Cherry Cheesecake Egg Rolls are a delightful dessert spin on the classic Asian appetizer! With tart cherry filling and creamy cheese, these crispy handheld treats are a breeze to make and can be pan-fried, air-fried, or baked.
Cheesecake Egg Rolls
Our Cherry Cheesecake Egg Roll recipe has a fun sweet spin on my homemade egg rolls, easily made by swapping the savory ingredients with a sweet and tangy fruit and cream cheese filling.
These dessert egg rolls are easy to assemble with just a few simple steps: once you create the creamy cheesecake mixture, you pipe it into an egg roll wrapper, top it with cherry pie filling, and then fold, roll, and fry.
Cheesecake dessert egg roll recipes combine all the flavors of the classic cake with the crunchy exterior of an egg roll – get creative with your favorite fruit fillings and enjoy your fun finger food for a sweet snack.
Crispy on the outside with a creamy, fruit filling on the inside, this egg roll dessert is dangerously delicious when served warm with a dusting of powdered sugar on top!
Why We Love This Cherry Cheesecake Egg Roll Dessert Recipe
- Quick and easy to make.
- Uses a handful of simple ingredients.
- Can be deep fried, air fried, or oven baked.
- Sweet and creamy inside with the perfect outer crunch.
- Perfect party appetizer, dessert, or afternoon snack.
Cherry Cheesecake Egg Rolls Ingredients
- Cream cheese
- Granulated sugar
- Fresh lemon zest
- Pure vanilla extract
- Egg roll wrappers
- Vegetable oil
- Cherry pie filling
- Powdered sugar (optional)
Substitutions and Additions
- Pick Your Pie Filling: Feel free to swap the cherry flavor with your favorite fruit pie filling. Some of my other favorites include blueberry, apple, strawberry, and blackberry.
- Serving Suggestions: Serve your dessert egg rolls with a dusting of powdered sugar, scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of cherry sauce.
Recommended Tools
- Mixing bowl
- Handheld mixer
- Decorator’s bag or ziplock bag
- 10-inch skillet
- Candy/deep fryer thermometer
How to Make Cherry Cheesecake Egg Rolls
- Make The Cheesecake Mixture: Beat together the cream cheese, sugar, lemon zest, and vanilla until smooth and no cream cheese lumps remain.
- Prepare The Pan: Add the oil to your skillet and heat to 330 degrees Fahrenheit to 340 degrees Fahrenheit.
- Assemble: Squeeze the cheesecake filling into each egg roll wrapper and place 6-8 cherries on the top edge of the filling. Dampen the edges of the wrappers, fold, and roll.
Pro Tip: Make a line of cheesecake filling 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. - Cook: Fry the egg rolls for 1½-2 minutes per side until golden. Transfer to a paper towel-lined dish and dust with powdered sugar.
Pro Tip: Work in batches of 2-3 egg rolls at a time - Serve: Serve warm and enjoy!
How To Make Egg Rolls In The Air Fryer
If you prefer to cook your egg rolls in the air fryer, simply follow the same assembly steps. Then place the egg rolls in a single layer in the air fryer basket, coat them with cooking spray, and air fry them at 390 degrees Fahrenheit for 8 minutes. Flip the egg rolls over and cook them an additional 3-5 minutes until golden brown and crispy.
How To Bake Egg Rolls In The Oven
If you prefer to bake your egg rolls in the oven, simply follow the same assembly steps. Then place the egg rolls, seam side down, on a baking sheet lined with parchment paper. Coat them with cooking spray and bake at 425 degrees Fahrenheit for 15-20 minutes, flipping halfway through, until golden brown and crispy.
How To Fold The Egg Roll Wrappers
Fold the bottom point of the egg roll wrapper 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.
Tips For Making The Best Cherry Cheesecake Egg Rolls
- You can substitute any fruit pie filling for the cherry flavor.
- You can substitute pre-made cheesecake filling for homemade filling.
- You can cook the cherry cheesecake egg rolls in the air fryer or bake the egg rolls in the oven.
- When you remove the egg rolls, place them in a single layer on paper towels without touching. This will help prevent them from losing their crunch.
How to Store Cherry Cheesecake Egg Rolls
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To Reheat: Reheat in the oven or the air fryer until cooked through.
More Easy Dessert Recipes
Other Delicious Recipes
- Butterfinger Cake
- Muddy Buddies (Puppy Chow Chex)
- Kool-Aid Pie
- Copycat Dairy Queen Ice Cream Cake
- Microwave Chocolate Walnut Fudge
- Twinkie Cake
- Birthday Cake Pops
Cherry Cheesecake Egg Rolls
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 can of cherry pie filling
- 1-2 tablespoons powdered sugar for dusting the cooked egg rolls, optional
Instructions
- 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.
- Transfer the cheesecake mixture to either a decorator’s bag or a quart-size ziplock bag with a corner of the bag snipped off.
- 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.
- Lay 1 egg roll wrapper out as if the wrapper were a diamond, with a point pointed towards you.
- 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.
- Next, place 6-8 cherries on the top edge of the filling.
- Use either your finger or a pastry brush to dampen the edges of the egg roll wrapper.
- 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.
- 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.
Jenn’s Notes
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To Reheat: Reheat in the oven or the air fryer until cooked through.
- You can substitute any fruit pie filling for the cherry flavor.
- You can substitute pre-made cheesecake filling for homemade filling.
- You can cook the cherry cheesecake egg rolls in the air fryer or bake the egg rolls in the oven.
- When you remove the egg rolls, place them in a single layer on paper towels without touching. This will help prevent them from losing their crunch.
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