Cherry Cheesecake Egg Rolls are the ultimate dessert mash-up, bringing together the creamy, tangy goodness of cheesecake with the crispy, golden shell of an egg roll. This decadent treat is a delightful surprise for your taste buds—soft and sweet on the inside, with a satisfying crunch on the outside. Perfect for parties, special occasions, or just a fun weekend baking project, these dessert egg rolls are as delicious as they are unique. In just a few steps, you’ll have a plate of warm, cherry-filled treats that will disappear faster than you can make them.
Why You’ll Love This Cherry Cheesecake Egg Rolls Recipe
There’s a lot to adore about these little pockets of joy:
Crispy yet creamy – The contrast between the crunchy fried wrapper and the velvety cheesecake filling is unbeatable.
Burst of cherry flavor – Sweet and slightly tart cherries balance the richness of the cream cheese.
Easy to make – With simple pantry ingredients and a few easy folding steps, you can whip these up in under 30 minutes.
Perfect for any occasion – Whether it’s a holiday gathering, a potluck, or just a cozy dessert night at home, these will be the star of the table.
Ingredients
Here’s everything you need to create these irresistible Cherry Cheesecake Egg Rolls:
6 oz cream cheese, softened
4 tbsp granulated sugar
1 tsp fresh lemon zest
¾ tsp pure vanilla extract
8 egg roll wrappers
3 cups vegetable oil (for frying)
21 oz can cherry pie filling
1–2 tbsp powdered sugar (optional, for dusting)
Step-by-Step: How to Make Cherry Cheesecake Egg Rolls
Prepare the cheesecake filling
In a medium mixing bowl, beat softened cream cheese, sugar, lemon zest, and vanilla with a hand mixer on medium-high speed until smooth—about 1½ to 2 minutes. No lumps allowed!
Fill the piping bag
Transfer the cheesecake mixture into a piping bag or a zip-top bag with one corner snipped for easy filling.
Assemble the egg rolls
Place an egg roll wrapper in a diamond shape (point toward you). Pipe a strip of cheesecake filling about 3½ inches long in the center, leaving space on the edges.
Add 6–8 cherries on top of the cheesecake filling.
Gently dampen the edges of each wrapper with water, using either your fingertip or a pastry brush.
Fold the bottom corner over the filling, tuck in the two side corners, and roll snugly, pressing the tip to seal.
Heat the oil
In a deep 10-inch skillet, heat vegetable oil to 330°F–340°F. Use a candy or deep-fry thermometer for accuracy.
Fry to perfection
Working in small batches, fry egg rolls for 1½–2 minutes on each side until golden brown.
Serve and enjoy
Place the fried egg rolls on a plate lined with paper towels, sprinkle with powdered sugar, and enjoy while still warm.
Helpful Tips
Don’t overfill – Too much filling can cause the egg rolls to burst while frying.
Seal tightly – Make sure no gaps are left to prevent oil from seeping inside.
Test the oil – Drop a small piece of wrapper into the oil; if it sizzles immediately, it’s ready.
Serve fresh – These egg rolls taste best right after frying while the shell is still crisp.
Substitutions and Variations
Fruit swap – Try blueberry, strawberry, or raspberry pie filling instead of cherry.
Baked version – Brush with melted butter and bake at 375°F for 12–15 minutes for a lighter option.
Chocolate drizzle – Add a decadent touch with melted chocolate on top.
Mini size – Cut wrappers in half for bite-sized treats.
Storage Instructions
Room Temperature – Best enjoyed fresh, but they can remain out for up to 2 hours.
Refrigerator – Store leftovers in an airtight container for up to 3 days.
Reheating – Pop them in an air fryer at 350°F for 3–4 minutes to crisp them back up.
Freezing – Freeze assembled (unfried) egg rolls on a baking sheet, then store in a freezer bag for up to 2 months. Fry straight from frozen, allowing an extra 1–2 minutes for cooking.
Nutritional Information (per egg roll, approx.)
