These sweet cheesecake egg rolls make a great appetizer and can be air fried or deep fried!
Egg roll wrappers are filled with cherry pie filling and an easy cheesecake filling and cooked crispy on the outside. Add a dusting of powdered sugar and serve warm.
Cherry Cheesecake Egg Rolls
- Use any kind of pie filling (we love cherry or blueberry).
- Prep ahead and cook them in the air fryer or deep fryer before serving.
- Hand-held bites, they’re a fun snack to serve to guests. Swap out egg roll wrappers for won ton wrappers to make these mini.
- These cherry cheesecake egg rolls are better than Cheesecake Factory and they are so easy to make at home! Serve with Whipped Cream for dipping!
- Take little treats to a holiday party or potluck as little hand-held, cake-like treats and watch them disappear!
Ingredients and Variations
CREAM CHEESE This is the tasty cheesecake part of the recipe. Flavored with lemon to add that extra cheesecake flavor, this filling is so simple to make and creamy. You could also use bits of leftover cheesecake (LOL! Leftover cheesecake!?!).
PIE FILLING Pie filling is so versatile! Cherry pie filling is the festive choice here, but consider blueberry, apple, strawberry, blackberry, or even lemon. So many pie-filling choices, why not experiment with all of them? Or, add grated pieces of chocolate, flaked coconut, or chopped nuts!
EGG ROLL WRAPPERS Purchase pre-made egg roll wrappers from the international foods section of the grocery store or visit an Asian market that is sure to have them on hand. For a bite-sized version, try using wonton wrappers instead.
How to Make Cheesecake Egg Rolls
It doesn’t get any easier to make these delightful little dessert treats!
Air Fried
- Combine the first 4 ingredients & scoop into a baggie with one corner cut-off.
- Pipe filling across a wrapper & add cherries.
- Spray rolls with cooking spray. Place rolls in a preheated air fryer & cook until golden brown and crispy.
- Sprinkle with powdered sugar & serve warm.
Deep-Fried
- Follow steps 1-3 above.
- Deep fry until golden brown & crispy.
- Sprinkle with powdered sugar & serve warm.
Baked
- Follow steps 1-3 above.
- Place sealed cherry cheesecake egg rolls on a parchment paper-lined baking sheet.
- Bake until the egg rolls are golden brown, turning them over halfway.
- Sprinkle with powdered sugar and serve warm.
How to Store
Keep leftover cherry cheesecake rolls in a sealed container in the refrigerator for up to 3 days. Reheat them in an air fryer or under the broiler before serving again. Freeze cooked and cooled pieces on a baking sheet and then store them in a zippered bag with the date labeled on the outside for up to 4 weeks. Reheat in the oven or the air fryer until cooked through.
Cheesecake Favorites
- Pumpkin Cheesecake – rich & creamy
- Apple Pie Cheesecake – the best combination
- Easy Cheesecake Bites – 3 delicious flavors
- Oreo No-Bake Cheesecake – loaded with Oreos
- Mini Cheesecakes – perfect bite-sized dessert
Did you try these Cherry Cheesecake Egg Rolls? Be sure to leave a rating and a comment below!
Ingredients
- 4 ounces cream cheese softened
- 1 teaspoon lemon zest
- 3 tablespoons granulated sugar
- ½ teaspoon fresh lemon juice
- 1 can cherry pie filling
- 8 egg roll wrappers mine were 6″x6″
- oil for frying
Instructions
- In a bowl, combine softened cream cheese, lemon rind, sugar and lemon juice until well mixed. Spoon into a Ziploc baggie. Cut off the corner of the bag.
- Lay out the egg roll wrappers with one of the corners pointing towards you and pipe a line of cheese mixture across the wrapper. Add approx. 10 cherries on top of the cheese mixture.
- Using water, wet the edges of the wrapper and roll up tightly ensuring the edges are sealed well. Let the rolls sit about 3-4 minutes allowing the water to dry and create a good seal.
- Preheat oil to about 350°F and fry in small batches until brown and crispy (about 5-6 minutes). Serve warm.
Notes
- Generously brush with vegetable oil before cooking.
- Cook at 390°F for 8 minutes, flipping halfway through cooking.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
could you use a pizza dough and bake these? btw they look delish!
I haven’t tried it that way but I bet it would work!
These look really great! I can’t wait to try them. My 13 year old granddaughter has a little group of friends that cook a few things, and she enjoys finding new recipes to make. I’m sure she will love these! The girls have a lot of fun and get a bit competitive, too.
In the winter, around here, the only rhubarb you can get is frozen.
That sounds so fun for them!
These look delicious, can’t wait to try them!
