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

These fun cherry cheesecake egg rolls combine the crunch of an egg roll wrapper with a creamy and flavorful cherry cheesecake mixture.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Cherry Cheesecake Eggrolls Recipe
Servings: 8
Calories: 226kcal

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