Description
If you love cheesecake and crave a little crunch, Cherry Cheesecake Egg Rolls are the perfect dessert for you. With a creamy cheesecake filling, tangy cherry topping, and a golden, crispy shell, these dessert egg rolls are irresistible. They’re quick to make, ready in just 25 minutes, and are guaranteed to wow at parties, holidays, or whenever your sweet tooth calls.
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 (6″x6″)
- Oil (for frying)
Instructions
Make the Cheesecake Filling
- In a mixing bowl, combine softened cream cheese, lemon zest, sugar, and lemon juice. Stir until smooth and creamy.
- Transfer the mixture into a Ziploc bag and snip off one corner for easy piping.
Prepare the Egg Rolls
- Lay an egg roll wrapper on a flat surface with one corner pointing toward you.
- Pipe a line of the cheesecake filling across the center of the wrapper.
- Add about 10 cherries from the cherry pie filling on top.
Seal the Egg Rolls
- Lightly wet the edges of the wrapper with water.
- Roll the wrapper tightly, folding in the sides as you go.
- Press the edges to seal well. Let them sit for 3–4 minutes to dry and create a strong seal.
Fry Until Crispy
- Heat oil to 350°F (175°C).
- Fry the egg rolls in small batches for 5–6 minutes or until golden brown.
- Remove and drain on paper towels.
Serve & Enjoy
- Serve warm with a dusting of powdered sugar or a drizzle of chocolate sauce.
Notes
- Serving: These egg rolls taste best served warm right after frying. Dust them with powdered sugar, drizzle with chocolate syrup, or serve alongside vanilla ice cream or whipped cream for extra indulgence.
- Make Ahead: You can assemble the egg rolls up to 24 hours in advance. Keep them covered in the refrigerator until ready to fry.
- Storage: Store leftover cooked egg rolls in an airtight container in the fridge for up to 2 days.
- Reheating: For best results, reheat in an air fryer at 350°F for 3–4 minutes or in the oven at 375°F for 8–10 minutes. Avoid microwaving as it makes the wrapper soggy.
- Freezing: Freeze uncooked egg rolls on a tray until solid, then transfer to a freezer bag. Fry straight from frozen (add 2–3 minutes extra cook time).