I love how these egg rolls combine creamy, fruity, and crispy elements all in one easy-to-make dessert. The contrast between the warm, crunchy exterior and the smooth cheesecake filling is absolutely irresistible. Plus, they’re customizable—I can roll them in cinnamon sugar for a churro-like touch or drizzle them with cream cheese glaze for an extra-decadent finish. They’re simple to prepare, easy to share, and guaranteed to disappear fast.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
→ Cheesecake Filling
8 oz cream cheese, softened
¼ cup sugar
1 tsp vanilla extract
½ tsp lemon juice (optional)
Pinch of salt
→ Assembly
1–1½ cups cherry pie filling
10–12 egg roll wrappers
Water (for sealing)
Oil for frying
→ Optional Coating
½ cup sugar
1 tsp cinnamon
→ Optional Cream Cheese Glaze
2 oz cream cheese
¼ cup powdered sugar
1–2 tbsp milk
¼ tsp vanilla extract
Directions
I start by mixing the softened cream cheese with sugar, vanilla, lemon juice (if using), and a pinch of salt until it’s smooth and creamy.
On each egg roll wrapper, I spoon about 1½ tablespoons of the cream cheese mixture in the center, followed by 1 tablespoon of cherry pie filling.
I fold in the sides of the wrapper, then roll it tightly from the bottom up, sealing the edges with a bit of water to keep everything secure.
In a deep skillet or fryer, I heat oil to 350°F (175°C). I fry each egg roll for 2–3 minutes per side until they’re golden and crisp. I work in batches to avoid overcrowding.
Once fried, I let them drain briefly on paper towels. While they’re still warm, I sometimes roll them in a mixture of sugar and cinnamon for extra flavor.
For a finishing touch, I prepare the cream cheese glaze by mixing cream cheese, powdered sugar, milk, and vanilla until smooth. Once the egg rolls cool slightly, I drizzle the glaze over the top.
Servings and timing
This recipe makes 10–12 crispy egg rolls. Prep time: 15 minutes Cook time: 10–15 minutes Total time: 25–30 minutes
Variations
When I want to change things up, I use blueberry or apple pie filling instead of cherry. For a chocolate twist, I mix in mini chocolate chips with the cheesecake filling. If I prefer to bake instead of fry, I brush the rolls lightly with oil and bake at 400°F (200°C) for about 15–18 minutes until crispy.
Storage/Reheating
These are best served fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat and crisp them up again, I bake them at 350°F (175°C) for about 8–10 minutes or use the air fryer for 3–5 minutes.
FAQs
Can I make these ahead of time?
Yes, I assemble the egg rolls and store them uncooked in the fridge for a few hours. I fry them just before serving for maximum crispness.
Can I bake these instead of frying?
Absolutely. I bake them at 400°F (200°C) for about 15–18 minutes, turning once halfway through. They come out crispy and golden with less oil.
What’s the best way to seal the egg roll wrappers?
I dip my finger in water and run it along the edge of the wrapper before rolling to help seal it securely.
Can I freeze them?
Yes. I freeze the assembled (unfried) egg rolls on a tray, then transfer them to a freezer bag. I fry them directly from frozen, adding an extra minute or two to the cook time.
What can I serve these with?
I like them just as they are, but they’re great with vanilla ice cream, extra glaze, or a dusting of powdered sugar for a bakery-style finish.
Conclusion
These Crispy Cherry Cheesecake Egg Rolls are my favorite way to enjoy all the flavors of cheesecake with a fun, crispy twist. They’re rich, sweet, and full of texture—perfect for satisfying a dessert craving or impressing guests at your next gathering. Whether I serve them with glaze, cinnamon sugar, or on their own, they always disappear in minutes.
Crispy cherry cheesecake egg rolls are a fun dessert twist with creamy filling and sweet cherry pie goodness. Fried to golden perfection and perfect for any celebration or sweet tooth moment.
Ingredients
→ Filling
8 oz cream cheese, softened
¼ cup sugar
1 tsp vanilla extract
½ tsp lemon juice (optional)
Pinch of salt
1–1½ cups cherry pie filling
→ For Assembly
10–12 egg roll wrappers
Water (for sealing edges)
Oil for frying
→ Optional Coating
½ cup sugar
1 tsp cinnamon
→ Cream Cheese Glaze (Optional)
2 oz cream cheese
¼ cup powdered sugar
1–2 tbsp milk
¼ tsp vanilla extract
Instructions
In a bowl, mix softened cream cheese, sugar, vanilla extract, lemon juice (if using), and salt until smooth.
Lay out an egg roll wrapper. Spoon about 1½ tablespoons of cheesecake mixture and 1 tablespoon of cherry pie filling in the center.
Fold in the sides, roll tightly, and seal the edges with water. Repeat for all wrappers.
Heat oil to 350°F (175°C). Fry each egg roll for 2–3 minutes per side, or until golden brown and crispy.
Remove and drain on a paper towel.
Optional: While warm, toss egg rolls in cinnamon sugar or dust with powdered sugar.
For Glaze: Whisk cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over cooled egg rolls before serving.
Notes
For a fruity variation, try blueberry, apple, or strawberry pie filling.
These can be made ahead and fried just before serving.
Use an air fryer for a lighter version (spray with oil and air fry at 375°F for 6–8 minutes, flipping halfway).
Let cool slightly before biting in—filling will be hot!
