If you have a sweet tooth and love a bit of crunch, the Cherry Cheesecake Egg Rolls with Cinnamon Sugar and Graham Cracker Topping Recipe will quickly become your new favorite dessert. Imagine creamy no-bake cheesecake filling and luscious cherry pie filling wrapped in crispy, golden egg rolls, then dusted generously with cinnamon sugar and a sprinkle of graham cracker crumbs for that perfect finishing touch. Each bite bursts with flavor and texture, making it an irresistible treat to share or sneak a few for yourself. Trust me, once you try this recipe, it will be hard to go back to regular desserts.
Ingredients You’ll Need
The magic of these egg rolls lies in their simple yet thoughtfully chosen ingredients. Each one plays a vital role in creating the perfect balance of creamy, crunchy, sweet, and spiced flavors that make this dessert so memorable.
- 12 egg roll wrappers: These provide the crisp, golden shell that holds all the delicious fillings together.
- 24.3 ounces no-bake cheesecake filling: Creamy and smooth, this adds richness and decadent flavor without the fuss of baking.
- 21 ounces cherry pie filling: Bursting with juicy cherries, it brings vibrant color and a sweet-tart contrast to the cheesecake.
- ½ cup granulated sugar: For coating the egg rolls and adding a sweet sparkling crunch.
- 3 tablespoons ground cinnamon: Adds a warm, cozy spice that perfectly complements the cherries and cream cheese.
- ¼ cup graham cracker crumbs: Gives a buttery, slightly crunchy topping that rounds out the flavors beautifully.
- 4 tablespoons butter, melted: Used to brush the wrappers, ensuring a golden, crispy finish when fried.
- 1 ½ cups vegetable oil: Essential for frying the egg rolls to a perfect crisp golden brown.
How to Make Cherry Cheesecake Egg Rolls with Cinnamon Sugar and Graham Cracker Topping Recipe
Step 1: Prepare the Filling and Wrappers
Lay out your egg roll wrappers in a clean work area and brush the edges lightly with melted butter. This step is key as it will help the wrapper stay securely sealed once filled and rolled. Scoop a generous amount of no-bake cheesecake filling and a dollop of cherry pie filling into the center of each wrapper. This combination promises a luscious and flavorful center in every bite.
Step 2: Fold and Roll the Egg Rolls
Fold the sides over the filling, then tightly roll the wrapper from one corner to the other, encasing the filling completely. For extra security and to prevent any leaks while frying, double wrap each egg roll by folding an additional wrapper around the first. This little extra step ensures your beautiful filling stays inside that perfectly crispy shell.
Step 3: Fry Until Golden
Heat your vegetable oil in a deep skillet over medium heat. When the oil is hot but not smoking, carefully add the egg rolls in batches. Fry each batch until all sides turn a rich, golden brown—this usually takes about 2-3 minutes per side. The frying process creates the delightful crunch that contrasts so nicely with the creamy interior.
Step 4: Toss in Cinnamon Sugar
As soon as each batch of egg rolls come out of the hot oil, transfer them right away into a bowl or plate with a mixture of granulated sugar and ground cinnamon. Toss to coat evenly while the rolls are still warm, allowing the sugar and cinnamon to melt slightly and form that addictive sweet-spiced glaze.
Step 5: Add Graham Cracker Topping and Serve
Finally, sprinkle the warm egg rolls with crunchy graham cracker crumbs. The buttery, slightly gritty texture adds a playful contrast and finishes off this sensational dessert beautifully. Serve immediately for the best crispness and flavor.
How to Serve Cherry Cheesecake Egg Rolls with Cinnamon Sugar and Graham Cracker Topping Recipe
Garnishes
For an extra touch of elegance and flavor, consider adding a dollop of whipped cream or a drizzle of chocolate sauce on the side. Fresh cherries or a dusting of powdered sugar also elevate their presentation. These little extras transform the dish into a stunning dessert worthy of any occasion.
Side Dishes
While these egg rolls shine on their own, pairing them with a scoop of vanilla ice cream or a light fruit salad balances richness with refreshing notes. The cool ice cream melts beautifully alongside the warm, crunchy egg rolls for a perfect temperature contrast.
Creative Ways to Present
Arrange the egg rolls neatly on a long serving platter, lined with parchment paper and sprinkled with extra graham cracker crumbs. For a festive look, serve individual egg rolls on small decorative plates with mini forks or skewers. You can even cut the egg rolls into bite-sized pieces and offer them as fun party finger food.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the uncoated egg rolls (before frying) in an airtight container in the refrigerator for up to 24 hours. After frying and coating, it’s best to enjoy these within a few hours as they lose their crispness when refrigerated.
Freezing
To freeze for longer storage, prepare and roll the egg rolls but don’t fry them yet. Place them on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer-safe bag. When ready, fry directly from frozen, adding a minute or two to the frying time as needed.
