If you’ve never tried cherry cheesecake egg rolls, you’re in for a delicious surprise that combines the best of two classic desserts in one crispy, creamy bite. Imagine rich, tangy cheesecake filling swirled with sweet cherries, all wrapped in a golden, crunchy shell. Tempted? Keep reading to learn how to make this irresistible treat at home!
Cherry Cheesecake Egg Rolls
Description
Cherry cheesecake egg rolls are the ultimate indulgence, where silky cheesecake filling meets a burst of cherry sweetness all wrapped in a crispy golden shell. Each bite is a delightful clash of creamy and crunchy, reminiscent of a summer carnival dessert cart or a friend’s cozy kitchen table on a Sunday afternoon. The richness of the cream cheese filling melts together with the slightly tart cherries, creating a flavor that’s both nostalgic and exciting.
Imagine biting into a warm egg roll dusted with powdered sugar, the crackling shell giving way to luscious cheesecake and bright red cherries. These desserts taste like a cross between New York cheesecake and your favorite diner’s deep-fried delights. Whether served as a party treat or a casual dessert for an after-dinner splurge, cherry cheesecake egg rolls are unforgettable.
Why You’ll Love This Recipe
This recipe is quick to prepare and incredibly versatile. It combines the ease of store-bought ingredients with irresistible homemade flavor. The egg rolls can be prepped ahead, making them perfect for entertaining or late-night cravings. From summer barbecues to cozy winter movie nights, they fit right in.
You will also love how customizable they are. Swap the cherry filling for your favorite fruit or drizzle them with chocolate or caramel for an extra layer of indulgence. Because they can be air-fried, baked, or deep-fried, they flex to your needs and any cooking style.
Serving and Storage Tips
Cherry cheesecake egg rolls are best served warm with a dusting of powdered sugar or a drizzle of chocolate sauce. For a fun party presentation, cut them in half on a diagonal and serve with whipped cream for dipping.
To store leftovers, place them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 350°F for 6 to 8 minutes until crispy. For longer storage, freeze the assembled but uncooked egg rolls on a baking sheet, then transfer to a freezer bag. They can be fried straight from frozen, just add an additional 1 to 2 minutes of cook time.
Course, Cuisine
Servings, Prep Time, Cook Time, Total Time, Serving Size
| Servings: | 10 |
| Prep Time: | 15 minutes |
| Cook Time: | 10 minutes |
| Total Time: | 25 minutes |
| Serving Size: | 1 egg roll |
Ingredients
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cherry pie filling
- 10 egg roll wrappers
- 1 egg beaten
- Vegetable oil for frying
- Powdered sugar for dusting
Equipment
- Mixing bowl
- Hand mixer or whisk
- Spoon or spatula
- Small bowl for beaten egg
- Baking sheet or tray
- Paper towels
- Tongs
- Deep fryer or deep saucepan
- Cooling rack
Instructions
- Step 1: In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and airy. You want the consistency to be like thick frosting.
- Step 2: Lay out one egg roll wrapper in front of you like a diamond so that a corner points toward you.
- Step 3: Spoon 1 to 2 tablespoons of the cream cheese filling horizontally across the center of the wrapper. Be careful not to overfill or they might burst while cooking.
- Step 4: Add 1 tablespoon of cherry pie filling on top of the cream cheese layer. Try to include cherries and less of the syrup if possible for best texture.
- Step 5: Fold up the bottom corner of the wrapper tightly over the filling. Then fold in the left and right sides like an envelope.
- Step 6: Brush the top corner with beaten egg. This acts as the glue to hold everything together.
- Step 7: Roll up the wrapper tightly from the bottom until the egg roll is sealed. Set aside on a tray and repeat with the rest.
- Step 8: Heat about 2 to 3 inches of vegetable oil in a deep fryer or heavy-bottomed saucepan until it reaches 350°F. Use a thermometer if you have one for accurate temperature.
- Step 9: Carefully place 2 to 3 egg rolls at a time into the hot oil and fry for about 2 to 3 minutes per side until golden and crispy. Avoid crowding the pan for even cooking.
- Step 10: Use tongs to remove the egg rolls and set them on a paper towel-lined tray or a cooling rack to drain.
- Step 11: Generously dust the egg rolls with powdered sugar while they are still warm. Serve immediately, and enjoy that first bite of creamy crunch and fruit delight.
Nutrition per Serving
| Calories | 240 |
| Protein | 3g |
| Carbohydrates | 28g |
| Fat | 13g |
| Sugar | 14g |
| Fiber | 1g |
| Sodium | 180mg |
For best results, chill the assembled egg rolls for 15 minutes before frying. This helps seal the edges and keeps the filling inside during frying. Want to go all out? Serve with a scoop of vanilla ice cream on the side.
FAQ
Can I air-fry these instead of deep-frying?
Yes, air fry at 375°F for 8 to 10 minutes, turning halfway through. Lightly spray with cooking oil to get that golden crispy crunch.
What other fillings can I use instead of cherry?
Peach, raspberry, blueberry, or blackberry pie fillings all work beautifully. You can even try lemon curd paired with the cream cheese mixture for a zesty twist.
Are these good served cold?
I recommend enjoying them warm for the best texture and flavor. However, if chilled, they can still be tasty—almost like cheesecake churros. Reheat gently for the classic finish.
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Cherry Cheesecake Egg Rolls
Ingredients
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cherry pie filling
- 10 egg roll wrappers
- 1 egg beaten
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and fluffy.
- Lay out an egg roll wrapper on a flat surface with one corner pointing toward you like a diamond.
- Spoon about 1 to 2 tablespoons of the cream cheese mixture into the center of the wrapper.
- Top the cream cheese with 1 tablespoon of cherry pie filling.
- Fold the bottom corner up over the filling, then fold in the left and right corners toward the center.
- Brush the top corner lightly with the beaten egg to help seal, then roll up the egg roll tightly.
- Repeat with remaining wrappers and filling.
- Heat 2 to 3 inches of vegetable oil in a deep fryer or heavy saucepan to 350°F.
- Fry the egg rolls in batches for 2 to 3 minutes per side or until golden brown and crispy.
- Remove with tongs and drain on a paper towel-lined tray or cooling rack.
- Dust with powdered sugar before serving.
