Cherry Cheesecake Egg Rolls are the kind of dessert that makes the kitchen feel quietly happy, even on an ordinary night. There’s something comforting about turning a few simple ingredients into a treat that sounds like it came from a diner menu. The egg roll wrappers sit on the counter like blank pages, the cream cheese softens into something smooth and workable, and the cherries are bright, glossy, and deep red wait to be folded into the center. Once you start rolling, the whole process feels steady and calm. It’s not the sort of baking that demands precision or special tools. It’s just a bowl, a spoon, and a little patience, with the promise of a crisp shell and a creamy middle.
When the first roll hits the oil, you’ll hear it right away: a gentle sizzle that tells you the temperature is in a good place. The wrapper tightens, tiny bubbles form along the edges, and the surface starts to shift from pale to golden. The smell changes to warm and toasty, like a fresh pastry, but with that faint “fried dough” comfort that makes you want to lean closer. A few minutes later, the outside turns crisp and blistered in the best way, with light brown patches and crunchy seams. Inside, the filling stays soft and creamy, and the cherries warm up just enough to taste jammy without turning runny. It’s cheesecake in spirit, but easier to hold, easier to share, and honestly easier to make.
What I love most about Cherry Cheesecake Egg Rolls is how naturally they fit into real life. They work as a dessert you can pull together after dinner, a sweet snack for a weekend afternoon, or a treat for guests when you don’t want to spend the whole day baking. You can make them small and neat, or slightly generous and rustic. Either way, they come out with that satisfying contrast: crisp shell, creamy center, and bright cherry flavor that cuts through the richness. If you’re someone who loves cheesecake but doesn’t always love the long chill time and careful slicing, this is a cozy shortcut that still feels special.
Why You’ll Love This Recipe
-
It tastes like cheesecake, but it’s quicker and easier to make.
-
Crispy wrapper, creamy filling is a texture combo that always works.
-
No water bath, no springform pan, no long baking time.
-
Great for parties because they’re handheld and easy to serve.
-
You can prep them ahead and fry when you’re ready.
-
The cherry topping adds sweetness and a little brightness.
-
Works with an air fryer or oven if you prefer less oil.
-
Easy to scale up for guests or down for a small batch.
-
Simple ingredients you can find in any grocery store.
Ingredients
-
Egg roll wrappers (10–12)
-
Cream cheese (8 oz), softened
-
Powdered sugar (1/3 cup), adjust to taste
-
Vanilla extract (1 tsp)
-
Pinch of salt (balances sweetness)
-
Cherry pie filling (1 cup), or thick cherry compote
-
Oil for frying (neutral oil like canola/vegetable)
-
Cinnamon sugar or powdered sugar (for dusting)
-
Whipped cream (for serving)
-
Ice cream (vanilla is perfect)
Preparation or Marination
No marination needed, but chilling the filling is a small step that makes everything easier. In a bowl, mix softened cream cheese, powdered sugar, vanilla, and a pinch of salt until smooth and thick. You want it creamy, but not loose. If it feels too soft, cover the bowl and refrigerate for 15–20 minutes. A firmer filling is easier to portion and helps prevent leaks while frying.
Set up your rolling station before you start: wrappers under a lightly damp towel so they don’t dry out, a small bowl of water for sealing, and a plate or tray to hold the finished rolls. Keep the cherry filling nearby, and if it looks very syrupy, spoon mostly fruit into each roll and leave excess syrup behind to reduce dripping.
INSTRUCTION
-
In a bowl, stir cream cheese, powdered sugar, vanilla, and a pinch of salt until smooth and thick.
-
Chill the filling for 15–20 minutes if your kitchen is warm, so it holds its shape while rolling.
-
Lay an egg roll wrapper on a clean surface like a diamond, with one corner pointing toward you.
-
Spoon 1½–2 tablespoons cheesecake filling near the lower center, keeping it away from the edges.
-
Add a small spoonful of cherry pie filling on top, aiming for fruit more than syrup.
-
Fold the bottom corner up over the filling, then fold in the sides to create a snug envelope.
-
Roll upward into a tight cylinder and brush the top corner with water to seal the seam securely.
