Cherry Cheesecake Egg Rolls
Crispy egg rolls filled with sweet-tart cherry and tangy cream cheese, dusted with powdered sugar for a delightful handheld dessert.
I first made these cherry cheesecake egg rolls on a rainy afternoon when I wanted dessert that felt special but didn’t require an hour in the oven. Sweet-tart cherries meet tangy cream cheese inside a crisp wrapper, finished with a dusting of powdered sugar and served warm. They’re quick to assemble, flexible in cooking method (pan-fry or air-fry), and always a hit at casual gatherings or after-school treats. If you like handheld desserts with a crisp exterior and creamy center, these are worth trying — they’re fun to make and even more fun to eat. For another easy egg-roll-style dessert idea, I sometimes pair this treat with my favorite air-fryer cobbler variation like the air-fryer peach cobbler egg rolls for a dessert platter.
Why you’ll love this dish
These cherry cheesecake egg rolls are small, crowd-pleasing, and fast. The contrast of hot, crispy wrapper and cool, creamy filling is what makes them feel indulgent even though they use simple pantry ingredients. They’re great for:
- Quick last-minute desserts when guests pop by.
- Kid-friendly parties (handheld size, less mess than plated desserts).
- Using up tart cherries or a jar of cherry pie filling with a few adjustments.
They’re also flexible: air-fry for a lighter finish or pan-fry for deeper browning. The recipe scales easily for a family snack or a party tray.
Step-by-step overview
Before you dive in, here’s the workflow so you know what to expect:
- Combine the cherry-cream cheese filling in a bowl.
- Spoon the filling onto egg roll wrappers and fold them into tight packets.
- Cook the egg rolls until golden and crisp — either in a skillet with oil or in the air fryer.
- Dust with powdered sugar and serve warm.
This overview helps you prep efficiently: the filling takes moments, wrapping is the fiddly part, and cooking is fast — about 3–4 minutes per side by pan-frying or a short air-fryer cycle.
What you’ll need
- 1 cup tart cherries, pitted and chopped (fresh or thawed frozen)
- 1/2 cup cream cheese, softened (room temperature)
- 1/4 cup sugar (adjust to taste if cherries are very tart)
- 1 teaspoon vanilla extract
- 8 egg roll wrappers
- Oil for frying (vegetable oil or other neutral oil), if pan-frying or air-frying
- Powdered sugar for dusting (optional)
Substitution notes: If you don’t have fresh cherries, use frozen cherries that have been thawed and drained. For a quicker option, 3–4 tablespoons of good cherry jam can replace the fresh cherries (reduce sugar if jam is sweet). Swap mascarpone for cream cheese for a milder, silkier filling.
Step-by-step instructions
- Mix the filling: In a medium bowl, stir together the chopped cherries, softened cream cheese, sugar, and vanilla until smooth and evenly combined. Taste and adjust sugar if needed.
- Prep wrappers: Lay one egg roll wrapper flat with a corner pointing toward you. Keep unused wrappers under a damp towel so they don’t dry out.
- Fill and fold: Place about 2 tablespoons of filling in the center. Fold the bottom corner up over the filling, fold both side corners in, then roll tightly to seal the top corner. Lightly wet the final edge with water to seal.
- Heat for pan-frying: Pour oil to a depth of about 1/4 inch in a skillet and heat over medium until shimmering. For air frying: preheat to 375°F (190°C).
- Cook: Pan-fry egg rolls seam-side down, turning every 3–4 minutes, until all sides are golden brown and crispy. In an air fryer, spritz lightly with oil and cook at 375°F for about 6–8 minutes, turning halfway, until golden. Cooking time varies by appliance.
- Finish and serve: Drain on paper towels if pan-fried. Dust with powdered sugar if desired and serve warm.
01Ingredients
Filling Ingredients
Egg Roll Wrapper Ingredients
02Method
- Preparation
- Cooking
- Serving
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0 OF 8 DONE03Recipe notes
- 01Store leftovers in an airtight container in the refrigerator for up to 2 days. To re-crisp, put in a 350°F (175°C) oven for 6–8 minutes.
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How to plate and pair
- Serve 2–3 egg rolls per person on a small dessert plate with a dollop of whipped cream or a scoop of vanilla ice cream.
- For dipping, offer a small ramekin of warmed cherry sauce or chocolate drizzle.
- Pair with coffee, tea, or a sparkling nonalcoholic fruit spritzer for a brunch or after-dinner treat.
- For a party platter, arrange the egg rolls on a board with fresh cherries and mint sprigs for color.
Storage and reheating tips
Short-term: Store leftovers in an airtight container in the refrigerator for up to 2 days. The wrapper will soften with time.
Reheat: Re-crisp in a 350°F (175°C) oven for 6–8 minutes or in an air fryer at 350°F for 3–5 minutes. Avoid microwaving — it will make the wrapper soggy.
Freezing: Freeze unheated, wrapped egg rolls on a sheet tray until solid, then transfer to a freezer bag for up to 1 month. Cook from frozen in a preheated air fryer at 375°F for 8–10 minutes, flipping once, or pan-fry with a slightly longer cook time.
Food safety: Discard any egg rolls left out longer than 2 hours. Cool fillings promptly and refrigerate.
Creative twists
- Chocolate cherry: Add a teaspoon of cocoa powder to the cream cheese or sprinkle mini chocolate chips into the filling.
- Almond crunch: Mix 1 tablespoon finely chopped toasted almonds into the filling for texture.
- Citrus lift: Add 1 teaspoon lemon zest to brighten the flavor.
- Vegan: Use a plant-based cream cheese and ensure your wrappers are vegan (some contain egg). Cook the same way.
- Mini version: Cut wrappers into quarters for bite-sized egg roll “bites” — reduce filling and cook a minute or two less.
Your questions answered
Can I use canned cherry pie filling instead of fresh cherries?
A: Yes. Use about 3–4 tablespoons of drained pie filling or jam, but reduce added sugar since canned filling is sweet. Drain well to avoid soggy wrappers.
Are these safe to make ahead for a party?
A: You can assemble and freeze them ahead of time. Cook from frozen in the air fryer or pan for best crispness just before serving.
Can I bake these instead of frying?
A: Yes. Brush lightly with oil and bake at 400°F (200°C) for 10–12 minutes, turning once, until golden. They’ll be a touch less crispy than pan-fried but still tasty.
What if my filling leaks during frying?
A: That often means a wrapper wasn’t sealed tightly or the filling was too wet. Dry cherries better, use less filling, and press seams firmly with water to seal.
How long does the filling keep in the fridge?
A: Store any unused filling in an airtight container for up to 2 days. Discard if you notice off smells or discoloration.
Conclusion
For another take on cherry cheesecake egg rolls and a recipe inspiration close to this one, check the version at That Oven Feelin’s cherry cheesecake egg rolls. For a different spin, try my Cherry Cinnamon Rolls.
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