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Cheesecake Eggrolls – Crispy, Creamy, Irresistible
These Cheesecake Eggrolls deliver the perfect contrast of textures: a shatter-crisp golden wrapper
around a tangy, vanilla-kissed cheesecake filling. Fry or air-fry them in minutes, dust with
cinnamon sugar, and serve with a simple berry sauce for a dessert that disappears fast at parties,
holidays, or anytime a sweet craving strikes.
Ingredients (10–12 eggrolls)
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 tbsp lemon juice or 1/2 tsp lemon zest (optional, brightens flavor)
- 10–12 egg roll wrappers
- 1 large egg, beaten (for sealing)
- Neutral oil, for frying (about 3–4 cups)
Optional add-ins & finishes
- 1/2 cup pie filling or jam (strawberry, cherry, blueberry), for spooning inside
- 1/4 cup granulated sugar + 1/2 tsp ground cinnamon, for dusting
- Powdered sugar, for garnish
- Berry dipping sauce or chocolate sauce, for serving
Using softened cream cheese ensures a smooth filling. Lemon adds a classic cheesecake tang but is optional.
Instructions
- Make filling: In a bowl, beat cream cheese, powdered sugar, vanilla, and lemon (if using) until smooth.
- Assemble: Place a wrapper on a board in a diamond orientation. Spoon 1 1/2–2 tbsp cheesecake filling about 2 inches from the bottom point. Add 1 tsp jam or pie filling if desired. Brush edges lightly with beaten egg.
- Fold bottom point over filling, fold in sides tightly, then roll up into a snug log. Press to seal. Repeat with remaining wrappers.
- Fry: Heat oil to 350°F (175°C) in a deep pot. Fry 3–4 eggrolls at a time for 2–3 minutes, turning, until deep golden. Transfer to a rack to drain.
- Finish: While warm, dust with cinnamon sugar or powdered sugar. Serve with berry or chocolate sauce.
Air Fryer Option
- Preheat air fryer to 380°F (195°C). Lightly brush or spray eggrolls with oil.
- Air fry 7–9 minutes, turning halfway, until crisp and golden.
Storage & Make-Ahead
- Refrigerate cooked eggrolls up to 2 days; re-crisp in a 375°F (190°C) oven or air fryer for 5–6 minutes.
- Freeze assembled, unfried eggrolls in a single layer, then bag. Fry or air fry from frozen, adding a few minutes.
- Filling can be mixed 2 days ahead; keep chilled.
Why This Recipe Works
- Simple cheesecake base: Cream cheese, sugar, and vanilla give classic flavor with minimal steps.
- Tight roll + egg seal: Prevents leaks and keeps centers creamy.
- High-heat, quick fry: Creates a crisp shell without overcooking the filling.
- Flexible add-ins: Fruit, sauces, and cinnamon sugar let you customize easily.
Expert Tips
- Keep wrappers covered with a slightly damp towel while assembling to prevent drying.
- Do not overfill; 2 tbsp filling per roll is ideal for clean seals.
- Use a thermometer to maintain 350°F (175°C) oil for even browning.
- For neat ends, trim any excess wrapper before sealing.
