Crispy Cherry Cheesecake Egg Rolls – Craving something crispy, sweet, and a little bit indulgent? These Crispy Cherry Cheesecake Egg Rolls are just the treat! Creamy cheesecake filling, bright pops of cherry, all wrapped up in a crunchy, golden shell. They’re quick to make and even quicker to disappear, so whether you need a simple dessert or a fun party snack, these will do the trick. Ready in just 16 minutes, they’re a delicious way to satisfy that sweet tooth.
I remember making these for the first time on a whim, trying to use up some leftover cream cheese and a random can of cherry pie filling I had sitting around. Honestly, I wasn’t sure how they’d turn out, but the moment I took that first bite and heard the crunch of the wrapper giving way to the smooth, tangy cheesecake filling, I knew I’d found a winner. My husband gave me that “how have I never had this before?” look, and my little one? They were grabbing for more before I’d even had a chance to finish mine. Now, these egg rolls are a must-make whenever I need an easy, crowd-pleasing dessert.
What makes this Crispy Cherry Cheesecake Egg Rolls truly special?
These egg rolls are a perfect combination of creamy, fruity, and crispy. The rich, tangy cream cheese filling pairs beautifully with the sweet and slightly tart cherry pie filling, and the crispy egg roll shell gives it that satisfying crunch. Plus, they’re super quick to whip up—just 16 minutes from start to finish. You can make them for a party, a quick dessert after dinner, or even a fun treat for the kids. They’re easy to customize, too. You can swap out the cherry filling for your favorite fruit, or add a bit of chocolate drizzle on top for an extra decadent touch.
What You Need To Make This Crispy Cherry Cheesecake Egg Rolls Recipe?
Cream Cheese: This is where the creamy, tangy goodness comes from. Make sure it’s softened so it mixes smoothly with the sugar and lemon. If it’s still cold, you’ll be fighting lumps, and that’s no fun. Leave it out on the counter for a bit, or give it a quick zap in the microwave (just a few seconds) to get it nice and soft.
Lemon Rind & Juice: These little touches make a huge difference! The lemon brightens up the cream cheese filling and gives it a fresh, slightly zesty flavor. It’s just the right amount of tartness to balance out the sweet cherries. Trust me, don’t skip this!
Sugar: Just a few tablespoons to sweeten up the cream cheese. We don’t need a lot because the cherry pie filling is already pretty sweet. Think of it as the perfect way to tie all the flavors together.
Cherry Pie Filling: This is where the fruity, sweet, and slightly tangy flavor comes in. I usually go for the classic cherry, but if you’re feeling adventurous, you can totally switch it up. Blueberry, apple, even raspberry—all work great. Just make sure the filling isn’t too runny, or things could get messy.
Egg Roll Wrappers: These give you that perfect crunch. They’re thin, fry up golden, and hold all that creamy, cherry goodness inside. Make sure to seal them well with a bit of water so they don’t burst open while frying. And don’t be shy about letting them sit for a few minutes after rolling—this helps the seal set.
Oil for Frying: You want a neutral oil like vegetable or canola so it doesn’t overpower the flavors. Heat it to about 350°F for the perfect crispy, golden exterior. And remember, don’t overcrowd the pan—give those rolls some space to fry up nicely!
Steps To Make Crispy Cherry Cheesecake Egg Rolls:
Make the Creamy Filling: Start by mixing up the cream cheese, lemon rind, sugar, and lemon juice in a bowl until it’s all smooth and creamy. Pop that mixture into a Ziploc bag and snip off one of the corners so you’ve got an easy way to pipe it onto the wrappers.
Prepare the Egg Rolls: Lay out your egg roll wrappers on a clean surface, with one corner pointing toward you (like a diamond). Pipe a line of the cream cheese mix across the center, then add about 10 cherries from the pie filling on top.
Roll & Seal: Dab a little water along the edges of the wrapper, then carefully roll it up, starting from the corner closest to you. Tuck in the sides as you go, and make sure to seal it tightly so nothing leaks out. Let them rest for a few minutes so the water dries and they hold together better.
Fry to Perfection: Heat up your oil to about 350°F (use a deep pan if you don’t have a fryer). Fry a few egg rolls at a time for around 5-6 minutes, or until they’re golden brown and super crispy. Flip them halfway so they cook evenly.
Serve & Enjoy: Let them cool for a minute or two, then dig in while they’re still warm! You can serve them as is, or get fancy and add a little dusting of powdered sugar or a drizzle of melted chocolate on top.
Tip:
When making these Crispy Cherry Cheesecake Egg Rolls, it’s all about getting that perfect seal. After you’ve rolled them up, don’t rush to fry them right away. Let them sit for about 3-4 minutes so the water you used to seal the edges has time to dry. This helps keep the filling from leaking out while frying and ensures that your egg rolls stay neat and crispy. Also, make sure your oil is at the right temperature—around 350°F. If it’s too cool, the egg rolls will soak up oil and get greasy; too hot, and they’ll brown too quickly on the outside before the inside is warmed through. Trust me, a little patience goes a long way!
Frequently Asked Questions:
Can I bake these instead of frying?
Absolutely! If you’d prefer a lighter option, you can bake them. Just place the rolled egg rolls on a baking sheet lined with parchment paper, brush them lightly with oil, and bake at 400°F for about 12-15 minutes, flipping halfway through. They won’t be as crispy as fried, but still delicious!
Can I use different pie fillings?
Of course! These egg rolls are super versatile. If cherry isn’t your thing, swap it out for blueberry, apple, or even strawberry. Just make sure the filling isn’t too runny, so it doesn’t make the rolls soggy.
What’s the best way to store leftovers?
If you’ve got any leftovers (lucky you!), let them cool completely, then store them in an airtight container in the fridge. When you’re ready to enjoy them again, pop them in the oven or air fryer at 350°F for a few minutes to crisp them back up. Avoid microwaving, as they can get a bit soggy.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Crispy Cherry Cheesecake Egg Rolls
Ingredients
- 4 ounces cream cheese softened
- 1 teaspoon lemon zest
- 3 tablespoons sugar
- 1/2 teaspoon lemon juice
- 1 can cherry pie filling
- 8 egg roll wrappers 6x6-inch
- Oil for frying
Instructions
Mix the Filling:
- In a bowl, blend the softened cream cheese, lemon zest, sugar, and lemon juice until it’s nice and smooth. Transfer the mixture to a Ziploc bag, then snip off a small corner to make it easy to pipe.
Assemble the Egg Rolls:
- Lay each egg roll wrapper flat, with a corner pointing toward you (like a diamond). Pipe a line of the cream cheese mixture across the center, then place about 10 cherries from the pie filling on top.
Seal and Roll:
- Just dip your finger in a little water and run it around the edges of the wrapper—that’ll help seal it up nicely. Roll it up tightly, tucking in the sides as you go, and make sure the edges are sealed. Let the rolls rest for about 3 to 4 minutes so the seals dry and stay put when frying.
Fry to Perfection:
- Heat oil in a deep pan to around 350°F. Fry the rolls in small batches, cooking for 5 to 6 minutes until they’re crispy and golden brown. Give them a quick flip halfway through so they cook nice and even on all sides.
Serve & Enjoy:
- Let them cool for just a minute, then serve them warm. You can eat them as is, or sprinkle with powdered sugar for an extra touch of sweetness. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
