These Cherry Cheesecake Egg Rolls are one of those desserts that disappear almost as quickly as you make them. A creamy, sweet cheesecake filling is paired with juicy cherry pie filling, wrapped in a crisp golden egg roll wrapper, and fried until beautifully crunchy.
The contrast is what makes these so good: the outside is light, bubbly, and crisp, while the inside is warm, creamy, and packed with sweet cherry flavor. They are simple enough for a weeknight treat but pretty enough to serve at a party or holiday gathering.
Why You’ll Love These Cherry Cheesecake Egg Rolls
- Crispy and creamy: The crunchy wrapper surrounds a rich, silky cheesecake filling.
- Easy dessert: The filling takes only a few minutes to prepare.
- Perfectly fruity: Cherry pie filling adds a bright, sweet-tart flavor.
- Great for entertaining: They are easy to make ahead and fry just before serving.
- Fun to eat: They feel like a combination of cheesecake, fruit pastry, and crispy spring rolls.
Flavor & Texture Highlights
The cheesecake filling is smooth and lightly tangy from the cream cheese, with just enough sweetness to complement the cherries. The cherry filling adds juicy fruitiness and a beautiful deep-red color.
Once fried, the egg roll wrappers become golden, crisp, and covered with tiny bubbles, giving every bite that irresistible crunchy texture. A dusting of powdered sugar makes them even more dessert-worthy.
How to Make Cherry Cheesecake Egg Rolls
Make the Cheesecake Filling
Beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Make sure the cream cheese is softened so the filling doesn’t become lumpy.
Prepare the Egg Roll Wrappers
Place the egg roll wrappers on a clean work surface and keep the remaining wrappers covered with a slightly damp kitchen towel so they don’t dry out.
Add the Filling
Spoon a small amount of cheesecake mixture into the center of each wrapper and top it with a spoonful of cherry pie filling. Don’t overfill them, because too much filling can make the wrappers difficult to seal.
Roll Them Carefully
Fold the bottom corner over the filling, fold in both sides, and roll tightly toward the top corner. Brush the final corner with beaten egg and press gently to seal.
Fry Until Golden
Heat the oil to about 350°F (175°C). Fry the egg rolls in small batches until golden brown and crisp, turning them as needed for even cooking.
Transfer them to a paper towel-lined plate or wire rack to drain excess oil.
Finish and Serve
Let the egg rolls cool for a few minutes, then dust generously with powdered sugar. Serve warm with extra cherry sauce, whipped cream, or vanilla ice cream if desired.
Tips for Perfect Cheesecake Egg Rolls
- Soften the cream cheese: Room-temperature cream cheese creates a much smoother filling.
- Don’t overfill: A little filling goes a long way and makes rolling much easier.
- Seal the edges well: Make sure there are no gaps where the filling can escape during frying.
- Keep the oil at the right temperature: Around 350°F gives the wrappers a crisp golden exterior without making them overly greasy.
- Fry in batches: Crowding the pan can lower the oil temperature and prevent proper browning.
- Drain on a rack: A wire rack helps keep the bottoms crisp instead of allowing them to sit in excess oil.
Can I Bake These Instead?
Yes. For a lighter version, place the assembled egg rolls on a parchment-lined baking sheet and lightly brush or spray them with oil. Bake at 400°F (200°C) for about 15 to 20 minutes, turning once, until crisp and golden.
The baked version won’t have quite the same bubbly, crunchy texture as deep-fried egg rolls, but they are still delicious.
Frequently Asked Questions
Can I use fresh cherries instead of cherry pie filling?
Yes. Fresh or frozen cherries can be cooked with sugar and a little cornstarch until thickened, then cooled before using. This gives you a homemade cherry filling with a wonderful fresh-fruit flavor.
Can I use another fruit?
Absolutely. Blueberry, strawberry, raspberry, peach, or apple pie filling can all be used instead of cherries.
Can I make these ahead of time?
Yes. You can assemble the egg rolls several hours ahead, cover them, and refrigerate them until you’re ready to fry. Keep them chilled and well covered so the wrappers don’t dry out.
How should I store leftovers?
Store cooled egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat them in an air fryer or oven to bring back some of their crisp texture.
Can I freeze cherry cheesecake egg rolls?
Yes. Freeze the assembled, uncooked egg rolls in a single layer until firm, then transfer them to a freezer-safe bag or container. They can be cooked from frozen, although they may require a few extra minutes of cooking time.
What can I serve with them?
These are delicious with powdered sugar, whipped cream, vanilla ice cream, chocolate sauce, or a little warm cherry sauce for dipping.
Cherry Cheesecake Egg Rolls
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 10 egg rolls
Ingredients
For the Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice, optional
For the Egg Rolls
- 10 egg roll wrappers
- 1 cup cherry pie filling
- 1 large egg, beaten
- Vegetable oil, for frying
For Serving
- Powdered sugar, for dusting
- Whipped cream, optional
- Vanilla ice cream, optional
- Extra cherry pie filling or cherry sauce, optional
Instructions
- Make the cheesecake filling: In a medium bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and lemon juice until completely smooth and creamy.
- Prepare your work area: Place the egg roll wrappers on a clean surface. Keep the wrappers you’re not currently using covered with a slightly damp kitchen towel to prevent them from drying out.
- Add the filling: Place about 2 tablespoons of the cheesecake mixture in the center of an egg roll wrapper. Add about 1 tablespoon of cherry pie filling on top.
- Fold the wrapper: Fold the bottom corner over the filling. Fold both side corners toward the center, then roll the egg roll tightly toward the remaining corner.
- Seal: Brush the final corner with a little beaten egg and press firmly to seal the wrapper.
- Repeat: Continue with the remaining wrappers and filling until all 10 egg rolls are assembled.
- Heat the oil: Pour enough vegetable oil into a deep skillet or saucepan to allow the egg rolls to cook comfortably. Heat the oil to approximately 350°F (175°C).
- Fry: Carefully place a few egg rolls into the hot oil without overcrowding the pan. Fry for about 2 to 3 minutes per side, turning as needed, until deeply golden and crisp.
- Drain: Transfer the cooked egg rolls to a wire rack or paper towel-lined plate. Allow them to cool for several minutes before serving.
- Finish: Dust the warm egg rolls with powdered sugar and serve with whipped cream, vanilla ice cream, or extra cherry sauce.
Notes
Make sure the egg roll wrappers are sealed completely before frying. If the wrappers have dried slightly, brush the edges with a little water or beaten egg to help them stick.
For the best texture, serve these shortly after frying. The longer they sit, the softer the crispy wrapper will become.
