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Cherry cheesecake egg rolls combine two favorites: cheesecake and egg rolls. This dessert blends smooth cream cheese with sweet cherry filling, all wrapped in crispy egg roll wrappers. They are fun and easy to eat, making them a hit at parties and family gatherings.

Cherry Cheesecake Egg Rolls

Elevate your dessert game with cherry cheesecake egg rolls, a delightful mix of creamy cheesecake and crispy egg rolls! These fun treats are perfect for parties and gatherings, easy to make, and a surefire way to impress your guests. Dive into our step-by-step guide for creating this sweet sensation, along with creative serving suggestions and delicious dipping sauces.
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Ingredients
  

1 cup cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup cherry pie filling

10 egg roll wrappers

1/4 cup all-purpose flour (for sealing)

1 egg, beaten (for egg wash)

Oil for frying (vegetable or canola)

Optional: powdered sugar for dusting

Instructions
 

In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy, ensuring there are no lumps.

    Lay an egg roll wrapper on a clean surface with one corner facing you. Spoon about 2 tablespoons of the cream cheese mixture onto the center of the wrapper, followed by a spoonful of cherry pie filling.

      To fold, bring the bottom corner of the wrapper over the filling, then fold in the side corners, and roll tightly up towards the top corner. Seal the edge with a little flour and the beaten egg, ensuring the filling is secure inside. Repeat for all wrappers.

        Heat about 2 inches of oil in a deep pan over medium-high heat until it reaches 350°F (175°C).

          Carefully add a few egg rolls to the hot oil, making sure not to overcrowd the pan. Fry for 2-3 minutes on each side or until golden brown and crispy. Use a slotted spoon to remove and place on paper towels to drain excess oil.

            Once all egg rolls are fried, dust with powdered sugar for an extra touch of sweetness.

              Serve warm, drizzled with any leftover cherry pie filling or whipped cream if desired.

                Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 10 egg rolls