If you love creamy cheesecake and crave crispy treats, you’re about to discover a new obsession. Cheesecake Egg Rolls take everything we love about the classic dessert—velvety filling, sweet flavor, and irresistible richness—and wrap it in a crackly golden shell, perfect for dunking and sharing. This playful twist comes together in no time, and whether you serve them warm with a dusting of powdered sugar or with a side of chocolate or strawberry sauce, these egg rolls will have everyone reaching for seconds. Trust me, you’ll want to make a double batch!

Cheesecake Egg Rolls Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing fussy about the lineup for these Cheesecake Egg Rolls. Every ingredient brings its own flair—creamy, tangy, sweet, and juicy elements come together in a snap. Here’s what you need (and why you need it):

Cream Cheese (8 ounces, softened): The heart of the filling—rich, tangy, and essential for that classic cheesecake flavor.
Granulated Sugar (1/4 cup): Sweetens things just right, balancing the tanginess of the cream cheese and sour cream.
Vanilla Extract (1 teaspoon): Adds warmth and depth, making the whole filling sing.
Sour Cream (1/2 cup): Makes the filling extra creamy and light, mimicking traditional cheesecake’s silky texture.
Diced Strawberries (1/2 cup, optional): For pops of color and juicy bursts of flavor—blueberries, raspberries, or chocolate chips also work beautifully.
Egg Roll Wrappers (12): Create that unbeatable, crispy shell that holds everything together.
Vegetable Oil (for frying): Gives you that shatteringly crisp exterior—worth every hot, bubbly minute.
Powdered Sugar (for dusting): Adds the final flourish and a perfect touch of sweetness.
Chocolate or Strawberry Sauce (optional, for dipping): Because dipping makes everything more fun and decadent!

How to Make Cheesecake Egg Rolls

Step 1: Make the Cheesecake Filling

Start with softened cream cheese—it’ll mix more easily and give you a luscious, smooth texture. In a medium bowl, beat the cream cheese, granulated sugar, and vanilla extract together until no lumps remain. Fold in the sour cream and, if you’re feeling extra fancy, toss in those diced strawberries for a little surprise in every bite. The filling should be creamy and slightly thick, holding its shape on a spoon.

Step 2: Assemble the Egg Rolls

Lay an egg roll wrapper flat on a clean surface with a corner pointing at you (think diamond shape). Spoon about 2 tablespoons of cheesecake filling onto the center of each wrapper. Take the bottom corner and fold it over the filling, then tuck in the sides, and roll it tightly all the way up. Dabbing a bit of water on the top corner helps seal it closed—no leaks, no fuss. Repeat with the rest of your wrappers and filling.

Step 3: Heat the Oil

Pour about 2 inches of vegetable oil into a deep skillet or pot, heating it over medium to about 350°F. If you have a thermometer, great! If not, drop in a tiny piece of wrapper—if it sizzles and rises to the top, you’re ready.

Step 4: Fry to Golden Perfection

Carefully lower a few egg rolls at a time into the hot oil. Don’t overcrowd the pan! Fry for 2 to 3 minutes per side, turning with tongs so they brown evenly. They should be crisp and beautifully golden. Transfer the fried Cheesecake Egg Rolls to a paper towel-lined plate to drain.

Step 5: Dust and Serve

While they’re still warm, give those egg rolls a generous dusting of powdered sugar. Arrange on a platter and serve immediately, with chocolate or strawberry sauce for dipping if you want to go all out. Prepare for “wow” reactions!

How to Serve Cheesecake Egg Rolls

Garnishes

For a finishing touch, sprinkle plenty of powdered sugar over your Cheesecake Egg Rolls—think of it as the snow on top of your dessert mountain. A few extra diced berries, a sprig of mint, or a drizzle of melted chocolate can make them look as good as they taste.

Side Dishes

These beauties can stand alone, but they also shine alongside a scoop of vanilla ice cream, a handful of fresh berries, or a bowl of lightly sweetened whipped cream for dipping. It’s dessert heaven on a plate!

Creative Ways to Present

Get playful! Stack the Cheesecake Egg Rolls in a spiral tower, fan them around a dipping sauce, or skewer them with fresh strawberries for a fun party bite. Mini parchment cones or cupcake liners make them easy for guests to grab and go.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let the egg rolls cool completely before popping them in an airtight container. Store in the fridge for up to 3 days. Just know that the wrapper will soften a bit—but don’t worry, we’ll crisp them right back up!

Freezing

You can freeze Cheesecake Egg Rolls before or after frying. To freeze unfried, assemble, then lay them on a baking sheet to freeze individually before transferring to a zip-top bag. Fry straight from frozen, adding an extra minute or two. For already fried ones, cool completely and freeze, then reheat in the oven for best texture.

Reheating

To revive that crunchy exterior, warm your Cheesecake Egg Rolls in a hot oven or air fryer at 350°F for 5-8 minutes until crisp. Skip the microwave if you can—the oven is your friend here for maximum crunch!

FAQs

Can I make cheesecakes egg rolls ahead of time?

Absolutely! Assemble the egg rolls and refrigerate them (unfried) for up to a day in advance. Fry just before you’re ready to serve for the best texture.

What other fillings can I use instead of strawberries?

Experiment with blueberries, raspberries, diced peaches, or even mini chocolate chips for a fun twist. Anything you love in a cheesecake works great wrapped up in these egg rolls.

Can I bake these instead of frying?

Definitely! Arrange the assembled egg rolls on a parchment-lined baking sheet, spray with a little oil, and bake at 400°F for 15–18 minutes, flipping halfway through. They’re lighter but still deliciously crisp.

What type Dessert

Chocolate sauce and strawberry sauce are both classic choices. You can also try salted caramel, raspberry coulis, or even a simple berry compote for a new flavor experience.

How do I prevent the egg rolls from bursting open when frying?

Be sure not to overfill the wrappers, seal each one tightly with a dab of water, and fry at the right oil temperature (around 350°F). This helps keep everything tidy and delicious!

Final Thoughts

Once you try these Cheesecake Egg Rolls, you’ll start dreaming up new flavors and occasions to share them. They’re easy, indulgent, and guaranteed to impress—so go ahead, give them a whirl and watch dessert disappear faster than ever before!

Cheesecake Egg Rolls Recipe

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4.6 from 14 reviews

Author: admin
Total Time: 25 minutes
Yield: 12 egg rolls 1x
Diet: Vegetarian

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Description

Indulge in a delightful fusion of creamy cheesecake filling wrapped in a crispy, golden egg roll shell – a unique and irresistible dessert that will have everyone asking for more.

Ingredients

Scale

Cheesecake Filling:

8 ounces cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup diced strawberries (optional)

Additional Ingredients:

12 egg roll wrappers
Vegetable oil for frying
Powdered sugar for dusting
Chocolate or strawberry sauce for dipping (optional)

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Instructions

Prepare Cheesecake Filling: In a medium bowl, beat cream cheese, sugar, and vanilla extract until smooth. Fold in sour cream and diced strawberries.
Wrap: Place egg roll wrapper with a corner facing you. Spoon 2 tablespoons of filling onto the center. Fold bottom corner over filling, then sides, and roll tightly, sealing the top corner with water.
Fry: Heat oil in a skillet to 350°F. Fry egg rolls for 2–3 minutes per side until golden and crispy. Drain on paper towels.
Serve: Dust with powdered sugar. Serve warm with chocolate or strawberry sauce if desired.