Cherry Cheesecake Egg Rolls combine the richness of creamy cheesecake with the sweetness of cherry pie filling, all wrapped in a crispy, golden shell. These indulgent treats are perfect for any occasion—whether it’s a party, a special treat, or simply a fun way to enjoy a cheesecake. They’re easy to make, and each bite delivers a perfect balance of flavors and textures.
Why You’ll Love This Recipe
I love this recipe because it takes the creamy, indulgent flavor of cheesecake and wraps it in a crispy, golden egg roll wrapper for a totally fun and unique treat. The addition of sweet cherry pie filling adds a delightful fruity layer that perfectly complements the rich cream cheese filling. These egg rolls are crispy on the outside, creamy on the inside, and totally satisfying to eat. They’re also super easy to prepare, making them a great choice for a quick dessert or a party snack that’s sure to impress.
Ingredients
8 egg roll wrappers
1 cup cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup cherry pie filling
Vegetable oil (for frying)
Powdered sugar (for dusting, optional)
1 egg (for egg wash)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a mixing bowl, I beat together the cream cheese, granulated sugar, and vanilla extract until smooth and creamy. This forms the luscious cheesecake filling.
I lay out one egg roll wrapper with a corner pointing toward me. Then, I place about 2 tablespoons of the cream cheese mixture in the center, followed by a tablespoon of cherry pie filling. The sweet and tangy combo makes for the perfect filling.
Next, I fold the bottom corner over the filling, then fold in the sides. To seal it, I brush the top corner with beaten egg and roll tightly. I repeat this process with the remaining wrappers until all the egg rolls are prepared.
I heat about 1½ inches of vegetable oil in a deep skillet over medium heat to 350°F (175°C). The oil needs to be hot enough to fry the egg rolls to a perfect golden brown.
I fry the egg rolls in batches for 2–3 minutes on each side, or until they’re golden brown and crispy. I keep an eye on them to make sure they don’t burn.
After frying, I remove the egg rolls with a slotted spoon and drain them on paper towels to remove excess oil.
Finally, I dust the egg rolls with powdered sugar (if desired) and serve them warm for the best experience.
Servings and timing
Servings: 8 servings
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Variations
If I want to switch things up a bit, I could try different pie fillings like blueberry, strawberry, or even apple cinnamon. If I’m not a fan of fruit fillings, I could skip the cherry pie filling and just enjoy the cheesecake inside. Another variation would be to add a little bit of lemon zest to the cream cheese mixture for a tangy kick, or even sprinkle a little cinnamon or nutmeg on the filling to enhance the flavor profile.
Storage/Reheating
These cherry cheesecake egg rolls are best served fresh, but if I need to store them, I can place them in an airtight container and keep them in the refrigerator for up to 2 days. To reheat, I recommend popping them back in the fryer or using an air fryer to re-crisp them. If I use a regular oven, I’ll want to bake them at 375°F (190°C) for about 10 minutes, or until they’re warm and crispy again.
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FAQs
How do I keep the egg rolls from getting soggy?
To keep the egg rolls from becoming soggy, I make sure to drain them well on paper towels after frying. If storing them, it’s best to keep them in an airtight container without stacking them to preserve their crispiness.
Can I make these ahead of time?
Yes, I can prepare the egg rolls up to the point of frying and store them in the fridge for a few hours. When I’m ready to fry them, I simply heat the oil and fry as directed.
Can I bake these egg rolls instead of frying them?
If I prefer a lighter version, I can bake the egg rolls at 400°F (200°C) for about 15 minutes or until golden brown and crispy. I might not get the exact same crispy texture as frying, but they’ll still be delicious!
What other fillings can I use?
If I want to get creative, I can fill the egg rolls with other flavors of pie filling, such as apple, blueberry, or peach. I could even make a chocolate version with chocolate pudding and a drizzle of caramel.
How can I make the egg rolls even more decadent?
For an extra indulgent twist, I can drizzle the fried egg rolls with chocolate syrup or serve them with a scoop of vanilla ice cream. For a crunchy topping, I might sprinkle chopped nuts like pecans or almonds over the powdered sugar.
Conclusion
These cherry cheesecake egg rolls are a fun and delicious dessert that’s perfect for any occasion. They’re quick to make, easy to enjoy, and offer the perfect combination of creamy, fruity, and crispy textures. Whether I’m serving them at a party or enjoying them as a special treat, they’re sure to be a hit. Plus, they’re versatile enough for me to customize with different fillings and toppings, so I can keep things interesting.
📖 Recipe:
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Cherry Cheesecake Egg Rolls
- Total Time: 25 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Cherry Cheesecake Egg Rolls are a delightful fusion of creamy cheesecake and sweet cherry pie filling, all wrapped in a crispy, golden egg roll shell. These easy-to-make treats are perfect for parties, family gatherings, or a fun dessert night. The combination of rich cream cheese and tangy cherries will leave everyone craving more. Serve them warm with a dusting of powdered sugar for a delicious twist on a classic cheesecake dessert.
Ingredients
8 egg roll wrappers
1 cup cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup cherry pie filling
Vegetable oil (for frying)
Powdered sugar (for dusting, optional)
1 egg (for egg wash)
Instructions
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In a mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
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Lay an egg roll wrapper on a flat surface with one corner pointing toward you. Add 2 tablespoons of the cream cheese mixture in the center, followed by a tablespoon of cherry pie filling.
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Fold the bottom corner of the wrapper over the filling, then fold in the sides. Brush the top corner with beaten egg and roll tightly to seal. Repeat with remaining wrappers.
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Heat vegetable oil in a deep skillet over medium heat until it reaches 350°F (175°C). Fry the egg rolls in batches, cooking for 2-3 minutes on each side until golden brown and crispy.
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Use a slotted spoon to remove the egg rolls and drain on paper towels.
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Dust with powdered sugar if desired, and serve warm.
Notes
Store leftover egg rolls in an airtight container in the refrigerator for up to 2 days.
Reheat in a fryer or air fryer to maintain crispiness. Alternatively, bake in the oven at 375°F (190°C) for about 10 minutes.
For variation, you can substitute the cherry pie filling with blueberry, strawberry, or apple cinnamon pie filling. Or, add lemon zest to the cream cheese mixture for a tangy twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Fried
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 220 kcal
