I remember one Friday night after a particularly long week—both kids had school projects, my husband had meetings into the evening, and I was running on reheated coffee and microwave meals. I needed something fun, a little indulgent, and easy enough to throw together with what I already had in the pantry. So, I pulled out a pack of egg roll wrappers left over from our last stir-fry night and noticed a lonely block of cream cheese in the fridge. That’s when the idea hit: cheesecake egg rolls.
Now, I didn’t grow up eating anything like this, but I love playing around with contrasts—crispy and creamy, warm and cool, sweet and slightly tangy. The first time I made these, I served them with some chopped strawberries and a drizzle of caramel, and the kids went completely quiet. That’s how I know it’s good. My husband bit into one and asked if I bought them from a bakery.
Ever since, this recipe has become my go-to when we need a quick treat that feels special. It’s not fussy, and everything about it—from the golden, cinnamon-sugar coating to the smooth filling—makes it worth repeating. It’s also great for potlucks or when we’re hosting, and I’m short on time but still want to impress.
This recipe is simple enough for weeknights but feels like it belongs on a dessert tray at a fancy dinner party. And I’ll tell you, if you serve these warm, with a side of chocolate sauce or fresh berries, no one’s going to believe they didn’t come from a pastry chef.
Short Description
Cheesecake egg rolls are crispy, golden-fried pastries filled with a smooth, sweet cream cheese filling, then rolled in cinnamon sugar. They’re perfect served warm with toppings like caramel, chocolate, or fresh fruit.
Key Ingredients
For the Filling
- 8 ounces cream cheese, softened
- 3½ tablespoons granulated sugar
- ½ teaspoon freshly squeezed lemon juice
- ½ teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
For Assembly
- 8 egg roll wrappers
- Water, for sealing wrappers
For Coating and Frying
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
- Vegetable oil, for frying
For Serving (Optional)
- Caramel sauce
- Chocolate sauce
- Chopped fresh strawberries
- Powdered sugar
Tools Needed
- Stand mixer with paddle attachment
- Mixing bowls
- Pastry brush
- Slotted spoon
- Large stockpot or deep frying pan
- Candy or frying thermometer
- Paper towels
Cooking Instructions
Step 1: Preheat the Oil
Pour about 2 inches of vegetable oil into a large stockpot or deep skillet. Heat over medium heat until it reaches 375°F. Use a thermometer to monitor the temperature, it makes a big difference in getting that perfect crispness.
Step 2: Make the Filling
In the bowl of a stand mixer fitted with the paddle attachment, combine the softened cream cheese, 3½ tablespoons sugar, lemon juice, vanilla, and salt.
Beat on high speed for 1–2 minutes until the mixture is silky-smooth and lump-free. Scrape down the bowl to ensure everything is evenly mixed.
Step 3: Assemble the Egg Rolls
Lay one egg roll wrapper on your work surface with a corner pointed toward you. Spoon about 2 tablespoons of the cream cheese filling into the center.
Fold the bottom corner over the filling, tuck in both sides like an envelope, then roll it up snugly. Brush the top corner lightly with water to seal. Set aside and repeat with the remaining wrappers.
Step 4: Mix the Cinnamon Sugar
In a small bowl, combine 1 cup sugar with 2 tablespoons cinnamon. Stir until fully blended and set aside for coating.
Step 5: Fry the Egg Rolls
Once the oil is hot and steady at 375°F, carefully lower 4 egg rolls into the oil using a slotted spoon. Fry for about 2 minutes, turning occasionally until they’re golden and crisp. Remove and place on a paper towel-lined plate. Repeat with the rest.
Step 6: Coat While Hot
While still warm, roll each egg roll in the cinnamon sugar mixture until coated on all sides. The warmth helps the sugar stick beautifully.
Step 7: Serve and Enjoy
Serve immediately while still warm. Drizzle with caramel or chocolate sauce, sprinkle with powdered sugar, or top with fresh strawberries—whatever suits your sweet tooth.
Why You’ll Love This Recipe
Crispy and Creamy: The texture contrast is irresistible—crunchy outside, smooth cheesecake inside.
Quick to Make: From prep to plate in under 30 minutes.
Budget-Friendly: Uses simple ingredients you likely already have on hand.
Customizable: Dress them up or down with endless topping combos.
Crowd-Pleaser: Perfect for parties, brunch, or late-night cravings.
Mistakes to Avoid & Solutions
Overfilling the Wrapper
Problem: Filling leaks during frying.
Solution: Stick to about 2 tablespoons per wrapper and seal the edges tightly with water.
Oil Too Hot or Too Cold
Problem: Too hot, they burn; too cold, they absorb too much oil.
Solution: Keep your oil between 350–375°F and adjust your burner as needed.
Not Sealing Properly
Problem: Filling spills out.
Solution: Use a pastry brush or your finger to dampen the edges well before sealing.
Skipping the Paper Towel Drain
Problem: Soggy rolls.
