If you’re looking for a dessert that combines the creamy decadence of cheesecake with the fun crunch of a fried treat, the Cherry Cheesecake Egg Rolls Recipe is going to be your new favorite. These golden, crispy egg rolls are filled with luscious no-bake cheesecake filling paired perfectly with sweet cherry pie filling, dusted with cinnamon sugar, and sprinkled with graham cracker crumbs to bring out that nostalgic cheesecake flavor. Imagine biting into a warm, crunchy exterior only to be greeted by a silky cherry and cheesecake center—this recipe creates an irresistible fusion that’s as delightful to make as it is to eat.
Ingredients You’ll Need
The magic of this Cherry Cheesecake Egg Rolls Recipe lies in its simple yet thoughtfully chosen ingredients. Each component plays a vital role, from the velvety cheesecake filling to the fruity cherry filling, and the crispy wrapper that holds it all together. Let’s check out what you’ll need for this crowd-pleaser.
- Egg roll wrappers: These provide the crisp, golden shell that protects the creamy filling and creates a perfect crunch.
- No-bake cheesecake filling (about 24.3 ounces): Smooth and creamy, this forms the rich base flavor of the filling.
- Cherry pie filling (21 ounces): Sweet, tart, and full of juicy cherries, it adds fruity brightness to the dessert.
- Granulated sugar (½ cup): This sweetens and helps create that irresistible cinnamon sugar coating.
- Ground cinnamon (3 tablespoons): Adds warmth and spice, complementing the fruit and cheesecake beautifully.
- Graham cracker crumbs (¼ cup): Used as a final sprinkle, they add texture and a classic cheesecake crust note.
- Butter, melted (4 tablespoons): Helps seal the edges of the egg rolls and adds flavor during frying.
- Vegetable oil (1 ½ cups): For frying, ensuring the egg rolls become perfectly golden and crispy.
How to Make Cherry Cheesecake Egg Rolls Recipe
Step 1: Assemble the Egg Rolls
Start by laying out your egg roll wrappers on a clean surface and brush the edges with melted butter. This step is crucial because it acts like glue to seal your egg rolls, preventing them from opening while frying. Next, place a generous spoonful of no-bake cheesecake filling followed by a spoonful of cherry pie filling right in the center of each wrapper. Make sure not to overfill to avoid spills. Fold in the sides and roll tightly from one corner to the opposite, creating a neat package. For extra security and crunch, double wrap each egg roll by folding in another wrapper over the first one.
Step 2: Fry Until Golden
Heat your vegetable oil in a deep skillet over medium heat until it shimmers but isn’t smoking. Carefully place a few egg rolls at a time (don’t overcrowd the pan) and fry them until they develop a beautiful golden brown color, turning as needed to cook evenly on all sides. This frying process locks in that creamy filling while creating an addictive crispy exterior. Once done, transfer them to a paper towel-lined plate to drain excess oil.
Step 3: Cinnamon Sugar Coating
While the egg rolls are still warm, toss them gently in a mixture of granulated sugar and ground cinnamon. This step is what gives your dessert that enchanting sweet spice that perfectly complements the cherry and cheesecake inside. The warmth helps the sugar stick well, creating a deliciously addictive crust.
Step 4: Final Touch with Graham Cracker Crumbs
Sprinkle graham cracker crumbs over each egg roll just before serving. This final touch mimics the classic cheesecake crust, adding a lovely texture contrast and a hint of buttery richness to round out the flavor profile.
How to Serve Cherry Cheesecake Egg Rolls Recipe
Garnishes
For a stunning presentation, consider garnishing with fresh cherries or a mint sprig on the side. A light drizzle of chocolate or caramel sauce can also elevate these egg rolls into a restaurant-quality dessert. Each garnish adds a layer of flavor or color, making these egg rolls as beautiful as they are tasty.
Side Dishes
Pair these egg rolls with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to contrast the warm crunch with cool creaminess. A fresh berry salad or a simple citrus sorbet can also brighten the palate and make the dessert feel even more refreshing.
Creative Ways to Present
If you’re serving at a party or special occasion, chop the egg rolls into bite-size pieces and serve them on skewers or toothpicks for easy snacking. Alternatively, arrange whole egg rolls on a platter lined with graham crackers and place dipping sauces like berry coulis or cream cheese glaze alongside for guests to customize their experience.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though they rarely last long), store the cooked egg rolls in an airtight container at room temperature for up to 24 hours. Avoid refrigeration if possible, as they can lose their crispness and become soggy.
