Cheesecake Egg Rolls

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I absolutely love creating fun twists on classic desserts, and these Cheesecake Egg Rolls are one of my all-time favorites. Imagine the creamy, tangy richness of a cheesecake wrapped in a crisp, golden egg roll wrapper—every bite is pure bliss. The contrast between the crunchy exterior and the velvety filling makes these irresistible, and they’re surprisingly easy to whip up at home.

I first made these for a family gathering, and they vanished in minutes! Now they’ve become a staple in my dessert rotation, perfect for parties, weekend treats, or anytime you’re craving something a little decadent. Whether you enjoy them dusted with powdered sugar or dipped in a fruit sauce, these Cheesecake Egg Rolls are sure to impress.

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Why You’ll Love This Cheesecake Egg Rolls Recipe

You’re going to fall in love with this recipe because it’s simple yet spectacular. The crispy egg roll shell is the perfect contrast to the smooth, rich cheesecake filling. Plus, these can be made ahead of time and fried up just before serving, making them ideal for entertaining. No need to fuss with baking an entire cheesecake—these delightful handheld treats deliver all the flavor in a fraction of the time. You can also customize the filling with different flavors or toppings to suit any occasion.

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What Kind of Egg Roll Wrappers Should I Use?

I always recommend using standard store-bought egg roll wrappers, which you can usually find in the refrigerated section of most grocery stores. These wrappers are thin enough to get wonderfully crisp when fried, yet sturdy enough to hold the creamy filling without tearing. If you’re feeling adventurous, you can also try using spring roll wrappers for an even lighter, crispier shell—just be mindful that they’re more delicate and require gentle handling.

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Options for Substitutions

One of the best parts about this recipe is how adaptable it is. If you’d like to customize your Cheesecake Egg Rolls, here are a few tasty substitution ideas:

• Cream Cheese: You can swap in Neufchâtel cheese for a lighter version with less fat.
• Sugar: Try using coconut sugar or maple syrup for a different flavor profile.
• Vanilla Extract: A splash of almond extract or lemon zest adds a delightful twist.
• Fruit Filling: Fold in a spoonful of jam, fresh berries, or citrus curd for extra flavor.
• Baking Method: If you’d like to skip frying, brush the rolls with butter and bake them in the oven or air fry for a healthier option.

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Ingredients for This Cheesecake Egg Rolls Recipe

Each ingredient in this recipe plays an important role in creating that perfect balance of textures and flavors:

• Egg Roll Wrappers
  These create the crispy, golden shell that holds the creamy filling. Their thinness ensures a light, crunchy bite.
• Cream Cheese
  The heart of the cheesecake filling—rich, smooth, and tangy. Be sure to use it at room temperature for the easiest mixing.
• Granulated Sugar
  Adds just the right amount of sweetness to the filling, balancing the tanginess of the cream cheese.
• Vanilla Extract
  Brings warmth and depth to the filling, enhancing the overall flavor.
• Powdered Sugar (for dusting)
  A light sprinkle of powdered sugar on top makes these egg rolls look beautiful and adds an extra touch of sweetness.
• Oil for Frying (such as vegetable or canola oil)
  A neutral oil with a high smoke point ensures that the egg rolls fry up crisp and golden without imparting any unwanted flavors.

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Step 1: Prepare the Filling

In a mixing bowl, combine the room-temperature cream cheese, granulated sugar, and vanilla extract. Use a hand mixer or a sturdy whisk to blend everything until the mixture is completely smooth and creamy. Make sure there are no lumps—this ensures a silky texture once cooked.

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Step 2: Assemble the Egg Rolls

Lay out an egg roll wrapper on a clean surface in a diamond shape (one corner pointing toward you). Place about 2 tablespoons of the cheesecake filling near the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly upward. Use a dab of water on the top corner to seal the roll completely.

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Step 3: Heat the Oil

In a deep skillet or saucepan, heat about 2 inches of oil over medium heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of wrapper—it should sizzle and bubble immediately.

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Step 4: Fry the Egg Rolls

Carefully lower a few egg rolls into the hot oil, making sure not to overcrowd the pan. Fry them for 2–3 minutes per side, or until they are beautifully golden brown and crisp. Use tongs to turn them gently as they cook.

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Step 5: Drain and Dust

Remove the egg rolls from the oil and place them on a plate lined with paper towels to drain excess oil. Once slightly cooled, dust them generously with powdered sugar.

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How Long to Cook the Cheesecake Egg Rolls

Once your oil is properly heated to 350°F (175°C), each Cheesecake Egg Roll will take about 2–3 minutes per side to cook. You’re looking for a rich golden-brown color and an audible crispness when you bite into them. Frying them too long can cause the filling to leak, so keep an eye on them and turn them as needed for even browning.

