Prepare the Cheesecake Filling: In a mixing bowl, combine softened cream cheese, lemon zest, lemon juice, and sugar. Beat until smooth and creamy.

Assemble the Egg Rolls: Lay out egg roll wrappers in a diamond shape. Spoon cream cheese mixture into the center, followed by a spoonful of cherry pie filling.

Seal the Wrappers: Moisten the edges of each wrapper with water. Fold the bottom corner over the filling, fold in the sides, and roll tightly. Let rest for 3-4 minutes.

Fry the Egg Rolls: Preheat oil to 350°F. Fry egg rolls in small batches until golden brown, about 2-3 minutes per batch.

Serve: Drain on paper towels and serve warm with a dusting of powdered sugar.