Name: Cheesecake Egg Rolls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American-Fusion
Ingredients: 8 egg roll wrappers; 8 oz cream cheese, softened; ½ cup granulated sugar; 1 tsp vanilla extract; 1 egg yolk; Vegetable oil (for frying); Powdered sugar (for garnish); Chocolate drizzle; Caramel sauce; Fresh fruit; Whipped cream

Why You’ll Love This Recipe

I love these cheesecake egg rolls because they offer all the richness of cheesecake with a fun, crispy twist. They’re quick to whip up, easy to fry, and look absolutely impressive on a dessert platter. Whether served with fruit, drizzles, or just a dusting of powdered sugar, they never fail to satisfy a sweet tooth.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 egg roll wrappers
8 ounces cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
1 egg yolk
Vegetable oil (for frying)
Powdered sugar (for garnish)

Optional toppings:

Chocolate drizzle
Caramel sauce
Fresh fruit
Whipped cream

Directions

In a medium bowl, I beat the cream cheese, sugar, vanilla, and egg yolk until the mixture is smooth and creamy.
I lay one egg roll wrapper on a clean surface in a diamond shape. I spoon about 1 to 2 tablespoons of the cheesecake filling into the center.
I fold the bottom corner up over the filling, then fold in the side corners. I roll tightly toward the top corner and seal the edge with a dab of water.
I heat about 1 inch of vegetable oil in a skillet or preheat a fryer to 350°F (175°C).
I fry 2 to 3 egg rolls at a time for about 2 to 3 minutes per side, until golden brown and crispy. I use tongs to turn them carefully.
I transfer the fried egg rolls to a paper towel–lined plate to drain any excess oil.
Once slightly cooled, I dust them generously with powdered sugar.
I serve them warm with a drizzle of chocolate or caramel sauce and optional fresh fruit or whipped cream.

Servings and timing

This recipe makes 8 cheesecake egg rolls. Prep time is about 15 minutes, cooking time is 10 minutes, and total time is approximately 25 minutes. Each roll has about 250 kcal.

Variations

Sometimes I add a little lemon zest to the filling for a citrusy brightness. For flavor variety, I mix in mini chocolate chips or swirl a bit of jam or Nutella into the cream cheese mixture. I’ve also tried air frying them for a lighter twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I pop them in the air fryer or oven at 350°F for 5 to 7 minutes until warm and crispy again. I avoid microwaving to maintain that perfect crunch.

FAQs

Can I bake these instead of frying?

Yes, I brush them with melted butter and bake at 400°F for about 15 minutes, flipping once halfway through.

Can I make these ahead of time?

I assemble the egg rolls ahead and refrigerate them, uncooked, for up to a day. I fry them just before serving for the best texture.

Can I freeze them?

Absolutely. I freeze them after assembling and fry from frozen, adding an extra minute or two to the cooking time.

What other fillings can I use?

I like mixing in berries, peanut butter, or flavored extracts for fun variations. The base filling is versatile.

How do I keep them from unrolling while frying?

I make sure to roll them tightly and seal the final edge with water. A bit of cornstarch slurry also helps them stay secure.

Conclusion

These Cheesecake Egg Rolls are a delightful fusion of creamy and crispy textures in a bite-sized dessert. I enjoy making them for special occasions or just when I crave something sweet and satisfying. Each bite is rich, golden, and irresistible.