Solution: Always drain on paper towels right after frying.
Letting Them Sit Too Long Before Coating
Problem: Cinnamon sugar doesn’t stick.
Solution: Roll them in the sugar while they’re still hot.
Serving and Pairing Suggestions
Best Served Warm with a drizzle of warm caramel, chocolate sauce, or both.
Add a Side of Fresh Berries or a scoop of vanilla ice cream.
Great on a Dessert Board with other finger foods like mini brownies, fruit kabobs, and whipped cream dip.
Fun for Parties: Serve buffet-style so guests can top their own.
Brunch-Worthy: Pair with coffee or a fruit smoothie for a weekend treat.
Storage and Reheating Tips
To Store: Place cooled egg rolls in an airtight container. Refrigerate for up to 3 days.
To Freeze: Wrap individually in plastic wrap, then store in a freezer bag for up to 1 month.
To Reheat: Reheat in an oven or air fryer at 350°F for 8–10 minutes. Avoid microwaving—they get soggy.
To Refresh Crunch: Briefly fry again or broil for 1–2 minutes if they’ve gone soft.
FAQs
1. Can I bake these instead of frying?
Yes! Brush with oil and bake at 400°F for 15–18 minutes, flipping halfway through. They won’t be quite as crisp but still delicious.
2. Can I make them ahead of time?
You can assemble them a few hours in advance. Just cover and chill until ready to fry.
3. What can I use instead of egg roll wrappers?
Spring roll wrappers are too thin, but you could try phyllo dough (use multiple layers) or puff pastry for a flakier version.
4. How do I keep the oil clean between batches?
Use a slotted spoon to remove any crumbs or bits that fall off during frying. This helps avoid burning the oil.
5. Can I make these gluten-free?
Yes, if you can find gluten-free egg roll wrappers or make your own. The filling itself is naturally gluten-free.
Tips & Tricks
Chill the filling slightly before assembling to make wrapping easier.
Use a deep pot to prevent oil splatter.
Don’t overcrowd the oil, fry in small batches.
Serve on a platter lined with parchment to avoid sticking.
Add a pinch of nutmeg or cardamom to the filling for a flavor twist.
Recipe Variations
1. Chocolate Cheesecake Egg Rolls
Swap 1 tablespoon of sugar with cocoa powder.
Add mini chocolate chips to the filling.
Serve with chocolate sauce and shaved dark chocolate.
2. Berry Cheesecake Egg Rolls
Mix in ¼ cup chopped fresh strawberries or blueberries into the filling.
Use berry compote for serving.
Add lemon zest to brighten the flavor.
3. Nutella Cheesecake Egg Rolls
Add 1 tablespoon Nutella to the filling.
Top with chopped hazelnuts and powdered sugar.
Serve with chocolate and raspberry sauces.
4. Pumpkin Cheesecake Egg Rolls (Fall Version)
Add ¼ cup pumpkin purée and ½ teaspoon pumpkin spice to the filling.
Sprinkle with cinnamon-sugar and crushed graham crackers.
Serve with maple syrup drizzle.
Final Thoughts
Cheesecake egg rolls have quickly climbed the ranks of my family’s favorite desserts, and for good reason. They’re crunchy, creamy, and hit that sweet spot between casual and impressive. Plus, they’re versatile enough to be dressed up or down depending on the occasion. I’ve made these for birthdays, book club nights, and even just rainy weekends when we needed a little pick-me-up.
Sharing this recipe feels like letting you in on a little secret, it’s one of those things that looks way harder than it is. And when my kids sneak back into the kitchen for seconds (or thirds), I know I’ve hit a winner. If you give them a try, I hope they bring the same smiles and sweet moments to your home as they have to mine.
Cheesecake Egg Rolls
Ingredients
For the Filling
- 8 ounces cream cheese softened
- 3½ tablespoons granulated sugar
- ½ teaspoon freshly squeezed lemon juice
- ½ teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
For Assembly
- 8 egg roll wrappers
- Water for sealing wrappers
For Coating and Frying
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
- Vegetable oil for frying
For Serving (Optional)
- Caramel sauce
- Chocolate sauce
- Chopped fresh strawberries
- Powdered sugar
Instructions
- Heat 2 inches of vegetable oil in a deep skillet to 375°F, using a thermometer for accuracy.
- Beat cream cheese, sugar, lemon juice, vanilla, and salt in a stand mixer until smooth. Scrape down the bowl.
- Place 2 tbsp filling in the center of a wrapper. Fold the bottom corner over, tuck in the sides, and roll tightly. Seal with water. Repeat.
- Stir together 1 cup sugar and 2 tbsp cinnamon in a small bowl. Set aside.
- Fry 4 rolls at a time for 2 minutes at 375°F, turning until golden. Drain on paper towels. Repeat.
- Roll warm egg rolls in the cinnamon sugar to coat evenly.
- Serve warm with caramel, chocolate sauce, powdered sugar, or fresh berries.
