Name: Cherry Cheesecake Egg Rolls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 4 ounces Cream Cheese (softened to room temperature); 1 teaspoon Lemon Zest (finely grated); 3 tablespoons Granulated Sugar; 1/2 teaspoon Fresh Lemon Juice; 1 can Cherry Pie Filling (about 21 ounces, use fresh cherries from the filling — about 10 cherries per roll); 8 pieces Egg Roll Wrappers (6" x 6", thawed if frozen and kept covered to prevent drying); 1/2 inch Oil for Frying (neutral oil like vegetable or canola)

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Creamy, crunchy, and bursting with sweet cherry goodness, these Cherry Cheesecake Egg Rolls are the dessert mash-up you didn’t know you needed. Imagine the tang of cheesecake wrapped in a crisp, golden egg roll shell with juicy cherries peeking out — it’s a festival of textures and flavors in every bite. Fun fact: egg rolls aren’t just for savory fillings — inventive home cooks have been turning them into dessert classics for decades.

This recipe is special because it’s simple enough for weeknight treats, fast enough for last-minute guests, and loved by kids and adults alike. It’s a quick tray of comfort compared to a fussy baked cheesecake, and if you enjoy a fruit-forward twist you might also like this cherry crumb pie for another seasonal dessert idea. Read on — you’ll be excited to try these and impress everyone with minimal effort.

What is Cherry Cheesecake Egg Rolls?

What’s in a name? Cherry Cheesecake Egg Rolls are exactly what they sound like: mini cheesecake and cherry fillings folded into egg roll wrappers and fried until golden. Curious where the idea came from? Maybe someone thought, why not wrap a slice of cheesecake in a crunchy shell — and magic happened. Who can resist asking, “Is this dessert an egg roll or a tiny cheesecake?” A playful answer: it’s both. After all, they say “the way to a man’s heart is through his stomach,” and these certainly have a direct route. Try making them and see who they win over first.

Why You’ll Love This

Irresistible contrast: creamy sweet cheesecake filling paired with juicy, slightly tart cherries, all inside a crisp, warm shell. The textures are downright addicting.
Budget-friendly at home: no need for a whole cheesecake or fancy equipment — a block of cream cheese, a can of pie filling, and egg roll wrappers go a long way, saving money over store-bought pastries.
Flavor boosters: lemon zest and a touch of lemon juice brighten the cream cheese, while granulated sugar adds just the right sweetness; finish with powdered sugar or a drizzle of chocolate for restaurant-style flair.

If you liked other hand-held desserts on this site, these are simpler and faster than many pies and just as crowd-pleasing. Ready to make a batch? Let’s go!

How to Make

Quick Overview

This recipe is easy, fast, and satisfying: creamy filling, juicy cherries, and a crispy fried finish. Preparation is mostly assembly — a quick mix, pipe, and roll — then a short fry to golden perfection. The standout element is the contrast between the warm, crunchy wrapper and the cool, tangy cheesecake center.

Approximate times:

Prep time: 15 minutes
Frying time: 10–15 minutes (in small batches)
Total time: about 30 minutes

Ingredients

4 ounces cream cheese, softened to room temperature
1 teaspoon lemon zest, finely grated
3 tablespoons granulated sugar
1/2 teaspoon fresh lemon juice
1 can cherry pie filling (about 21 ounces), use fresh cherries from the filling — about 10 cherries per roll
8 egg roll wrappers, 6″ x 6″, thawed if frozen and kept covered to prevent drying
Oil for frying, neutral oil like vegetable or canola, enough for about 1/2 inch depth in a skillet or fryer

Directions

In a medium bowl, use a fork or small whisk to mix the softened cream cheese, lemon zest, granulated sugar, and fresh lemon juice until smooth and well combined.
Transfer the cream cheese mixture to a Ziploc bag and press it into one corner, snipping off a small corner of the bag to create a piping bag.
Lay one egg roll wrapper flat on a clean surface with a corner pointing toward you (diamond shape).
Pipe a strip of the cream cheese mixture horizontally across the center of the wrapper, leaving space at the edges for sealing.
Add about 10 cherries from the pie filling on top of the cream cheese strip. Do not overfill; keep a neat line.
Lightly moisten the edges of the wrapper with a dab of water using your finger to help the seal.
Fold the bottom corner up over the filling, fold the two side corners in toward the center, then roll tightly away from you to form a sealed egg roll. Repeat with remaining wrappers and filling.
Let the rolls sit on a tray for 3–4 minutes to allow the seams to tack and dry slightly; this helps prevent them from opening while frying.
In a large skillet or deep fryer, preheat oil to 350°F (175°C). If you don’t have a thermometer, test with a small piece of wrapper — it should sizzle and brown within a few seconds.
Fry the egg rolls in small batches for 5–6 minutes, turning occasionally so they brown evenly to a golden crisp. Avoid overcrowding.
Remove to a paper towel-lined plate to drain excess oil. Let cool slightly—serve warm so the filling is creamy and the shell is crisp.

Cherry Cheesecake Egg Rolls

What to Serve With

These are delightful on their own, but you can elevate the experience with complementary sides and drinks. Try a scoop of vanilla ice cream or a dollop of whipped cream for contrast. A tangy raspberry sauce or chocolate drizzle pairs beautifully. For a lighter balance, serve with a fresh green salad or a citrusy fruit salad. If you want another playful cherry treat, check out these cherry pie bombs for more inspiration.

Top Tips for Perfecting

Use room-temperature cream cheese for a silky, easy-to-pipe filling. Cold cream cheese will be lumpy and hard to work with.
Don’t overfill the wrappers; too much filling makes sealing and frying difficult.
Patience helps: let seams sit a few minutes to seal properly before frying to avoid splits.
For a lighter option, bake at 400°F for 10–12 minutes, turning halfway, until golden brown.
Flavor boost: add a pinch of vanilla extract to the filling or sprinkle the finished rolls with powdered sugar or a drizzle of melted chocolate.

Storing and Reheating Tips

Refrigeration: Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. The filling stays safe, but the shell will soften.
Freezing: Freeze unbaked, sealed rolls on a tray until solid, then transfer to a freezer bag for up to 1 month. Fry from frozen; add a couple minutes to frying time.
Reheating: To restore crispness, reheat in a 350°F oven or toaster oven for 6–8 minutes or in an air fryer for 3–4 minutes. Microwaving will warm the filling but soften the shell.

FAQs

Can I bake these instead of frying?
Yes. Bake at 400°F for 10–12 minutes, flipping halfway, until golden and crisp. They will be slightly less oily but still delicious.

Can I use other pie fillings?
Absolutely. Blueberry, apple, or peach pie filling all work wonderfully and create new flavor variations.

How do I keep the wrappers from cracking?
Work with wrappers that are at room temperature and keep unused wrappers covered with a damp towel to prevent drying and cracking.

Can I make these ahead of time?
You can assemble and refrigerate for a few hours before frying, or freeze the assembled rolls and fry from frozen for best results.

Are these safe for kids to eat?
Yes. Let them cool slightly after frying so the filling isn’t too hot, and cut into smaller pieces for little hands.

Conclusion

These Cherry Cheesecake Egg Rolls are simple, delightfully crunchy, and packed with creamy, fruity flavor — a perfect quick dessert for family nights or parties. They’re easy enough for beginners and flexible for flavor experiments, and they prove you don’t need a lot of fuss to make something special. If you want to compare techniques or get more inspiration, check out this That Oven Feelin recipe and this Spend With Pennies version for variations and ideas. Give these a try and watch them disappear!