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Cherry Cheesecake Eggrolls

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a close up shot of multiple Cherry Cheesecake Eggrolls on a plate
These fun cherry cheesecake eggrolls combine the crunch of an egg roll wrapper with a creamy and flavorful cherry cheesecake mixture.
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Table of Contents
  1. Cherry Cheesecake Eggrolls Ingredients
  2. Substitutions And Additions
  3. How To Make This Cherry Cheesecake Eggrolls Recipe 
  4. How To Serve
  5. Storage
  6. Frequently Asked Questions
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE

We’ve put together layers of flavor with these cherry cheesecake eggrolls! These one-of-a-kind treats are crunchy on the outside and oozing with sweet cherry and cream cheese filling on the inside and will have you drooling in no time.

a close up shot of multiple Cherry Cheesecake Eggrolls on a plate

Cherry Cheesecake Eggrolls Ingredients

Cherry Cheesecake Eggrolls raw ingredients that are labeled
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Cherry cheesecake eggrolls are light and crunchy on the outside, while the inside is a creamy and flavorful mixture of cherry pie filling and cream cheese. 

Each bite is filled with sweet bursts of cherries that dance around your tongue and delight your senses. 

The combination of tartness and sweetness wrapped in a crispy layer creates a taste sensation like no other, leaving you wanting more with every bite. 

To make this delectable treat, you’ll need:

  • 6 ounces of cream cheese, softened
  • 4 tablespoons of granulated sugar
  • 1 teaspoon of fresh lemon zest
  • ¾ teaspoon of pure vanilla extract
  • 8 pre-made egg roll wrappers
  • 3 cups vegetable oil (for frying the egg rolls)
  • 1 (21-ounce) can of cherry pie filling
  • 1 to 2 tablespoons of powdered sugar (for dusting the cooked egg rolls, optional)

Substitutions And Additions

PIE FILLING: In this dessert recipe, you can substitute any fruit pie filling for the cherry pie filling.

CHEESECAKE FILLING: You can substitute pre-made cheesecake filling for homemade filling for a quick shortcut.

How To Make This Cherry Cheesecake Eggrolls Recipe 

A few quick and easy steps will result in this delicious fried treat. Once you have made the cream cheese filling, you will be ready to assemble the egg rolls.

Following our easy directions below, fill the egg roll wrappers with cream cheese and cherry pie filling. Make sure you don’t overfill them, or they won’t close properly.

Once bundled up, you will drop a few at a time into the heated oil and cook for a couple of minutes before serving.

OUR RECIPE DEVELOPER SAYS

You can also cook the cherry cheesecake egg rolls in the air fryer or bake them in the oven rather than deep-frying them.

STEP ONE: Add the softened cream cheese, sugar, lemon zest, and vanilla to a medium bowl. Use a hand mixer on medium-high speed to beat the mixture until smooth, and no cream cheese lumps remain, about 1½ to 2 minutes.

PRO TIP:

Make sure your cream cheese is at room temperature before adding it to the bowl. You want to make sure you don’t end up with any lumps in your cream cheese filling.

cream cheese, sugar, lemon zest, and vanilla blended together

STEP TWO: Transfer the cheesecake mixture to either a decorator’s bag or a quart-size ziplock bag with a corner of the bag snipped off. 

STEP THREE: Add the vegetable oil to a deep 10-inch skillet over medium-high heat. Heat oil to 330°F to 340°F. While the oil is heating, assemble the eggrolls.

PRO TIP:

A candy thermometer is the perfect tool to help you check the temperature of the oil in this recipe.

STEP FOUR: Lay 1 egg roll wrapper out as if the wrapper were a diamond shape, with a point pointed towards you. 

STEP FIVE: Use even pressure to squeeze the cheesecake filling in a line about 3½ inches x 1 inch (about 8½ mm x 2½ mm) and 1 inch (2½ mm) from the side edge, and about 3 inches (7½ mm) from the bottom diamond point.

Squeeze cheesecake filling in a line from the bottom dimand point

STEP SIX: Next, place 6 to 8 cherries on the top edge of the filling. 

STEP SEVEN: Use either your finger or a pastry brush to dampen the edges of the wrapper.

using pastry brush damp the edges of the wrapper

STEP EIGHT: Fold the bottom point of the diamond over the filling and cherries. Then fold the 2 side edge points over the covered filling and cherries. Roll the egg roll up, making sure the top diamond point makes a good seal. Repeat for the remaining egg rolls.

