Cheesecake Egg Rolls Dessert (Printable)
Creamy cheesecake wrapped in crispy egg roll shells, fried golden and dusted with powdered 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)
# How To Make:
01 - In a mixing bowl, beat the cream cheese, granulated sugar, egg yolk, vanilla extract, and lemon zest together using an electric mixer or whisk 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. Place 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 tightly. Continue rolling away from you and seal the top edge with a paste made from the flour and water mixed together.
04 - Continue filling, rolling, and sealing the remaining wrappers until all 12 egg rolls are assembled. Keep the finished rolls covered with a damp towel to prevent drying out.
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 over medium-high heat.
06 - Carefully lower the egg rolls into the hot oil in small batches of 3 to 4 at a time. 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 for 1 to 2 minutes to remove excess oil.
08 - Generously dust the warm egg rolls with powdered sugar. Serve immediately alongside fresh berries or drizzle with chocolate or caramel sauce as desired.
# Expert Tips:
01 -
- The contrast between that shatteringly crisp shell and the silky cheesecake center is genuinely addictive.
- They look wildly impressive but come together with almost no fuss, which makes you feel like a kitchen genius.
02 -
- Do not overfill the wrappers or they will burst open in the oil and create a greasy mess you will not soon forget.
- The oil temperature matters enormously, too cool and they turn soggy, too hot and the outside burns before the filling warms through.
03 -
- Press the filling down slightly when you place it on the wrapper so it spreads evenly and rolls more neatly.
- A slotted spoon is your best friend for lifting rolls out of the oil safely without piercing the delicate shell.