Sometimes, dessert feels like it needs a little drama—something fun, a little different, and definitely indulgent. That’s exactly what these cherry cheesecake egg rolls are. They’re crispy, creamy, sweet, and tart, all at the same time. And the best part? You can make them in your air fryer, which means no hot oil splattering all over your kitchen (been there, done that, and I’m still scrubbing).
These little rolls of joy remind me of the first time I stumbled upon the idea of a dessert egg roll. It was at a small food truck festival, and there was this stand selling deep-fried cheesecake. One bite, and I was completely hooked on the idea of taking cheesecake and giving it a golden, crunchy shell. Fast forward a few years, and my air fryer obsession made me wonder if I could recreate that magic at home, minus the deep-frying hassle. Spoiler alert: it works, and it’s absolutely amazing.
The combination of creamy cheesecake filling with the sweet-tart cherry pie filling, all wrapped up in a crispy egg roll shell, is just perfection. If you’re already imagining that first bite, I promise it tastes even better than you’re picturing.
Ingredients You’ll Need
For the cheesecake filling:
- 8 ounces of cream cheese (softened; trust me, don’t skip this step—it makes mixing so much easier)
- 1/4 cup granulated sugar (just enough sweetness without overpowering)
- 1 teaspoon vanilla extract (because everything’s better with a hint of vanilla)
For the egg rolls:
- 12 egg roll wrappers (found in most grocery stores, usually near the refrigerated produce section—don’t confuse them with wonton wrappers, they’re too small!)
- 1 cup cherry pie filling (you can use homemade or store-bought—just make sure it’s thick so it doesn’t leak out too much)
- 1 egg, lightly beaten (to seal the edges and keep everything inside)
- Cooking spray (for that crispy, golden finish in the air fryer)
Optional for serving:
- Powdered sugar (a light dusting for a pretty finish)
- Chocolate or caramel sauce (because why not?)
How to Make Them
Step 1: Whip Up the Cheesecake Filling
Start by beating the cream cheese in a medium-sized bowl until it’s smooth and fluffy. (If it’s still cold, you’ll end up with lumps, and nobody wants lumpy cheesecake.) Add the sugar and vanilla, and beat until everything is well combined. It should taste sweet, creamy, and just slightly tangy. Go ahead, sneak a little taste—it’s impossible to resist.
Step 2: Assemble the Egg Rolls
Lay one egg roll wrapper on a clean surface with one of the corners pointing toward you, so it looks like a diamond. Spoon about 2 tablespoons of the cheesecake filling onto the center of the wrapper, spreading it out slightly into a small rectangle. Top with a tablespoon of cherry pie filling. (Don’t overfill them—trust me, they’ll burst in the air fryer if you do. Less is more here.) (source:Ineskohl.info)
To wrap, fold the bottom corner up over the filling, then fold in the two side corners like an envelope. Roll it up tightly toward the top corner, using your fingers to keep the filling snug. Brush the edges of the top corner with the beaten egg and seal it shut. Repeat with the remaining wrappers and filling.
Step 3: Preheat and Prep Your Air Fryer
Preheat your air fryer to 375°F. While it’s heating, lightly spray the outside of each egg roll with cooking spray. This is key for getting that golden, crispy texture we all love.
Step 4: Air Fry to Perfection
Place the egg rolls in a single layer in the air fryer basket, seam-side down. (Don’t overcrowd—cook them in batches if you need to.) Air fry for 8–10 minutes, flipping them halfway through, until they’re crispy and golden brown. They’ll smell incredible at this point, but resist the urge to bite into one right away—the filling will be lava-hot.
Serving Suggestions
Let the egg rolls cool for a few minutes before serving. Dust them with powdered sugar for a little extra sweetness, or drizzle with chocolate or caramel sauce for that over-the-top dessert moment.
If you’re serving these at a party (which you absolutely should), they’re best enjoyed fresh from the air fryer. But if you’re making them ahead of time, you can reheat them in the air fryer for a couple of minutes to bring back the crispiness.
Tips for Success
- Don’t skip the egg wash: It might seem like a small step, but it’s what keeps your egg rolls sealed tight so the filling doesn’t ooze out while they cook.
- Go easy on the filling: As tempting as it is to load these up, too much filling will make the wrappers harder to roll and more likely to split. Stick to the recommended amounts, and they’ll turn out perfect every time.
- Experiment with flavors: Not a fan of cherries? No problem. Swap the cherry pie filling for blueberry, strawberry, or even apple. You can also add a sprinkle of cinnamon or nutmeg to the cheesecake filling for a little extra warmth.
Why You’ll Love These
What I adore most about these cherry cheesecake egg rolls is how easy they are to make, but they look and taste like something you’d get at a fancy restaurant. They’re a total crowd-pleaser, too—great for everything from weeknight treats to dinner parties or even potlucks. Plus, they’re fun to eat! There’s something so satisfying about that crispy crunch followed by the creamy filling.
If you’ve got an air fryer sitting on your counter, begging to be used more often, this is the recipe to try. And if you don’t? Well, this might just be the reason to get one.
Happy cooking (and eating)! Let me know if you try these—I’d love to hear what you think. Did you stick with cherries, or get creative with your filling?
