I love how Cheesecake Egg Rolls Dessert turns simple ingredients into a crunchy, creamy bite that disappears in minutes. I’ve made these for potlucks and weeknight treats, tweaking filling ratio and frying time until the texture was just right. If you like fruit-forward sweets, try my take inspired by a cherry cheesecake egg rolls idea for a tangy twist.
Why Make This Recipe
- It’s a crowd-pleaser: crunchy wrapper with a rich, creamy filling and a fruity note is an instant hit.
- Quick and convenient: assembly takes about 15–20 minutes and frying or air-frying is fast.
- Versatile for occasions: great for parties, dessert buffets, or a playful weeknight treat.
- Make-ahead friendly: you can prep and freeze before frying to save time later.
- Personal note: I love this recipe because the contrast of hot, crisp shell and cool cream cheese filling never gets old — it reminds me of turning cheesecake into a handheld party snack. Also see this discussion about dessert vs breakfast ideas if you like sweet handhelds (are cinnamon rolls breakfast or dessert?).
Recipe Overview
Prep time: 15 minutes (plus chilling if desired)
Cook time: 2–4 minutes per batch frying (or 5–8 minutes in an air fryer)
Total time: 25–35 minutes
Servings: 12 egg rolls (about 6–8 people as a dessert)
Difficulty: Easy
Method: Fill egg roll wrappers with sweetened cream cheese and fruit, seal, then deep-fry, pan-fry, bake, or air-fry until golden and crisp.
My Experience Making This Recipe
I tested multiple filling ratios — too much filling makes sealing hard, too little leaves the crisp-to-cream contrast lacking. I learned to chill the rolled egg rolls briefly before frying to prevent bursting and to use a light hand with sugar so the filling doesn’t run when heated.
How to Make Cheesecake Egg Rolls Dessert
Start by whipping an 8-ounce block of cream cheese with 1/4 cup powdered sugar and 1 teaspoon vanilla until smooth. Fold in 1 cup chopped fresh berries or 3/4 cup fruit pie filling (strained if very wet). Spoon about 2 tablespoons filling into each egg roll wrapper, fold the corners and roll tightly, sealing with a dab of beaten egg. Fry at 350–375°F (175–190°C) for 2–3 minutes per side until deep golden, or air-fry at 350°F (175°C) for 6–8 minutes, flipping halfway. Drain on paper towels and dust with powdered sugar or drizzle with chocolate.
Expert Tips for Success
- Keep wrappers dry: pat fruit if using fresh or drain canned filling well to avoid soggy seams.
- Chill rolls 10–15 minutes before cooking: this firms the filling and helps wrappers stay sealed.
- Test oil temperature with a thermometer: maintain 350–375°F so egg rolls brown quickly without absorbing oil. I use a candy/deep-fry thermometer for consistency.
- Don’t overfill: 1½–2 tablespoons is the sweet spot to get a good seal and a crisp shell.
- For even browning in an air fryer, brush wrappers lightly with melted butter or spray oil and flip halfway; a perforated tray helps circulation. If you want savory inspiration for wrapping techniques, see this cheeseburger egg rolls recipe.
How to Serve Cheesecake Egg Rolls Dessert
- Serve warm with a scoop of vanilla ice cream and a drizzle of berry coulis for an elegant plate.
- Make a dipping trio: chocolate sauce, salted caramel, and citrus glaze for variety.
- For casual gatherings, arrange on a platter dusted with powdered sugar and garnish with fresh mint. See a fun savory pairing idea in this cheeseburger egg rolls post for contrast inspiration.
- These work well as party finger food — keep a chafing dish or warm oven (200°F/95°C) ready to hold them briefly without getting soggy.
Storage and Reheating Guide
Refrigerate: store cooled egg rolls in an airtight container in the fridge for up to 48–72 hours. Use parchment between layers to prevent sticking.
Freeze: freeze on a tray until solid, then transfer to a freezer bag for up to 1 month. Fry or air-fry from frozen; don’t thaw to avoid sogginess.
Reheat: for best texture, reheat in a 350°F (175°C) oven for 8–10 minutes or air-fry at 350°F for 3–5 minutes until crisp. Avoid microwave reheating — it makes the wrapper chewy.