Calories: 290
Fat: 17g
Saturated Fat: 5g
Cholesterol: 22mg
Sodium: 140mg
Carbohydrates: 31g
Fiber: 1g
Sugar: 12g
Protein: 4g
Serving Suggestions
Pair with a dollop of whipped cream or a scoop of vanilla ice cream for an irresistible dessert experience.
Drizzle with chocolate or caramel sauce for added indulgence.
Arrange on a dessert platter with fresh berries and mini dipping sauces for a party-ready presentation.
Frequently Asked Questions About Cherry Cheesecake Egg Rolls
1. Can I make these egg rolls ahead of time?
Yes! You can prepare and assemble them in advance, then store them in the fridge for up to 24 hours before frying.
2. Can I use fresh cherries instead of pie filling?
Absolutely, but you’ll need to cook them down with a little sugar and cornstarch to achieve the same consistency as pie filling.
3. Can I air fry these instead of deep frying?
Yes—brush them with oil and cook at 375°F for about 6–8 minutes, flipping halfway.
4. How do I keep the wrappers from tearing?
Work gently and keep them covered with a damp cloth while assembling to prevent drying out.
5. Can I make these gluten-free?
Yes, just use gluten-free egg roll wrappers and check that your pie filling is gluten-free.
Conclusion
Cherry Cheesecake Egg Rolls are one of those magical desserts that make people stop mid-bite and say, “Wow!” They combine the creamy sweetness of cheesecake with the irresistible crunch of fried dough, plus the tart pop of cherries in every bite. I love making them for family gatherings, and they always disappear quickly. Whether you serve them as a fun weeknight treat or a showstopping party dessert, they’re guaranteed to bring smiles all around. Thank you for being part of this food-loving community—happy cooking, and may your kitchen always be filled with sweet moments like these!
Print
Cherry Cheesecake Egg Rolls
- Total Time: 23 minutes
- Yield: 8 egg rolls 1x
Description
Cherry Cheesecake Egg Rolls combine creamy cheesecake filling, tart-sweet cherries, and crispy golden wrappers for a unique dessert that’s easy to make and sure to impress. Perfect for parties, special occasions, or just a fun weekend treat.
Ingredients
6 oz cream cheese, softened
4 tbsp granulated sugar
1 tsp fresh lemon zest
¾ tsp pure vanilla extract
8 egg roll wrappers
3 cups vegetable oil (for frying)
21 oz can cherry pie filling
1–2 tbsp powdered sugar (optional, for dusting)
Instructions
Prepare the cheesecake filling
In a medium mixing bowl, beat softened cream cheese, sugar, lemon zest, and vanilla with a hand mixer on medium-high speed until smooth—about 1½ to 2 minutes. No lumps allowed!
Fill the piping bag
Transfer the cheesecake mixture into a piping bag or a zip-top bag with one corner snipped for easy filling.
Assemble the egg rolls
Place an egg roll wrapper in a diamond shape (point toward you). Pipe a strip of cheesecake filling about 3½ inches long in the center, leaving space on the edges.
Add 6–8 cherries on top of the cheesecake filling.
Gently dampen the edges of each wrapper with water, using either your fingertip or a pastry brush.
Fold the bottom corner over the filling, tuck in the two side corners, and roll snugly, pressing the tip to seal.
Heat the oil
In a deep 10-inch skillet, heat vegetable oil to 330°F–340°F. Use a candy or deep-fry thermometer for accuracy.
Fry to perfection
Working in small batches, fry egg rolls for 1½–2 minutes on each side until golden brown.
Serve and enjoy
Place the fried egg rolls on a plate lined with paper towels, sprinkle with powdered sugar, and enjoy while still warm.
Notes
Don’t overfill wrappers to prevent bursting.
Keep unused wrappers covered to avoid drying out.
For a lighter version, bake at 375°F for 12–15 minutes instead of frying
- Prep Time: 15 minutes
- Cook Time: 8 minutes
Nutrition
- Serving Size: 1 egg roll
- Calories: 290
- Sugar: 12g
- Carbohydrates: 31g
- Protein: 4g