Crispy Air Fryer Cherry Cheesecake Egg Rolls with a White Chocolate Twist
There is a specific kind of magic that happens when you bite into something that is shatteringly crisp on the outside and impossibly creamy on the inside. That texture contrast is the heart of this recipe.
I first stumbled upon the idea of dessert egg rolls during a late-night craving when I had leftover wrappers from a savory dinner and a lonely block of cream cheese in the fridge. I wanted cheesecake, but I didn’t have the patience for a water bath or hours of cooling time. The result was these Air Fryer Cherry Cheesecake Egg Rolls. They capture the tangy, rich essence of a New York slice, wrapped up in a golden, bubbled crust that mimics a fried pastry without the heaviness of deep-frying.
The “twist” in this recipe comes from a handful of white chocolate chips hidden inside and a dusting of cinnamon sugar on the outside. The white chocolate melts into the fruit, adding a milky sweetness that balances the tart cherries perfectly. It is a handheld dessert that feels fancy enough for a dinner party but easy enough for a Tuesday night treat.
Why You’ll Love This
Texture Heaven: You get the crunch of a fried egg roll, the gooiness of hot fruit, and the smoothness of cheesecake all in one bite.
Guilt-Free Frying: Because we are using the air fryer, you get that golden-brown finish with just a light spritz of oil rather than submerging them in a vat of grease.
Speed: From the moment you start mixing to the moment you are eating, it takes less than 20 minutes. No baking, no cooling, no waiting.
Portable: Unlike a slice of cake that requires a fork and plate, these are self-contained. They are excellent finger food for parties.
The Skeptic’s Test
I brought a batch of these to a small gathering last month, and my brother-in-law was the first to eye them suspiciously. He is a “chocolate cake only” kind of guy and usually claims fruit desserts aren’t real desserts. He took one just to be polite. I watched him take a bite, pause, and then immediately reach for a second one before he had even finished the first. He told me the warm filling reminded him of a high-end toaster strudel, but significantly better. Now, he requests them for every family movie night.
What Makes It Special
The Wrapper: We use standard egg roll wrappers (not spring roll wrappers). They blister beautifully in the air fryer, creating a sturdy shell that holds the heavy filling without leaking.
The Filling: By whipping the cream cheese with a little sugar and vanilla before adding the fruit, we ensure every bite tastes like legitimate cheesecake, not just plain cheese.
The Twist: The addition of high-quality white chocolate chips inside the roll adds a layer of vanilla richness that interacts with the cherry glaze in a lovely way.
The Finish: A final brush of butter and a roll in cinnamon sugar gives the exterior a churro-like crunch.
Making It Happen
Start by setting your cream cheese out on the counter. It needs to be truly soft so you don’t end up with lumps in your filling. In a medium bowl, whisk that soft cream cheese with sugar and a splash of vanilla extract until it looks smooth and fluffy.
Lay out an egg roll wrapper on a clean surface or cutting board with one corner pointing toward you, like a diamond. Spread a spoonful of the cream cheese mixture across the center, then top it with a spoonful of cherry pie filling. Here is where you add the twist: press three or four white chocolate chips right into the center of the cherries.
To roll, dip your finger in a small bowl of water and trace the edges of the wrapper. Fold the bottom corner up over the filling, tucking it in gently. Fold the left and right corners in toward the center, creating an envelope shape. Then, roll it up tight toward the top corner. The water acts as your glue, sealing everything in so the filling doesn’t escape during cooking.
Place the rolls in your air fryer basket, ensuring they aren’t touching. Spray them generously with cooking oil spray. This is crucial for that golden color. Fry them at 375°F (190°C) for about 6 to 8 minutes, flipping them halfway through and spraying the other side.
Once they are out and still hot, brush them lightly with melted butter and roll them in cinnamon sugar. Serve them immediately while the center is molten and delicious.
You Must Know
Don’t Overfill: It is tempting to pack these full, but if you add too much filling, the wrappers will burst open in the air fryer. Stick to about two tablespoons of total filling per roll.
Seal It Tight: The water on the edges is non-negotiable. If you don’t seal the wrapper properly, the air circulation will blow the wrapper open, and you will have a messy basket to clean.
Space Matters: Air fryers work by circulating hot air. If the egg rolls are touching, the sides where they meet will end up soggy and doughy instead of crisp. Cook in batches if necessary.
Serving Ideas
These are rich enough to stand on their own, but they pair beautifully with a scoop of vanilla bean ice cream. The hot-cold contrast is fantastic. For a drink pairing, a dark roast coffee cuts through the sweetness perfectly, or try a glass of cold oat milk. If you want to get fancy, provide a small bowl of warm chocolate sauce or caramel for dipping.
