Cheesecake Cinnamon Egg Rolls

Cheesecake egg rolls are the perfect mashup of creamy cheesecake filling and crispy golden exterior. I love making these when I want a crowd-pleasing dessert that also gives you endless variety with toppings from caramel to fresh berries. The warm cinnamon sugar coating reminds me of childhood treats, but with the grown-up twist of tangy cream cheese.

The first time I made these egg rolls, we had friends over for movie night and everyone was hooked before the credits rolled. Now they get requested for every celebration.

Ingredients

• Cream cheese: Eight ounces gives the whole dessert its classic tangy creamy base. Go for full-fat for best texture.
• Granulated sugar: Measures out to three and a half tablespoons. Sweetens the filling just enough and helps the cinnamon sugar stick at the end. Be sure to use fresh sugar without clumps.
• Lemon juice: Half a teaspoon brightens the cream cheese and balances the flavors. Use freshly squeezed if possible.
• Vanilla extract: Half a teaspoon rounds out the filling with warmth and depth. Try pure extract for a fuller flavor.
• Salt: A quarter teaspoon enhances the taste of all the other ingredients. Use a fine kosher salt for even mixing.
• Egg roll wrappers: Create the crunchy shell. Look for wrappers without cracks at the edges for easiest rolling.
• Water: To brush and seal the wrappers, just use cold tap water.
• Sugar for the topping: One cup forms that classic sweet dusting. Again use a fine granulated variety for best coverage.
• Ground cinnamon: Two tablespoons in the sugar coating adds warmth and familiar bakery flavor. Use fresh cinnamon for bolder flavor.
• Oil for frying: Helps get that deep crisp. Look for a neutral high-heat oil like canola or vegetable.
• Caramel sauce, chocolate sauce, chopped strawberries, or powdered sugar for garnish: Optional but turn every plate into a special dessert. Select fresh strawberries for a juicy pop.

Instructions

Prepare the oil:

Fill a large stockpot with two inches of oil and heat it slowly over medium heat, checking with a thermometer until the temperature reaches three hundred seventy five degrees Fahrenheit. This ensures the egg rolls get their perfect golden color instead of absorbing extra oil.

Make the cheesecake filling:

In the bowl of a stand mixer with a paddle attachment, combine cream cheese, sugar, lemon juice, vanilla, and salt. Beat on high speed for one to two minutes until everything is creamy and fully blended. Be sure to stop the mixer a couple times to scrape down the sides so no lumps remain.

Fill and wrap the egg rolls:

Lay one egg roll wrapper on your workspace so a corner faces you. Scoop two tablespoons of filling onto the wrapper near the corner closest to you. Fold that bottom corner up over the filling snugly. Then fold both side corners in towards the center like closing an envelope. Gently brush the upper corner with water to help stick. Roll the wrapper tightly away from you, sealing it with the damp corner. Repeat until all filling is used.

Mix the cinnamon sugar:

In a small bowl, combine the one cup sugar and two tablespoons cinnamon until fully blended. This fragrant mixture will coat the fried egg rolls so every side is sweet and spiced.

Fry the egg rolls:

Once the oil is up to temperature, carefully lower in four egg rolls at a time to avoid cooling the oil. Fry them for about two minutes until golden and crisp. Turn them with tongs for even coloring. Remove with a slotted spoon and transfer to a paper towel lined plate. Fry the rest in batches.

Coat and serve:

While the egg rolls are still warm, roll them in the cinnamon sugar mixture so the coating sticks well. Plate and add your favorite toppings like chocolate, caramel, fresh strawberries, or a dusting of powdered sugar.

My favorite trick is mixing a little orange zest into the filling for citrusy brightness. My kids love watching the egg rolls sizzle and puff up in the oil and making this recipe together has become a weekend tradition for us.

Storage Tips

Store leftover egg rolls in an airtight container in the refrigerator for up to three days. To re-crisp them, bake in a hot oven or pop them in the air fryer for a few minutes. Avoid microwaving as this can make the wrappers soggy.

Ingredient Substitutions

Swap out the sugar in the filling for honey or maple syrup for a different sweetness. Try swapping strawberries for raspberries or bananas as a topping, or use flavored cream cheese for fun twists. Gluten free wrappers can also be used if you can find them at the store.

Serving Suggestions

Serve these on a platter with several dipping sauces like caramel, chocolate, or berry puree. For a more decadent dessert, scoop vanilla ice cream on top and drizzle with extra melted chocolate. These egg rolls also work great on dessert boards for parties.

Cultural and Historical Context

Fried sweet egg rolls take inspiration from street fairs and international desserts. Cheesecake itself is centuries old, but wrapping it up like this is a playful twist. I first discovered this idea at a fair booth and never looked back.

Seasonal Adaptations

Use pumpkin spice in the autumn for cozy flavor. Swap in fresh peaches for summer gatherings. Top with crushed peppermint candies during the holidays.

Success Stories

The first time I took these to a potluck they disappeared within minutes. Friends still text asking when I will bring them again. Once I brought them to a birthday party and a whole new group of friends learned about the magic of crispy cheesecake.

Freezer Meal Conversion

After rolling the uncooked egg rolls, place them in a single layer on a baking sheet, then freeze. Once frozen, transfer to a zip top bag. Store for up to two months. Fry straight from frozen, adding an extra minute or two to the fry time.

Crispy, creamy, and endlessly customizable — cheesecake egg rolls are sure to become your next favorite sweet treat. Try them once and you'll see why they're always the first dessert to disappear at gatherings!

Recipe FAQs

→ How do you prevent egg rolls from opening while frying?

Seal the edges with water and ensure the wrapper is tightly rolled. Don't overfill and keep the seam side down in the oil.

→ What toppings pair well with these egg rolls?

Caramel, chocolate sauce, chopped strawberries, and powdered sugar all complement the creamy interior and crispy shell.

→ Can you bake instead of fry?

Yes, bake at 400°F until golden, but frying delivers a crunchier texture and authentic flavor.

→ Is it possible to prepare in advance?

Prepare and roll the egg rolls ahead, refrigerate, then fry just before serving for best texture.

→ What kind of oil should be used for frying?

Use neutral oils with high smoke points like vegetable or canola oil for even, crisp frying.