack with coffee.

The contrast between the warm, crunchy shell and the cool, creamy center is what makes people reach for a second one.

Cherry Cheesecake Egg Rolls Ingredients

Here is everything you need for one batch of 8 egg rolls:

• 6 ounces cream cheese, softened
• 4 tablespoons granulated sugar
• 1 teaspoon fresh lemon zest
• ¾ teaspoon pure vanilla extract
• 8 egg roll wrappers
• 3 cups vegetable oil, for frying the egg rolls
• One 21 ounce can of cherry pie filling
• 1 to 2 tablespoons powdered sugar, for dusting the cooked egg rolls (optional)

Softened cream cheese matters here. Let it sit at room temperature so it beats smooth instead of lumpy. The lemon zest and the vanilla are small amounts, but they are what make the filling taste like cheesecake rather than plain sweetened cream cheese.

For reference, the source nutrition is per serving: 228 calories, 37 grams carbohydrates, 3 grams protein, 8 grams fat, 4 grams saturated fat, 1 gram fiber, 8 grams sugar, 155 milligrams sodium, and 23 milligrams cholesterol.

Substitutions and Additions

Cherry is the star, but you are not locked in. Pick your pie filling and swap the cherry flavor for a favorite fruit filling.

Blueberry, apple, strawberry, and blackberry are all dependable choices, and each one changes the personality of the roll without changing the method. Apple Pie Egg Rolls are a great next step if you like a warmer, spiced fruit center.

Whichever filling you choose, keep the amount the same. Too much fruit filling makes the wrapper hard to seal and the rolls prone to leaking in the hot oil.

Serving ideas that pair well with the creamy filling:

• A dusting of powdered sugar, the simplest finish
• A scoop of vanilla ice cream for a warm and cold contrast
• A dollop of whipped cream
• A drizzle of cherry sauce for extra fruit flavor

Recommended Tools

Nothing fancy is required. A short list of basics gets the job done:

• A mixing bowl for the cheesecake filling
• A handheld mixer to beat the filling smooth
• A decorator’s bag or a ziplock bag for piping the filling
• A 10 inch skillet, deep enough to hold the oil
• A candy thermometer or deep fryer thermometer to hold the oil temperature
• Tongs for turning the rolls in the skillet

The thermometer is the one tool worth not skipping if you fry. Oil that runs too cool makes greasy wrappers, and oil that runs too hot browns the outside before the filling is warm.

How to Make Cherry Cheesecake Egg Rolls

The main method is stovetop frying. These steps make 8 egg rolls.

1. Add the softened cream cheese, the sugar, the lemon zest, and the vanilla to a medium sized mixing bowl. Beat with a handheld mixer on medium high speed until smooth with no cream cheese lumps left, about 1½ to 2 minutes.
2. Transfer the cheesecake mixture to a decorator’s bag, or to a quart size ziplock bag with one corner snipped off.
3. Add the vegetable oil to 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 1 egg roll wrapper out like a diamond, with one point facing you.
5. Squeeze the cheesecake filling with even pressure in a line about 3½ inches by 1 inch, about 1 inch in from the side edge and about 3 inches up from the bottom diamond 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 of the diamond over the filling and cherries. Fold the 2 side points over, then roll the egg roll up so the top diamond point seals well. Repeat with the remaining wrappers.
9. When the oil is ready, fry the egg rolls in batches of 2 to 3 at a time for 1½ to 2 minutes per side until golden. Move them to a paper towel lined dish, dust with 1 to 2 tablespoons of powdered sugar, and serve warm.

If you are new to frying, keep those batches small. Adding too many rolls at once drops the oil temperature, and the wrappers soak up oil instead of crisping.

How To Make Egg Rolls In The Air Fryer

The air fryer version uses the same filling, the same folding, and the same 8 rolls. It simply trades the skillet for the basket.

1. Assemble the egg rolls exactly as described above.
2. Place them in a single layer in the air fryer basket so they are not touching.
3. Coat the rolls with cooking spray.
4. Air fry at 390°F for 8 minutes.
5. Flip the rolls and cook another 3 to 5 minutes, until golden brown and crispy.

Because the air fryer moves hot air instead of oil, the wrapper crisps without the deep fried richness. If your basket is small, cook in batches rather than stacking the rolls.

How To Bake Egg Rolls In The Oven

Baking is the hands off option, and it still gives you a golden, crunchy shell.

1. Assemble the egg rolls the same way.
2. Place them seam side down on a baking sheet lined with parchment paper.
3. Coat the rolls with cooking spray.
4. Bake at 425°F for 15 to 20 minutes, flipping halfway through, until golden brown and crispy.

Seam side down keeps the rolls from unrolling in the oven, and the cooking spray is what helps the wrapper brown instead of staying pale.

How To Fold The Egg Roll Wrappers

The fold is easier than it looks. Work on a flat surface and keep the filling in a tidy line so the wrapper can close around it.

1. Fold the bottom point of the diamond over the filling and cherries.
2. Fold the 2 side edge points over the covered filling and cherries.
3. Roll the egg roll up so the top diamond point makes a good seal.

A little water on the edges helps the wrapper stick to itself. If filling pushes toward the open end, stop and tuck it back in before you finish rolling.

Tips For Making The Best Cherry Cheesecake Egg Rolls

• Any fruit pie filling can stand in for the cherry flavor, so use what you have.
• Pre made cheesecake filling can replace the homemade filling when you are short on time.
• The egg rolls can be cooked in the air fryer or baked in the oven instead of fried.
• When you remove the rolls from the oil or the basket, place them in a single layer on paper towels without touching each other. Stacking traps steam and softens the crunch.
• Keep the oil in the 330°F to 340°F range for even browning and a filling that warms through.
• Seal each wrapper well before frying. A loose seam is the most common reason a roll opens up in the oil.

How to Store Cherry Cheesecake Egg Rolls

These rolls are at their best fresh and warm, but leftovers keep well when stored properly.

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or the air fryer until cooked through.

Skip the microwave if you can. The oven and the air fryer bring the wrapper back to crisp, while a microwave tends to leave it chewy. For the best texture, reheat only the rolls you plan to eat.

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Cherry Cheesecake Egg Rolls

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Cheesecake Egg Rolls Cheesecake egg rolls take everything you love about a classic Asian appetizer and turn it sweet. Instead of cabbage and pork, the wrapper holds a creamy cheesecake filling and tart cherry pie filling, so you get a crisp shell wrapped around a soft, fruity center.

• Total Time: 35 min
• Yield: 8 1x

Ingredients

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Ingredients
6 ounces cream cheese, softened
4 tablespoons granulated sugar
1 teaspoon fresh lemon zest
¾ teaspoon pure vanilla extract
8 egg roll wrappers
3 cups vegetable oil, for frying the egg rolls
21 ounce cherry pie filling
1–2 tablespoons powdered sugar, for dusting the cooked egg rolls

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Instructions

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