This dessert is exactly the sort of treat I pull out when I want something that feels indulgent but comes together quickly: Cherry Cheesecake Egg Rolls are creamy on the inside and satisfyingly crisp on the outside, and they reliably disappear within minutes of hitting the table. I first made this version during a weekend brunch experiment when I had leftover cherry pie filling and a block of cream cheese to use up. The combination of tangy, silky cheesecake and pockets of warm cherries struck a perfect balance of texture and flavor, and my friends immediately requested the recipe.

What makes these so special is the contrast — the soft, slightly tangy filling set against a cigar-like, crunchy wrapper. You can pan fry them for the truest golden crunch, air fry for a lighter finish, or bake for a hands-off method that still delivers great texture. They take about 35 minutes from start to finish, and they’re wonderful for serving at a party, finishing a weeknight meal, or as a make-ahead dessert that reheats beautifully.

Ingredients

• Cream cheese (6 ounces): Use full-fat, block-style cream cheese and let it soften at room temperature for at least 30 minutes. Brands like Philadelphia give consistent texture. Softening prevents lumps and makes a silkier filling.
• Granulated sugar (4 tablespoons): Balances the tang of the cream cheese without becoming cloying; you can replace with superfine sugar for an even smoother texture.
• Lemon zest (1 teaspoon): Fresh zest brightens the filling — don’t substitute bottled lemon zest, which lacks the essential oils that add aroma.
• Pure vanilla extract (3/4 teaspoon): Adds depth; use a good-quality vanilla for best flavor.
• Egg roll wrappers (8): Look for standard square wrappers in the refrigerated section. Keep them covered while assembling so they don’t dry out.
• Vegetable oil (about 3 cups for frying): Neutral oils like vegetable or canola tolerate high heat well; use a deep 10-inch skillet for even frying if pan frying.
• Cherry pie filling (21-ounce can): Provides juicy cherries and syrup; you’ll place a few cherries in each roll for pockets of fruit. Choose a name-brand filling for consistent texture.
• Powdered sugar (1–2 tablespoons, optional): For dusting after cooking — adds a pretty touch and a whisper of sweetness.

Instructions

Prepare the filling: In a medium mixing bowl, combine 6 ounces softened cream cheese, 4 tablespoons granulated sugar, 1 teaspoon fresh lemon zest, and 3/4 teaspoon pure vanilla extract. Beat with a handheld mixer on medium-high for 1½–2 minutes until completely smooth with no lumps. Smoothness matters: any cold bits make rolling harder and create pockets of uneven texture. Bag the filling: Transfer the cheesecake mixture into a decorator’s piping bag or a quart-size zip-top bag. Snip a small corner for controlled dispensing. A narrower opening helps you place a neat line of filling that won’t overflow when you add cherries. Heat the oil (for frying): If you’re frying, pour about 3 cups of vegetable oil into a deep 10-inch skillet and warm to 330–340°F (use a candy or deep-fry thermometer). Maintain medium-high heat so the wrappers crisp quickly without absorbing too much oil. If air frying or baking, preheat your appliance to the manufacturer’s recommended temperature (air fryer 370°F, oven 400°F). Assembly: Lay an egg roll wrapper as a diamond with a point toward you. Pipe a line of cheesecake filling roughly 3½ inches long and 1 inch wide, about 1 inch from the side edge and 3 inches from the bottom point. Place 6–8 cherries along the top edge of the filling for each roll. Lightly moisten the wrapper edges with water using your finger or a pastry brush. Roll and seal: Fold the bottom point over the filling, fold both side points in, and roll tightly toward the top point. Press to seal; a small dab of water helps the wrapper stick. Repeat with remaining wrappers, keeping assembled rolls covered so they don’t dry out. Cook the rolls: For frying: Work in batches of 2–3 and fry 1½–2 minutes per side until golden brown. Drain on paper towels. For air frying: lightly spray with oil and cook at 370°F for 7–9 minutes, flipping once. For baking: brush with oil and bake at 400°F for 10–12 minutes, turning halfway. Dust with powdered sugar while warm and serve immediately.

Storage Tips

Store cooked pieces in an airtight container in the refrigerator for up to 48 hours. If you plan to keep them longer, freeze on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Reheat refrigerated items in a 325°F oven for 5–7 minutes or air fryer at 350°F for 3–5 minutes to restore crispness. For frozen prepped rolls, cook straight from frozen and add a few extra minutes to the cook time. Avoid storing under heavy syrup or wet toppings; keep powdered sugar or glazes separate until serving to maintain crunch.

Ingredient Substitutions

If you need dairy-free options, substitute a dairy-free cream cheese alternative that’s spreadable — expect slightly different texture and flavor. For gluten-free, use square gluten-free wrappers (rice-based) but note they may become more brittle when frying. Swap cherry pie filling for blueberry or apple pie filling for a different flavor profile; reduce added sugar slightly if the filling is especially sweet. For a brighter tang, add a teaspoon of sour cream to the cream cheese mixture; for a richer flavor, fold in 2 tablespoons of mascarpone.

Serving Suggestions

Serve warm with a light dusting of powdered sugar and a drizzle of warmed cherry sauce for presentation. Pair with vanilla ice cream or a scoop of lemon sorbet to cut the sweetness. For a brunch spread, place on a platter with fresh berries and mint sprigs. Garnish with thin lemon zest strips to echo the citrus in the filling, or offer a small ramekin of whipped cream for dipping.

Seasonal Adaptations

In summer, swap canned cherries for macerated fresh cherries with a touch of sugar and lemon juice for a fresher flavor. In fall, use spiced apple filling with a pinch of cinnamon and nutmeg. For holiday gatherings, consider using cranberry-orange compote and add a teaspoon of orange zest in the filling. Small seasonal tweaks keep the concept fresh year-round and make the treat suitable for different menus and celebrations.

Meal Prep Tips

Assemble rolls a few hours ahead and store them covered in the refrigerator on a baking sheet, ready to fry or bake just before guests arrive. To freeze, assemble and place on a lined sheet tray, freeze until solid, then transfer to labeled freezer bags. Cook from frozen, adding 2–4 minutes to the cooking time. Pack cooked items in single layers separated by parchment when refrigerating to avoid sticking. Use disposable piping bags or a zip-top for quick cleanup.

Success Stories

Readers tell me these are a party favorite — one reader served them at a bridal shower and received multiple requests for the recipe; another used cherry pie filling diluted slightly with orange juice to mimic a brighter compote and called the result "addictive." My own family has an annual game night where these are almost always on the table; the youngest guest has declared them his "official celebration treat." These anecdotes prove how adaptable and crowd-pleasing the dessert is.

Try these the next time you want an impressive but approachable dessert. They’re quick, flexible, and a delightful mix of creamy and crisp that feels like a treat without hours of work. Share them, tweak them, and make them your own — they’re begging to be customized and enjoyed.