Description
Cheesecake egg rolls are the ultimate dessert mashup — crispy on the outside, creamy and sweet on the inside, and made even better with warm caramel sauce for dipping! They’re quick to whip up, wildly delicious, and perfect for sharing (or not). Think handheld cheesecake meets fair-style indulgence — easy, fun, and totally crave-worthy!
Ingredients
For the Filling:
8 oz cream cheese, softened
½ cup packed brown sugar
½ tsp vanilla extract
For Assembly:
8–10 egg roll wrappers
1 egg, beaten (for sealing edges — optional)
Vegetable or canola oil, for frying
Optional Topping:
½ cup granulated sugar
1 tsp ground cinnamon
For Dipping:
Store-bought or homemade caramel sauce, warmed
Instructions
-
Make the Filling:
In a medium bowl, beat the cream cheese, brown sugar, and vanilla extract until smooth and creamy with no lumps. -
Assemble the Egg Rolls:
Lay an egg roll wrapper flat in a diamond shape. Spoon 1½ to 2 tablespoons of cheesecake filling into the center.
Fold the bottom corner over the filling, fold in the sides, then roll up tightly toward the top. Seal the edge with water or a dab of beaten egg. -
Fry the Egg Rolls:
Heat 2–3 inches of oil in a deep skillet or pot to 350°F (175°C).
Fry the egg rolls in small batches for 2–3 minutes, turning as needed, until golden brown. Remove and drain on paper towels. -
Optional: Coat with Cinnamon Sugar:
While still warm, roll each egg roll in a mixture of cinnamon and sugar for added crunch and flavor. -
Serve:
Drizzle with caramel sauce or serve it on the side for dipping. Best enjoyed warm and fresh!
Notes
Want to lighten it up? These can also be baked at 400°F (200°C) for 12–15 minutes or air-fried at 375°F (190°C) for 8–10 minutes.
Make ahead tip: Assemble and refrigerate up to a day in advance, then fry when ready to serve.
Storage: Store leftovers in the fridge for up to 3 days and reheat in the oven or air fryer to restore crispiness.
Mix it up: Try adding mini chocolate chips or a spoonful of fruit preserves to the filling for fun flavor twists!