Name: Cheesecake Egg Rolls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 1/3 cup powdered sugar; 1 tsp vanilla extract; 12 egg roll wrappers; 1 beaten egg mixed with 1 tbsp water (for sealing); Neutral oil (vegetable or canola), for frying; Melted butter, for brushing (if baking); Your choice of jam or chopped berries (optional)

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Cheesecake egg rolls are a fun, crunchy take on classic cheesecake: creamy sweet filling wrapped in a crisp egg roll wrapper and fried or baked until golden. I first tested these when I wanted a portable dessert for a potluck and loved how easy they are to share. If you like riffs on handheld desserts, you might also enjoy this cheesecake crescent rolls for a different format.

Why Make This Recipe

They deliver a contrast of textures — silky cheesecake filling and a crunchy shell — that guests always notice.
They’re quick to assemble: most of the work is mixing a simple filling and wrapping.
Portable and portion-controlled, perfect for parties, potlucks, or a weeknight sweet tooth.
Versatile: swap fruit, chocolate, or cookie crumbs to change flavors easily.
Personal insight: I love these because they travel well and keep the filling from becoming messy the way a slice sometimes does; they’re tidy little bites.

(Also great to pair with savory finger foods like the crispy avocado egg rolls for a balanced snack plate.)

Recipe Overview

Prep time: 15 minutes
Cook time: 4–6 minutes per batch (pan-fry) or 12–15 minutes (baked)
Total time: 30 minutes
Servings: about 12 egg rolls (makes ~24 halves)
Difficulty: Easy
Cooking method: Assemble chilled cream cheese filling, wrap in egg roll wrappers, then pan-fry at 350°F in 2–3 inches oil or bake at 375°F until golden.

My Experience Making This Recipe

I tested this version several times, adjusting filling sweetness and fryer temperature until wrappers browned evenly without leaking. I learned that chilling the filling and using a firm hand when sealing prevents blowouts while frying.

How to Make Cheesecake Egg Rolls

Start by softening 8 oz cream cheese to room temperature, then beat with 1/3 cup powdered sugar and 1 tsp vanilla until smooth. Spoon about 1 to 1 1/2 tablespoons of filling onto each egg roll wrapper, add a teaspoon of jam or chopped berries if desired, fold and seal with an egg wash (1 beaten egg with 1 tbsp water). For frying, heat 2–3 inches of neutral oil (vegetable or canola) to 350°F and fry 2–3 minutes per side until golden; drain on a wire rack. For baking, brush with melted butter and bake on a parchment-lined pan at 375°F for 12–15 minutes, turning once. Expect a short assembly time and a very quick cooking time once the oil or oven is ready.

Expert Tips for Success

Chill the filling: cold, slightly firm filling is less likely to leak during frying or baking.
Seal well with egg wash: press edges firmly and leave a small air vent on one side to prevent bursting.
Use a thermometer: keep oil at 350°F for even color — too hot browns the shell before heating through.
Drain on a wire rack: this keeps the bottoms crisp; paper towels trap steam and make them soggy.
Ingredient tip: use full-fat cream cheese for best flavor and texture; low-fat versions can be runny after frying (see a tangy no-bake option with pumpkin in my test: no-bake pumpkin cheesecake balls).

How to Serve Cheesecake Egg Rolls

Dust with powdered sugar and drizzle with warmed chocolate or caramel sauce.
Serve with a side of fruit compote or fresh berries for brightness.
Present stacked on a platter with small bowls of dipping sauces: raspberry jam, Nutella, or lemon curd.
Great for brunch, dessert tables, or coffee breaks — pair with espresso or a fruity iced tea.

Storage and Reheating Guide

Refrigerate: store cooled egg rolls in an airtight container in the fridge for up to 3 days.
Freeze: flash-freeze assembled uncooked egg rolls on a tray for 1 hour, then transfer to a freezer bag for up to 1 month; cook from frozen, adding a few minutes to time.
Reheat: re-crisp in a 350°F oven or air fryer for 4–6 minutes until warm and crunchy. Avoid microwaving—wrappers become chewy.

Recipe Variations

Gluten-free: use gluten-free spring roll wrappers or small crepes; fry or bake as directed.
Dairy-free: substitute a firm vegan cream cheese (8 oz) and use plant-based butter for brushing.
Fruit-forward: swap jam for lemon curd, strawberry preserves, or a spoon of blueberry compote.
Decadent twist: add 1 tbsp crushed Oreos or mini chocolate chips into the filling before wrapping (for inspiration, see these Oreo cheesecake bites).
Brownie-cheesecake mashup: add a small brownie square in with the filling for a fudgy center (similar flavor profile to these loaded brownie cheesecake cups).

Nutritional Highlights

Cheesecake egg rolls provide a good source of calcium and protein from the cream cheese, but they are calorie-dense due to fat and (if fried) oil.
Allergen info: contains dairy, eggs, and gluten (unless using gluten-free wrappers).
Portion guidance: two small egg-roll-sized pieces (about 70–100 kcal each depending on filling and cooking method) make a reasonable indulgent serving.

Troubleshooting Common Issues

Problem: Wrappers get soggy after sitting. Solution: Cool on a wire rack not paper towel; re-crisp in a 350°F oven or air fryer before serving.
Problem: Filling leaks or bursts while frying. Solution: Don’t overfill, chill the filling, and seal edges with a tight egg wash; maintain oil at 350°F.
Problem: Undercooked center with over-browned shell. Solution: Lower heat slightly and fry a bit longer at steady 325–350°F, or finish in a 350°F oven for a couple minutes.

Frequently Asked Questions

Q: Can I bake these instead of frying to reduce oil?
A: Yes. Brush each roll lightly with melted butter or oil and bake at 375°F on a parchment-lined sheet, flipping once at 7–8 minutes. Bake 12–15 minutes total until golden. Baking produces a slightly different crunch but cuts down on oil and cleanup.

Q: Can I prepare them ahead for a party?
A: You can assemble and keep them chilled for a few hours before cooking. For longer storage, freeze the uncooked assembled rolls on a tray, then transfer to freezer bags; fry or bake from frozen, adding a few minutes to cook time.

Q: What wrappers work best — egg roll or spring roll?
A: Egg roll wrappers are thicker and give a sturdier, crunchier exterior ideal for frying. Thin spring roll wrappers crisp quickly when fried but tear more easily; use them carefully or bake instead.

Q: How can I prevent the filling from being too sweet or too dense?
A: Taste the cream cheese mixture before wrapping: start with 1/3 cup powdered sugar for 8 oz cream cheese and add up to 1/2 cup if you like sweeter. For a lighter texture, fold in 1–2 tablespoons of whipped cream or a tablespoon of sour cream to balance richness.

Conclusion

If you want an air-fryer shortcut or a slightly different method, check this helpful Air Fryer Cheesecake Egg Rolls – Sprinkle Bakes for a tested air-fryer approach: Air Fryer Cheesecake Egg Rolls – Sprinkle Bakes. Give these a try at your next gathering — they’re quick to make, easy to transport, and always spark conversation.