Using an electric mixer, beat together cream cheese, powdered sugar, egg, lemon zest, nutmeg and salt in a large bowl. Lay 1 sheet phyllo on prepared baking sheet; lightly coat with cooking spray and sprinkle with 1/2 tsp granulated sugar.
Though strudel is a Viennese tradition, the fillings are usually used one at a time. But, when I'm in the bakery trying to choose between cherry strudel and cheese strudel, I always end up buying one of each because I can't choose between them! So here, I've combined the two and it works perfectly, like cherries on top of delicious cheesecake.
Preheat oven to 355F/180C. Line a baking tray with parchment paper. Combine cream cheese, juice and zest of lemon, and sugar in a large bowl. Beat with an electric hand mixer until smooth and creamy. Fold in drained cherries lightly until just combined.
Turn the sheet pan so that the phyllo is horizontal to your body. Two inches in from the left-hand edge of the phyllo, working from top to bottom and leaving 2 inches bare at the top and bottom, pipe or spoon a 3/4 inch thick line of cream cheese mixture. Alongside the cream cheese, pour the cherry pie filling.