Oh my goodness, let me tell you about these cherry cheesecake egg rolls! They’re like biting into a sweet, creamy cloud wrapped in the golden crunch of a perfectly fried egg roll. I remember the first time I made them; I was hosting a little get-together and thought, why not combine two of my all-time favorites: cheesecake and egg rolls? The result was pure magic! The crispy exterior gives way to that luscious cream cheese filling, dotted with sweet cherry pie filling. Seriously, they disappeared faster than I could plate them! Trust me, if you’re looking for a dessert that’s not just delicious but also a fun twist on traditional cheesecake, these little beauties are going to be your new go-to. Perfect for parties, or just a cozy night in, you’ll love how easy they are to whip up!
Ingredients List
- 1 cup cream cheese (softened and at room temperature for that creamy consistency)
- 1/2 cup powdered sugar (for that perfect sweet touch)
- 1 teaspoon pure vanilla extract (to add a lovely depth of flavor)
- 1 cup cherry pie filling (the star of the show, bursting with flavor!)
- 10 egg roll wrappers (these will be our crispy shells)
- Oil for frying (enough to submerge the egg rolls and get them golden brown)
How to Prepare Cherry Cheesecake Egg Rolls
Alright, let’s dive into the fun part—making these cherry cheesecake egg rolls! They’re super easy, and I promise you’ll feel like a culinary rock star when you whip them up. Here’s how I do it:
Step-by-Step Instructions
- Start by grabbing a mixing bowl and combine your softened cream cheese, powdered sugar, and vanilla extract. Use a hand mixer or a spatula to blend everything until it’s smooth and creamy—this is the filling, and trust me, you’ll want to taste it (just a little, of course!).
- Next, lay out your egg roll wrappers on a clean surface. It’s time to fill them! Place a generous spoonful of the cream cheese mixture and a spoonful of cherry pie filling in the center of each wrapper. Don’t be shy; this is where the magic happens!
- Now, here comes the important part: roll the wrapper tightly, like you’re wrapping a little gift. Before sealing the edges, dip your finger in water and run it along the edges of the wrapper. This will help them stick together—no one wants a burst filling!
- Heat your oil in a pan over medium heat. You want it hot enough that a little drop of water sizzles when it hits the surface—this is key for that crispy finish!
- Carefully place your egg rolls in the hot oil, frying them until they’re golden brown on all sides. This usually takes about 2-3 minutes per side, so keep an eye on them. You want them perfectly crispy, not burnt!
- Once they’re done, remove the egg rolls and let them drain on a paper towel to soak up any excess oil. This step is crucial for that delightful crunch!
- Serve them warm, and don’t forget to drizzle some extra cherry pie filling on top if you’re feeling fancy!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for when you need a last-minute dessert!
- Deliciously unique twist on classic cheesecake that’ll wow your friends and family.
- Crispy exterior paired with a creamy, dreamy filling—it’s a match made in heaven!
- Perfect for gatherings, parties, or just a cozy night in when you want something special.
- Super customizable! You can switch up the fillings for endless flavor combinations.
- They’re fun to make, and trust me, you’ll love how much everyone enjoys them!
Tips for Success
Alright, let’s make sure your cherry cheesecake egg rolls turn out absolutely perfect! Here are my go-to tips that I swear by:
- Temperature Check: Make sure your oil is hot enough before you start frying. You can test this by dropping a small piece of egg roll wrapper into the oil; if it sizzles right away, you’re good to go! If it doesn’t, wait a minute longer.
- Don’t Overcrowd the Pan: Fry in batches to avoid cooling down the oil too much. This helps get that beautiful golden-brown color and prevents them from getting soggy.
- Seal It Right: When you roll up your egg rolls, make sure to press the edges firmly to seal them. A little water on the edges helps, but don’t overdo it or they might get too soggy!
- Drain Well: After frying, let those egg rolls sit on paper towels for a minute to soak up any excess oil. This step is key for that delightful crunch!
- Serving Suggestions: Serve them warm with a side of extra cherry pie filling for dipping or even a drizzle of chocolate sauce. You could also dust them with powdered sugar for a touch of elegance!
- Experiment with Flavors: Don’t hesitate to mix it up! Try using different pie fillings like blueberry or strawberry, or even add a touch of lemon zest to the cream cheese mixture for a citrus kick!
