Start by prepping the filling. In a medium-sized bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Mix until the texture becomes smooth and creamy. This forms the base of your cheesecake filling.

Next, lay out your egg roll wrappers on a clean, flat surface. Place about 1 tablespoon of the cream cheese mixture in the center of each wrapper, followed by 1 tablespoon of cherry pie filling. Be careful not to overfill them, as this could cause leakage during cooking.

To fold, begin by bringing the bottom corner of the wrapper over the filling, then fold in the sides. Roll it up tightly and seal the edges using a dab of water. Repeat with the remaining wrappers and filling until all your rolls are assembled.

Preheat your air fryer to 375°F (190°C). Lightly spray the basket with nonstick spray to prevent sticking. Place the egg rolls in the air fryer basket in a single layer, ensuring they do not touch. You may need to cook in batches depending on the size of your air fryer.

Spray the tops of the egg rolls with a light coat of nonstick spray. Air fry for 6–8 minutes, flipping halfway through, until golden brown and crispy.

Let them cool for a few minutes before dusting with powdered sugar if desired. Serve warm and enjoy the creamy, fruity crunch.