Cherry Cheesecake Egg Rolls

Imagine deep-fried cheesecake giving you a wink across the party table — portable, slightly decadent, and surprisingly not a five-hour commitment. These cherry cheesecake egg rolls are the kind of sweet snack that makes people ask where you bought them, until you smugly say, “I made them,” and then claim plausible deniability about the calories.

Why This Recipe Is Awesome

This recipe works because it takes two crowd-pleasers — cheesecake and fried fruit pastry — and puts them in a single, hand-held wrapper that eats like a guilty pleasure but looks impressively gourmet. The cream cheese filling stays creamy without melting into a puddle, the cherry pie filling adds bright, slightly tart contrast, and the egg roll wrapper crisps up into a golden shell that’s just sturdy enough to hold everything together. Translation: you get gooey insides without soggy wrappers, and you don’t have to babysit a water bath or fuss with a springform pan.

Ingredients You’ll Need

• 8 oz (225 g) cream cheese, softened — room temperature is your friend.
• 1/3 cup powdered sugar — keeps the texture silky, not gritty.
• 1/2 teaspoon vanilla extract — small but crucial flavor lift.
• 1 teaspoon lemon zest — optional, but it brightens the whole thing.
• 1 cup cherry pie filling (store-bought or canned) — use good cherries; canned is fine.
• 12–16 egg roll wrappers — depending on how generous you are with filling.
• 1 egg + 1 tablespoon water (egg wash) — glue for sealing and a bit of shine.
• Vegetable oil for frying (about 2 inches in a skillet) — or use an air fryer if you’re avoiding deep-frying.
• 1–2 tablespoons butter, melted — for brushing if baking/air-frying.
• Cinnamon sugar (1/4 cup sugar + 1 tsp cinnamon) — optional for a sweet finish.
• Powdered sugar for dusting — pretty and obligatory.

Step-by-Step Instructions

1. Step 1

   Make the filling by beating the softened cream cheese with powdered sugar, vanilla, and lemon zest until smooth and fluffy; keep it compact — you want creamy, not runny. Lay out an egg roll wrapper with a corner pointing toward you, spoon about 1–2 tablespoons of cream cheese mixture in the center, then add about 1 teaspoon of cherry pie filling on top (too much fruit = soggy). Dab the edges with the egg wash, fold the bottom corner up over the filling, fold in the sides snugly, then roll toward the top corner and seal; repeat until you run out of wrappers or willpower.

2. Step 2

   To fry: heat oil in a heavy skillet to about 350°F (175°C) and fry egg rolls in batches until golden brown, 2–3 minutes per side; drain on paper towels. To bake or air-fry: brush with melted butter, bake at 400°F (200°C) for 12–15 minutes or air-fry at 380°F (195°C) for 8–10 minutes, turning once, until crisp and golden. Finish by tossing lightly in cinnamon sugar or dusting with powdered sugar, then serve warm (dip in extra cherry sauce or melted chocolate if you’re feeling fancy).

Common Mistakes to Avoid

Overfilling is the most common betrayal — if you stuff each wrapper like it’s a burrito, you’ll get tears and leaks in the oil. Using cold cream cheese gives you lumps and a messy roll; soften it properly or zap in 5-second bursts. Frying at the wrong temperature will either soak the wrapper (too cool) or burn the shell before the filling warms through (too hot), so keep the oil steady around 350°F. And if you skip the egg wash, the wrapper might pop open mid-fry — adhesive matters, yes, even in desserts.

Alternatives & Substitutions

No deep fryer? No problem — air-fryer or oven bake works great with a quick butter brush for color. Swap cherries for strawberries, apple pie filling, Nutella, or a jam you love; smaller fruit pieces prevent sogginess. If you prefer less sugar, cut powdered sugar slightly or use a light fruit compote instead of pie filling. Want a gluten-free option? Use rice paper wrappers or gluten-free pastry sheets — texture changes, but the idea still slaps. Personally, I love a smear of lemon curd instead of cherry for a tangy twist; it feels naughty and surprisingly fresh.

FAQ

Question 1?

Can I make these ahead? Yes — you can assemble them and refrigerate for up to 6 hours, or freeze on a baking sheet then transfer to a bag for up to a month. Fry or bake from frozen; just add a minute or two to the cooking time. Don’t thaw before frying unless you want a sad, soggy wrapper.

Question 2?

Are egg roll wrappers sweet? Not really — they’re neutral and crisp, which is why they’re perfect here; they give you crunch without competing with the filling. If you want more dessert vibes, finish with cinnamon sugar or drizzle melted chocolate and call it elegant.

Question 3?

What’s the best dipping sauce? A warmed cherry reduction, chocolate ganache, or even a lemon glaze are all winners depending on which direction you lean. Keep a small bowl of extra pie filling nearby for the casual dunkers — it’ll disappear fast.

Final Thoughts

These cherry cheesecake egg rolls are the kind of recipe that makes you look like you put in effort without actually doing the work of a fussy dessert. They’re fast to assemble, adaptable, and ideal for crowds or a selfish late-night snack session. Wrap thoughtfully, cook confidently, and don’t forget the napkins — joy is messy, and these are worth it.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.