Sweet, creamy, crispy, and downright irresistible, Cherry Cheesecake Egg Rolls bring together everything we love about classic cheesecake and wraps it up in a golden, crunchy shell. Each bite offers a burst of luscious cherry filling and velvety cream cheese, making it the ultimate hand-held dessert for gatherings, parties, or those cozy nights-in when you crave something special. This playful treat is not only visually stunning but also incredibly easy to make, with simple, accessible ingredients and big rewards. Get ready to wow your friends and family with this unforgettable fusion dessert!
Ingredients You’ll Need
The beauty of Cherry Cheesecake Egg Rolls is that they rely on just a handful of kitchen staples, each one playing a key role in the flavor symphony. From the tangy cream cheese to the sweet-tart cherries, every ingredient brings its own magic to the party, so don’t skip or swap unless absolutely necessary!
- Egg roll wrappers: These make the perfect crispy shell and hold all that creamy, fruity goodness inside.
- Cream cheese (softened): The heart of any cheesecake, cream cheese gives these egg rolls their rich, luxurious base.
- Granulated sugar: Adds just the right touch of sweetness to balance the tang of the cheese.
- Vanilla extract: A dash of vanilla deepens the flavor and gives that classic cheesecake aroma.
- Cherry pie filling: Convenient and bursting with real cherries, this filling adds juiciness, color, and a pop of tangy flavor.
- All-purpose flour: Mixed with water, it acts as the perfect “glue” for sealing your egg rolls tightly.
- Water (for sealing): Blends with flour to make a paste that keeps everything tucked in while frying.
- Vegetable oil (for frying): Makes the wrappers beautifully crisp and golden; be sure to heat it to the right temperature.
- Powdered sugar (for dusting, optional): A light sprinkle right before serving adds a pretty finishing touch and a whisper of sweetness.
How to Make Cherry Cheesecake Egg Rolls
Step 1: Make the Cheesecake Filling
Start with your softened cream cheese in a medium bowl. Add the granulated sugar and vanilla extract, then beat everything together until smooth and creamy. The key here is to blend long enough so there are absolutely no lumps—think classic cheesecake texture, but even silkier since it’s heading into a crispy wrapper!
Step 2: Set Up Your Egg Roll Station
Lay out an egg roll wrapper on a clean, dry surface with one corner pointing toward you like a diamond. Working this way helps you to roll everything up easily and keeps the filling centered, so you get perfect layers in every bite.
Step 3: Fill and Roll
Scoop about 2 tablespoons of the cheesecake mixture onto the center of the wrapper. Top with a generous tablespoon of cherry pie filling—don’t be shy, that sweet cherry goodness is what sets Cherry Cheesecake Egg Rolls apart! Fold the bottom point of the wrapper up over the filling, then fold in the sides, and roll up tightly. Mix together your flour and water, then dab this paste along the final edge to seal it. Take your time so they stay nice and tidy while frying.
Step 4: Fry to Golden Perfection
Heat about 1½ inches of vegetable oil in a deep skillet or heavy pot to 350°F (175°C). Fry the egg rolls in batches, turning gently with tongs, for 2–3 minutes per side until crisp and deliciously golden. Work in small batches so you keep the oil temperature just right—this guarantees that hallmark shatter-crisp shell every time.
Step 5: Drain and Dust
As soon as your Cherry Cheesecake Egg Rolls are deep golden, transfer them to a plate lined with paper towels to catch any extra oil. For the pièce de résistance, give each egg roll a pretty dusting of powdered sugar before serving. Warm, crisp, and just begging to be enjoyed!
How to Serve Cherry Cheesecake Egg Rolls
Garnishes
To elevate your Cherry Cheesecake Egg Rolls, add a light snow of powdered sugar or a drizzle of melted white chocolate just before serving. A few extra cherries on the plate, or even a very light zesting of lemon, add color and hint at those delicious flavors inside. If you’re feeling extra fancy, pair with a dollop of whipped cream or a scoop of vanilla bean ice cream.
Side Dishes
These beauties shine as a dessert, but they play well with light and creamy accompaniments like a fresh fruit salad or a simple vanilla yogurt parfait. For special occasions, serve alongside fresh berries or a tangy raspberry coulis, which help cut the richness and balance everything beautifully.
