Cherry cheesecake egg rolls are amazing!! Made in your air fryer or in oil you just need 3 ingredients to make our dessert egg rolls. So easy and the best cheesecake treat.
Top Reviews from Allrecipes.com
Review 1:”I have used brown sugar instead of fluff and I have used powdered sugar as well turns out great.“
Review 2:”You can make this recipe ahead and freeze until you are ready to bake or fry them at a later time. Don’t leave uncooked cheesecake egg rolls in the fridge as egg roll wrappers will dry out quickly. “
Review 3:”Leftover egg rolls are good for a few days in the refrigerator. To reheat, place them on a baking sheet and bake in the oven at 300 F degrees for 5-10 minutes.“
4 oz cream cheese softened
1 teaspoon lemon rind
3 tablespoons sugar
1/2 teaspoon lemon juice
1 can cherry pie filling
8 egg roll wrappers mine were 6″x6″
oil for frying
In a bowl, combine softened cream cheese, lemon rind, sugar and lemon juice until well mixed. Spoon into a Ziploc baggie. Cut off the corner of the bag.
Lay out your egg roll wrappers with one of the corners pointing towards you and pipe a line of cheese mixture across the wrapper. Add approx. 10 cherries on top of the cheese mixture
Using water, wet the edges of the wrapper and roll up tightly ensuring the edges are sealed well. Let the rolls sit about 3-4 minutes allowing the water to dry and create a good seal.
Preheat oil to about 350 degrees and fry in small batches until brown and crispy (about 5-6 minutes). Serve warm.