One summer evening, I volunteered at a potluck hosted in our local community garden. Kids ran through rows of sunflowers while neighbors chatted under string lights. A culinary student neighbor brought a plate of cheesecake egg rolls—they were golden on the outside, dusted with cinnamon-sugar, and filled with creamy cheesecake.
Curious, I took one. The crisp shell gave way to a soft, tangy center, and I thought about my own grandmother sharing her homemade cheesecake at neighborhood block parties.
That night sparked something in me. Back at home, I softened cream cheese and whisked in sugar, lemon, and vanilla, recalling the tang balanced in her classic cheesecake. Rolling that mixture into egg roll wrappers felt playful—like folding tradition into a new form.
The smell of frying oil mingled with sugar-spiced air, drawing the curious kids from the garden over for a taste. Their laughter and muffled cheers reminded me of potluck dinners and shared desserts on front porches.
It’s quick enough for last-minute crowd-pleasing, but feels special—like a wink to tradition with a twist. These cheesecake egg rolls are tiny pockets of joy, crisp on the outside and creamy within, carrying connections from old kitchens into new memories.
Short Description
Crispy egg roll wrappers filled with a tangy cheesecake mixture, fried to golden perfection and coated in cinnamon sugar—served warm with sauces and fruit.
Key Ingredients
Filling
- 8 ounces cream cheese, softened
- 3 ½ tablespoons granulated sugar
- ½ teaspoon freshly squeezed lemon juice
- ½ teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
Assembly
- 8 egg roll wrappers
- Water, for sealing wrappers
Coating and Frying
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
- Vegetable oil, for frying
Serving Suggestions
- Caramel sauce
- Chocolate sauce
- Chopped fresh strawberries
- Powdered sugar
Tools Needed
- Stand mixer with paddle attachment (or hand mixer)
- Medium bowl for coating sugar
- Deep pot or stockpot with thermometer
- Slotted spoon
- Paper towels
- Small bowl for water
- Plate or tray for assembly
Cooking Instructions
Step 1: Preheat Oil
Heat vegetable oil in a large stockpot to 375°F (190°C). Maintain temperature steadily to avoid greasy rolls.
Step 2: Make Cheesecake Filling
In mixer bowl, beat softened cream cheese, sugar, lemon juice, vanilla, and salt on high for 1–2 minutes until smooth, scraping sides as needed.
Step 3: Assemble Egg Rolls
Place one wrapper on a work surface with a corner pointed toward you. Spoon about 2 tablespoons of filling into center. Fold the bottom corner over filling, tuck sides inward, roll up toward top corner. Lightly brush top corner with water and seal. Repeat with remaining wrappers.
Step 4: Prepare Cinnamon Sugar
Combine 1 cup sugar and 2 tablespoons cinnamon in a medium bowl; set aside.
Step 5: Fry Egg Rolls
When oil reaches 375°F, fry 4 egg rolls at a time for about 2 minutes until golden and crisp. Remove with slotted spoon and drain on paper towels. Continue with remaining rolls, keeping oil temperature steady.
Step 6: Coat in Sugar
While still warm, roll each egg roll in the cinnamon sugar mixture until fully coated.
Step 7: Serve and Garnish
Serve warm. Offer caramel or chocolate sauce, chopped strawberries, or a dusting of powdered sugar as desired.
Troubleshooting Tips:
If wrappers open while frying, ensure they’re sealed well and filling isn’t over-stuffed. If sugar mixture clumps, stir again just before coating. If oil smokes or browns too fast, lower heat slightly.
Why You’ll Love This Recipe
Sweet & Tangy Contrast: Creamy cheesecake filling meets crisp, cinnamon‑sugar shell.
Quick Dessert: Ready in under 30 minutes, great for impromptu guests.
Versatile Serving: Works as finger food, plated dessert, or fun brunch treat.
Kid-Approved: Little ones love dipping rolls, adults appreciate the tang and texture.
Portable & Shareable: Perfect for potlucks, picnics, or holiday gatherings.
Mistakes to Avoid & Solutions
Filling Too Cold: Cold cream cheese makes lumps. Let it soften fully at room temperature.
Overfilling Wrappers: Too much filling can burst wrappers. Use 2 tablespoons per wrapper for safe rolling.
Oil Too Hot or Too Cool: Overheated oil burns rolls quickly; underheated oil absorbs excess oil. Aim for steady 375°F.
Uneven Sugar Coating: Coat egg rolls while still warm to ensure sugar sticks evenly.
Greasy Rolls: Make sure oil drains well on paper towels and don’t overcrowd fryer.
Serving and Pairing Suggestions
Arrange on a platter with small bowls of caramel and chocolate sauces for dipping.
Sprinkle chopped fresh strawberries around for freshness.
Offer cold milk, sparkling water, or sweet dessert wine alongside.
Serve individually plated or in a nest of paper doilies for a charming presentation.
Great served buffet-style at brunches or evening gatherings.
