Air Fryer Cherry Cheesecake Egg Rolls
Air Fryer Cherry Cheesecake Egg Rolls
If you love easy desserts that taste like they came straight from a bakery, these Air Fryer Cherry Cheesecake Egg Rolls are about to become your new go-to treat.
They’re crisp on the outside, creamy on the inside, and filled with the perfect mix of sweetened cream cheese and cherry pie filling — all wrapped up in a warm, cinnamon-sugar coating.
They take just minutes to assemble and cook, and they’re the kind of dessert everyone grabs the second they hit the table.
These taste like a cross between a fried cheesecake and a warm cherry turnover, but without the heavy oil or deep frying. Just simple ingredients, a few folds, a brush of butter, and the magic of the air fryer.
Jennie’s Thoughts
These little egg rolls are one of those desserts that look impressive but take almost no effort — which makes them perfect for busy nights, holidays, or when you just want something sweet without turning the oven on. The air fryer gives them the perfect crispiness while the center stays creamy and dreamy.
What I love most is how versatile they are. You can swap the cherry for strawberry, blueberry, or even apple for a fall twist. And if you’re the type who loves extra creamy filling (same), you can double the cheesecake mixture for an even richer bite.
They’re also amazing reheated the next day — just pop them back into the air fryer for 2–3 minutes and they crisp right back up.
More Easy Dessert Recipes You’ll Love
- Air Fryer Apple Pie Egg Rolls
- No-Bake Cherry Cheesecake
- Mini Oreo Cheesecake Bites
- Cinnamon Sugar Donut Muffins
Ingredients
For the filling:
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cherry pie filling
For the egg rolls:
- 12 egg roll wrappers
- 4 tablespoons melted butter (plus more if needed)
For the cinnamon-sugar coating:
- 1/2 cup granulated sugar
- 1 tablespoon cinnamon
Optional toppings:
- Whipped cream
- Extra cherry pie filling
- Powdered sugar
Instructions
1. Make the cheesecake filling.
In a bowl, beat the cream cheese, powdered sugar, and vanilla until smooth and creamy. Set aside.
2. Prepare the wrappers.
Lay an egg roll wrapper down in a diamond shape. Spoon about 1 tablespoon of cheesecake filling into the center, then top with 1 tablespoon of cherry pie filling.
3. Roll the egg rolls.
Fold in the sides, then roll tightly like a burrito. Brush the final edge with a little melted butter to seal.
4. Coat with butter & cinnamon sugar.
Brush each egg roll generously with melted butter.
In a small bowl, mix the cinnamon and sugar together, then roll each egg roll in the mixture until fully coated.
5. Air fry.
Preheat your air fryer to 375°F.
Place the egg rolls in a single layer (don’t overcrowd).
Air fry for 8–10 minutes, flipping halfway through, until golden and crispy.
6. Serve warm.
Dust with powdered sugar or top with whipped cream for a little extra sweetness.
Serving Size
This recipe makes 12 egg rolls, depending on how full you stuff each wrapper. They’re perfect for serving a crowd, bringing to a party, or keeping in the fridge for a quick sweet treat during the week.
A Few More Tips
If you want an even crispier exterior, you can give the egg rolls an extra light spray of cooking oil before air frying — it helps them develop that bakery-style crunch. And don’t be afraid to really load up the cinnamon sugar.
The coating caramelizes just slightly in the air fryer, giving the outside a warm, doughnut-like flavor that takes these to the next level.
These also freeze beautifully. Assemble them, skip the butter and cinnamon sugar, and freeze on a baking sheet until solid. Then move them to a freezer bag.
When you’re ready to eat them, just thaw for a few minutes, brush with butter, roll in cinnamon sugar, and air fry as usual. They turn out perfect every time and make the easiest last-minute dessert.
