I promise I did not invent dessert egg rolls just to justify more fried food in my life—okay, maybe I did. These Cheesecake Egg Rolls are the kind of silly, genius snack that makes adults behave like kids at a fair: sticky fingers, powdered sugar on your nose, and a little victory dance. They start with simple **cream cheese**, a touch of sugar and vanilla, and a handful of grocery-store egg roll wrappers that magically transform into crunchy, golden pockets of creamy cheesecake. They fry up fast, smell like warm butter and sugar, and disappear even faster. Trust me: make a batch when friends drop by, because nobody resists that crackle of a golden shell followed by warm, gooey cheesecake inside.
Quick Facts
- Yield: Serves 6–8 (about 12 egg rolls)
- Prep Time: 20 minutes
- Cook Time: 15 minutes (about 2–3 minutes per side)
- Total Time: 35 minutes
Why This Recipe is Awesome
It blends the rich, tangy creaminess of cheesecake with a satisfyingly crunchy wrapper — sweet, warm, and texturally thrilling. It’s quick enough for a weeknight treat but flashy enough for a party. Plus, you get that irresistible sizzle and golden color when they hit the oil. It’s so easy even your oven (or your fryer) can’t mess it up — and the payoff is pure, crispy-sweet joy.
Ingredients
For the Main Dish:
- 8 oz cream cheese, softened to room temperature
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- Grated zest of 1/2 lemon (optional — brightens flavor)
- 12 egg roll wrappers (about 9–10 inch squares)
- 1 tbsp melted butter or 1 beaten egg for sealing
- Vegetable oil for frying (about 2–3 cups depending on pan)
- Powdered sugar for dusting
- Optional: 1/4 cup fruit jam (raspberry or strawberry) or chocolate sauce for dipping
For the Sauce / Garnish (if applicable):
- 1/2 cup raspberry jam warmed with 1 tbsp water to loosen (optional)
- Or 1/2 cup chocolate chips melted with 1 tbsp cream for a quick chocolate dipping sauce
How I Make It
Step 1:
Beat the softened cream cheese with 1/3 cup sugar, 1 tsp vanilla, and lemon zest in a bowl until smooth and slightly shiny. Taste a spoonful — it should be sweet, tangy, and silky. If you over-sweeten, your filling will still be delicious, but balance keeps it bright.
Step 2:
Lay one egg roll wrapper on a clean surface with one corner pointed toward you (diamond shape). Spoon about 2 tbsp of the cheesecake mixture near the corner closest to you, leaving a 1/2-inch border. If the filling looks runny, scoop less — you want a neat pocket, not a spillover mess.
Step 3:
Brush the two side edges and top corner with melted butter or a dab of beaten egg. Fold the bottom corner up over the filling, then fold both sides in snugly and roll away from you, sealing the top corner so you end up with a neat log. Press gently but firmly; a tight roll fries crispier. Repeat with remaining wrappers.
Step 4:
Heat oil in a heavy skillet to about 350°F (medium-high). I use a candy thermometer or an instant-read — if the oil gets too hot, the outsides burn before the centers warm; too cool and they soak up oil. Fry 3–4 egg rolls at a time, don’t overcrowd the pan. Fry until evenly golden, about 2–3 minutes per side, flipping once. Listen for a lively sizzle and watch for that gorgeous amber color.
Step 5:
Drain on a rack or paper towels for a minute, then dust with powdered sugar and serve warm with your warmed jam or chocolate sauce. The contrast between the crunchy shell and warm, creamy center should make everyone sigh happily. If you like a little chew, add a smear of jam inside before rolling.
Pro Tips
- Soften your cream cheese to room temperature for silky filling — microwave in 5-second bursts if you forget.
- Keep oil at a steady 350°F. Use a thermometer or test with a tiny piece of wrapper — it should bubble and float up quickly.
- Work quickly when assembling so wrappers don’t dry out; cover unused wrappers with a damp towel to prevent cracking.
- If you prefer less oil, brush egg rolls with oil and bake at 400°F for 12–15 minutes, flipping halfway, until golden and crisp.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap regular cream cheese for Neufchâtel to shave calories; texture stays creamy but slightly lighter.
- For a dairy-free option, use a firm plant-based cream cheese; fry the same way but expect a slightly different tang.
- Use gluten-free egg roll wrappers or rice paper sheets for a gluten-free version; watch them as rice paper crisps faster.
- Substitute lemon zest with orange zest for a sweeter citrus note, or fold in mini chocolate chips for a cookie-like center.
Variations & Tips
- Berry Cheesecake: fold in 2 tbsp mashed berries for bursts of color and tartness.
- Nutty Crunch: sprinkle chopped pecans or graham cracker crumbs into filling for texture.
- Chocolate Dream: mix 2 tbsp cocoa powder into the cream cheese and serve with chocolate sauce.
- Spiced Apple: swap filling for sweetened cream cheese plus 1/4 cup finely diced sautéd apples and cinnamon.
- Party Platter: line a tray with mini dipping bowls (jam, caramel, chocolate) and let guests mix-and-match.
- Creative twist: make a savory version with herbed cream cheese, smoked salmon, and dill for brunch-friendly egg rolls.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Assemble the rolls and freeze them on a tray until solid, then transfer to a bag. Fry straight from frozen, adding a minute or two to the cooking time. Store leftovers in the fridge for up to 3 days and reheat in a 350°F oven for 8–10 minutes to crisp back up.
- Can I double the recipe?
- Sure thing. Fry in batches and keep finished egg rolls warm on a rack in a 200°F oven while you finish the rest so they stay crisp.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and brush lightly on the wrapper edges to seal if you go oil instead of butter.
- How do I know it’s done?
- Look for an even, deep golden color and a lively sizzle in the oil. The wrappers should feel crisp to the touch and the filling should be warm and set, not cold or runny.
- What if I don’t have ingredient X?
- If you lack lemon zest, add a dash of lemon juice or extra vanilla. No powdered sugar? Use granulated sugar mixed with a pinch of cornstarch for dusting, or skip it and serve with jam.
How I Like to Serve It
I serve these warm on a wooden board with a scattering of fresh berries and small bowls of raspberry jam and chocolate for dipping. They shine at brunch, pop-up dessert bars, or game nights — finger food that feels fancy. Pair with strong coffee in the morning or a fizzy Prosecco for a party vibe.
Notes
- Store leftovers in an airtight container and re-crisp in a 350°F oven for 8–10 minutes.
- If frying, watch oil temperature closely; maintain around 350°F for best texture.
Final Thoughts
Closing: Now go impress someone — or just yourself — with these crunchy, creamy Cheesecake Egg Rolls. You’ll get the cracking sound, the warm cheesecake hug inside, and probably a request for seconds (or an offer to teach you how to make them for every party ever).