If you have a sweet tooth and a fondness for unique desserts, the Cheesecake Egg Rolls Recipe is going to become your new best friend in the kitchen. Crunchy on the outside, luxuriously creamy and tangy on the inside, these little golden pockets of joy come together quickly and delight every time. The combination of smooth cream cheese with a hint of lemon and vanilla, plus the option of juicy fruit pieces, creates an irresistible dessert that feels fancy but is oh-so-easy to make. Whether you fry them to crispy perfection or bake for a lighter twist, these cheesecake egg rolls are sure to impress and satisfy your sweetest cravings.
Ingredients You’ll Need
This Cheesecake Egg Rolls Recipe calls for straightforward, simple ingredients that each play a crucial role in bringing out the perfect balance of texture and flavor. From the creamy richness of cream cheese to the delicate sweetness of powdered sugar dusting, each element is essential in making these egg rolls stand out.
- 8 egg roll wrappers: The crisp shell that holds and contrasts the creamy filling beautifully.
- 8 ounces cream cheese (softened): Provides that rich, velvety base that makes these egg rolls taste like cheesecake.
- ¼ cup granulated sugar: Sweetens the cream cheese mixture perfectly without being overpowering.
- 1 teaspoon vanilla extract: Adds warm, aromatic notes that deepen the flavor complexity.
- 1 teaspoon lemon juice: Brightens the filling with a subtle tang that balances the sweetness.
- ½ cup diced strawberries or fruit filling of choice (optional): Adds freshness and a pop of color, making each bite exciting.
- Vegetable oil for frying: Necessary for that golden, crunchy exterior that’s pure dessert bliss.
- Powdered sugar for dusting: The finishing touch that adds visual appeal and extra sweetness.
How to Make Cheesecake Egg Rolls Recipe
Step 1: Prepare the Cream Cheese Filling
Start by beating the softened cream cheese with granulated sugar, vanilla extract, and lemon juice in a mixing bowl. Whip until the mixture is completely smooth and creamy. Gently fold in diced fruit if you’re using any — this step is optional but adds a delightful burst of flavor and texture that pairs wonderfully with the creamy base.
Step 2: Assemble the Egg Rolls
Lay one egg roll wrapper on a clean surface with a corner pointing towards you so it looks like a diamond shape. Spoon about two tablespoons of the cheesecake filling right in the center. Begin by folding the bottom corner up over the filling, then fold both side corners in tightly, and roll the wrapper forward to encase all of that creamy goodness. Use a dab of water on the top corner to seal the egg roll tightly, preventing it from opening during cooking. Repeat until all wrappers and filling are used.
Step 3: Fry the Egg Rolls
Heat about 1 to 2 inches of vegetable oil in a deep skillet or pot until it reaches 350°F (175°C). Carefully place the egg rolls in the hot oil in batches, avoiding overcrowding for even cooking. Fry each side for about 2 to 3 minutes until they turn a rich golden brown and become irresistibly crispy. Use a slotted spoon to transfer them onto a paper towel–lined plate so they can drain excess oil before serving.
Step 4: Optional Baking or Air Frying for a Lighter Version
If frying isn’t your thing, you can bake these egg rolls at 400°F (200°C) for 12 to 15 minutes or air fry at 375°F (190°C) for 8 to 10 minutes, flipping halfway. This method still achieves a delightful crispness with less oil, perfect for a lighter dessert option.
How to Serve Cheesecake Egg Rolls Recipe
Garnishes
Dusting with powdered sugar immediately after frying is essential to this Cheesecake Egg Rolls Recipe, adding a delicate sweetness and picturesque look. For extra indulgence, drizzle with chocolate sauce, berry compote, or top with a dollop of freshly whipped cream. These garnishes pair beautifully with the tart and creamy filling, enhancing both flavor and presentation.
Side Dishes
Serving cheesecake egg rolls alongside fresh fruit or a scoop of vanilla ice cream creates a delightful balance of textures and temperatures. A light mixed berry salad or mint-infused fruit salad also makes for a refreshing accompaniment that complements the richness of the egg rolls without overwhelming your palate.
Creative Ways to Present
For a party or special occasion, slice the egg rolls diagonally to reveal the lovely creamy filling inside, arranging them on a platter with vibrant edible flowers and colorful sauces artfully drizzled. You can also serve them individually on small plates with a mini scoop of sorbet or a sprig of fresh mint to elevate the dessert experience.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover cheesecake egg rolls in an airtight container in the refrigerator. They will keep well for up to two days, retaining most of their flavor and texture. For best results, reheat them gently to regain crispness before serving.
