Picture warm, crispy egg roll shells hiding a creamy cheesecake center with bright cherry bites in every mouthful. You can make these Cherry Cheesecake Egg Rolls quickly with simple ingredients and either an air fryer or a few minutes in hot oil for a golden, dessert-ready treat.
You’ll learn what goes into the filling, how to wrap and cook them for the best texture, and easy ways to serve or store leftovers. Try a few topping ideas and flavor twists to turn this quick recipe into a crowd-pleasing dessert for any occasion.
What Are Cherry Cheesecake Egg Rolls?
These are a quick, hand-held dessert that pairs creamy cheesecake filling with sweet cherry pie filling wrapped in a thin egg roll wrapper. You can fry, bake, or air-fry them for a crisp outside and soft, tangy inside.
Unique Dessert Concept
You take classic cheesecake filling—cream cheese, sugar, and vanilla—and spoon it into an egg roll wrapper along with cherry pie filling or fresh cherries. The wrapper seals the fillings into small pockets that cook into a crunchy shell. This makes each piece easy to share and eat without a fork.
You can change the method: deep-fry for a crunchy, golden crust; bake for a lighter version; or air-fry for less oil and a still-crisp finish. The format also lets you control portion size and mix-ins, such as lemon zest, crushed graham crackers, or a sprinkle of cinnamon.
Flavor Profile
The filling balances tangy cream cheese with sweet cherry filling. The cream cheese adds richness and a slight tang that cuts the cherries’ sweetness. If you use cherry pie filling, you get syrupy sweetness and whole cherries or chunks.
The wrapper adds a toasty, neutral crunch that highlights the filling flavors. Small additions—like a dash of vanilla, a squeeze of lemon, or a pinch of salt—sharpen the taste. A dusting of powdered sugar or a drizzle of chocolate can add contrast without masking the main flavors.
Visual Appeal
Cherry Cheesecake Egg Rolls look inviting: golden-brown wrappers with glossy red cherry bits showing at the seams. When you cut one open, you’ll see creamy white filling streaked with bright cherry red, which creates a strong color contrast.
You can plate them in small stacks or a single layer. Garnish with powdered sugar, a spoonful of extra cherry topping, or a sprig of mint for color. The crisp exterior and oozing filling make them eye-catching for parties and easy to serve on dessert platters.
Essential Ingredients
This recipe uses a few simple items you may already have. Choose a sturdy wrapper, full-fat cream cheese, tart-sweet cherries, and a couple of flavor boosters to balance richness.
Best Egg Roll Wrappers
Pick wrappers labeled “egg roll” rather than spring roll. Egg roll wrappers are thicker and hold up to baking or frying without tearing. Look for square or rectangular sheets about 6–8 inches wide; that size fits a spoonful of filling without overstuffing.
Keep wrappers cold until you fill them. Cold wrappers are less likely to stick or crack. If they dry out, cover them with a damp towel while you work.
If you want a lighter result, try phyllo for baking, but use multiple layers and brush each with butter. For deep-frying, choose the classic egg roll wrapper and seal edges with a simple egg wash (beaten egg + tablespoon water).
Cream Cheese Selection
Use full-fat cream cheese for the creamiest texture and best flavor. Low-fat versions can water out during cooking and leave a grainy texture. Block-style cream cheese holds up better than whipped tubs, which are too soft for rolling.
Bring cream cheese to room temperature before mixing. It blends more smoothly with sugar and vanilla, and you avoid streaks of unmixed lumps. If you need a dairy-free swap, use a thick vegan cream cheese made from cashews or coconut; check the texture before filling.
Measure by weight if possible: 8 ounces (about 225 g) gives a rich filling for a dozen small egg rolls. If you prefer a lighter filling, cut the amount by a quarter and add a tablespoon of Greek yogurt to keep creaminess.
Choosing the Perfect Cherries
Use jarred cherry pie filling for quick prep and bold, syrupy flavor. Drain slightly if filling is too runny, but reserve a tablespoon of syrup to brush before sealing for shine. Cherry pie filling gives a sweet-tart balance that pairs well with cream cheese.
If you prefer fresh cherries, pit and chop them finely. Cook briefly with a tablespoon of sugar and a teaspoon of lemon juice to concentrate flavor and reduce moisture. Frozen cherries work too; thaw and drain well before mixing into the filling.
Avoid overly watery cherries. Excess liquid makes wrappers soggy. Test a tablespoon of your cherries with the cream cheese: it should hold its shape without spreading.
Optional Flavor Enhancers
Add 1 teaspoon vanilla extract for classic cheesecake flavor. Use quality extract for the best aroma. For a bright lift, fold in 1 teaspoon lemon zest; it cuts the richness and adds freshness.
For texture, stir in 2 tablespoons crushed graham crackers or biscuit crumbs into the cream cheese. This gives the filling a slight crumble and mimics a crust. If you want a nutty twist, add 1–2 tablespoons finely chopped toasted almonds or pecans.