STEP NINE: Once the oil is ready, work in batches of 2 to 3 egg rolls at a time. Fry the egg rolls for 1½ to 2 minutes per side until golden brown. Transfer the cooked egg rolls to a paper towel-lined plate. Dust with 1 to 2 tablespoons of powdered sugar. Serve while warm.

egg rolls fried until golden brown

How To Serve

Cherry cheesecake eggrolls are a perfect dessert to serve as an after-dinner treat. 

Serve them warm and topped with freshly whipped cream or a scoop of your favorite ice cream to add a decadent touch. You can also top it with some extra cherries for an added burst of flavor. 

Serve with hot coffee, tea, or homemade hot chocolate for a cozy and delicious dessert experience.

For another cherry-filled deep-fried treat, check out our cherry cheesecake tacos, while our cherry cheesecake dip will be impossible to resist.

Storage

IN THE FRIDGE: Store any leftover eggrolls in an airtight container in the refrigerator for up to 3 days.

IN THE FREEZER: They can be frozen in a sealed container for up to 1 month. Store in a Ziploc freezer bag labeled with the best-by date.

REHEATING: When ready to reheat the eggrolls, simply place them on a baking sheet in the oven at 375°F for 10-15 minutes and enjoy.

overhead shot of multiple Cherry Cheesecake Eggrolls on a plate

Cherry cheesecake eggrolls are an easy and delicious handheld dessert that is sure to please the entire family. Combining the classic crunch of an egg roll wrapper with a creamy cherry cheesecake filling, these treats will surely become the star of any dessert table.

Frequently Asked Questions

Can I use a different flavor of pie filling?

Any flavor of pie filling will taste delicious stuffed inside these yummy dessert eggrolls.

Can I make these cherry cheesecake egg rolls ahead of time?

You can prepare the egg rolls up to a day in advance; just keep them refrigerated until you’re ready to fry them.

Can I use wonton wrappers instead of eggroll wrappers?

Wonton wrappers are much smaller than eggroll wrappers, but if you’d like to make mini cherry cheesecake eggrolls, you can certainly use wonton wrappers instead.

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a close up shot of multiple Cherry Cheesecake Eggrolls on a plate

Cherry Cheesecake Eggrolls

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These fun cherry cheesecake eggrolls combine the crunch of an egg roll wrapper with a creamy and flavorful cherry cheesecake mixture.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8

Ingredients
  

  • 6 ounces cream cheese, softened
  • 4 tablespoons granulated sugar
  • 1 teaspoon fresh lemon zest
  • ¾ teaspoon pure vanilla extract
  • 8 egg roll wrappers
  • 3 cups vegetable oil, for frying the egg rolls
  • 21 ounces cherry pie filling
  • 1 to 2 tablespoons powdered sugar, for dusting the cooked egg rolls, optional

Instructions
 

  • Add the softened cream cheese, sugar, lemon zest, and vanilla to a medium-sized mixing bowl. Use a handheld mixer on medium-high speed to beat the mixture until smooth and no cream cheese lumps remain, about 1½ to 2 minutes.
  • Transfer the cheesecake mixture to either a decorator’s bag or a quart-size ziplock bag with a corner of the bag snipped off.
  • Add the vegetable oil to a deep 10-inch skillet over medium-high heat. Heat the oil to 330°F to 340°F. (Use a candy/deep fryer thermometer) While the oil is heating, assemble the eggrolls.
  • Lay 1 egg roll wrapper out as if the wrapper were a diamond, with a point pointed towards you.
  • Use even pressure to squeeze the cheesecake filling in a line about 3½ inches x 1 inch (8½ mm x 2½ mm) and 1 inch (2½ mm) from the side edge, and about 3 inches (7½ mm) from the bottom diamond point.
  • Next, place 6 to 8 cherries on the top edge of the filling.
  • Use either your finger or a pastry brush to dampen the edges of the egg roll wrapper.
  • Fold the bottom point of the diamond over the filling and cherries. Then fold the 2 side edge points over the covered filling and cherries. Roll the egg roll up, making sure the top diamond point makes a good seal. Repeat for the remaining egg rolls.
  • Once the oil is ready, work in batches of 2 to 3 egg rolls at a time. Fry the egg rolls for 1½ to 2 minutes per side until golden. Transfer the cooked egg rolls to a paper towel-lined dish. Dust with 1 to 2 tablespoons of powdered sugar. Serve while warm.

Notes

  • Make sure your cream cheese is at room temperature before adding it to the bowl. You want to make sure you don’t end up with any lumps in your cream cheese filling.
  • A candy thermometer is the perfect tool to help you check the temperature of the oil in this recipe.
Recipe Adapted from: Spend with Pennies

Nutrition

Calories: 226kcal | Carbohydrates: 37g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 155mg | Potassium: 118mg | Fiber: 1g | Sugar: 8g | Vitamin A: 440IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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