Cheesecake Egg Rolls Cinnamon

Cheesecake egg rolls are the answer when you crave something fun for dessert that brings everyone to the kitchen. The crispy wrapper and creamy cheesecake filling make them disappear fast at any party or get-together.

I made these for my teenager’s birthday once and every guest wanted the recipe the next day. Now it is our go-to celebration dessert for events big and small.

Ingredients

• Cream cheese: Gives that classic tang and creamy texture; go for brick style full fat if you can
• Sugar: Sweetens the filling and cinnamon sugar for that iconic churro twist; use granulated for best results
• Lemon juice: Adds a pop of brightness; always use fresh squeezed if possible
• Vanilla: Builds aroma and warmth; choose pure vanilla extract
• Salt: Sharpens flavors and balances the sweetness; use fine sea salt
• Egg roll wrappers: Crisp up perfectly in hot oil; look for them in the refrigerated section of most grocery stores; pick evenly sized sheets
• Water: Helps seal the wrappers while rolling; filtered water works best
• Vegetable oil: Gives an even fry; choose a neutral oil like canola or peanut with a high smoke point
• Caramel, chocolate, strawberries, powdered sugar: Provide dipping and topping options; use ripe strawberries and good quality sauces for best results

Instructions

Make the Filling:

Combine cream cheese, sugar, lemon juice, vanilla, and salt in a mixing bowl. Beat on high for up to two minutes with a paddle attachment until the mixture is light and fluffy. Scrape the bowl several times for even consistency.

Prepare the Wrappers:

Lay out an egg roll wrapper with a corner toward you. Spoon about two tablespoons of filling onto the bottom third. Bring the bottom point over the filling and snugly wrap. Fold in the two side points toward the center, forming an envelope. Brush the final top corner lightly with water then finish rolling tight. Press to seal so no filling leaks while frying.

Mix Cinnamon Sugar:

Combine sugar and cinnamon in a shallow bowl. Whisk well until the mixture is blended evenly with no streaks. Set this bowl near your stove for quick dipping once the egg rolls are fried.

Fry the Egg Rolls:

Pour oil into a deep pot to a depth of about two inches. Heat it over medium until it reaches three hundred seventy five degrees using an instant-read thermometer for accuracy. Working in batches avoid crowding the pan gently lower three to four egg rolls at a time into the oil. Fry for about two minutes turning once until they are golden brown and blistered on every side. Remove with a slotted spoon to a cooling rack or paper towels to drain excess oil.

Coat in Cinnamon Sugar:

While still warm roll each cooked egg roll in cinnamon sugar ensuring complete coverage. The heat helps the coating stick and creates a crackly sweet crust.

Serve and Top:

Arrange egg rolls on a serving plate. Offer caramel, chocolate sauce, chopped strawberries or powdered sugar for dipping or dusting. Serve immediately for crunch or let cool slightly for a softer bite.

My favorite part is always folding the wrappers with my kids. Their tiny thumbs pressing closed the seams is a memory I will always cherish especially when we laugh over the first lopsided attempts.

Storage Tips

Cool any leftovers completely on a rack so they do not get soggy. Store in an airtight container lined with a paper towel to absorb moisture. Recrisp by baking at three hundred fifty degrees for a few minutes if needed.

Ingredient Substitutions

Greek yogurt can swap for up to half the cream cheese to lighten things up. Mini chocolate chips or finely chopped nuts inside the filling add texture. Use gluten free wrappers to make this dessert celiac friendly.

Serving Suggestions

Slice on the diagonal and stack on a platter for buffet style desserts. Offer a trio of sauces like raspberry coulis, chocolate ganache, and classic caramel for dipping. These pair perfectly with hot coffee or as a birthday treat.

Cultural and Seasonal Context

Egg rolls are a beloved staple in many Asian cuisines but this sweet version is pure American diner magic. I often add fresh peaches in summer or a pinch of pumpkin spice in the fall for seasonal flair. This is a great base recipe for experimenting with international flavors like adding matcha or coconut.

Seasonal Adaptations

Fresh raspberries or blackberries can brighten up the filling in late spring. In autumn stir in a dash of ground ginger or nutmeg to the cinnamon sugar. Try swapping caramel for apple butter when apples are at their peak.

Every time I serve these at potlucks they are the first dessert to disappear. Usually I find a few sugar dusted crumbs left in the corner of the plate and someone always asks for the secret to that cinnamon shell.

Recipe Q&A

→ How do I keep egg rolls from bursting while frying?

Seal the wrappers tightly and avoid overfilling. Use water along the edges and ensure the oil is at the correct frying temperature.

→ Can I prepare these ahead of time?

You can assemble the egg rolls ahead and refrigerate them; fry them just before serving for the best texture.

→ What dipping sauces pair well?

Popular choices include caramel, chocolate sauce, or fruit like strawberries. Powdered sugar also enhances the flavor.

→ Is it possible to bake instead of fry?

Yes, brush with oil and bake at 400°F until golden, but frying yields a crispier texture.

→ How should leftovers be stored?

Store cooled egg rolls in an airtight container in the refrigerator. Reheat in the oven to maintain crispiness.