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