Cherry Cheesecake Egg Rolls
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. Whether served as a party treat or a casual dessert for an after-dinner splurge, cherry cheesecake egg rolls are unforgettable.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Dessert
Cuisine American
Servings 10 egg rolls
Calories 240 kcal
- 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
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.
Calories: 240kcalCarbohydrates: 28gProtein: 3gFat: 13gSodium: 180mgFiber: 1gSugar: 14g
Keyword cherry cheesecake egg rolls, fried dessert, sweet egg rolls, party dessert