CHERRY CHEESECAKE EGG ROLLS
These crispy egg rolls are filled with creamy cheesecake and sweet cherry pie filling. Fried to golden perfection, they’re a delicious handheld dessert perfect for parties, holidays, or a fun twist on classic cheesecake.
Ingredients
- 8 oz cream cheese softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cherry pie filling
- 10 egg roll wrappers
- 1 egg beaten, for sealing
- Oil for frying
- Optional: powdered sugar or chocolate drizzle for serving
Instructions
Make the Filling:
- In a bowl, mix cream cheese, powdered sugar, and vanilla until smooth. Gently fold in cherry pie filling.
Assemble the Egg Rolls:
- Place 2 tablespoons of filling in the centre of each wrapper. Fold sides over, roll up tightly, and seal edges with beaten egg.
Fry the Egg Rolls:
- Heat oil to 350°F (175°C). Fry egg rolls in batches for 2–3 minutes per side until golden brown. Drain on paper towels.
Serve:
- Dust with powdered sugar or drizzle with chocolate. Serve warm for best flavour.
Notes
Make Ahead: Fill and roll egg rolls ahead of time; refrigerate or freeze before frying.
Customisations: Use blueberry or apple pie filling for variety. Add crushed graham crackers for a classic cheesecake twist.
Serving Suggestions: Great for dessert trays, holidays, or as a unique after-dinner treat.
Storage Tips: Best served fresh. Reheat leftovers in the oven or air fryer for crispiness.
Customisations: Use blueberry or apple pie filling for variety. Add crushed graham crackers for a classic cheesecake twist.
Serving Suggestions: Great for dessert trays, holidays, or as a unique after-dinner treat.
Storage Tips: Best served fresh. Reheat leftovers in the oven or air fryer for crispiness.