Spice options: a pinch (1/8 teaspoon) of cinnamon or nutmeg warms the flavor without overpowering cherries. For a boozy version, macerate cherries in 1 tablespoon of rum or cherry liqueur, then drain before adding.
Step-by-Step Preparation Guide
You will make a smooth cheesecake filling, spoon in bright cherry pie filling, and wrap each roll tightly so it fries or bakes without leaking. Work on a clean surface and keep a small bowl of water nearby to seal edges.
Cheesecake Mixture Preparation
Measure and soften 8 ounces of cream cheese to room temperature so it blends without lumps. Beat it with 2 tablespoons of powdered sugar and 1 teaspoon vanilla until smooth; stop when the texture is creamy, not runny.
Fold in 1–2 teaspoons of lemon juice for brightness and 2 tablespoons of heavy cream or sour cream to reach a scoopable consistency. If you want a bit of texture, stir in 1 tablespoon of finely crushed graham crackers. Chill the mixture for 10–15 minutes to firm it up; this keeps the filling from oozing when you wrap.
Taste the mixture and adjust the sweetness with another teaspoon of powdered sugar if needed. Transfer the filling to a piping bag or a resealable bag with a corner snipped off for neater portioning.
Assembling the Egg Rolls
Lay an egg roll wrapper with one corner pointing toward you on a clean work surface. Spoon or pipe about 1–2 tablespoons of cheesecake mixture near the center, leaving at least 1/2 inch margin on all sides. Top the cheesecake with 1 teaspoon of cherry pie filling; don’t overfill to avoid bursting.
Fold the bottom corner up over the filling, then fold the two side corners in toward the center. Roll the wrapper tightly toward the top corner, keeping pressure steady so the filling stays compact. Place each assembled roll seam-side down on a lined tray to rest for a few minutes before cooking.
Work in small batches to keep wrappers from drying. If the edges start to harden, lightly dampen them with water before folding to get a better seal.
Sealing and Shaping Tips
Use a small bowl of water as your glue: dip a clean fingertip in the water and moisten the top corner and side flaps right before finishing the roll. Press firmly along the seam for a full second to lock the wrapper in place. A light egg wash (1 beaten egg + 1 tsp water) creates a stronger seal if you plan to deep-fry.
Trim any jagged edges with kitchen scissors for neat, uniform rolls. If you prefer a crisper finish, brush each roll lightly with oil or spray before air-frying or baking. For frying, keep rolls seam-side down in the oil for the first 30 seconds to set the seal.
If a roll starts to leak during cooking, remove it with a slotted spoon and blot excess oil. Serve warm and handle gently to avoid splitting the wrapper.
Cooking Methods for Best Results
Choose the method that fits your time, tools, and how crispy you want the egg rolls. Use oil for deep frying, a light oil spray for baking or air frying, and watch temperatures closely to avoid a soggy filling.
Frying Instructions
Heat a neutral oil (canola, vegetable) to 350°F (175°C). Use a deep pot or fryer with enough oil to fully submerge the egg rolls. Fry in small batches so the oil temperature stays steady.
Cook each roll 2 to 3 minutes, turning once, until the wrapper is golden brown and crisp. Drain on a paper towel-lined rack to keep them from sitting in oil. Let cool 1–2 minutes before serving so the filling firms slightly.
For sealing, brush the wrapper edge with beaten egg or water and press tightly. If you overfill, the seam may burst; keep about 1/2 inch of border free. Use a candy or instant-read thermometer to monitor oil temperature for consistent results.
Baking Option
Preheat oven to 425°F (220°C). Line a baking sheet with parchment and place rolls seam-side down with space between them. Lightly brush or spray each roll with oil for even browning.
Bake 12–15 minutes, turning once halfway through, until wrappers are golden and crisp. Thicker or colder filling may add 2–3 minutes. Let rest 1–2 minutes before serving so the filling sets and doesn’t spill when cut.
This method reduces oil but needs the wrapper to be brushed well to crisp. If you want extra crunch, finish under a broiler for 30–60 seconds—watch closely to avoid burning.
Air Fryer Technique
Preheat the air fryer to 375°F (190°C). Arrange rolls in a single layer with space between them for airflow. Lightly spray all sides with oil to promote browning.
Cook 8–10 minutes, flipping halfway, until golden and crisp. Thicker fillings or frozen rolls may need an extra 1–2 minutes. Check at a shorter time to avoid overcooking the filling.
Use a light hand with oil—too much makes the wrapper soggy. If your air fryer runs hot, lower the temp by 10–15°F and add 1–2 minutes to the cook time for gentler, even crisping.
Serving and Garnishing Ideas
Use simple, tasty touches to make the egg rolls look and taste better. Pick a few sauces and a neat presentation so each bite feels special.
Dipping Sauces
Offer 2–3 sauces so guests can mix flavors. Try a warm cherry compote: heat 1 cup frozen cherries with 2 tbsp sugar and 1 tsp lemon juice until syrupy. Spoon it into a small ramekin for a bright, fruity dip.
