Cheesecake Egg Rolls Dessert (Print View)
Creamy cheesecake wrapped in crispy egg roll shells, fried golden and dusted with powdered sugar for an irresistible sweet treat.
# What You 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 teaspoon pure vanilla extract
05 - Zest of 1 lemon (optional)
→ Egg Rolls
06 - 12 egg roll wrappers
07 - 2 tablespoons all-purpose flour
08 - 2 tablespoons 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 Steps:
01 - In a mixing bowl, beat the 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 onto the wrapper 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 using a thin paste made from the flour and water.
04 - Continue filling and rolling the remaining wrappers until all 12 egg rolls are assembled. Keep them 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.
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 evenly golden brown and crispy.
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 immediately alongside fresh berries or berry compote, and drizzle with chocolate or caramel sauce if desired.
# Expert Hints:
01 -
- The contrast of shatteringly crisp shell against that warm velvet cheesecake center will ruin regular cheesecake for you in the best way.
- They look impossibly fancy but come together in about half an hour with zero baking required.
- Guests always assume you spent all day making these, and you can just smile and let them believe it.
02 -
- Do not overfill the wrappers or the cheesecake will burst out during frying and make a greasy mess that breaks your heart.
- The oil temperature matters enormously, so if it drops below 175 degrees the rolls absorb oil and turn soggy instead of shatteringly crisp.
- Seal every edge thoroughly because even a tiny gap will let filling ooze into the oil and cause splattering.
03 -
- Cold cream cheese will leave stubborn lumps in your filling, so let it sit out for at least an hour or microwave it in ten second bursts until perfectly soft.
- Work with just three or four wrappers at a time and keep the rest under a damp towel so they do not dry out and crack at the folds.