Air Fryer Cherry Cheesecake Egg Rolls
These egg rolls wrap a creamy cheesecake filling and cherry pie filling in thin wrappers, then crisp up in the air fryer with just a brush of butter. The result tastes like a handheld cherry cheesecake with a crackly shell and is best enjoyed warm.
Preparation Steps
Beat the cream cheese and granulated sugar in a medium bowl until smooth, then mix in the vanilla.
Lay a wrapper on the counter with one corner pointing toward you. Spread about 2 tablespoons of the cheesecake mixture across the lower middle and top it with a spoonful of cherry pie filling.
Fold the bottom corner over the filling, fold in both sides, then roll up tightly. Brush the last corner with water and press to seal. Repeat with the remaining wrappers.
Heat the air fryer to 375°F (190°C). Brush the egg rolls all over with melted butter.
Place them seam side down in a single layer, cooking in batches if needed. Air fry for 5 to 7 minutes, turning halfway, until golden and crisp.
Mix the powdered sugar with the cinnamon, if using, and dust it over the warm egg rolls. Let them cool for a few minutes before eating, as the filling gets very hot.
Tips & Variations
- Do not overfill the wrappers, or the filling will leak out as it heats.
- Use blueberry or apple pie filling instead of cherry, or drizzle with melted chocolate.
- Refrigerate leftovers for up to 2 days and re-crisp in the air fryer at 350°F (175°C) for 3 to 4 minutes until heated through.
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