Description

Indulge in a delightful fusion dessert with these Cherry Cheesecake Egg Rolls. Crispy, golden egg rolls encase creamy no-bake cheesecake filling paired with sweet cherry pie filling. Each bite is coated in a cinnamon sugar mixture and finished with a sprinkle of graham cracker crumbs for that perfect crunchy contrast. This recipe is perfect for an impressive yet easy-to-make dessert that combines the flavors of classic cherry cheesecake with the fun texture of fried egg rolls.

Ingredients

Scale

Egg Roll Filling

12 egg roll wrappers
24.3 ounces no-bake cheesecake filling (such as Philadelphia)
21 ounces cherry pie filling

Coating and Frying

½ cup granulated sugar
3 tablespoons ground cinnamon
¼ cup graham cracker crumbs
4 tablespoons butter, melted
1 ½ cups vegetable oil, for frying

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Instructions

Prepare Wrappers: Lay out the egg roll wrappers on a clean surface. Using a brush, lightly coat the edges of each wrapper with melted butter to help seal during rolling.
Fill and Roll Egg Rolls: Place a generous spoonful of no-bake cheesecake filling in the center of each wrapper, followed by a spoonful of cherry pie filling. Fold the wrapper over the filling, then fold in the sides and roll tightly to enclose the filling completely. For extra security, double wrap each egg roll in another wrapper to prevent leakage during frying.
Heat Oil: Pour the vegetable oil into a deep skillet or pan and heat it over medium heat until it reaches approximately 350°F or is hot enough to fry egg rolls.
Fry Egg Rolls: Carefully place the wrapped egg rolls in batches into the hot oil. Fry them until they turn golden brown and crispy on all sides, about 3-4 minutes per batch. Use tongs to turn them gently to ensure even frying.
Mix Cinnamon Sugar: While frying, combine the granulated sugar and ground cinnamon in a bowl to create the cinnamon sugar coating.
Coat Egg Rolls: Remove the fried egg rolls from the oil and place them on paper towels to drain excess oil. While still warm, immediately toss each egg roll in the cinnamon sugar mixture, ensuring they are well coated.
Finish and Serve: Arrange the coated egg rolls on a serving platter and sprinkle them with the graham cracker crumbs. Serve hot for the best flavor and texture experience.

Notes

Double wrapping the egg rolls helps prevent any filling from leaking during frying.
You can substitute the cherry pie filling with other fruit pie fillings, such as blueberry or apple, for variety.
Use a thermometer to maintain the correct oil temperature for even frying and to avoid greasy egg rolls.
Serve immediately after coating to enjoy the crispy texture.
For a lighter option, try baking these egg rolls at 400°F for 15-20 minutes, turning halfway through.