Freezing
To freeze, prepare the egg rolls through assembly but don’t fry or bake them. Lay them flat on a parchment-lined tray, freeze until solid, then transfer to a freezer-safe container or bag. They’ll keep in the freezer for up to one month. When ready to enjoy, cook them directly from frozen, adjusting cooking time slightly to ensure they are heated through and golden.
Reheating
The best way to reheat these egg rolls is in a hot oven or air fryer to restore that crunchy exterior. Heat at 350°F (175°C) for about 5 to 7 minutes, or until heated through and crisp. Avoid microwaving as it can make the wrapper soggy and less enjoyable.
FAQs
Can I use other fruits besides strawberries in the Cheesecake Egg Rolls Recipe?
Absolutely! Blueberries, raspberries, peaches, or even a tangy cherry filling work wonderfully. Just make sure the fruit is diced small to avoid excess moisture making the egg rolls soggy.
Is there a non-frying method for making cheesecake egg rolls?
Yes, you can bake or air fry the egg rolls as a healthier alternative. Baking at 400°F for around 12–15 minutes or air frying at 375°F for 8–10 minutes yields crispy, delicious results with less oil.
Can I make the filling ahead of time?
Definitely! The cream cheese filling can be made a day in advance and stored in the refrigerator. Just be sure to give it a good stir before using to bring back its creamy texture.
What if I don’t have egg roll wrappers?
Wonton wrappers can be a great substitute for egg roll wrappers, though they’re smaller and thinner, so you might want to use less filling or make mini cheesecake rolls instead.
How do I prevent the egg rolls from bursting during frying?
Make sure to seal the edges very well with water to prevent oil from seeping in. Fry in oil at the correct temperature so the wrappers crisp quickly; low heat increases the chance of breakage.
Final Thoughts
This Cheesecake Egg Rolls Recipe is one of those delightful gems that’s simple to make yet incredibly impressive on the plate and in taste. Whether you’re whipping them up for a casual dessert or a special celebration, they bring a warm, crunchy, creamy treat that everyone will love. I seriously encourage you to give them a try and watch these little bundles of joy disappear in no time!
Print
Cheesecake Egg Rolls Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 egg rolls 1x
- Category: Dessert
- Method: Frying
- Cuisine: American, Fusion
- Diet: Vegetarian
Description
Deliciously crispy Cheesecake Egg Rolls filled with a creamy, sweetened cream cheese mixture and optional fresh fruit. Perfectly fried to golden perfection and dusted with powdered sugar, these dessert egg rolls bring a fun twist to traditional cheesecake.
Ingredients
Filling
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- ½ cup diced strawberries or fruit filling of choice (optional)
Egg Rolls
- 8 egg roll wrappers
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- Prepare the filling: In a mixing bowl, beat the softened cream cheese with sugar, vanilla extract, and lemon juice until smooth and creamy. If using, stir in the diced fruit gently to incorporate.
- Assemble the egg rolls: Place one egg roll wrapper on a clean surface with a corner facing you, forming a diamond shape. Spoon about 2 tablespoons of the cheesecake mixture into the center. Fold the bottom corner over the filling, then fold in both side corners tightly. Roll up the wrapper toward the top corner to enclose the filling completely. Seal the edge with a dab of water to ensure it stays closed during frying. Repeat the process with the remaining wrappers and filling.
- Heat the oil: In a deep skillet or pot, heat 1–2 inches of vegetable oil to 350°F (175°C). Use a thermometer for accuracy to achieve perfect frying temperature.
- Fry the egg rolls: Carefully place the assembled egg rolls into the hot oil in batches. Fry each side for 2–3 minutes or until they turn golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature.
- Drain and serve: Remove the fried egg rolls using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Dust liberally with powdered sugar and serve warm. For enhanced flavor, accompany with chocolate sauce, berry compote, or whipped cream if desired.
Notes
- For a lighter alternative, bake the egg rolls at 400°F (200°C) for 12–15 minutes until golden, or air fry at 375°F (190°C) for 8–10 minutes, flipping halfway through cooking.
- If you don’t have fresh strawberries, feel free to use other fruit fillings such as blueberry, cherry, or canned pie filling.
- Make sure to seal the egg rolls tightly to prevent filling from escaping during frying.
- Use a thermometer to monitor oil temperature for best results and avoid soggy egg rolls.
