You know those moments when you’re craving something sweet, but also want a little crunch? That’s exactly how my crazy idea for cherry cheesecake egg rolls was born! I was staring at leftover egg roll wrappers one night when it hit me – why not wrap up all that creamy cheesecake goodness with tart cherries in a crispy package? The first batch disappeared so fast my family didn’t even wait for them to cool properly. Now they’re my go-to when I need a dessert that’s fun to make and even more fun to eat. Trust me, once you try that perfect combo of warm, crispy shell and oozy cherry-cheesecake filling, you’ll be hooked!
Why You’ll Love This Cherry Cheesecake Egg Rolls Recipe
Oh my gosh, where do I even start? These little pockets of joy check all the boxes:
- Quick magic: From fridge to plate in under 30 minutes—perfect for last-minute cravings or surprise guests
- That CRUNCH: Egg roll wrappers bake up impossibly crispy, like the plasic wrap on a buttery pie crust (but way better)
- Sweet-tangy bliss: Creamy cheesecake filling cuts through the rich cherry syrup—each bite’s like a mini flavor explosion
- No fancy skills needed: If you can fold a burrito, you can totally nail these—I promise!
Seriously, they disappear faster than cookies at a bake sale. Last time I made them, my neighbor texted “WHAT SMELLS SO GOOD?” through the wall. That’s the power of cherry cheesecake egg rolls, friends.
Ingredients for Cherry Cheesecake Egg Rolls
Here’s what you’ll need to grab from your pantry – I promise it’s all simple stuff! The key is using properly softened cream cheese (leave it out for 30 minutes) and packed powdered sugar – none of that loosely scooped nonsense if we want that perfect creamy texture.
- 8 egg roll wrappers (thawed if frozen)
- 1 cup cream cheese, softened (full-fat for best results)
- 1/4 cup powdered sugar, packed
- 1 tsp pure vanilla extract
- 1/2 cup cherry pie filling (about 12 cherries with some syrup)
- 1 tbsp melted butter (for brushing)
- 1 tbsp granulated sugar (for that sparkly crunch)
Pro tip: If your kitchen’s chilly and the cream cheese won’t soften, zap it in the microwave at 10-second intervals – but watch it like a hawk! Nobody wants melted cream cheese soup.
How to Make Cherry Cheesecake Egg Rolls
Okay, let’s get rolling (literally)! These come together so fast you’ll barely have time to lick the spoon – but I won’t judge if you sneak a taste of that dreamy filling.
Step 1: Prepare the Filling
Grab a medium bowl and beat the softened cream cheese until it’s smooth as silk. Mix in the powdered sugar and vanilla – don’t rush this part! We want zero lumps for that perfect creamy texture.
Step 2: Assemble the Egg Rolls
Lay out your egg roll wrappers like little edible canvases. Spoon about 1 tablespoon of cream cheese mixture in the center, then top with a teaspoon of cherry pie filling (juice and all!). Fold the sides inward like you’re wrapping a burrito, then roll tightly from bottom to top. Pro tip: Keep a small bowl of water nearby to wet your fingers and seal the edges – no filling escapes allowed!
Step 3: Bake to Perfection
Brush each roll with melted butter (get those edges too!) and sprinkle with granulated sugar. Bake at 375°F for 12-15 minutes until they’re golden brown and crispy. Your kitchen will smell like a bakery – consider yourself warned!
Tips for the Best Cherry Cheesecake Egg Rolls
After making these dozens of times (yes, my family demands them weekly), here are my hard-won secrets:
- Seal tight: Dab water on those wrapper edges like you’re sealing treasure – escaping filling means crispy disaster
- Size matters: Keep fillings centered with about 1-inch borders – too much and they’ll burst open dramatically
- Serve warm: They’re good room temp, but that first bite of molten cheesecake? Heavenly
- Watch closely: Ovens vary – peek at 10 minutes to prevent over-browning
Oh! And always make extra – these vanish faster than you can say “second batch!”
Variations for Cherry Cheesecake Egg Rolls
Oh, the possibilities! Once you master the basic recipe, try these fun twists:
- Berry swap: Use blueberry or strawberry pie filling instead—the color pops!
- Chocolate dreams: Add mini chocolate chips to the filling or drizzle with melted chocolate after baking
- Citrus zing: Mix lemon zest into the cream cheese for a bright contrast to the sweet cherries
- Nutty crunch: Sprinkle chopped pecans or almonds inside before rolling for extra texture
My kids love when I do a “dessert sampler” with different fillings—total crowd pleaser!
Serving and Storing Cherry Cheesecake Egg Rolls
Here’s how I serve these beauties – dust them with powdered sugar right before serving (it looks so fancy!) and maybe a little extra cherry syrup on the side for dipping. Trust me, they’re best eaten warm when that cheesecake filling is gloriously gooey.
For leftovers (if you’re lucky enough to have any), store them in an airtight container at room temp for a day or in the fridge for up to 3 days. Pop them in the toaster oven for a few minutes to bring back that crispy magic – microwaving makes them sad and soggy!
Nutritional Information for Cherry Cheesecake Egg Rolls
Just so you know, these numbers are estimates based on my exact ingredients – your brands might vary slightly. Each crispy, creamy egg roll comes in at about 180 calories, with 9g of that heavenly fat coming from the rich cream cheese. Not bad for such an indulgent treat! Remember, sharing is optional – I won’t tell if you keep a whole batch to yourself.
FAQs About Cherry Cheesecake Egg Rolls
Can I use wonton wrappers instead of egg roll wrappers?
Absolutely! Just make smaller bundles – about 1 teaspoon of filling each. They’ll cook faster too, so check at 8 minutes.
Can I freeze these before baking?
Yes! Assemble them, then freeze on a baking sheet before transferring to a bag. No need to thaw – just add a few extra minutes when baking from frozen.
What if I don’t have cherry pie filling?
No worries! Jam works in a pinch (try strawberry or raspberry), though it’s sweeter. Or make your own quick compote with fresh cherries and a splash of lemon juice.
Why did my egg rolls burst open?
Probably too much filling or not sealing tightly enough. Next time, use less filling and really press those edges together – water helps seal them shut!
Can I air fry these instead of baking?
Oh yes! Spray with oil and cook at 375°F for 6-8 minutes, flipping halfway. They get extra crispy this way – just watch them closely!
Irresistible Cherry Cheesecake Egg Rolls Recipe in 30 Minutes
- Total Time: 25 minutes
- Yield: 8 egg rolls 1x
- Diet: Vegetarian
Description
A delicious twist on classic cheesecake, these cherry cheesecake egg rolls combine creamy filling with sweet cherries in a crispy wrapper.
Ingredients
- 8 egg roll wrappers
- 1 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup cherry pie filling
- 1 tbsp butter, melted
- 1 tbsp granulated sugar
Instructions
- Mix cream cheese, powdered sugar, and vanilla in a bowl.
- Place 1 tbsp of cream cheese mixture and 1 tsp cherry pie filling in the center of each egg roll wrapper.
- Fold the sides inward, then roll tightly.
- Brush with melted butter and sprinkle with granulated sugar.
- Bake at 375°F for 12-15 minutes until golden brown.
Notes
- Serve warm for best texture.
- Dust with extra powdered sugar if desired.
- Store leftovers in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cherry cheesecake egg rolls, dessert recipe, easy cheesecake recipe