Cheesecake Egg Rolls Dessert (Printable)
Creamy cheesecake wrapped in crispy egg roll shells, fried golden and dusted with sugar.
# What You'll Need:
→ Cheesecake Filling
01 - 8 oz cream cheese, softened to room temperature
02 - 1/4 cup granulated sugar
03 - 1 large egg yolk
04 - 1 tsp vanilla extract
05 - Zest of 1 lemon (optional)
→ Egg Rolls
06 - 12 egg roll wrappers
07 - 2 tbsp all-purpose flour
08 - 2 tbsp water (for sealing)
09 - Vegetable oil, for frying
→ Topping & Serving
10 - Powdered sugar, for dusting
11 - Fresh strawberries or berry compote (optional)
12 - Chocolate or caramel sauce (optional)
# Directions:
01 - In a mixing bowl, beat the softened cream cheese, granulated sugar, egg yolk, vanilla extract, and lemon zest together until the mixture is completely smooth and creamy with no lumps remaining.
02 - Lay an egg roll wrapper flat on your work surface with one corner pointing toward you. Spoon 1 to 2 tablespoons of the cheesecake filling near the corner closest to you.
03 - Fold the bottom corner up and over the filling, then fold in both sides snugly. Continue rolling tightly away from you. Seal the top corner shut using a small paste made from the flour and water mixed together.
04 - Continue filling, rolling, and sealing the remaining egg roll wrappers until all 12 are assembled and the filling is used up.
05 - Pour vegetable oil into a deep fryer or heavy-bottomed skillet to a depth of about 1 1/2 inches. Heat the oil to 350°F.
06 - Carefully lower the egg rolls into the hot oil in small batches of 3 or 4. Fry for 2 to 3 minutes, turning occasionally, until all sides are an even golden brown.
07 - Using a slotted spoon, transfer the fried egg rolls to a plate lined with paper towels. Allow them to drain and cool slightly for a few minutes.
08 - Dust the warm egg rolls generously with powdered sugar. Serve alongside fresh berries or berry compote, and drizzle with chocolate or caramel sauce if desired.
# Expert Tips:
01 -
- That shattering crunch giving way to warm molten cheesecake is the kind of texture contrast people lose their minds over at parties.
- You probably have most of the ingredients in your kitchen right now which makes this dangerously easy to pull off on a weeknight.
02 -
- Overfilling is the fastest path to disaster because the filling bursts through the wrapper during frying and makes a mess of your oil.
- The oil temperature drops when you add cold rolls so fry in small batches and let the temperature recover between rounds.
03 -
- Test your first roll alone in the oil before committing the whole batch so you can adjust your seal or filling amount if it leaks.
- Dusting the finished rolls through a fine mesh sieve gives you that professional looking even snowfall of powdered sugar.