-
Heat oil in a deep skillet to about 350°F; a small wrapper scrap should gently sizzle and float.
-
Fry 2–3 egg rolls at a time, listening for a steady, gentle sizzle and watching bubbles form along the edges.
-
Turn them as they cook until the shell is golden-brown with bubbling, crisp seams and light blistered spots.
-
Transfer to a rack or paper towels and let them rest 2–3 minutes so the filling settles inside.
-
Dust with powdered sugar or cinnamon sugar and serve warm, with whipped cream or ice cream if you like.
Recipe Time and Details
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 10 egg rolls
Courses: Dessert / Snack-style
Cuisines: American-inspired
Calories: 260 per egg roll (estimate)
Flavor and Texture Tips
-
Chill the filling if it feels soft. Firmer filling stays put and reduces leaks while frying.
-
Use more cherries than syrup. Too much liquid can seep out and soften the wrapper.
-
Seal well and fry seam-side down first. This helps “lock” the roll before you start turning it.
-
Keep oil at a gentle fry temperature. Too hot browns fast before the center warms; too cool makes them greasy.
-
Drain on a rack if possible. It keeps the shell crisp instead of steaming on paper towels.
Serving Ideas
These egg rolls are lovely on their own, but they shine with a simple pairing. A scoop of vanilla ice cream melts against the warm, crisp shell in the best way. Whipped cream makes them feel light and café-style, especially with a little extra cherry spooned on top. If you’re serving them after dinner, coffee or espresso balances the sweetness nicely. For a cozy snack, a mug of black tea, chai, or even a simple vanilla latte fits right in. If you want a little extra finish, dust with powdered sugar right before serving, or roll them in cinnamon sugar while they’re still warm.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer at 350°F for 4–6 minutes or in the oven at 375°F for 8–10 minutes until crisp again. Avoid microwaving if you can, as it softens the shell and makes it chewy.
Recipe Notes
Cherry Cheesecake Egg Rolls are simple, but a few real-world details make them come out crisp, sealed, and creamy every time. Start with the filling texture. If your cream cheese is too warm, the mixture can turn loose and spread, which makes rolling messy and increases the chance of leaks. Softened is good, melted is not. If the bowl looks glossy and slack, give it 15–20 minutes in the fridge. A thicker filling sits neatly in the center and stays where you want it during frying.
Cherry pie filling varies by brand. Some are thick and fruit-forward; others are syrupy. To prevent drips, spoon most of the cherries into the roll and leave extra syrup behind. If you want more cherry flavor without extra liquid, you can chop the cherries slightly so they distribute better, then use only a small spoonful per roll.
Sealing matters. Keep wrappers covered with a damp towel so the edges don’t dry out and crack. When you roll, tuck the first fold snugly, then fold in the sides and roll tightly but gently. Use water sparingly on the final corner just enough to stick, then press the seam so it feels secure. Always start frying seam-side down for the first 30-40 seconds. That brief time sets the seam and helps prevent opening.
Oil temperature is your other safety net. Aim for around 350°F so you get a steady sizzle and crisp shell without scorching. If the oil is too hot, the wrapper darkens before the center warms. If it’s too cool, the egg rolls absorb oil and lose that clean crunch. Fry in small batches so the oil temperature stays stable. For finishing, dust powdered sugar right before serving. If you dust too early, the sugar melts into the shell and disappears. Warm egg rolls plus fresh sugar give you that bakery-style look and a gentle sweetness on the outside.
FAQs
1) Can I bake these instead of frying?
Yes. Brush with oil and bake at 425°F until golden, turning once. They’ll be crisp, just slightly less blistered.
2) Why are my Cherry Cheesecake Egg Rolls leaking?
Usually, the filling is too soft, there’s too much cherry syrup, or the seam isn’t sealed well. Chill and seal firmly.
3) Can I make them ahead of time?
You can assemble them a few hours ahead and refrigerate. Fry or air fry right before serving for the best crunch.
4) Can I use other fruit fillings?
Absolutely. Blueberry, strawberry, apple, or peach pie filling all work well; just keep the filling thick to avoid leaks.
