If you’re looking for a crave-worthy dessert that’s bound to wow your family or friends, Cherry Cheesecake Egg Rolls are your new not-so-secret weapon. Imagine the tangy smoothness of cheesecake, the sweet sparkle of cherry pie filling, and the crispy satisfaction of golden-fried egg rolls — all coming together in an irresistible handheld treat. Whether you’re making them for a potluck, holiday party, or just an indulgent night in, these egg rolls are pure happiness wrapped up in a crunchy, sugary shell. You’ll want to make a double batch, trust me!

Cherry Cheesecake Egg Rolls Recipe - Recipe Image

Ingredients You’ll Need

What makes these Cherry Cheesecake Egg Rolls truly magical is how just a handful of everyday ingredients transform into something unforgettable. Each component adds a special touch — from the creamy filling to the crispy exterior — so don’t skip a thing!

Cream cheese (8 oz, softened): The velvety base of your cheesecake filling, bringing rich texture and classic flavor.
Granulated sugar (¼ cup): Adds just the right amount of sweetness to balance the tanginess of the cream cheese.
Vanilla extract (½ teaspoon): A splash infuses warm, aromatic depth for the authentic cheesecake taste.
Cherry pie filling (1 cup): Bright, fruity, and deliciously juicy — every bite bursts with cherry flavor.
Egg roll wrappers (10 sheets): Crisp up beautifully and hold all that luscious filling in place; look for them in the refrigerated section.
Vegetable oil (for frying): A neutral oil that delivers golden crunch without overpowering the flavors inside.
Powdered sugar (for dusting, optional): Adds a pretty finish and an extra hit of sweetness — highly recommended!

How to Make Cherry Cheesecake Egg Rolls

Step 1: Mix the Cheesecake Filling

Grab a medium mixing bowl and beat together the softened cream cheese, granulated sugar, and vanilla extract until everything is smooth and creamy. This creamy base will give your Cherry Cheesecake Egg Rolls that signature, melt-in-your-mouth interior. Take a moment to taste — you want it to be sweet but not overpowering since the cherries add even more flavor!

Step 2: Assemble the Egg Rolls

Lay an egg roll wrapper out on a clean work surface with a corner pointing toward you (so it looks like a diamond). Spread about a tablespoon of the cheesecake mixture horizontally across the center, then spoon a tablespoon of cherry pie filling right on top. Fold the bottom corner up over the filling, tuck in the sides like you’re wrapping a burrito, then roll tightly away from you. Seal the tip with a dab of water — this keeps everything enclosed as it fries. Repeat until you’ve used up all your goodies.

Step 3: Fry to Golden Perfection

Heat about one and a half inches of vegetable oil in a deep skillet or saucepan to 350°F (175°C). Once the oil is ready (a small piece of wrapper should sizzle immediately), fry the egg rolls in batches for 2 to 3 minutes per side. Watch for that deep golden brown color — that’s your signal for ultimate crunch! Remove with a slotted spoon and set on paper towels to drain. Your kitchen will smell heavenly by this point.

Step 4: Dust and Serve

For that perfect finishing touch, dust the hot egg rolls with powdered sugar. They’re best enjoyed warm, when the filling is creamy and the outside has that satisfying crunch. You can even add whipped cream or a scoop of vanilla ice cream if you’re feeling extra fancy.

How to Serve Cherry Cheesecake Egg Rolls

Garnishes

A flourish of garnishes turns these Cherry Cheesecake Egg Rolls from simple dessert into a show-stopping treat. Apart from a generous shower of powdered sugar, try topping with an extra spoonful of cherry pie filling, a swirl of whipped cream, or even a drizzle of chocolate or white chocolate sauce for extra indulgence.

Side Dishes

Serve these beauties alongside a scoop of vanilla ice cream or a bowl of lightly sweetened whipped cream. Want to keep it light? Pair them with a fruit salad or a fresh berry compote. The contrast in temperatures and flavors only makes the inside of each egg roll taste even creamier.