Reheating
Reheat fried egg rolls in a preheated oven at 350°F (175°C) for about 8-10 minutes to revive their crispy texture. Avoid microwaving as this tends to make them soggy and lose their signature crunch that makes the Cherry Cheesecake Egg Rolls with Cinnamon Sugar and Graham Cracker Topping Recipe so delightful.
FAQs
Can I use regular cheesecake instead of no-bake cheesecake filling?
You can, but no-bake cheesecake filling is creamier and easier to work with in this recipe since it stays soft and luscious inside the egg roll wrapper without the need for baking.
Is it possible to bake the egg rolls instead of frying?
Yes, baking is a healthier alternative but will result in a less crispy exterior. To bake, brush the wrapped egg rolls generously with melted butter and bake at 400°F (205°C) for about 15 minutes, flipping halfway through.
Can I substitute the cherry pie filling with other fruits?
Absolutely! Blueberry, strawberry, or mixed berry pie fillings work wonderfully and offer delicious variations to this recipe.
What is the best type of oil for frying these egg rolls?
Vegetable oil is ideal because it has a neutral flavor and a high smoke point, ensuring the egg rolls fry evenly without imparting unwanted flavors.
How do I prevent the filling from leaking out while frying?
Double wrapping the egg rolls and making sure to tightly seal the edges with melted butter helps prevent leaks. Also, avoid overfilling each wrapper to keep everything intact during frying.
Final Thoughts
You’re now equipped with everything you need to impress friends, family, or just treat yourself with the Cherry Cheesecake Egg Rolls with Cinnamon Sugar and Graham Cracker Topping Recipe. This dessert is pure joy in every bite—creamy, crunchy, sweet, and spiced, all rolled up in a golden crisp shell. So go ahead, dive in and enjoy making this playful yet elegant treat that’s guaranteed to brighten any day.
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Cherry Cheesecake Egg Rolls with Cinnamon Sugar and Graham Cracker Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings (approximately 12 egg rolls)
- Category: Dessert
- Method: Frying
- Cuisine: American
Description
Delight in this irresistible Cherry Cheesecake Egg Rolls recipe, combining creamy no-bake cheesecake filling with luscious cherry pie filling, all wrapped in crispy egg roll wrappers. These golden-fried treats are finished with a cinnamon sugar coating and a sprinkle of graham cracker crumbs, making them a perfect dessert snack that’s crispy on the outside and decadently sweet on the inside.
Ingredients
Egg Rolls
- 12 egg roll wrappers
- 24.3 ounces no-bake cheesecake filling (such as Philadelphia)
- 21 ounces cherry pie filling
Cinnamon Sugar Coating
- ½ cup granulated sugar
- 3 tablespoons ground cinnamon
Additional Ingredients
- ¼ cup graham cracker crumbs
- 4 tablespoons butter, melted
- 1 ½ cups vegetable oil, for frying
Instructions
- Fill Egg Rolls: Lay out the egg roll wrappers flat on a clean surface. Brush the edges of each wrapper with the melted butter to help seal them later. Spoon approximately 2 tablespoons each of the no-bake cheesecake filling and cherry pie filling into the center of each wrapper.
- Roll Egg Rolls: Fold the bottom edge of the wrapper over the filling, then fold in the sides tightly. Roll the wrapper up firmly from the bottom to encase the filling completely. For extra security, double wrap each egg roll by wrapping again with another wrapper, brushing edges with melted butter to seal.
- Heat Oil: Pour the vegetable oil into a skillet and heat over medium heat until hot enough for frying, about 350°F (175°C).
- Fry Egg Rolls: Carefully add the prepared egg rolls in batches to the hot oil. Fry them for 2-3 minutes per side or until they turn a deep golden brown and crisp. Use tongs to turn to ensure even cooking.
- Drain Excess Oil: Remove the fried egg rolls from the oil and place them on a paper towel-lined plate to absorb excess oil.
- Coat in Cinnamon Sugar: While still warm, immediately toss each egg roll in the mixture of granulated sugar and ground cinnamon, ensuring even coating.
- Garnish and Serve: Arrange the coated egg rolls on a serving platter and sprinkle with graham cracker crumbs for added texture and flavor. Serve them hot for the best taste and crispy texture.
Notes
- Double wrapping the egg rolls helps prevent them from bursting open during frying.
- Use fresh vegetable oil and maintain proper frying temperature to ensure crispiness without absorbing excess oil.
- These egg rolls are best served immediately while warm and crispy.
- For a healthier option, consider baking the egg rolls at 400°F for 12-15 minutes, turning halfway through, although frying yields the crispiest results.
- Leftover egg rolls can be reheated in an air fryer for a few minutes to regain crispiness.
