If you’ve ever wished cheesecake could be handheld, warm, crispy, and ready in minutes… these Homemade Air Fryer Cherry Cheesecake Egg Rolls are your dream come true! They combine creamy cheesecake filling with juicy cherries, all wrapped in a golden, crunchy shell. No deep frying required—just pop them into the air fryer and enjoy a quick, fuss-free dessert that tastes like a bakery treat.
The first time I made these, my husband walked into the kitchen thinking I had bought pastries from a bakery. The smell alone had him hovering by the air fryer! When he finally took a bite, he closed his eyes and said, “You have to make these again.” And just like that, they became a weekend tradition in our little family. Whether we’re watching movies or hosting a cozy get-together, these cherry cheesecake egg rolls disappear faster than I can air fry them!
Why This Air Fryer Cherry Cheesecake Egg Roll Recipe
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All the flavor of cheesecake, but easier: No waiting hours for a cheesecake to chill—this dessert is ready in minutes.
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Perfectly crispy shell: Thanks to the air fryer, you get that deep-fried crunch without the oil.
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Creamy + fruity filling: A velvety cheesecake base paired with sweet cherries creates a dreamy bite.
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Customizable: Swap in blueberries, strawberries, or peach filling.
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Crowd-pleasing: Kids love them, adults crave them, and they make a beautiful dessert for any occasion.
Ingredients
For the Filling
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8 oz cream cheese (softened — about 226 g / 0.5 lb)
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½ cup powdered sugar (60 g)
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1 tsp vanilla extract (5 ml)
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1 cup cherry pie filling (or about 150 g / 0.33 lb fresh cherries, pitted and chopped)
For the Wrapper
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10 egg roll wrappers
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Cooking spray or melted butter (as needed)
Directions
Prepare the Filling
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Add the softened cream cheese to a mixing bowl along with the powdered sugar and vanilla. Beat with a hand mixer or whisk until completely smooth and fluffy.
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Gently fold in the cherry pie filling (or fresh cherries) until the mixture is evenly blended.
Assemble the Egg Rolls
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Place one egg roll wrapper on a clean surface, with a corner pointing toward you like a diamond shape. Spoon about 2 tablespoons of the cheesecake mixture into the center.
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Fold the bottom corner up over the filling, then fold in the two side corners. Roll upward tightly to seal the egg roll. Dab a bit of water along the final edge so it sticks securely.
Air Fry
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Preheat the air fryer to 375°F (190°C).
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Arrange the egg rolls in the air fryer basket in a single layer, leaving space between each one. Lightly spray or brush the tops with cooking spray or melted butter.
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Air fry for 8–10 minutes, or until the wrappers turn crisp and golden brown.
Serve
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Allow the egg rolls to cool for a couple of minutes, then dust with powdered sugar if you’d like. Serve warm and enjoy the melty, creamy goodness!
Notes
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Make them with different fruits: Blueberry, raspberry, apple, or mixed berry filling all work beautifully.
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Extra crispy tip: Spray the rolls again halfway through cooking for an even crunchier shell.
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Don’t overfill: Too much filling can cause the rolls to burst in the air fryer.
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Storage: Keep leftovers in the fridge for up to 2 days. Reheat in the air fryer at 350°F for 3–4 minutes.
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For a richer flavor: Use full-fat cream cheese for the creamiest texture.