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Tips for Perfect Cheesecake Egg Rolls

• Seal Tightly: Make sure the egg rolls are rolled tightly and sealed with a dab of water to prevent the filling from escaping during frying.
• Don’t Overfill: Stick to about 2 tablespoons of filling per roll to avoid bursting.
• Use the Right Temperature: If the oil is too cool, the egg rolls will absorb oil and turn greasy; if too hot, they’ll brown too quickly before the filling warms through.
• Work in Batches: Fry in small batches so the oil temperature stays consistent.
• Drain Well: Place the fried rolls on paper towels immediately after frying to keep them crisp and not soggy.
• Serve Fresh: These are best enjoyed warm, right after frying, when the shell is crisp and the filling is creamy.

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Watch Out for These Mistakes While Cooking

• Skipping the Seal: If you forget to seal the wrapper with water, the egg roll can burst open in the oil.
• Overcrowding the Pan: Adding too many egg rolls at once drops the oil temperature, resulting in soggy, greasy rolls.
• Incorrect Oil Temperature: If the oil isn’t hot enough, the egg rolls won’t crisp properly. If it’s too hot, the wrappers will burn before the filling is heated.
• Using Cold Filling: Cold cream cheese filling can cause the wrappers to split. Make sure the filling is at room temperature for best results.
• Overstuffing: Too much filling can lead to messy leaks. Stick to about 2 tablespoons per roll.

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What to Serve With Cheesecake Egg Rolls?

Fresh Berries

Serve with a side of fresh strawberries, raspberries, or blueberries for a bright, juicy contrast to the rich filling.

Chocolate Sauce

A warm drizzle of chocolate ganache or hot fudge takes these egg rolls to dessert heaven.

Fruit Coulis

A tangy raspberry or strawberry coulis is perfect for dipping and cuts through the richness.

Whipped Cream

A dollop of lightly sweetened whipped cream adds softness and an extra layer of indulgence.

Caramel Sauce

Try serving them with a side of salted caramel sauce—the combination is simply irresistible.

Ice Cream

Pair them with a scoop of vanilla bean or cinnamon ice cream for a hot-and-cold dessert experience.

Crushed Nuts

Sprinkle with chopped toasted pecans or almonds for added crunch.

Coffee or Espresso

A strong cup of coffee or a shot of espresso perfectly balances the sweetness of the egg rolls.

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Storage Instructions

If you happen to have any leftovers (though they disappear fast in my house!), here’s how you can store them:

• Refrigerator: Place cooled Cheesecake Egg Rolls in an airtight container and refrigerate for up to 3 days. To reheat, pop them in the oven or air fryer at 350°F (175°C) for about 5–7 minutes to restore their crispiness.
• Freezer: You can also freeze them! Place the fried egg rolls on a baking sheet lined with parchment and freeze until solid. Then transfer them to a zip-top freezer bag. They’ll keep for up to 1 month. Reheat from frozen in an oven or air fryer (about 10–12 minutes at 350°F), no need to thaw.

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Estimated Nutrition

Please note these values are approximate and can vary depending on the size of the rolls and exact ingredients used:

• Calories: ~200 per egg roll
• Total Fat: ~12g
• Saturated Fat: ~5g
• Cholesterol: ~25mg
• Sodium: ~150mg
• Total Carbohydrates: ~18g
• Sugars: ~8g
• Protein: ~3g

These are indulgent treats, so enjoy them as a special dessert!

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Frequently Asked Questions

How do I prevent my egg rolls from getting soggy?

Be sure to fry at the correct temperature (350°F/175°C) and place the cooked rolls on paper towels to drain. Serving them right away helps maintain their crispness.

Can I bake or air fry these instead of deep frying?

Yes! Brush the egg rolls lightly with melted butter or spray with oil, then bake at 375°F (190°C) for about 12–15 minutes or air fry at 375°F for 8–10 minutes, turning halfway through.

Can I add fruit to the filling?

Absolutely. You can fold in small diced strawberries, raspberries, or even swirls of your favorite jam for extra flavor.

What’s the best oil for frying Cheesecake Egg Rolls?

Use a neutral oil with a high smoke point like vegetable oil, canola oil, or peanut oil.

Can I make these ahead of time?

You can prep and roll the egg rolls ahead of time and refrigerate them for up to 1 day before frying. For longer storage, freeze them.

How do I know when the egg rolls are done?

They should be golden brown and crisp on all sides. Each roll takes about 2–3 minutes per side in the hot oil.

Can I use flavored cream cheese?

Yes! Strawberry, blueberry, or even chocolate-flavored cream cheese can be a fun twist on the classic recipe.

Do I need to serve them with a dip?

You don’t have to, but they pair wonderfully with chocolate sauce, caramel, fruit coulis, or even a dusting of powdered sugar.

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Conclusion

Cheesecake Egg Rolls are the ultimate fusion of crispy and creamy, offering all the decadent goodness of cheesecake in a fun, handheld treat. They’re easy to customize, quick to fry, and guaranteed to be a hit at any gathering. Whether you’re making them for a party, a special occasion, or just because—you’ll love how simple and delicious they are. Once you try them, I promise you’ll be making them again and again!

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