Storage and Reheating Tips
Store in an airtight container for up to 1 day at room temperature; best enjoyed warm.
Do Not Refrigerate: Refrigeration can make wrappers soggy.
Reheat by returning gently to hot oil (about 1 minute) or briefly in a 350°F oven until crisp.
Do Not Microwave—it makes them chewy instead of crisp.
FAQs
1. Can I bake them instead of frying?
Yes. Brush wrappers lightly with oil, bake at 375°F for about 15 minutes, turning halfway. They will be less crispy but lighter.
2. Can I make filling ahead?
Absolutely. Filling keeps in the refrigerator for up to 2 days. Warm to room temperature before assembling.
3. What if the sugar coating isn’t sticking?
Roll the egg rolls while they’re still hot and moist. If needed, lightly mist with water before coating.
4. Are these gluten-free?
Not with standard wrappers. Use gluten‑free egg roll wrappers if needed, and ensure oil fryer hasn’t contacted wheat products.
5. How can I add fruit to the filling?
Fold in small bits of chopped strawberries or raspberries into the cheesecake mixture before rolling for a fruity surprise.
Tips & Tricks
Use room-temperature cream cheese for a smooth, lump-free filling.
Gently pat wrappers dry if moist, they tear easily.
Work quickly after frying for the ideal warm sugar coating.
For extra crunch, roll in crushed graham cracker crumbs after sugar coating.
Serve on lace paper doilies or colorful trays to make them feel special.
Recipe Variations
Strawberry Cheesecake Rolls: Mix ¼ cup finely chopped strawberries into the filling and add a few drops of pink food coloring. Assemble and fry as usual.
Nut‑Crunch Rolls: After sugar coating, roll in finely chopped toasted pecans for added texture.
Chocolate Cheesecake Twist: Add 2 tablespoons of cocoa powder to the filling and dip fried rolls in melted chocolate.
Mini Cheesecake Egg Rolls: Cut wrappers into quarters and spoon 1 tablespoon filling per mini roll. Fry for 90 seconds. Perfect bite-sized treats.
Baked Yogurt Version: Substitute Greek yogurt mixture for cream cheese filling, wrap in phyllo or spring roll wrappers, brush with oil, and bake until crispy.
Recipe Variations
Strawberry Cheesecake Rolls: Mix ¼ cup finely chopped strawberries into the filling and add a few drops of pink food coloring. Assemble and fry as usual.
Nut‑Crunch Rolls: After sugar coating, roll in finely chopped toasted pecans for added texture.
Chocolate Cheesecake Twist: Add 2 tablespoons of cocoa powder to the filling and dip fried rolls in melted chocolate.
Mini Cheesecake Egg Rolls: Cut wrappers into quarters and spoon 1 tablespoon filling per mini roll. Fry for 90 seconds. Perfect bite-sized treats.
Baked Yogurt Version: Substitute Greek yogurt mixture for cream cheese filling, wrap in phyllo or spring roll wrappers, brush with oil, and bake until crispy.
Final Thoughts
I ended up making these cheesecake egg rolls again when my friend Karen hosted a small bridal shower last month. She arranged delicate teacups, fresh flowers, and pastel linens. The sweet rolls disappeared so fast that I lost count. Watching guests dip them into caramel and chocolate sauces, laughing and talking with powdered sugar on their lips that was the best reward.
These treats bring together nostalgic cheesecake comfort and playful presentation. I hope these little rolls find their way into your gatherings, afternoon snacks, or impromptu dinner parties. They’re simple, satisfying, and carry just enough whimsy to make any day feel celebratory.
Best Cheesecake Egg Rolls
Print ThisIngredients
- Filling
- 8 ounces cream cheese, softened
- 3 ½ tablespoons granulated sugar
- ½ teaspoon freshly squeezed lemon juice
- ½ teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
- Assembly
- 8 egg roll wrappers
- Water, for sealing wrappers
- Coating and Frying
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
- Vegetable oil, for frying
- Serving Suggestions
- Caramel sauce
- Chocolate sauce
- Chopped fresh strawberries
- Powdered sugar
Instructions
Step 1: Heat Oil
Heat vegetable oil in a stockpot to 375°F (190°C), keeping temperature steady.
Step 2: Make Filling
Beat cream cheese, sugar, lemon juice, vanilla, and salt until smooth, about 1–2 minutes.
Step 3: Assemble Rolls
Place filling in the center of a wrapper. Fold bottom corner over, tuck in sides, roll tightly, and seal with water. Repeat.
Step 4: Mix Cinnamon Sugar
Combine sugar and cinnamon in a bowl; set aside.
Step 5: Fry Rolls
Fry 4 at a time for 2 minutes or until golden. Drain on paper towels.
Step 6: Coat in Sugar
Roll warm egg rolls in cinnamon sugar until fully coated.
Step 7: Serve
Serve warm with caramel, chocolate sauce, strawberries, or powdered sugar.
