The first time I made Cherry Cheesecake Egg Rolls, it happened completely by accident. I had half a block of cream cheese sitting in the fridge after making bagels, a lonely can of cherry pie filling in the pantry, and a package of egg roll wrappers I bought for “future dinner plans” that never happened. Instead of making something sensible, I wrapped everything together, fried a few rolls, and hoped for the best.
I still remember biting into that first crispy roll while standing at the stove. The outside crackled like a good funnel cake, and the creamy cheesecake filling mixed with warm cherries in the middle tasted almost unfairly good. My husband burned his tongue because he couldn’t wait for them to cool, and honestly, I understood the lack of patience.
Now these little dessert egg rolls show up everywhere in my kitchen — birthday parties, movie nights, random Tuesday cravings, even holiday dessert tables. People always think they’re complicated, but they’re surprisingly easy once you get the folding down.
And if you’ve never fried dessert before, this is the recipe I’d hand you first.
Why You’ll Love This Recipe
- Crispy outside with warm cheesecake filling inside
- Much easier than baking a full cheesecake
- Perfect for parties because everyone grabs one
- Uses simple grocery store ingredients
- Tastes like cheesecake and cherry pie had a crunchy baby
Ingredients You’ll Need
For the Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice (optional but brightens the flavor)
For the Cherry Filling
- 1 can (21 ounces) cherry pie filling
You can also use homemade cherry topping if you have fresh cherries in season. I’ve done that during summer, and it tastes incredible.
For the Egg Rolls
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil, for frying
Optional Toppings
- Powdered sugar
- Whipped cream
- Melted chocolate
- Graham cracker crumbs
The graham cracker crumbs were a happy accident one night when I crushed leftover cheesecake crust over the top. Now I do it on purpose every single time.
Tools That Help
You do not need fancy equipment for this recipe, but these tools make things easier:
- Mixing bowl
- Hand mixer or whisk
- Deep skillet or Dutch oven
- Tongs
- Wire rack or paper towels
- Candy thermometer (helpful but not required)
I use my old Lodge cast iron Dutch oven for frying because it keeps the oil temperature steady.
Step-by-Step Instructions
1. Make the Cheesecake Filling
In a medium bowl, combine the softened cream cheese, sugar, vanilla extract, and lemon juice.
Beat for about 2 minutes until smooth and creamy. You should not see any lumps.
If the cream cheese is still cold, you’ll fight lumps forever. I learned that lesson after aggressively whisking for ten minutes one Thanksgiving evening.
Let the filling sit while you prepare the wrappers.
2. Set Up Your Egg Roll Station
Lay one egg roll wrapper on a clean surface like a diamond shape, with one corner pointing toward you.
Keep a small bowl of beaten egg nearby for sealing the edges.
Place:
- About 2 tablespoons cheesecake filling in the center
- 1 tablespoon cherry pie filling on top
Do not overfill them. I know it’s tempting. Every time I get greedy with the filling, one explodes in the oil and turns my frying session into chaos.
3. Fold the Egg Rolls
Fold the bottom corner over the filling.
Then fold in both side corners tightly, almost like wrapping a burrito.
Roll upward until sealed.
Brush the top corner with beaten egg before finishing the roll so it stays closed while frying.
The wrapper should feel snug around the filling without tearing.
Repeat with the remaining wrappers.
4. Heat the Oil
Pour about 2 inches of vegetable oil into a heavy-bottomed pot or deep skillet.
Heat the oil to 350°F.
If you do not have a thermometer, drop in a tiny piece of wrapper. It should sizzle immediately but not burn.
Too-hot oil browns the outside before the inside warms up. Too-cool oil makes greasy egg rolls. Once you fry one batch successfully, you’ll get a feel for the sweet spot.
5. Fry Until Golden Brown
Carefully place 3 to 4 egg rolls into the hot oil.
Do not crowd the pan.
Fry for about 2 to 3 minutes per side until deep golden brown and crispy.
Turn them gently with tongs halfway through cooking.
Transfer the cooked egg rolls to a wire rack or paper towels.
The filling inside gets extremely hot, so give them at least 5 minutes before serving unless you enjoy lava-mouth experiences.
6. Add Toppings and Serve
Dust with powdered sugar while warm.
You can also drizzle melted chocolate or add whipped cream on the side.
Sometimes I serve them with vanilla ice cream, and people lose their minds over it.