Canthese be made with pastry sheets.?
Oi
How do you measure 4 ounces of the cream cheese ?
I have a kitchen scale that I use.. generally a block of cream cheese is 8oz. If you cut it in half, that would give you your 4oz. :)
Cut the 8oz pkg in half or 1/2 a cup
Is there a way to bake these too If not, still going to do this.
I personally haven’t baked them but I do know that egg rolls can be baked. If you do try it, I would brush liberally with oil and bake at about 425 degrees for 10-15 minutes. Please let us know how it works out for you!
You should be able to freeze and then fry right from the freezer. We make eggrolls like this. They actually fry better when they are frozen. Thanks for the idea. I am going to have to try these.
Can these be stuffed and frozen “raw” and just thaw before frying?
I haven’t tried freezing them before. If you do try it, please let us know how it works out for you!
Can you use blueberry to make the egg roll and do you have to put the lemon in it.
Thanks
Nadine
You do not have to put lemon, I just add it for extra flavor! Yes, you can use blueberry, I have made blueberry egg rolls as well, they are wonderful.
https://www.spendwithpennies.com/blueberry-egg-rolls/
When I made them, they came apart at the seam. I put less filling in them and let them sit longer after sealing them but it didn’t help. Any suggestions?
What is the texture of the wrappers you have? I have found two types. The ones that are more papery don’t seem to work as well for me personally (and they can sometimes crack too). The egg roll wrappers I use tend to be a bit stretchy, more like what you would imagine a pasta dough to be like.
It can depend on the brand/type of wrapper you are using. Are you sealing the edge with a little bit of water? If that doesn’t work, you could also try making a tiny bit of paste out of 1T water 2 T flour to keep the edge sealed. (Although I’ve only ever used water with mine)
I hope that helps!
I make my own chicken eggrolls and never once thought about changing the ingredients. When I saw this recipe I thought “why didn’t I ever think of this”. I cannot wait to make these. Now I have several ideas for fillings! Thank you
Do you think these can be prepared and frozen to fry a week later
These sound fun to make and look delicious. I would like to try a rhubarb cheesecake variety myself. I like the idea of making several varieties and bring to a holiday potluck. Would a fondue pot work? Would it stay hot enough to cook completely? And most importantly where can one find rhubarb in December?
I think at a pot luck they might get soggy. These definitely taste best fresh out of the fryer.
Can I make these using rice paper like in spring rolls instead of egg roll paper?
If I can then I can make them gluten free.
YES YOU CAN , I PREFER THE SPRING ROLLS AS WELL THEY ARE LIGHTER….
You can also roll them in Sugar. They are really good and you can bake them too. Awesome
I saw this and though of pumpkin pie cheesecake in an egg roll. It would be great to make a few varieties and have them fried up as needed for a buffet or group.
I think that sounds really good, def. going to try that, made pumpkin cheese cake bread last yr. was a hit and very good.
I believe this will be too. TY for the idea. Not very good myself coming up with ideas of things to bake or make, But sure love trying the ones other People share. So TY all for sharing so many ideas ;)
Think the Lemon Juice and rind could be left out? Lemon triggers my migraines. Would I need to add some water or some other liquid in place of the lemon juice? These sound delicious and sure to be a hit for the Holidays ahead.
It sure can, it was just there to add a little extra flavor. You can leave it out or replace with almond extract or vanilla. (If using almond, you will need a much smaller amount as it tends to be stronger in flavor).
Just wanted to say so glad you asked that ?, as I was just hoping you did not have to use it. And Holly Ty for responding so quickly to the post. have not been here much but have looked around a lot when do come here seems like a very Awesome place. and love your recipes when my friend shares them TY.
Thank you Myra! :)
THESE CHERRY EGG ROLLS SURE LOOK DELICIOUS, AND YUMMY! SURE CAN’T WAIT TO TRY THEM. I WOULD REALLY LIKE TO KNOW IF IT’S POSSIBLE TO BAKE EM’, INSTEAD OF FRYING?
THANKS, LOOK FORWARD TO HEARING FROM YOU!
I have not tried but I am sure they could be baked. I don’t think the texture would be quite as crispy!
Fold into the shape of a wonton (the triangles) and bake at 400 degrees for 16 minutes, flip them all and bake for 2 more minutes. It’s also important to brush them with cooking oil prior to baking. Good luck!
I have baked with using water mixture instead of oil,,,and even deep fried with a slight water mixture brushed over outside first, does make a bit of a flare up in beginning, but leaves with a nice bubbly exterior.
these lookgreat for dessert,,,yummm n thx for sharing
Could these Cherry Cheesecake Egg Rolls be baked?