Creative Ways to Present

For a party-ready platter, arrange the egg rolls on a pretty serving dish with bowls of dipping sauces like chocolate, caramel, or berry coulis. Or, skewer them with little cocktail picks for a festive dessert buffet. Cut them in half at an angle for an eye-catching display that shows off that gorgeous cherry swirl!

Make Ahead and Storage

Storing Leftovers

If (and that’s a big if) you have any Cherry Cheesecake Egg Rolls left, let them cool to room temperature before storing. Place them in an airtight container and refrigerate for up to three days. This keeps the filling fresh and prevents the wrappers from getting soggy.

Freezing

Want to make them ahead? Assemble the egg rolls and freeze them, uncooked, on a baking sheet until solid. Transfer to a freezer bag, and they’ll keep for up to three months. Fry them straight from frozen — you’ll just need to add an extra minute or two to the cooking time.

Reheating

To get them crispy again, reheat fried egg rolls in an oven or air fryer at 350°F for about 5–7 minutes, flipping halfway through. Avoid the microwave if you can, as it tends to soften the wrappers. This way, you’ll revive that glorious crunch each time you snack!

FAQs

Can I use homemade cherry pie filling?

Absolutely! Homemade cherry pie filling will work beautifully in Cherry Cheesecake Egg Rolls and can add an even fresher flavor and chunkier fruit pieces. Just make sure the filling isn’t too runny so it doesn’t leak out during frying.

Are there baking or air-fryer options instead of deep frying?

Definitely! You can air-fry the egg rolls at 375°F for about 8–10 minutes, flipping them once halfway through. For baking, brush them lightly with oil and bake at 400°F for 15–18 minutes until crispy and golden.

Could I substitute another fruit filling?

Of course! Swap the cherry pie filling for blueberry, strawberry, raspberry, or any favorite pie filling. The cream cheese base is super versatile, so feel free to play with flavors.

My egg rolls are splitting while frying. What am I doing wrong?

This usually happens if they’re overfilled or rolled too loosely. Make sure you don’t add too much filling, and roll them tightly, sealing the edges well with water.

Can I make Cherry Cheesecake Egg Rolls gluten-free?

Yes! Look for gluten-free egg roll or spring roll wrappers at specialty or health food stores. All other ingredients in the recipe are naturally gluten-free.

Final Thoughts

Once you try Cherry Cheesecake Egg Rolls, they’ll almost certainly earn a spot in your regular dessert rotation. This recipe delivers not just a treat but a fun experience, with everything you crave in a sweet — creamy, fruity, and crispy in each bite. Gather your ingredients, invite a friend or two, and watch these dreamy egg rolls disappear!

Cherry Cheesecake Egg Rolls Recipe

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4.7 from 12 reviews

Author: admin
Total Time: 35 minutes
Yield: 10 egg rolls 1x
Diet: Vegetarian

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Description

Indulge in a delightful twist on traditional cheesecake with these Cherry Cheesecake Egg Rolls. Creamy cheesecake filling and sweet cherry pie filling are wrapped in crispy egg roll wrappers, fried to perfection, and dusted with powdered sugar for a decadent treat.

Ingredients

Scale

Cheesecake Filling:

8 oz cream cheese (softened)
¼ cup granulated sugar
½ teaspoon vanilla extract

Additional Ingredients:

1 cup cherry pie filling
10 egg roll wrappers
vegetable oil for frying
powdered sugar for dusting (optional)

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Instructions

Cheesecake Filling: In a medium bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
Assembly: Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Spread about 1 tablespoon of the cream cheese mixture across the center and top with 1 tablespoon of cherry pie filling. Fold the bottom corner up over the filling, then fold in the sides, and roll tightly. Seal the tip with a little water. Repeat with the remaining wrappers and filling.
Frying: Heat about 1½ inches of vegetable oil in a deep skillet or saucepan to 350°F (175°C). Fry egg rolls in batches for 2–3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Dust with powdered sugar if desired. Serve warm.