Air Fryer Cherry Cheesecake Rolls

These crispy air fryer cherry cheesecake egg rolls transform a classic dessert into handheld perfection. The combination of tangy cream cheese filling and sweet cherry topping wrapped in a golden, crunchy shell creates an irresistible treat that feels both indulgent and surprisingly light.

I originally made these for a book club meeting, and three different friends texted me the next day asking for the recipe. Now I keep egg roll wrappers stocked in my freezer just so I can whip these up whenever the craving hits.

Gather Your Ingredients

• 8 oz cream cheese, softened: This forms the base of your cheesecake filling. Room temperature is crucial because cold cream cheese creates lumps that never quite smooth out. I usually set mine on the counter about an hour before starting.
• 1/2 cup powdered sugar: Sweetens the filling without the grittiness that granulated sugar can leave. Powdered sugar also helps create that silky texture we associate with real cheesecake.
• 1 tsp vanilla extract: Enhances the cream cheese flavor and adds warmth. Pure vanilla extract makes a noticeable difference over imitation, so splurge a little here if you can.
• 1 cup cherry pie filling or fresh cherries pitted and chopped: Provides the fruity burst that balances the rich cream cheese. If using fresh cherries, toss them with a tablespoon of sugar and let them macerate for 10 minutes to release their juices.
• 10 pieces egg roll wrappers: Look for these in the refrigerated produce section near the tofu. They stay crispier than wonton wrappers and are easier to work with than phyllo dough.
• Cooking spray or melted butter for brushing as needed: This helps achieve that gorgeous golden color and crispy texture. I prefer butter for flavor, but cooking spray works beautifully and keeps things lighter.

How to Make It

Prepare the Cream Cheese Filling:

Add your softened cream cheese to a medium mixing bowl. Using a hand mixer or a sturdy wooden spoon, beat the cream cheese for about 2 minutes until it becomes completely smooth and fluffy with no lumps remaining. You want it almost whipped in texture. Add the powdered sugar gradually, beating continuously to incorporate it fully. The mixture should become lighter in color and even smoother. Finally, blend in the vanilla extract until everything is uniformly combined. This filling should be spreadable but not runny, similar to frosting consistency.

Set Up Your Rolling Station:

Clear a large workspace on your counter and lay out a clean cutting board or work surface. Fill a small bowl with water and place it within easy reach. This water acts as glue to seal your egg rolls. Unwrap your egg roll wrappers and keep them covered with a slightly damp kitchen towel to prevent them from drying out while you work. Dried wrappers crack and tear easily, making them impossible to roll properly.

Assemble the First Egg Roll:

Place one egg roll wrapper on your work surface positioned like a diamond, with one corner pointing toward you. Spread about 2 tablespoons of the cream cheese mixture across the lower third of the wrapper, leaving about an inch of space from the edges. Spoon roughly 1 tablespoon of cherry pie filling directly on top of the cream cheese layer. Be careful not to overfill, as this makes rolling difficult and can cause bursting during cooking.

Execute the Rolling Technique:

Fold the bottom corner up and over the filling, tucking it snugly underneath to create a tight cylinder. Pull gently as you tuck to eliminate any air pockets, which can cause uneven cooking. Fold in the left and right corners toward the center, almost like you are wrapping a burrito. These side folds keep the filling securely contained. Now roll the wrapper away from you, continuing to keep everything tight. When you reach the final corner, dip your finger in the water bowl and moisten the tip of that last triangle of wrapper. Press it firmly against the roll to seal it completely. Set the finished egg roll seam side down on a plate and repeat with the remaining wrappers and filling.

Preheat and Prepare the Air Fryer:

Set your air fryer to 375°F and let it preheat for about 3 minutes. While it heats, lightly spray or brush each egg roll with cooking spray or melted butter, making sure to coat all sides. This step is essential for achieving that restaurant quality crispiness and golden brown color. Do not skip it or your egg rolls will come out pale and slightly tough.

Air Fry in Batches:

Arrange the egg rolls in a single layer in your air fryer basket, making sure they do not touch each other. Overcrowding creates steam, which prevents proper crisping. Depending on your air fryer size, you will likely need to cook them in 2 or 3 batches. Cook for 8 to 10 minutes, then carefully flip each egg roll using tongs. Cook for an additional 6 to 8 minutes until they are deeply golden brown and crispy on all sides. The wrappers should be crackling and the corners should look almost caramelized.

Cool Before Serving:

Transfer the cooked egg rolls to a wire cooling rack and let them rest for at least 5 minutes before serving. Biting into them immediately will result in a molten lava situation with the hot filling. The brief cooling period also allows the filling to set slightly, making them easier to eat.

The cream cheese in this recipe is truly the star ingredient. I have experimented with reduced fat versions, and while they work, the full fat cream cheese creates that luxurious, authentic cheesecake taste that makes these special. My daughter once helped me make a triple batch for her birthday party, and watching her classmates devour them was such a proud moment. She still talks about how everyone called them the best dessert they had ever tried.

Flavor Boosters

While cherry is my go to filling, this recipe is incredibly versatile. Try different pie fillings like apple, blueberry, or peach. Add lemon or orange zest to the cream cheese for brightness. Mix in mini chocolate chips for a double dessert experience. Fresh fruit works wonderfully when in season. You can even go savory by using plain cream cheese with herbs and serving as appetizers, though my family loves them as dessert.

Serving Suggestions

These egg rolls are delicious on their own, but dusting them with powdered sugar just before serving looks beautiful and adds a touch more sweetness. Serve with vanilla ice cream for a complete dessert experience, or offer dipping sauces like chocolate, caramel, or whipped cream for extra fun. They are perfect with coffee or tea, and at parties can be arranged with different sauces for dipping.

Creative Twists

For a freezer meal, double or triple the batch and freeze the uncooked assembled egg rolls on a baking sheet until solid, then transfer to a freezer bag. Write the cooking time and directions on the bag. Cook from frozen, adding 2–3 minutes extra. Try pumpkin puree and spice in the cream cheese for fall, or fold in mini chocolate chips and skip the fruit for a chocolate lovers’ treat.

Crispy, creamy, and bursting with cherry flavor, these air fryer cheesecake egg rolls will quickly become a family favorite. Make a double batch and stash some in your freezer for irresistible desserts any time the craving strikes.

Common Questions About This Recipe

→ How do I make the cheesecake filling smooth?

Ensure the cream cheese is at room temperature and blend thoroughly with powdered sugar and vanilla for a silky, lump-free texture.

→ Can I use fresh cherries instead of pie filling?

Yes, pit and chop fresh cherries for a fresher flavor profile, adjusting sugar to taste if needed.

→ What is the best way to seal egg roll wrappers?

Lightly moisten the edges with water before rolling to ensure a secure seal and prevent filling leakage during air frying.

→ How can I achieve a crisp texture in the air fryer?

Spray each egg roll evenly with cooking spray or brush with melted butter to promote browning and crispiness in the air fryer.

→ Can these egg rolls be made ahead of time?

Assemble and refrigerate before air frying, then cook just before serving for best texture and flavor.