With these tips, you’ll be well on your way to impressing everyone with your cherry cheesecake egg rolls. I can’t wait for you to try them!
Nutritional Information
Now, let’s talk about the nutritional side of these delightful cherry cheesecake egg rolls! Keep in mind that these values are estimates based on standard ingredients and can vary based on what you use, but here’s a general breakdown per egg roll:
- Calories: 150
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 15mg
- Sodium: 150mg
- Carbohydrates: 18g
- Fiber: 1g
- Sugar: 10g
- Protein: 2g
These little bites of heaven are definitely a treat, so enjoy them in moderation! Whether you’re indulging for a special occasion or just because, I promise they’re worth it! Happy cooking!
FAQ Section
Can I make these egg rolls ahead of time?
Absolutely! You can prepare the filling and fill the egg roll wrappers ahead of time. Just keep them covered in the fridge to prevent them from drying out. I like to roll them up and then place them on a parchment-lined baking sheet, covering them with a damp cloth until I’m ready to fry. Just remember, they’re best when fried fresh, so if you can, fry them right before serving for that crispy perfection!
What can I use instead of cherry pie filling?
Oh, the possibilities are endless! You can get creative with different fillings. Some of my favorites include blueberry pie filling, diced strawberries with a little sugar, or even a chocolate ganache for a decadent twist. If you want something a bit different, try mixing in some crushed pineapple or even a peanut butter and banana combo. Just keep the ratios similar to ensure the egg rolls don’t get too soggy!
Can I bake these instead of frying?
Yes, you can definitely bake these cherry cheesecake egg rolls for a healthier option! Preheat your oven to 400°F (200°C) and place the filled egg rolls on a baking sheet lined with parchment paper. Lightly brush them with oil or spray with cooking spray to help them crisp up. Bake for about 15-20 minutes, flipping halfway through until they’re golden brown. While they won’t have that same deep-fried crunch, they’ll still be delicious and a bit lighter for those days when you’re feeling a little more health-conscious!
Storage & Reheating Instructions
So, you’ve made a batch of these delightful cherry cheesecake egg rolls, and now you have some leftovers—lucky you! Let me share the best ways to store and reheat them to keep that crispy texture and creamy filling just right.
First off, to store any leftover egg rolls, let them cool completely, then place them in an airtight container. I like to layer them with parchment paper to prevent them from sticking together, which is super helpful! You can keep them in the fridge for up to 3 days. If you want to enjoy them later, you can also freeze them. Just make sure to wrap each egg roll tightly in plastic wrap or foil and then pop them in a freezer-safe bag. They’ll stay good for about 1-2 months in the freezer.
Now, when it comes to reheating, I highly recommend using the oven or an air fryer to get that crispy texture back. Preheat your oven to 375°F (190°C) and place the egg rolls on a baking sheet. Bake for about 10-15 minutes, flipping them halfway through to ensure even heating. If you’re using an air fryer, set it to 350°F (175°C) and heat for about 5-8 minutes until they’re hot and crispy again.
Microwaving is an option too, but be warned! It might make the egg rolls a bit soggy. If you have no other choice, pop them in for about 30 seconds to 1 minute, but keep an eye on them so they don’t overheat.
With these storage and reheating tips, you’ll be able to savor every last bite of those scrumptious cherry cheesecake egg rolls! Enjoy!
Print
Cherry Cheesecake Egg Rolls: 6 Irresistible Sweet Bites
- Total Time: 30 minutes
- Yield: 10 egg rolls 1x
- Diet: Vegetarian
Description
Delicious cherry cheesecake egg rolls with a crispy exterior and creamy filling.
Ingredients
- 1 cup cream cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cherry pie filling
- 10 egg roll wrappers
- Oil for frying
Instructions
- In a bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
- Place a spoonful of the cream cheese mixture and a spoonful of cherry pie filling on each egg roll wrapper.
- Roll the wrapper tightly, sealing the edges with water.
- Heat oil in a pan over medium heat.
- Fry the egg rolls until golden brown on all sides.
- Remove and drain on paper towels.
- Serve warm with extra cherry pie filling if desired.
Notes
- Ensure oil is hot before frying for a crispy texture.
- Can be baked instead of fried for a healthier option.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: cherry cheesecake egg rolls
