This dessert mash-up has been a joyful discovery in my kitchen: Cherry Cheesecake Egg Rolls are a crunchy, golden shell giving way to a silky cheesecake center speckled with bright cherry pockets. I found the idea while riffing on store-bought desserts one weekend when friends were coming over; I wanted something that felt indulgent but was fast enough to pull together between errands and a late afternoon nap. The combination of tangy cream cheese, a touch of fresh lemon zest, and the jewel-like cherries creates a contrast of textures and flavors—creamy, crisp, sweet, and slightly tart—in each bite. It’s surprising how a few pantry staples and a handful of wrappers can transform into a dessert that feels special.

What makes these particularly memorable is the theater of assembly and frying: guests love watching the egg rolls go from flat squares to tightly sealed parcels, and there’s always a small chorus of “oohs” when the first one is cut open and the cherry filling peeks out. Whether you choose to pan-fry for the classic crunch, air-fry for a lighter finish, or bake them when you want less oil, the technique stays approachable. The result is a shareable dessert that’s casual enough for weeknight treats yet festive enough for gatherings—my go-to when I want something buttery, bright, and utterly irresistible.

Ingredients

• Cream cheese (6 ounces): Use full-fat block cream cheese, softened to room temperature for the smoothest texture; brands like Philadelphia give consistent results. The cream cheese is the base that makes the interior silky and rich.
• Granulated sugar (4 tablespoons): Balances the tang of the cream cheese; you can reduce by 1 tablespoon if you prefer less sweetness or swap part for a superfine sugar for slightly faster dissolving.
• Fresh lemon zest (1 teaspoon): Adds brightness and cuts through the richness—zest a firm lemon with a microplane and avoid the bitter white pith.
• Pure vanilla extract (3/4 teaspoon): A little real vanilla deepens the flavor; if using paste, the tiny flecks look lovely in the filling.
• Egg roll wrappers (8): Look for square wrappers labeled for egg rolls—thicker wrappers hold up better to frying and warm fillings without becoming soggy.
• Vegetable oil (about 3 cups): Neutral oil with a high smoke point (canola or peanut) for shallow frying in a 10-inch skillet; amount depends on pan depth if you choose pan-frying.
• Cherry pie filling (21-ounce can): Use a good-quality brand for large cherry pieces and syrupy texture; alternatives like cherry preserves or pie filling from the bakery section also work.
• Powdered sugar (1–2 tablespoons, optional): For a light dusting at the end—adds a pretty finish and slight extra sweetness.

Instructions

Prepare the filling: In a medium mixing bowl, add 6 ounces of softened full-fat cream cheese, 4 tablespoons granulated sugar, 1 teaspoon fresh lemon zest, and 3/4 teaspoon pure vanilla extract. Beat on medium-high with a handheld mixer for 1½–2 minutes until the mixture is completely smooth and lump-free. If the cream cheese is not soft enough, warm briefly at very low power in the microwave, 5–7 seconds, then rebeat. Pipe the cheesecake: Transfer the filling to a decorator’s bag or a quart-size zip-top bag and snip a corner to create a 1/2–3/4 inch opening. This gives a controlled line of filling that’s easy to manage when assembling the wrappers. Chill briefly if the filling becomes too soft while you prepare oil or workspace. Heat the oil (for frying): Pour about 3 cups of vegetable oil into a deep 10-inch skillet and heat over medium-high until it registers 330–340°F on a candy or deep-fryer thermometer. Maintain temperature by adjusting heat—too hot and wrappers brown before the filling warms; too cool and they absorb excess oil. Assemble the rolls: Lay an egg roll wrapper diamond-side toward you. Pipe a line of cheesecake filling about 3½ inches long and 1 inch wide, positioned about 1 inch from the side edge and 3 inches from the bottom point. Place 6–8 cherries (from the canned filling) along the top edge of the line. Lightly brush or dampen the wrapper edges with water, fold the bottom point up over the filling, fold the two side points inward, and roll snugly toward the top point sealing well. Repeat for remaining wrappers. Fry until golden: Work in batches of 2–3 to avoid crowding. Carefully lower egg rolls into the 330–340°F oil and fry 1½–2 minutes per side until uniformly golden and crisp. Use a slotted spoon to turn and then remove to a paper towel-lined tray to drain. If baking or air-frying, brush with a little oil and cook at 400°F for 8–10 minutes, turning halfway, or air-fry at 380°F for 6–8 minutes until golden. Serve: Dust with 1–2 tablespoons powdered sugar if desired and serve warm. The filling will be hot—let them rest 1–2 minutes before cutting so the cheesecake sets slightly for neat slices.

Storage Tips

Store cooled egg rolls in an airtight container in the refrigerator for up to 3 days. To preserve crispness, layer with paper towels and avoid stacking more than two high. For longer storage, flash-freeze on a sheet pan until firm, then transfer to a freezer-safe bag for up to 3 months. Reheat frozen rolls from frozen in a preheated oven at 375°F for 10–12 minutes or in an air-fryer at 360°F for 6–8 minutes; avoid microwaving, which will make the wrapper soggy. If refrigerated, reheat in a 350°F oven for 6–8 minutes to restore crispness.

Ingredient Substitutions

If you don’t have canned cherry pie filling, substitute raspberry preserves or apricot jam—thicker fillings keep moisture in check. For a lighter cream layer, use a 2:1 mix of full-fat cream cheese and mascarpone for silkier texture. Gluten-free wrappers are available and can be used, though they may be more fragile—seal carefully and consider baking rather than frying. To reduce sugar, cut the granulated sugar by one tablespoon and finish with an optional light drizzle of honey or a dusting of powdered sugar.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream and a drizzle of cherry syrup for an elegant plate. Garnish with finely grated lemon zest or a few fresh cherries for color. These are perfect for brunch, dessert buffets, and cocktail parties—offer small forks and napkins as the filling can be luscious. For a playful presentation, cut each roll in half on the diagonal and arrange like little boats alongside dipping sauces such as chocolate ganache or caramel.

Cultural Background

The idea plays on the American love of handheld sweets and the tradition of fusion snacks—wrapping cheesecake flavors inside egg roll wrappers borrows technique from East Asian dim sum and snack culture while using distinctly American flavors like cheesecake and cherry pie filling. Fried desserts have long been a part of many culinary traditions, and this combination reflects a modern, playful approach to comfort food where texture contrasts are prized. It’s a modern American hybrid that celebrates convenience and nostalgia at once.

Seasonal Adaptations

In spring and summer, swap cherries for fresh macerated berries for a brighter, fresher flavor—stir 1 tablespoon sugar into sliced strawberries before assembling. In fall, try apple pie filling with a pinch of cinnamon and nutmeg for a spiced variation. For the holidays, add a teaspoon of orange zest and a splash of Grand Marnier to the cream cheese for a festive aroma. Temperature and oven time remain similar across versions; adjust filling thickness to avoid soggy wrappers.

Meal Prep Tips

Prepare the cheesecake filling and store it chilled up to 24 hours in advance; pipe directly from the bag when assembling to save time. Assemble un-fried rolls and place them on a sheet pan covered with plastic wrap in the fridge for several hours before frying to firm up the seal. For party service, fry ahead and re-crisp in the oven just before guests arrive. Use a designated station with a shallow bowl of water for sealing and a tray of cherries to speed assembly into an efficient production line.

These cherry cheesecake parcels are an approachable way to make dessert feel festive without hours of work. With a little planning they come together quickly, travel well, and always get a smile. Try them once and you’ll understand why they keep showing up on my dinner table—simple, crisp, and deliciously nostalgic.