Air Fryer Raspberry Cheesecake Egg Rolls
These dessert egg rolls wrap a creamy cheesecake filling, a little graham cracker crunch and raspberry jam in crisp egg roll wrappers. The air fryer makes them golden with just a spray of oil, and a warm raspberry sauce on the side makes them perfect for dipping.
Preparation Steps
Stir the cream cheese, powdered sugar and vanilla together in a small bowl until smooth.
Lay an egg roll wrapper on a work surface in a diamond shape. Spoon 2 tablespoons of the cream cheese mixture into the center, then add a quarter of the graham cracker crumbs and 1/2 tablespoon of preserves.
Fold the bottom corner over the filling, then fold in the left and right corners, pressing out any air. Brush the top corner with water and roll up tightly to seal. Place seam side down and repeat with the remaining wrappers.
Heat the air fryer to 320°F (160°C). Spray the basket and the egg rolls with oil.
Air fry for 6 to 10 minutes, turning halfway, until the wrappers are golden and crisp.
While they cook, warm a few spoonfuls of raspberry preserves in the microwave for 30 to 45 seconds, until runny. Let the egg rolls cool for a few minutes, as the filling is very hot, then serve with the raspberry sauce.
Tips & Variations
- Do not overfill the wrappers; too much filling can burst through the seams as it heats.
- Strawberry, cherry or blueberry preserves all work, and a dusting of cinnamon sugar on the hot egg rolls is a nice finish.
- These are best eaten fresh. Refrigerate leftovers for up to 2 days and re-crisp in the air fryer for 2 to 3 minutes.
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