Cherry Cheesecake Egg Rolls are a crispy, golden dessert filled with creamy cheesecake and tangy cherry pie filling. These indulgent treats offer a delightful crunch with every bite, making them a standout addition to your dessert table.
Why You Will Love Cherry Cheesecake Egg Rolls
These Cherry Cheesecake Egg Rolls are:
- Crispy and creamy: A perfect contrast of textures with a crunchy shell and smooth, luscious filling.
- Easy to customize: Swap out cherry filling for other fruit flavors like blueberry or strawberry.
- Quick and fun: A unique dessert that’s simple to make yet impressive to serve.
Ingredient Notes for Cherry Cheesecake Egg Rolls
- 4 ounces cream cheese, softened: The creamy base for the cheesecake filling. Soften it at room temperature for easier mixing.
- 1 teaspoon lemon zest & ½ teaspoon lemon juice: Adds a bright, citrusy flavor that balances the sweetness.
- 3 tablespoons granulated sugar: Sweetens the cheesecake filling without being overpowering.
- 1 can cherry pie filling: Provides the tangy fruit flavor. Use homemade or store-bought for convenience.
- 8 egg roll wrappers (6×6 size recommended): Acts as the crispy shell for the dessert.
Pro Tip: Use oil with a high smoke point, such as vegetable or canola oil, for frying.
Kitchen Equipment Needed
- Mixing bowl and whisk (or electric mixer)
- Pastry brush (for sealing wrappers)
- Deep skillet or fryer
- Slotted spoon or tongs
- Paper towels (for draining)
How to Make Cherry Cheesecake Egg Rolls
Prepare the Cheesecake Filling
In a mixing bowl, combine softened cream cheese, lemon zest, lemon juice, and granulated sugar. Use an electric mixer or whisk to beat the mixture until smooth and lump-free.
Assemble the Egg Rolls
Lay each egg roll wrapper on a clean surface in a diamond shape. Spoon a dollop of the cream cheese mixture into the center of the wrapper. Carefully top with a spoonful of cherry pie filling, keeping the layers distinct.
Seal the Wrappers
Lightly dampen the edges of each wrapper with water using your fingers or a pastry brush. Fold the bottom corner of the wrapper over the filling, then fold in the sides. Roll tightly to seal the egg roll, ensuring no gaps or leaks. Let the rolls rest for 3–4 minutes to secure the seal.
Fry the Egg Rolls
Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the egg rolls in small batches to avoid overcrowding, cooking until they are golden brown and crisp (about 2–3 minutes per batch).
Serve
Remove the egg rolls from the oil and drain on paper towels. Serve warm with a dusting of powdered sugar for extra sweetness and an elegant finish.
Serving and Storage Tips
- Serving: Pair these egg rolls with a drizzle of chocolate sauce, caramel, or whipped cream for a decadent dessert.
- Storage: Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in an oven or air fryer to restore crispiness.
Variations and Substitutions
- Fruit swap: Use blueberry, apple, or strawberry pie filling instead of cherry.
- Chocolate twist: Add a few mini chocolate chips to the cheesecake filling for a chocolatey surprise.
- Air fryer option: Cook the egg rolls in an air fryer at 375°F for 6–8 minutes, turning halfway through, for a lighter option.
Helpful Notes
- Avoid overfilling: Overfilled wrappers may burst during frying. Stick to small spoonfuls of filling.
- Oil temperature: Use a thermometer to maintain consistent oil temperature for even frying.
- Chilling option: For firmer fillings, chill the assembled egg rolls for 10–15 minutes before frying.
Tips from Well-Known Chefs
- Gordon Ramsay: “Always dry your wrappers well after sealing to prevent oil splatter during frying.”
- Ina Garten: “For a more decadent filling, blend in a tablespoon of sour cream with the cream cheese.”
- Mary Berry: “Dust egg rolls with powdered sugar while warm for a beautiful presentation and a sweet finish.”
Frequently Asked Questions (FAQ)
Q: Can I bake these instead of frying?
A: Yes! Brush the egg rolls with oil and bake at 400°F for 15–18 minutes, flipping halfway through.
Q: Can I freeze the assembled egg rolls?
A: Absolutely! Freeze before frying, then fry directly from frozen, adding an extra 1–2 minutes to the cooking time.
Q: What’s the best way to prevent leaking?
A: Ensure the wrappers are tightly sealed, and avoid overfilling. Letting the rolls rest before frying helps secure the edges.
Q: Can I make mini versions?
A: Yes! Use smaller wrappers or cut standard ones in half for bite-sized treats.
Q: How do I prevent the egg rolls from becoming greasy?
A: Fry in small batches at the correct oil temperature to prevent sogginess.
In conclusion, Cherry Cheesecake Egg Rolls are a delightful, crispy treat that combines the best of creamy cheesecake and fruity cherries. Perfect for entertaining or indulging, they’re a unique dessert that’s sure to impress. Happy frying!
