Who said you cannot turn your favorite cheesecake into a crispy, golden snack you can take anywhere? Cheesecake Egg Rolls take everything you love about a creamy slice of cheesecake and tuck it inside a thin, crunchy wrapper, then roll it through cinnamon sugar while it is still hot.
The idea is simple. You beat a sweetened cream cheese filling, spoon it onto an egg roll wrapper, fold it up like an envelope, and fry it until the shell turns golden and crisp.
What comes out of the oil is a dessert with real contrast. The outside shatters a little when you bite in, and the inside stays velvety, sweet, and rich.
That is what makes these Cheesecake Egg Rolls such a fun dessert to keep in your rotation. They are not fussy, they do not need a springform pan, and they do not need an hour in the oven. This recipe makes 8 servings, with 15 minutes of prep and 2 minutes of cook time.
They travel beautifully too. A slice of cheesecake needs a plate, a fork, and a steady hand. A Cheesecake Egg Roll needs none of that. Pack them for a potluck, a game day table, a bake sale, or a lunchbox surprise, and they hold up.
Pin this one for your next party. It is the kind of dessert that disappears before you get a chance to sit down.
Traditional egg rolls are savory through and through. They start with fried Asian style wrappers filled with ingredients like shrimp, ground pork, and shredded cabbage, and they are usually served with a dipping sauce. That version is a classic for good reason.
This recipe flips the whole idea. Instead of a savory center, the wrapper holds a sweet, creamy cheesecake filling, and the finish is cinnamon sugar rather than a salty dip. Same crispy shell, completely different mood.
Think of dessert egg rolls as a portable dessert you can eat on the go. No plate, no fork, and no slice that falls apart on the way to your mouth. Just a handheld treat with a crunchy outside and a sweet, creamy center.
They are also a great dessert to make with kids, because the folding part feels like a craft project with a delicious reward at the end. Once you try the sweet version, the savory egg roll is not the only one in your rotation anymore.
Why You’ll Love These Cream Cheese Egg Rolls
Here is the short answer. They taste like a slice of cheesecake, only crunchier.
The filling is rich and tangy in the way real cheesecake is, and the fried wrapper gives you a texture you simply cannot get from a baked cheesecake. Creamy meets crunchy in a single bite.
They are also one of the easiest ways to make a cheesecake style dessert. There is no water bath, no cracked top to worry about, and no overnight chill. You need simple ingredients, and most of them are probably already in your kitchen.
And they are flexible. Keep the filling classic, or customize it with your preferred ingredients. Add a little extra vanilla, play with the citrus, or change up the toppings. Your kitchen, your rules.
Ingredients Needed to Make Cheesecake Egg Rolls
You only need a short list for the filling, plus a couple of extras for the coating.
Start with one 8 ounce package of cream cheese. It is the backbone of the whole dessert and the reason these taste like cheesecake instead of plain sweetened cream.
Granulated white sugar gets mixed in to sweeten it, and lemon juice adds a slight tanginess that keeps the filling from tasting flat. Vanilla rounds out the flavor, and a small amount of salt sharpens everything up.
Then you need egg roll wrappers, plus water for brushing and sealing the edges.
For the finish, you need sugar and cinnamon for the topping, and oil for frying.
One note on the cream cheese. Reach for the full fat block style cream cheese for the best texture, and remember that any brand works, so buy whatever your store carries. As for the lemon juice, fresh squeezed or bottled both do the job.
Recipe Notes & Tips
A few small things make this dessert easier and tastier.
No lemon? Use lime. If fresh lemons or bottled lemon juice are not in your kitchen, lime juice can step in. The cheesecake filling will still taste the same, bright and creamy with that little tang.
Set up your draining station first. Line a paper plate with paper towels and keep it near the stove. Fried egg rolls need a place to land so the extra oil can drain away. If you wait until the first batch comes out of the pot, you will be scrambling.
Hot oil at the right temperature is what gives you a crispy shell instead of a greasy one. Let the oil reach 375 degrees Fahrenheit before the first egg roll goes in.
Reheat leftovers in the air fryer. If you have any left over, and that is a big if, the air fryer is your friend. Place the dessert egg rolls in the air fryer for only 1 minute. That is enough to crisp the outside again without drying out the creamy center. A microwave will soften the shell, so skip that.
Finding egg roll wrappers. Look in the specialty section of your grocery store, or check an Asian food market. They are often near the refrigerated produce or in the freezer case.
Serving ideas. A drizzle of caramel syrup or chocolate syrup is always welcome. Chopped strawberries add a fresh note, and a dusting of powdered sugar makes them look bakery ready.
If you want something to dip into, raspberry coulis, chocolate ganache, and a creamy strawberry dip all pair beautifully. You can find more easy dessert ideas like this on our blog.
Ingredients
Here is everything you need for one batch of Cheesecake Egg Rolls.