Conclusion
Cherry Cheesecake Egg Rolls are one of those desserts that feel like a small kindness at the end of the day. They’re not complicated, and they don’t ask you to plan hours, but they still deliver that “fresh and special” feeling when you set them on a plate. The crisp shell gives you that first satisfying crunch, and then the center turns creamy and smooth, with cherries that taste bright and jammy against the richness. It’s familiar, like cheesecake you already love, just reimagined into something you can hold in your hand.
More Flavor-Packed Recipes You’ll Love
Looking for more irresistible dishes filled with creamy sauces, garlicky aromas, and cheesy comfort?
Here are some of the most loved Tastezly recipes perfect for cozy dinners, brunch indulgence, and weekend treats!
- Creamy Garlic Chicken With Roasted Baby Potatoes: Simple and Flavorful
Tender, juicy chicken meets buttery roasted potatoes in this cozy, restaurant-style dinner that’s both simple and satisfying. - Golden Cheesy Pepperoni Croissant Rolls Perfect Party Appetizer
Flaky croissants layered with gooey mozzarella and spicy pepperoni a warm, golden snack that steals every party spotlight. - Classic Garlic Butter Lobster And Scallops Rich, Savory & Satisfying
A true seafood indulgence: buttery lobster and seared scallops drenched in garlic-infused cream for that luxurious bite. - Garlic Butter Juicy Steak Bites With Parmesan Cream Sauce & Cheesy Mash
Golden-seared steak bites in a silky parmesan sauce served over cheesy mashed potatoes comfort food at its best. - Garlic Butter Mashed Potatoes Rich & Flavor-Packed
Smooth, creamy, and loaded with buttery garlic flavor the perfect side that makes every dish feel special. - Ultimate Bay ;Lobster Eggs Benedict Creamy Cajun Hollandaise
Upgrade your brunch with this rich combination of lobster, poached eggs, and a spiced Cajun hollandaise that melts in your mouth. - Cheesy Spinach & Artichoke Pull-Apart Bread Party Favorite
Soft, pull-apart bread stuffed with cheesy spinach and artichoke filling warm, gooey, and perfect for sharing with friends. - Skillet Cranberry Honey Garlic Shrimp With Pineapple
Sweet, tangy, and garlicky shrimp caramelized with pineapple for a bright tropical kick that’s ready in minutes. - Crispy Pepperoni Chicken Legs Loaded With Mozzarella
Crispy baked chicken legs smothered in mozzarella and pepperoni a fun, kid-friendly twist on cheesy comfort food. - Golden Crab Rangoon Egg Rolls Creamy, Crunchy & Delicious
Crispy on the outside, creamy and savory inside the perfect seafood appetizer for your next gathering. - Cajun Salmon And Shrimp A Quick & Flavor-Packed Seafood Dinner
A bold, 20-minute seafood dinner bursting with garlic butter, Cajun spice, and Southern soul.
Cherry Cheesecake Egg Rolls Crispy Outside Creamy Inside
Ingredients
Method
- In a bowl, stir cream cheese, powdered sugar, vanilla, and a pinch of salt until smooth and thick.
- Chill the filling for 15–20 minutes if your kitchen is warm, so it holds its shape while rolling.
- Lay an egg roll wrapper on a clean surface like a diamond, with one corner pointing toward you.
- Spoon 1½–2 tablespoons cheesecake filling near the lower center, keeping it away from the edges.
- Add a small spoonful of cherry pie filling on top, aiming for fruit more than syrup.
- Fold the bottom corner up over the filling, then fold in the sides to create a snug envelope.
- Roll upward into a tight cylinder and brush the top corner with water to seal the seam securely.
- Heat oil in a deep skillet to about 350°F; a small wrapper scrap should gently sizzle and float.
- Fry 2–3 egg rolls at a time, listening for a steady, gentle sizzle and watching bubbles form along the edges.
- Turn them as they cook until the shell is golden-brown with bubbling, crisp seams and light blistered spots.
- Transfer to a rack or paper towels and let them rest 2–3 minutes so the filling settles inside.
- Dust with powdered sugar or cinnamon sugar and serve warm, with whipped cream or ice cream if you like.