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
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Prepare the cheesecake filling
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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!
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Fill the piping bag
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Transfer the cheesecake mixture into a piping bag or a zip-top bag with one corner snipped for easy filling.
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Assemble the egg rolls
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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.
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Add 6–8 cherries on top of the cheesecake filling.
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Gently dampen the edges of each wrapper with water, using either your fingertip or a pastry brush.
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Fold the bottom corner over the filling, tuck in the two side corners, and roll snugly, pressing the tip to seal.
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Heat the oil
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In a deep 10-inch skillet, heat vegetable oil to 330°F–340°F. Use a candy or deep-fry thermometer for accuracy.
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Fry to perfection
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Working in small batches, fry egg rolls for 1½–2 minutes on each side until golden brown.
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Serve and enjoy
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Place the fried egg rolls on a plate lined with paper towels, sprinkle with powdered sugar, and enjoy while still warm.
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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
Nutrition
- Serving Size: 1 egg roll
- Calories: 290
- Sugar: 12g
- Carbohydrates: 31g
- Protein: 4g