This dessert is all about contrast, and it has been one of my most requested sweet bites for years. Cherry Cheesecake Egg Rolls deliver lush, tangy cream cheese filling folded around pockets of bright cherry pie filling, encased in a paper thin wrapper that crisps up golden and shatters when you bite into it. I first made these on a rainy afternoon when I needed an easy, crowd-pleasing dessert using pantry staples and the results became an instant hit at family gatherings. The texture contrast is the magic here: a velvety center against a crunchy shell, with a warm cherry burst in every bite.

What makes this version special is the simplicity of the filling. A small amount of softened cream cheese whipped with sugar, lemon zest, and vanilla becomes silky and pipeable in under two minutes. The assembly feels a little like origami, and once you get the fold down it goes quickly. I alternate between pan frying for an indulgent finish, air frying for a lighter crisp, and baking when I am feeding a crowd and want hands-off time. Each method gives a slightly different finish but the same irresistible flavor.

Ingredients

• Cream cheese: Use 6 ounces of full fat cream cheese, softened to room temperature so it whips smooth. Philadelphia brand works consistently and yields a rich, velvety texture.
• Granulated sugar: Four tablespoons sweeten the filling without overpowering the tang. Fine sugar dissolves faster during whipping for a silky finish.
• Lemon zest: One teaspoon of fresh zest brightens the cream cheese and balances the cherry sweetness. Use a microplane for the finest texture.
• Vanilla: Three quarters of a teaspoon of pure vanilla extract adds depth. Opt for pure vanilla over imitation for a cleaner flavor.
• Egg roll wrappers: You will need eight wrappers, usually found in the refrigerated produce or Asian section. Keep them covered with a damp towel during assembly to prevent drying.
• Vegetable oil: Three cups for frying, enough for shallow deep frying in a 10 inch skillet. Use a neutral oil like canola or vegetable for a clean finish.
• Cherry pie filling: One 21 ounce can provides the jammy cherries that go into each roll. Choose a brand you enjoy eating straight from the can.
• Powdered sugar: One to two tablespoons for dusting is optional but adds an elegant finish and a touch of extra sweetness.

Instructions

Prepare the filling: Add the softened cream cheese, granulated sugar, lemon zest, and vanilla to a medium mixing bowl. Use a handheld mixer on medium high to beat until smooth and lump free, about one and a half to two minutes, scraping the bowl once to ensure an even texture. Transfer to piping bag: Spoon the cheesecake mixture into a decorator bag or a quart size zip top bag. Snip a small corner, about half an inch, so you can pipe a uniform strip of filling. Consistent piping ensures even amounts in each wrapper. Heat the oil: Pour three cups of vegetable oil into a deep ten inch skillet and heat over medium high until the temperature reaches 330 to 340 degrees Fahrenheit. Use a candy or deep fry thermometer for accuracy. Maintain temperature between batches for even browning. Assemble the wrappers: Lay one wrapper as a diamond with a point facing you. Pipe a line of filling about three and a half inches long and one inch wide, positioned one inch from the side edge and three inches from the bottom point. Top the filling with six to eight cherries from the pie filling for a juicy center. Fold and seal: Moisten the edges of the wrapper with a little water using your finger or a pastry brush. Fold the bottom point up over the filling, fold the side points in, then roll up toward the top point, sealing firmly. Repeat for the remaining wrappers, keeping them covered so they do not dry out. Cook the rolls: Work in batches of two to three in the hot oil and fry for one and a half to two minutes per side until golden and crisp. Do not overcrowd the pan. Use tongs to turn gently and transfer cooked rolls to a paper towel lined plate to drain. Finish and serve: Dust with one to two tablespoons powdered sugar while still warm. Serve immediately for the best contrast between hot cherry pockets and cool cream cheese interior.

Storage Tips

Leftovers are best kept for maximum quality. Store cooled rolls in a single layer in an airtight container in the refrigerator for up to three days. For longer storage freeze uncooked rolls on a tray until solid, then move to a freezer bag for up to three months. To reheat refrigerated rolls, pop them into a preheated oven at three hundred fifty degrees Fahrenheit for five to eight minutes or crisp them in an air fryer at three hundred fifty for three to five minutes. Avoid microwaving as it will soften the exterior and lose crunch.

Ingredient Substitutions

If you want to lighten the filling consider using one reduced fat cream cheese for a slightly tangier, less rich result though texture will be less silky. Swap the cherry pie filling for blueberry or apple pie filling for a seasonal twist. For chocolate lovers add a teaspoon of cocoa to the filling or tuck a square of dark chocolate inside with the cherries. If you must avoid gluten, use gluten free wrappers available at specialty stores and adjust cooking times as the dough may brown more quickly.

Serving Suggestions

Serve two per person as a dessert portion with a scoop of vanilla ice cream or a drizzle of warmed chocolate sauce. Garnish with fresh mint and a dusting of powdered sugar for a pretty plate. These also make a festive brunch offering alongside coffee and fruit, or a portable sweet for picnics when kept in an insulated container to preserve crispness.

Cultural Background

These are a playful American fusion treat that borrows technique from Asian spring roll tradition and filling concepts from classic American cheesecake and pie. Wrapping a creamy, sweet interior in a thin wrapper and frying until crisp is a simple technique that crosses many cuisines and lends itself perfectly to inventive fillings. The cherry pie filling nods to American pie culture and the result is a hybrid that feels comfortingly familiar yet pleasantly novel.

Seasonal Adaptations

Change the filling with the seasons: summer berries in July, spiced apple for fall, and a cranberry orange filling for winter holidays. For a citrus bright variation add a teaspoon of orange zest and replace the cherries with a marmalade center. Holiday versions with brown butter and toasted nuts folded into the filling add warmth and texture.

Meal Prep Tips

Assemble the rolls up to a day ahead and keep them covered and chilled. For longer prep freeze the assembled but uncooked rolls on a sheet pan until solid and store them in freezer bags. When you are ready to serve cook directly from frozen, increasing frying time slightly or cooking in the air fryer until golden. Label bags with date and cooking instructions to streamline future reheating.

These Cherry Cheesecake Egg Rolls are one of my most versatile desserts and a real crowd magnet. Whether you pan fry, air fry, or bake them, the combination of creamy filling and crisp shell is always a winner. Try the variations and make this recipe your own, then pass it along to friends who appreciate a good sweet bite.