Cherry Cheesecake Egg Rolls
Ingredients
12 egg roll wrappers
8 oz (225 g) cream cheese, softened
1/3 cup granulated sugar
1 tsp vanilla extract
1/2 cup sour cream (or Greek yogurt)
1/2 cup heavy cream, cold (or 1 cup whipped topping)
Pinch of salt
1 cup cherry pie filling (or quick cherry compote; note below)
1 egg, beaten (for sealing) or small bowl of water
Oil for frying (neutral, high-heat), or cooking spray for air fryer
Powdered sugar, for dusting
Optional quick cherry compote (instead of canned)
2 cups pitted cherries (fresh or frozen)
1/4 cup sugar
1 tbsp lemon juice
1 tsp cornstarch mixed with 1 tsp water
Pinch almond extract (optional)
Make the cherry center (if not using canned)
Simmer cherries, sugar, and lemon over medium until juicy, 4–5 min. Stir in cornstarch slurry; cook 1–2 min until glossy and thick. Cool completely. Stir in a drop of almond extract if you like.
Make the cheesecake filling 2) Beat cream cheese, sugar, vanilla, sour cream, and salt until very smooth. In a separate bowl, whip heavy cream to soft‑medium peaks; fold into the cream cheese until silky. Chill 10 minutes to firm slightly.
Assemble 3) Set a wrapper as a diamond. Spoon about 2 tablespoons cheesecake filling in a line across the lower third; add 1 tablespoon cherry filling on top (keep it centered so it doesn’t leak). 4) Brush edges with egg wash or water. Fold bottom point over filling, fold in sides snugly, then roll up tightly like a burrito, pressing to seal. Place seam‑side down. Repeat.
Fry (stovetop) 5) Heat 1–1.5 inches oil to 350°F/175°C in a heavy pot. Fry 3–4 rolls at a time, 2–3 minutes total, turning until deep golden. Transfer to a rack or paper towels.
Air-fry (lighter) 6) Preheat air fryer to 380°F/193°C. Mist rolls all over with oil or brush lightly with melted butter. Air‑fry 6–8 minutes, flipping halfway, until crisp and golden.
Serve 7) Dust with powdered sugar. Rest 2–3 minutes (filling is hot!), then serve warm with extra cherry sauce for dipping. Fantastic with vanilla ice cream.
Tips for no leaks
Keep cherry layer centered and not too close to edges.
Seal well and let rolls rest seam‑side down a minute before frying.
Fry hot enough (350°F) for quick crust set; too cool = soggy bursts.
Make‑ahead
Assemble up to 1 day ahead; cover and refrigerate. Fry just before serving.
Freeze un-fried: Place on a sheet tray to freeze, then bag up to 2 months. Fry from frozen at 350–360°F, adding 1–2 minutes.