Make a vanilla cream sauce by blending 1/2 cup cream cheese, 2 tbsp powdered sugar, and 1–2 tbsp milk until smooth. Serve chilled; it pairs nicely with the tang of the cheesecake filling.
For a richer option, melt 1/3 cup dark chocolate with 1 tsp oil and keep it warm in a small dish. Add a pinch of sea salt to balance the sweetness. Label each sauce so guests know what they’re tasting.
Presentation Tips
Arrange egg rolls on a long platter in a single row with sauces at one end. This keeps the plate tidy and makes dipping easy for guests.
Dust the egg rolls lightly with powdered sugar or cocoa using a small sieve. Add fresh mint sprigs and a few whole cherries or sliced strawberries for color and a hint of freshness.
If you serve at a party, include small forks or toothpicks for neat eating. Use small plates that fit one or two egg rolls so guests can sample multiple sauces without crowding their plate.
Storing and Reheating Leftovers
Keep leftover egg rolls cool and dry, and plan to eat them within a few days. Store fillings and egg rolls separately when possible to keep textures better.
Best Storage Practices
Place cooled egg rolls in an airtight container or a zip-top bag. Arrange them in a single layer or use parchment between layers to prevent sticking. Store in the refrigerator for up to 3 days for the best texture and food safety.
If you have a lot, freeze for longer storage. Wrap each egg roll in plastic wrap, then place them in a freezer-safe bag. Freeze up to 1 month. Thaw in the fridge overnight before reheating to keep the filling from becoming soggy.
If you stored the cream cheese filling separately, keep it in a small airtight container and use it within 3–4 days. Never leave egg rolls longer than 2 hours at room temperature to avoid bacterial growth.
Reheating for Crispiness
Preheat your oven or air fryer for the best crunch. For an oven, set to 375°F (190°C). Place egg rolls on a baking sheet with a little space between them and heat for 8–12 minutes until crisp and warmed through.
Use an air fryer at 350°F (175°C) for 4–6 minutes for quicker, extra-crispy results. Flip once halfway through. If reheating from frozen, increase oven time to 15–18 minutes or air-fryer time to 8–10 minutes.
Avoid microwaving unless you plan to crisp them afterward. Microwaves make wrappers soft and chewy. If you must microwave, do 20–30 seconds to warm, then finish in the oven or air fryer for a minute or two to regain crispness.
Creative Variations and Toppings
Try different fillings and crunchy or saucy finishes to change the dessert’s flavor and texture. Focus on simple swaps you can make at home: fruit choices, chocolate, spices, and quick toppings that add color and balance.
Flavor Twist Suggestions
Swap cherries for other fruits like diced strawberries, blueberries, or canned pie filling. Strawberries give a bright, sweet bite; blueberries add a milder jammy flavor. Use canned pie filling for convenience and consistent sweetness.
Add chocolate by folding in mini chocolate chips or a spoonful of cocoa powder to the cream cheese mix. For a nutty note, mix in finely chopped toasted almonds or hazelnuts. Keep nuts small so the egg roll wrapper still rolls easily.
Spice the filling with cinnamon, lemon zest, or a drop of vanilla extract. Cinnamon pairs well with cherries, while lemon zest lifts the richness. Start with 1/4–1/2 teaspoon of spice for a mild flavor, and adjust to taste.
Topping Inspirations
Dust the finished egg rolls with powdered sugar for a classic look and gentle sweetness. Use a fine mesh sieve for an even dusting.
Drizzle sauces like warmed cherry pie filling, chocolate sauce, or salted caramel over the egg rolls. Spoon the sauce in a zigzag for a pretty plate and controlled portions.
Add texture with chopped nuts, toasted coconut flakes, or graham cracker crumbs. Sprinkle immediately after drizzling sauce so toppings stick. For cold contrast, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
What exactly are Cherry Cheesecake Egg Rolls?
Cherry Cheesecake Egg Rolls are a quick dessert that combines creamy cheesecake filling with sweet cherry pie filling, wrapped in a thin egg roll wrapper and fried, baked, or air-fried until crispy.
How can I best achieve a crispy exterior on the egg rolls?
To get a crispy outside, choose egg roll wrappers that are sealed well with water or egg wash, and fry, bake, or air fry them at the recommended temperatures until golden and crisp.
What ingredients do I need to make Cherry Cheesecake Egg Rolls?
You need egg roll wrappers, full-fat cream cheese, cherry pie filling or fresh cherries, sugar, vanilla, and optional flavor enhancers like lemon zest or spices.
Can I prepare these egg rolls in advance and store leftovers?
Yes, store cooled egg rolls in an airtight container in the refrigerator for up to 3 days, and reheat them in an oven or air fryer to restore crispiness.
What are some creative ways to serve or garnish Cherry Cheesecake Egg Rolls?
You can serve them with dipping sauces like cherry compote, chocolate, or caramel, dust with powdered sugar, add fresh fruit or herbs, and even top with whipped cream or ice cream for extra flair.
