Golden and crispy on the outside with a lusciously creamy center, these Cherry Cheesecake Egg Rolls are the perfect handheld dessert with a nostalgic twist.
Whether you’re hosting a party or just craving a sweet indulgence, this fun fusion of cheesecake and egg rolls delivers a delightful contrast of textures in every bite.
Star Ingredients That Make Cherry Cheesecake Egg Rolls Irresistible
- Cream cheese – The velvety base that gives these egg rolls their classic cheesecake flavor.
- Lemon zest – Adds brightness and balances the richness of the cream cheese.
- Granulated sugar – Sweetens the filling without overpowering the cherry flavor.
- Fresh lemon juice – A splash of citrus lifts the entire filling.
- Cherry pie filling – Juicy, sweet-tart cherries provide a burst of fruitiness in every bite.
- Egg roll wrappers – Fry up golden and crisp, creating the perfect vessel for the creamy, fruity filling.
- Oil for frying – Ensures the wrappers are crispy and golden-brown with that satisfying crunch.
Rolling Into Sweetness: How to Make Cherry Cheesecake Egg Rolls
Begin by blending cream cheese, lemon zest, sugar, and lemon juice into a smooth, creamy mixture. Transfer to a piping bag or zip-top bag with a snipped corner.
Lay each egg roll wrapper diagonally, pipe the cream cheese filling across the center, and top with a generous spoonful of cherry pie filling—about 10 cherries per roll for ideal balance.
Dampen the edges with water, fold tightly like a burrito, and seal well. Let them rest a few minutes to secure the seal before frying.
Fry in hot oil at 350°F in small batches until the rolls are golden and crisp—typically 5 to 6 minutes. Serve warm for the ultimate comfort dessert.
Sweet Tips & Tasty Twists
For a tangier bite, use a mix of sour cream and cream cheese in the filling. You can also swap cherry pie filling for blueberry, raspberry, or even apple for seasonal variety.
Air frying is a lighter option and still delivers a crisp finish—just brush with oil and cook at 390°F, flipping halfway through. For extra indulgence, drizzle with melted white chocolate or dust with powdered sugar before serving.
Want a crunchier texture? Sprinkle crushed graham crackers inside with the filling for a nod to classic cheesecake crust.
Keep Them Crispy: How to Store & Reheat Cherry Cheesecake Egg Rolls
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or under a broiler to revive the crisp exterior without drying out the filling.
For longer storage, freeze egg rolls after cooling completely. Place them on a baking sheet to freeze individually, then transfer to a zip-top bag. They’ll keep well for up to 4 weeks. Reheat straight from frozen in the air fryer or oven for best results.
Craving a visual step-by-step or printable recipe card? Scroll down to grab the full recipe and save it for your next dessert night!
Cherry Cheesecake Egg Rolls
Ingredients
- 8 egg roll wrappers approximately 6″ x 6″
- 1 can cherry pie filling
- 3 tablespoons granulated sugar
- ½ teaspoon freshly squeezed lemon juice
- Oil for deep frying
- 4 ounces cream cheese brought to room temperature
- 1 teaspoon finely grated lemon zest
Instructions
- Combine the softened cream cheese with the granulated sugar, lemon zest, and lemon juice in a mixing bowl and stir until fully smooth. Transfer the mixture into a plastic bag and snip off a corner to use as a makeshift piping bag.
- Position the egg roll wrappers so that a corner faces you. Pipe a strip of the cream cheese mixture diagonally across the center, then place about 10 cherries on top of the cheese filling.
- Moisten the edges of the wrapper with a bit of water, then roll tightly, tucking in the sides and sealing the edges securely. Allow the rolls to rest for 3 to 4 minutes to help the seal set.
- Heat oil to 350°F. Fry the rolls in small batches, turning as needed, until they are evenly golden and crisp—approximately 5 to 6 minutes. Remove and drain on paper towels. Serve while warm.
