Cheesecake Egg Rolls

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I never thought I’d be this obsessed with a dessert that takes just minutes to make, but Cheesecake Egg Rolls swept me off my feet. The first time I bit into that crispy shell and hit the warm, tangy-sweet cream cheese center, I knew I had stumbled upon something magical. It’s like cheesecake and funnel cake got together for a delicious little secret rendezvous.

These egg rolls have become a regular indulgence in my kitchen, especially when I need something that tastes bakery-fancy without any complicated steps. They’re golden, crunchy, creamy inside, and endlessly customizable. My favorite part? Watching friends’ eyes light up when they take that first bite. It’s always followed by a “you made this?!” and an empty plate soon after.

I make these for movie nights, brunch spreads, quick get-togethers, and sometimes just because I need a little joy at the end of a long day. The filling is simple, luscious, and comforting, and the egg roll wrapper gets that perfect crisp in just minutes of frying. Whether you dip them in chocolate or dust with powdered sugar, they are a total showstopper.

Why You’ll Love This Cheesecake Egg Rolls Recipe

Cheesecake Egg Rolls are everything you love about cheesecake with none of the waiting. They crisp up quickly, don’t need an oven, and are perfect for customizing. Whether you’re a fan of fruity fillings, chocolate, or classic vanilla, they adapt beautifully. They’re also bite-sized, making them easy to serve and eat.

If you’re into quick desserts with maximum flavor, this one hits all the right notes. The creamy filling gives off classic New York cheesecake vibes while the crispy shell brings that satisfying crunch. Plus, they can be made ahead and fried right before serving, making them a fabulous dessert for guests.

If you enjoy treats like Sopapilla Cheesecake Bars, Irresistible Funnel Cake Bites, or Cherry Chocolate Cheesecake, then Cheesecake Egg Rolls will be your next sweet addiction.

Ingredients

Cream cheese: The heart of the filling. It delivers that unmistakable tangy cheesecake flavor and creamy texture.

Powdered sugar: Sweetens the filling while keeping it smooth. It dissolves easily into the cream cheese.

Vanilla extract: Enhances the flavor of the filling, adding a cozy, sweet depth.

Egg roll wrappers: These fry up to a perfect golden crisp, giving you that satisfying crunch in every bite.

Vegetable oil: Needed for deep frying. It has a neutral flavor and high smoke point, ideal for crispy egg rolls.

Optional fillings (jam, Nutella, mini chocolate chips): For a twist on the classic version, these additions offer layers of flavor and fun.

Powdered sugar (for dusting): Adds a touch of sweetness and a pretty finish to your egg rolls.

How to Make Cheesecake Egg Rolls

Step 1: Make the Filling

In a mixing bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract. Continue mixing until the filling is fluffy and well blended.

Step 2: Assemble the Egg Rolls

Place one egg roll wrapper on a flat surface with a corner pointing toward you. Spoon 2 tablespoons of the filling into the center. Add optional fillings if using. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the top edge with a dab of water.

Step 3: Heat the Oil

In a deep skillet or saucepan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). A small piece of wrapper should sizzle immediately when dropped in.

Step 4: Fry the Egg Rolls

Carefully add the egg rolls to the oil, a few at a time. Fry for 2–3 minutes per side or until golden brown and crisp. Transfer to a paper towel-lined plate to drain.

Step 5: Serve and Enjoy

Dust with powdered sugar while still warm. Serve plain or with a side of chocolate sauce or fruit preserves for dipping.

Recipe Variations and Possible Substitutions

Feel free to swap in mascarpone cheese for a slightly sweeter and softer filling. If you’re dairy-free, try using a plant-based cream cheese alternative. For the sweetener, honey or maple syrup can replace powdered sugar, though the texture may be slightly different.

Want a fruity twist? Add a dollop of raspberry preserves or diced strawberries to the filling. You can also mix in lemon zest for brightness or swirl in Nutella for a richer flavor profile.

For a crunchier twist, try rolling the egg rolls in crushed graham crackers before frying. And if you’re craving chocolate, mini chips stirred into the filling or a drizzle of melted chocolate over the top will hit the spot.

Serving and Pairing Suggestions

These egg rolls shine brightest when served warm, dusted with powdered sugar. I love pairing them with fresh berries or a drizzle of salted caramel sauce. You can also set up a dip bar with chocolate ganache, strawberry syrup, and even whipped cream.

They go perfectly with coffee for a sweet afternoon break or alongside sparkling wine for an elevated dessert experience. If you’re hosting brunch, these make a fun finger food that everyone will rave about.

Storage and Reheating Tips

To store, let the egg rolls cool completely, then refrigerate them in an airtight container for up to three days. For longer storage, freeze them on a baking sheet before transferring to a zip-top freezer bag.

Reheat refrigerated egg rolls in an oven at 350°F for 8–10 minutes or until warmed through and crispy again. If reheating from frozen, extend the baking time to 15 minutes. Avoid the microwave—it softens the crisp shell.

FAQs

How do I keep Cheesecake Egg Rolls crispy after frying?

Drain them well on paper towels immediately after frying and serve as soon as possible. If you need to keep them warm, place them on a wire rack in a low oven.

Can I bake Cheesecake Egg Rolls instead of frying?

Yes, you can bake them at 400°F for about 15–20 minutes, turning halfway through. They won’t be quite as crispy, but still delicious.

What kind of cream cheese works best for Cheesecake Egg Rolls?

Full-fat cream cheese gives the richest flavor and best texture, but you can also use reduced-fat versions. Avoid whipped or spreadable cream cheese.

Can Cheesecake Egg Rolls be made ahead of time?

Yes! Assemble them in advance and store in the fridge for up to 24 hours. Fry just before serving to keep them crispy.

Related Recipe You’ll Like

If you love creative twists on classic desserts, don’t miss out on my Flaky Strawberry Cream Cheese Heart Puffs or Irresistible Pecan Pie Bites. Both are simple, elegant, and perfect for entertaining or satisfying a sudden sweet tooth.

Save This Recipe For Later

If these Cheesecake Egg Rolls made you drool, make sure you pin this recipe to your Pinterest board so you can always come back to it. Don’t forget to share it with your fellow dessert lovers on Facebook, Instagram, or your favorite food group—because something this good deserves to be shared!

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