Pro Tips & Tricks
Keep the Wrappers Covered
Egg roll wrappers dry out fast. Cover the unused stack with a damp towel while assembling.
Dry wrappers crack and become frustrating to roll.
Chill the Filling for Easier Rolling
If your kitchen runs warm, pop the cheesecake filling into the fridge for 20 minutes before assembling.
Cold filling stays put much better.
Don’t Skip the Egg Wash
I skipped sealing the edges properly once because I felt lazy.
Cherry filling leaked everywhere into the oil, and the whole kitchen smelled slightly burnt for hours.
Seal the wrappers well.
Use a Wire Rack Instead of Paper Towels
Paper towels work fine, but a wire rack keeps the rolls crispier because steam can escape underneath.
That crunch matters.
Air Fryer Option
These work beautifully in the air fryer.
Spray the rolls lightly with cooking spray and air fry at 375°F for about 8 to 10 minutes, flipping halfway through.
They won’t taste exactly like deep-fried versions, but they still come out crisp and delicious.
Variations & Substitutions
Try Different Pie Fillings
Cherry is my favorite because it reminds me of diner-style cheesecake, but blueberry, apple, strawberry, and peach all work beautifully.
Apple pie filling with caramel drizzle tastes like a county fair dessert.
Make Them Chocolate Cherry
Add mini chocolate chips to the cheesecake mixture.
That little chocolate hit makes these taste almost like black forest cake wrapped in crispy pastry.
Use Puff Pastry Instead
If you cannot find egg roll wrappers, puff pastry works too.
The texture becomes flakier and richer, more like a bakery dessert than a crispy fried treat.
Lighter Version
Bake the egg rolls at 400°F for 15 to 18 minutes instead of frying.
Brush them lightly with melted butter first so they brown nicely.
Serving Suggestions
Cherry Cheesecake Egg Rolls fit almost any casual dessert moment.
I love serving them:
- At game nights with little bowls of dipping sauces
- On holiday dessert tables
- At summer cookouts beside vanilla ice cream
- During movie marathons with hot coffee
- As a fun Valentine’s Day dessert
If you’re making these for a party, slice them diagonally before serving. The creamy cherry center looks gorgeous on a platter.
For drinks, coffee works beautifully, but cold milk or even a cherry soda makes the whole thing feel wonderfully nostalgic.
FAQ’s
Can I make Cherry Cheesecake Egg Rolls ahead of time?
Yes. Assemble the egg rolls up to 24 hours ahead and store them covered in the refrigerator.
Fry them right before serving for the crispiest texture.
Can I freeze them?
Absolutely.
Freeze the assembled, uncooked egg rolls on a baking sheet first. Once solid, transfer them to a freezer bag.
Fry directly from frozen, adding 1 to 2 extra minutes of cooking time.
How do I reheat leftovers?
The air fryer is the best option.
Reheat at 350°F for about 4 minutes until crispy again.
Microwaving works in a pinch, but the wrappers soften quickly.
Why are my egg rolls bursting open?
Usually one of three things caused it:
- Too much filling
- Poor sealing
- Oil temperature too high
Keep the rolls snug and sealed tightly.
Can I use fresh cherries instead of canned pie filling?
Yes.
Cook pitted cherries with sugar and a little cornstarch until thick and jammy before using them as filling.
Fresh cherry filling tastes especially amazing during cherry season.
Can I bake these instead of frying?
Definitely.
Bake at 400°F for 15 to 18 minutes, flipping halfway through. Brush lightly with oil or butter first for better browning.
They come out crispy, though slightly less rich than fried versions.
Related Recipes:
- Luscious Cinnamon Cream Cheese Muffins Recipe
- Hawaiian Roll French Toast Recipe
- Raspberry Lemon Cake Recipe
- Hawaiian Pineapple Cake Recipe
Final Thoughts
Cherry Cheesecake Egg Rolls disappeared faster than any dessert I made last Christmas. I barely set the platter down before people started reaching for seconds. One cousin quietly wrapped two in a napkin “for later,” which honestly felt like the highest compliment.
That’s what I love about recipes like this. They look impressive, taste indulgent, and still feel approachable enough for a regular weeknight kitchen.
So if you’ve been craving something sweet, crispy, creamy, and a little over-the-top in the best way, give these a try. Just make extra. Someone always sneaks the last one.