Creative Ways to Present
Try serving Cherry Cheesecake Egg Rolls sliced in half diagonally for an impressive display of their gorgeous pink and creamy center. Line them up on a platter with toothpicks for a party-ready finger food, or stack them in a mini “egg roll tower” with cherries sprinkled between the layers. Dip each one in a ramekin of chocolate sauce or cherry syrup—it’s interactive and insanely fun!
Make Ahead and Storage
Storing Leftovers
If you happen to have any Cherry Cheesecake Egg Rolls left over (though it’s rare!), store them in an airtight container in the fridge for up to three days. To keep their crispiness, leave the powdered sugar off until just before serving.
Freezing
Want to prep ahead? Assemble the egg rolls, freeze them uncooked in a single layer on a baking sheet, then transfer to a zip-top freezer bag. Fry or bake straight from frozen—just add a couple extra minutes to cooking time. This makes them perfect for future cravings or last-minute guests!
Reheating
To re-crisp leftover Cherry Cheesecake Egg Rolls, pop them in the oven or air fryer at 350°F (175°C) until heated through and crunchy again, usually about 8–10 minutes from chilled. Avoid microwaving, as it softens the shell, and these treats are all about that irresistible crunch.
FAQs
Can I use a different fruit filling?
Absolutely! While cherry is a classic, you can experiment with blueberry, strawberry, or even apple pie filling for a fun twist. Each fruit brings its own personality to your cheesecake egg rolls—let your tastes lead the way.
Can I bake or air fry instead of deep frying?
Yes! For a lighter version, bake your Cherry Cheesecake Egg Rolls at 400°F (200°C) for 15–18 minutes, turning halfway through, or air fry at 375°F (190°C) for 8–10 minutes. You’ll get a crunchier shell without all the extra oil, making this recipe even more weeknight friendly.
Do I have to use store-bought pie filling?
Not at all! If you have homemade cherry compote or pie filling stashed away, absolutely use it. Just be sure it isn’t too runny, or your egg rolls may leak as they fry. Thick and jammy is best for keeping every bite neat and packed with flavor.
Are Cherry Cheesecake Egg Rolls good served cold?
They’re definitely at their crispy best fresh and warm, but you can enjoy leftovers chilled—just expect a softer texture. For parties or make-ahead treats, reheat briefly in the oven or air fryer to restore the crunch before serving to guests.
Can I make these gluten free?
Yes! Look for gluten-free egg roll wrappers at specialty stores or make your own if you’re up for a challenge. The filling itself is naturally gluten free, so with the right wrapper, everyone can enjoy this dreamy dessert.
Final Thoughts
If you’re looking to treat yourself to something truly special, these Cherry Cheesecake Egg Rolls are guaranteed to steal your heart (and likely your family’s hearts, too). They’re simple, impressive, and packed with flavor in every bite—why not fire up your skillet and give them a try tonight? Happy dessert making!
Print
Cherry Cheesecake Egg Rolls Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 egg rolls
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a delightful fusion of cherry cheesecake and crispy egg rolls with this easy-to-make dessert recipe. Creamy cheesecake filling and sweet cherry pie filling are wrapped in a crispy shell, fried to perfection, and dusted with powdered sugar.
Ingredients
Cheesecake Filling:
- 8 egg roll wrappers
- 8 ounces cream cheese (softened)
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Cherry Filling:
- 1 cup cherry pie filling
- 1 tablespoon all-purpose flour
- 1 tablespoon water (for sealing)
For Frying and Serving:
- Vegetable oil (for frying)
- Powdered sugar (for dusting, optional)
Instructions
- Cheesecake Filling: In a medium bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
- Assembly: Lay out an egg roll wrapper, spoon cream cheese mixture, add cherry filling, fold, and roll tightly. Seal the edge with a flour-water mixture.
- Frying: Heat oil, fry egg rolls until golden brown and crispy, about 2–3 minutes per side. Drain on paper towels.
- Serving: Dust with powdered sugar before serving, if desired.
Notes
- For a lighter version, bake at 400°F (200°C) for 15–18 minutes or air fry at 375°F (190°C) for 8–10 minutes.
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