Freezing
You can freeze un-fried assembled egg rolls by placing them on a parchment-lined tray, freezing until solid, and then transferring to a freezer bag. Freeze for up to 1 month. When ready to enjoy, fry them straight from frozen, adding a few extra minutes to the cooking time.
Reheating
To reheat without sacrificing crispiness, place leftover egg rolls on a baking sheet in a preheated 350°F oven for about 10 minutes or until warmed through and crispy again. Avoid microwaving, as it tends to make the wraps soggy and chewy.
FAQs
Can I use homemade cheesecake filling instead of store-bought?
Absolutely! Homemade no-bake cheesecake filling works beautifully and allows for customization of sweetness or tanginess. Just make sure it’s firm enough to hold inside the wrappers when fried.
What’s the best oil to use for frying these egg rolls?
Vegetable oil is ideal because of its neutral flavor and high smoke point, which helps achieve a golden crisp without imparting any unwanted aromas or tastes.
Can I bake these instead of frying them?
Yes, but keep in mind the texture will be slightly different. Brush the egg rolls generously with melted butter and bake at 400°F for 12-15 minutes, flipping halfway to ensure even browning. They won’t be as crispy as fried but still delicious.
How do I prevent the filling from leaking during frying?
Brushing the edges with melted butter and making sure to roll tightly are key steps. Also, double wrapping the egg rolls adds extra security against leaks and keeps the filling perfectly contained.
Can I substitute the cherry pie filling with another fruit?
Definitely! Blueberry, strawberry, or mixed berry pie fillings are wonderful alternatives that pair nicely with the cheesecake filling for different but equally delightful flavors.
Final Thoughts
Trust me, once you make this Cherry Cheesecake Egg Rolls Recipe, it will become a go-to dessert for impressing friends or treating yourself. The perfect balance of creamy, crunchy, sweet, and tart wrapped up in a golden package makes every bite pure joy. Don’t be intimidated by the frying step—it’s easier than it sounds and so worth it. Go ahead, dive in and enjoy the wonderful fusion of flavors that this recipe brings to your table.
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Cherry Cheesecake Egg Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 6 servings (6 egg rolls)
- Category: Dessert
- Method: Frying
- Cuisine: American
Description
These Cherry Cheesecake Egg Rolls are a delightful dessert that combines the creamy, rich flavor of no-bake cheesecake with sweet cherry pie filling, all wrapped in crispy, golden egg roll wrappers. Coated with a cinnamon-sugar mixture and a sprinkle of graham cracker crumbs, they offer a perfect balance of textures and flavors, fried to perfection for a warm, indulgent treat.
Ingredients
Filling
- 24.3 ounces no-bake cheesecake filling (such as Philadelphia)
- 21 ounces cherry pie filling
Egg Rolls
- 12 egg roll wrappers
- 4 tablespoons butter, melted
Coating
- ½ cup granulated sugar
- 3 tablespoons ground cinnamon
- ¼ cup graham cracker crumbs
Frying
- 1 ½ cups vegetable oil, for frying
Instructions
- Prepare the egg rolls: Lay out each egg roll wrapper on a clean surface and brush the edges with melted butter to help them seal properly. Spoon a generous amount of no-bake cheesecake filling and cherry pie filling onto the center of each wrapper. Fold the sides over the filling and roll tightly to enclose it, ensuring no filling spills out. For extra security, double wrap each egg roll by using a second wrapper around the first one.
- Heat the oil and fry: In a skillet, heat 1 ½ cups of vegetable oil over medium heat until shimmering but not smoking. Fry the egg rolls in batches, turning occasionally, until they become golden brown and crispy on all sides, which should take about 2-3 minutes per side. Remove from oil and drain on paper towels to remove excess oil.
- Coat the egg rolls: While still hot, immediately toss each fried egg roll in a mixture of granulated sugar and ground cinnamon, coating them thoroughly for a sweet and spiced finish.
- Garnish and serve: Sprinkle graham cracker crumbs over the cinnamon-sugar-coated egg rolls. Serve hot for the best taste and texture, enjoying the warm, creamy cherry cheesecake filling inside.
Notes
- Double wrapping the egg rolls ensures that the filling stays securely inside during frying.
- You can use store-bought no-bake cheesecake filling or prepare your own for freshness.
- Use caution when frying to avoid oil splatters and maintain medium heat to prevent burning.
- The egg rolls are best enjoyed immediately after frying to retain their crispiness.
- For a twist, try other fruit pie fillings such as blueberry or apple.
