Description
There’s something magical about summer desserts—especially when they combine sweet cherry pie, creamy cheesecake, and the irresistible crispiness of a golden egg roll.
Ingredients
- 12 egg roll wrappers
- 1 cup cherry pie filling
- 8 oz cream cheese (softened)
- ⅓ cup powdered sugar
- ½ tsp vanilla extract
- 1 large egg (for sealing)
- 1 tbsp melted butter (optional, for brushing)
- Optional: cinnamon sugar or powdered sugar for dusting
Instructions
In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Lay an egg roll wrapper in a diamond shape. Spread 1 tbsp of cheesecake filling in the center, followed by 1 tbsp cherry pie filling. Fold the bottom corner over the filling, then fold in the sides. Moisten the top corner with a beaten egg and roll tightly to seal.
Preheat your air fryer to 375°F (190°C). Lightly spray or brush the egg rolls with oil or melted butter for extra crispness. Place in the basket in a single layer. Cook for 10–12 minutes, flipping halfway through, until golden and crisp.
Let egg rolls cool for 3–5 minutes before serving. Dust with powdered sugar or cinnamon sugar if desired. Serve warm, with whipped cream or vanilla ice cream.
Notes
- Make Ahead: Assemble and freeze raw egg rolls for up to 1 month
- Reheat: Air fry frozen egg rolls at 350°F for 8–10 minutes
- Fridge: Store leftovers in an airtight container for 2–3 days
- Avoid sogginess: Reheat in the air fryer, not microwave
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 180
- Sugar: 10g
- Fat: 8g
- Carbohydrates: 22g
- Protein: 3g
Keywords: Air Fryer Cherry Cheesecake Egg Rolls