Make It Different
Change the Fruit: Not a cherry fan? This works perfectly with blueberry pie filling, apple pie filling (add a pinch of nutmeg), or even strawberry preserves.
Lower Sugar: You can use low-fat cream cheese and a sugar substitute like monk fruit for the filling to lighten the calorie load.
The Chocolate Route: Swap the fruit entirely for a spoonful of hazelnut spread and banana slices for a completely different flavor profile.
Nutty Crunch: Add crushed pecans or walnuts inside the roll for added texture.
Storage and Reheating
These are truly best eaten fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
To reheat, do not use the microwave, or the wrapper will become rubbery. Place them back in the air fryer at 350°F for 3 to 4 minutes until they crisp up again.
Success Tips
Use Cooking Spray, Not Just Brush: An aerosol cooking spray (like avocado or coconut oil) gives a more even coating than brushing oil on, ensuring there are no dry, floury spots on the wrapper.
Check Early: Air fryer wattages vary significantly. Check your rolls at the 5-minute mark. If they are already dark brown, pull them out.
Let Them Rest: Let the rolls sit for 2 or 3 minutes after cooking. The filling will be like culinary lava, and waiting prevents a burnt tongue while allowing the filling to set slightly.
Frequently Asked Questions
Can I bake these in the oven instead? Yes. Preheat your oven to 400°F (200°C). Place the rolls on a parchment-lined baking sheet, brush with oil or butter, and bake for 10-15 minutes, flipping halfway through, until golden brown.
Can I freeze them before cooking? Absolutely. Assemble the egg rolls, freeze them in a single layer on a baking sheet, and then transfer them to a freezer bag. You can air fry them straight from frozen; just add 2-3 extra minutes to the cooking time.
Why did my egg rolls get soggy? This usually happens if you didn’t spray enough oil, or if you overcrowded the basket. It can also happen if the oil wasn’t hot enough, but since air fryers preheat quickly, it’s usually an overcrowding issue.
Can I use fresh cherries instead of pie filling? You can, but you will need to cook the fresh cherries down with sugar and cornstarch first to create a thickened sauce. If you use raw cherries, they will release too much water during air frying and make the wrapper wet.
What kind of wrappers should I buy? Look for “Egg Roll” wrappers in the produce section, usually near the tofu or mushrooms. Do not buy “Spring Roll” wrappers (the kind you soak in water) or “Wonton” wrappers (which are too small).
Recipe Card
Prep time: 10 minutes Cook time: 8 minutes Total time: 18 minutes Author: Servings: 8 rolls Category: Dessert Difficulty: Easy Cuisine: American Fusion Yield: 8 Egg Rolls
Ingredients
8 Egg roll wrappers
8 oz Cream cheese, softened to room temperature
1/4 cup Granulated sugar
1 tsp Vanilla extract
1 cup Cherry pie filling
1/4 cup White chocolate chips
Cooking spray (Avocado or Vegetable oil)
2 tbsp Unsalted butter, melted (optional for topping)
1 tbsp Cinnamon sugar mixture (optional for topping)
Small bowl of water (for sealing)
Directions
In a medium mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy.
Lay an egg roll wrapper on a clean, flat surface with a corner pointing toward you (diamond shape).
Place about 1 tablespoon of the cream cheese mixture in the center of the wrapper. Top with 1 tablespoon of cherry pie filling.
Press 3-4 white chocolate chips into the filling.
Dip your finger into the water and moisten the outer edges of the wrapper.
Fold the bottom corner up over the filling. Fold the side corners in tightly toward the center, resembling an envelope. Roll the wrapper up tightly toward the top corner. Repeat for all wrappers.
Preheat your air fryer to 375°F (190°C) if your model requires preheating.
Place the egg rolls in the air fryer basket in a single layer, leaving space between them. Do not stack them.
Spray the tops generously with cooking spray.
Cook for 6-8 minutes, flipping the rolls over halfway through and spraying the other side, until they are golden brown and bubbled.
Remove from the air fryer. For the “twist” finish, brush lightly with melted butter and sprinkle with cinnamon sugar immediately.
Allow to cool for at least 3 minutes before serving to avoid burning your mouth on the hot filling.
Notes Make sure your cream cheese is truly at room temperature before mixing to ensure a silky texture. If you have leftovers, reheat them in the air fryer for the best crunch.
Nutrition Information Calories: 210 | Carbohydrates: 28g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 180mg | Sugar: 12g
