Cherry Cheesecake Egg Rolls Pressure Cooker Recipe
These Cherry Cheesecake Egg Rolls combine a crispy golden shell with a sweet cream cheese and cherry filling for the perfect pressure cooker dessert treat.
Equipment
- 1 Mixing bowl for cream cheese filling
- 1 Skillet or frying pot for deep frying egg rolls
Ingredients
Main ingredients
- 4 ounces cream cheese softened
- 1 teaspoon lemon zest
- 3 tablespoons granulated sugar
- ½ teaspoon fresh lemon juice
- 1 can cherry pie filling
- 8 egg roll wrappers 6″x6″ size
- oil enough for frying
Instructions
Instructions
- Mix softened cream cheese with lemon zest, sugar, and lemon juice until smooth and creamy.
- Lay an egg roll wrapper on a clean surface with one corner pointing toward you in a diamond shape.
- Spoon about a tablespoon of the cream cheese mixture in the middle and top with a tablespoon of cherry pie filling.
- Fold the bottom corner over the filling, fold in the sides, and roll up tightly. Seal the edge with water.
- Repeat the process with remaining wrappers and filling to make 8 egg rolls.
- Heat oil in a skillet or pot to 350°F.
- Fry egg rolls in batches for 2–3 minutes per side until golden brown.
- Drain on paper towels to remove excess oil.
- Serve warm, optionally topped with powdered sugar or whipped cream.
Notes
Serve with optional toppings like powdered sugar or whipped cream. For a lighter option, brush with oil and air fry or bake at 400°F for 15 minutes. Freeze uncooked rolls for later treats.