Recipe Variations
- Gluten-free: use rice paper spring roll wrappers or certified gluten-free egg roll wrappers; fry carefully as rice paper crisps faster.
- Dairy-free: replace cream cheese with a thick coconut cream-based spread or dairy-free cream cheese (chill well first).
- Fruit flavors: swap berries for diced peaches, apples with cinnamon, or lemon curd for a bright tang.
- Savory-dessert fusion: add a thin strip of bacon or candied nuts to the filling for texture contrast — inspired by creative rolls like buffalo chicken egg rolls for technique on sealing and frying.
Nutritional Highlights
- Portion-friendly: these are rich, so small portions (1–2 pieces) satisfy dessert cravings without excess.
- Fruit adds fiber and vitamin C when using fresh berries or peaches.
- Allergen note: contains dairy and gluten (unless adapted). Be mindful of cross-contamination for nut or egg allergies if used in fillings or seal wash.
Troubleshooting Common Issues
- Egg rolls burst in oil: that often means oil is too hot or rolls are overfilled. Lower oil to 350–375°F and chill rolls before frying.
- Soggy wrappers after baking: too-wet filling or overcrowding the tray causes steam. Pat fruit dry and give space for air circulation.
- Filling leaks when frying: use less filling and seal edges with beaten egg or a flour slurry (1 tsp flour + 1 tbsp water) to improve adhesion.
Frequently Asked Questions
Q1: Can I bake these instead of frying?
A1: Yes — brush or spray lightly with oil and bake on a parchment-lined sheet at 400°F (200°C) for 10–12 minutes, flipping once. Baking yields a lighter color and slightly less crispness than deep-frying, but it’s a good lower-fat option.
Q2: How do I prevent the filling from becoming runny?
A2: Reduce moisture by draining canned fillings, patting fresh fruit dry, or cooking down fruit to a slightly thicker compote. Chill the filled rolls before cooking to help the filling set.
Q3: Can I make these ahead for a party?
A3: You can assemble and freeze uncooked rolls on a tray, then transfer to a freezer bag. Fry or air-fry straight from frozen for best texture; plan for a few extra minutes of cooking time.
Q4: What equipment gives the most consistent results?
A4: A deep-fry thermometer and a medium pot or Dutch oven give consistent oil temperature for frying. For hands-off cooking, an air fryer delivers consistent browning — just watch closely the first batch to dial time and temperature.
Conclusion
If you want an alternate cooking method that cuts oil and still gives great crispness, check this trusted Air Fryer Cheesecake Egg Rolls method for timing and technique: Air Fryer Cheesecake Egg Rolls – Sprinkle Bakes (https://www.sprinklebakes.com/2018/10/air-fryer-cheesecake-egg-rolls.html).
Print
Cheesecake Egg Rolls Dessert
- Total Time: 35 minutes
- Yield: 12 egg rolls (about 6–8 servings) 1x
- Diet: Vegetarian
Description
Crunchy and creamy cheesecake-filled egg rolls that are a crowd-pleaser, perfect for parties or simple dessert cravings.
Ingredients
- 8 ounces cream cheese
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped fresh berries or 3/4 cup fruit pie filling
- 12 egg roll wrappers
- 1 beaten egg (for sealing)
- Oil for frying
- Powdered sugar for dusting
- Chocolate sauce for drizzling (optional)
Instructions
- Whip the cream cheese with powdered sugar and vanilla until smooth.
- Fold in the chopped berries or fruit pie filling.
- Spoon about 2 tablespoons of the filling into each egg roll wrapper.
- Fold the corners and roll tightly, sealing with beaten egg.
- Fry at 350–375°F (175–190°C) for 2–3 minutes per side until golden, or air-fry at 350°F (175°C) for 6–8 minutes, flipping halfway.
- Drain on paper towels and dust with powdered sugar or drizzle with chocolate if desired.
Notes
Chill the rolls for 10–15 minutes before frying to help prevent bursting. Keep egg roll wrappers dry to avoid soggy seams.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 150
- Sugar: 8g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg