Cherry Cheesecake Egg Rolls (Printable)
Crispy golden rolls filled with creamy cheesecake and luscious cherry filling
# What You'll Need:
→ Filling
01 - 8 ounces cream cheese, softened
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon vanilla extract
→ Cherry Filling
04 - 7 ounces cherry pie filling
→ Wrapper
05 - 8 egg roll wrappers
→ Assembly & Frying
06 - 1 egg, beaten
07 - Vegetable oil, for frying
→ Garnish (optional)
08 - Powdered sugar
09 - Melted chocolate or additional cherry sauce
# Directions:
01 - In a mixing bowl, blend softened cream cheese, granulated sugar, and vanilla extract using a hand mixer or spoon until mixture is smooth and creamy.
02 - Place one egg roll wrapper on a clean work surface in a diamond orientation, with a corner pointed toward you.
03 - Spread 1 to 1.5 tablespoons of cheesecake filling horizontally across the center; top with 1 tablespoon of cherry pie filling.
04 - Fold the bottom corner up over the filling, then fold in both side corners. Brush wrapper edges lightly with beaten egg and roll tightly to fully enclose filling. Repeat with remaining wrappers and filling.
05 - In a deep skillet or saucepan, heat approximately 1.5 inches of vegetable oil to 350°F.
06 - Working in batches, carefully lower assembled egg rolls into hot oil, frying each roll for 2 to 3 minutes per side until golden brown and crisp.
07 - Remove cooked egg rolls using a slotted spoon and transfer to paper towels to drain.
08 - Optionally dust with powdered sugar and drizzle with melted chocolate or extra cherry sauce. Serve warm.
# Expert Tips:
01 -
- The filling is decadently rich, but the egg roll wrapper adds a shatteringly crisp shell—like a secret dessert mashup you’ll dream about.
- If you sneak one right from the fryer, the oozy cherry swirl will make you question if ever going back to classic cheesecake is necessary.
02 -
- If the oil isn’t hot enough, the wrappers get soggy instead of crisp—I learned that after a few pale, limp disasters.
- Chilling the filled, un-fried rolls for 5–10 minutes firms everything up so they hold their shape better in the oil.
03 -
- Never overcrowd your skillet—frying in batches avoids soggy rolls and keeps oil temperature steady.
- A touch of lemon zest in the cream cheese lifts the whole flavor, adding a bright contrast to the sweet cherry.