Cherry Cheesecake Egg Rolls

Introduction

If you’ve ever had a cherry cheesecake egg roll at a fair or diner, you know how dangerously addictive they can be. Sweet, creamy, slightly tangy cheesecake filling, gooey cherry sauce, and that golden, crispy shell—it’s a combination that’s hard to beat. But on keto? We usually wave goodbye to stuff like that. Well… not anymore! These Keto Cherry Cheesecake Egg Rolls bring all the nostalgic dessert joy without the sugar or the carbs. They’re easy to make, quick to bake (or air fry!), and absolutely divine when served warm.

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Why You’ll Love This Recipe

First, it’s cheesecake in finger-food form—what’s not to love? These little rolls are perfect for portion control, parties, or even a guilt-free midnight snack. The filling is made with full-fat cream cheese and a sugar-free cherry layer that’s both tart and sweet. The outer “egg roll” wrapper? Totally keto-friendly—made with a low-carb dough or store-bought wraps if you prefer. They crisp up beautifully in the oven or air fryer, and you’d never guess they’re low in carbs. Plus, they freeze well and reheat like a dream.

My Personal Experience

I came up with these on a day when I was craving something sweet and crunchy. I remembered those cherry cheesecake egg rolls I used to love and thought, “Why not recreate them keto-style?” After a couple of test batches (okay, maybe three…), I finally nailed the texture and flavor. When I took the first bite—warm, creamy, tangy, sweet—it was like reliving an old memory but without the sugar crash. Even my non-keto family loved them and asked for more, which is always a win in my book.

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Required Equipment

Mixing Bowls

You’ll need two—one for the cheesecake filling and another for the cherry mixture. I like using glass bowls so I can see the textures clearly as I mix.

Hand Mixer or Whisk

A hand mixer makes blending the cream cheese silky smooth and saves time. A sturdy whisk works fine too if the cream cheese is soft enough.

Saucepan

For gently heating the cherry mixture until it thickens. A small saucepan works best here.

Rolling Pin

If you’re making the low-carb wrapper from scratch, a rolling pin helps get that thin, even dough just right.

Baking Sheet or Air Fryer

Use a lined baking sheet if you’re baking them or an air fryer basket if you want them extra crisp. I’ve tried both and they turn out delicious either way!

Silicone Brush (Optional)

Great for brushing a little butter or egg wash on top for a golden finish.

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Ingredients & Substitutions

For the Cheesecake Filling:

• 4 oz full-fat cream cheese, softened – The base of the filling. Use brick-style for the best texture.
• 1 tbsp powdered erythritol – Adds that sweet cheesecake taste without spiking your carbs.
• ½ tsp vanilla extract – Gives that classic cheesecake aroma.
• 1 tbsp sour cream or heavy cream – Makes the filling smooth and creamy.

For the Cherry Sauce:

• ½ cup frozen or fresh pitted cherries (unsweetened) – Naturally lower in carbs than you’d expect, and full of flavor.
• 1 tbsp powdered erythritol – Adds sweetness.
• ½ tsp lemon juice – Brightens the cherry flavor.
• ½ tsp xanthan gum or chia seeds (optional) – Helps thicken the sauce.

For the Wrapper:

• ½ cup shredded mozzarella cheese – Acts as the base of a quick fathead dough.
• 2 tbsp almond flour – Keeps the dough pliable and low-carb.
• 1 tsp coconut flour – Helps firm it up slightly.
• ¼ tsp baking powder – Adds a bit of puffiness.
• 1 egg – Helps bind the dough together.

Substitution tip: You can also use low-carb tortilla wraps if you’re short on time, just be sure to check labels for hidden carbs.

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How to Make Keto Cherry Cheesecake Egg Rolls

1. Preheat your oven to 375°F (190°C) or preheat your air fryer to 350°F.
2. Make the cherry filling:
   In a small saucepan, combine cherries, erythritol, and lemon juice. Simmer over low heat for about 5–6 minutes, gently mashing the cherries. Stir in xanthan gum if using, then set aside to cool and thicken.
3. Prepare the cheesecake filling:
   In a bowl, beat the cream cheese, sweetener, vanilla, and sour cream until smooth and fluffy. Set aside.
4. Make the dough:
   Melt mozzarella in the microwave in 30-second intervals until soft and stretchy. Stir in almond flour, coconut flour, baking powder, and the egg. Knead into a smooth dough.
5. Roll out the dough:
   Divide into 4–6 pieces and roll each one into a thin rectangle or square, about 4×4 inches.
6. Assemble the egg rolls:
   Place a spoonful of cheesecake mixture in the center, top with a bit of cherry filling, and fold like a burrito—bottom first, then sides, then roll tightly.
7. Bake or air fry:
   Place seam-side down on a lined baking sheet or in the air fryer. Brush with melted butter or an egg wash.
   • Bake: 12–14 minutes until golden.
   • Air Fry: 8–10 minutes until crisp.
8. Cool slightly before serving – The filling will be hot and bubbly!

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Tips for This Recipe

• Make sure the cream cheese is fully softened so it blends easily.
• Roll your dough thin, but not so thin it tears during folding.
• Seal the edges well to avoid the filling leaking out.
• Let them cool slightly before biting in—they’re lava-hot inside at first.
• Want extra crisp? Broil them for 1–2 minutes at the end of baking.

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Optional Additions

• Dash of cinnamon in the cherry mixture for a warm twist.
• Chocolate drizzle (sugar-free) for an indulgent finish.
• Crushed pecans on top after baking for a nutty crunch.
• Powdered “sugar” dusting with erythritol for a bakery-style look.

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Serving Ideas

• Serve warm with a dollop of whipped cream or keto vanilla ice cream.
• Drizzle with a little melted sugar-free chocolate for extra decadence.
• Pair with black coffee or herbal tea for a cozy dessert.
• Great for brunch spreads, dessert trays, or an after-dinner treat.

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Storage Recommendations

• Fridge: Store in an airtight container for up to 4 days.
• Reheat: Pop in the air fryer or oven at 350°F for 5–7 minutes to crisp back up.
• Freezer: Freeze unbaked rolls between layers of parchment. Bake straight from frozen, adding 2–3 minutes extra.

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Frequently Asked Questions

Can I use other berries instead of cherries?
Yes! Raspberries, strawberries, or blueberries work great too—just adjust the sweetener to taste.

What if I don’t want to make the dough?
You can use store-bought low-carb tortillas in a pinch. They won’t be quite as buttery or crisp but still delicious.

Can I air fry instead of bake?
Definitely! The air fryer makes them extra crisp and reduces cook time.

Are these really keto? Aren’t cherries high in carbs?
In moderation, cherries can fit into a keto diet. This recipe uses a small amount, keeping the total carbs per serving low.

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Nutritional Breakdown (Per Egg Roll)

• Calories: 165
• Total Carbs: 5g
• Net Carbs: 3g
• Protein: 7g
• Fat: 13g
• Fiber: 2g

(Based on 6 servings; may vary slightly depending on exact ingredients used.)

I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