Egg rolls
8 oz cream cheese
3 ½ Tbs sugar
½ tsp lemon juice
½ tsp vanilla
¼ tsp salt
Egg roll wrappers
Water, for brushing the wrappers
Topping
1 c sugar
2 Tbs cinnamon
Oil, for frying
Optional serving ideas
Caramel, chocolate, chopped strawberries, or powdered sugar
Instructions
Ready? Here is how it all comes together.
Heat the oil. Preheat 2 inches of oil in a large stockpot over medium heat to 375 degrees Fahrenheit. Give it time to reach temperature before you start frying.
Make the filling. In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, sugar, lemon juice, vanilla, and salt. Beat on high speed for 1 to 2 minutes, stopping a few times to scrape down the sides of the bowl. You want it smooth and fluffy.
Fill and fold. Place an egg roll wrapper on your work space with one corner facing you. Spoon 2 tablespoons of filling into the wrapper. Bring the bottom corner up over the filling, then fold the outer corners toward the middle like an envelope. Brush the top corner of the wrapper with water and roll it up to seal the egg roll. Set the finished roll on a plate and repeat the process with the remaining wrappers.
Mix the coating. Add the sugar and cinnamon to a small bowl and whisk to combine. Set it aside for later.
Fry in batches. Once all the egg rolls are wrapped and the oil is heated, carefully place 4 egg rolls into the hot oil and fry for 2 minutes, or until golden and crispy. Remove them from the oil and repeat the cooking process with the remaining egg rolls. Working in batches of 4 keeps the rolls from crowding the pot.
Coat and serve. Once all the egg rolls are cooked, roll them in the cinnamon sugar mixture and serve with a topping of your choice.
Recipe details
Prep Time
15 minutes
Cook Time
2 minutes
Total Time
17 minutes
Servings
8
Keep these numbers handy so you know exactly what you are working with before you start.
FAQs
What is the best cream cheese to use for cheesecake egg rolls?
Full-fat cream cheese is the best choice for cheesecake egg rolls. It provides a rich, creamy texture and holds up well during frying without becoming runny. Low-fat or whipped cream cheese contain more water and can cause the filling to leak out of the wrappers.
Can you bake cheesecake egg rolls instead of frying?
Yes, you can bake cheesecake egg rolls for a lighter alternative. Bake them at 400°F for about 10 to 12 minutes, turning halfway through, until golden and crispy. The texture will be less crunchy than deep-frying, but they will still be delicious.
How do you keep cheesecake egg rolls from getting soggy?
To keep cheesecake egg rolls crispy, fry them at the correct oil temperature of 375°F and drain them on paper towels immediately after cooking. For reheating leftovers, use an air fryer at 350°F for 3 to 4 minutes or an oven at 375°F for 5 to 7 minutes to restore crispness. Avoid microwaving, as it makes the wrappers soggy.
Can you freeze cheesecake egg rolls?
Yes, you can freeze uncooked cheesecake egg rolls. Place them on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag. Fry directly from frozen, adding about one extra minute to the cooking time. Cooked egg rolls can also be frozen and reheated in an air fryer or oven.
Cheesecake Egg Rolls Who said you cannot turn your favorite cheesecake into a crispy, golden snack you can take anywhere? Cheesecake Egg Rolls take everything you love about a creamy slice of cheesecake and tuck it inside a thin, crunchy wrapper, then roll it through cinnamon sugar while it is still hot.
Total Time:17 min
Yield:81x
Ingredients
Scale
Egg rolls 8 oz cream cheese 3 ½ Tbs sugar ½ tsp lemon juice ½ tsp vanilla ¼ tsp salt Egg roll wrappers Water, for brushing wrappers
Topping 1 c sugar 2 Tbs cinnamon Oil, for frying Caramel, chocolate, chopped strawberries, powdered sugar, for serving
Instructions
1-Preheat 2″ of oil in a large: Preheat 2″ of oil in a large stockpot over medium heat to 375° 2-In the bowl of a stand mixer: In the bowl of a stand mixer fitted with a paddle attachment add cream cheese, sugar, lemon juice, vanilla and salt. Beat on high speed for 1-2 minutes, stopping a few times to scrape down the sides of the bowl. 3-Place the egg roll wrapper on your: Place the egg roll wrapper on your work space with one corner facing you. Spoon 2 Tbsp of filling into the egg roll wrapper. Bring the bottom corner up over the filling, then fold the outer corners towards the middle like an envelope. Brush the top corner of the wrapper with water and roll up to seal the eggroll. Set the finished eggroll on a plate and repeat the process with the remaining wrappers. 4-Add sugar and cinnamon to a small: Add sugar and cinnamon to a small bowl and whisk to combine. Set aside. 5-Once all the egg rolls are wrapped: Once all the egg rolls are wrapped and the oil is heated, carefully place 4 egg rolls into the heated oil and fry for 2 minutes or until golden and crispy. Once the egg rolls are cooked, remove them from the oil and repeat the cooking process with the remaining egg rolls. Once all egg rolls are cooked, roll them in the cinnamon sugar mixture. 6-Serve with a topping of your choice: Serve with a topping of your choice.
Last Step:
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