Cheesecake Egg Rolls Dessert (Printable Version)
Creamy cheesecake stuffed in crispy golden egg roll shells. A sweet party treat everyone loves.
# 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 cream cheese, granulated sugar, egg yolk, vanilla extract, and lemon zest using an electric mixer or whisk until 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 side corners toward the center. Continue rolling tightly away from you. Seal the top edge by brushing it with a 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. 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 batches of 3 to 4, frying for 2 to 3 minutes. Turn them 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 - Dust the warm egg rolls generously with powdered sugar. Serve alongside fresh strawberries or berry compote, and drizzle with chocolate or caramel sauce as desired.
# Expert Hints:
01 -
- That contrast between the shatteringly crisp shell and the warm, barely sweet cheesecake center is something people genuinely gasp over.
- They come together in about half an hour with ingredients you probably already have.
- You can fry them or bake them depending on your mood, and either way they disappear fast.
02 -
- Do not overfill the wrappers or they will burst open in the oil and make a mess.
- The oil temperature matters enormously because too low means soggy rolls and too high means burnt outsides with cold centers.
03 -
- Keep a damp towel over your stack of unused wrappers because they dry out and crack faster than you expect.
- Test the oil with a small scrap of wrapper before frying a whole roll so you know the temperature is right.