Cheesecake Egg Rolls with Caramel Sauce Recipe

Cheesecake Egg Rolls with Caramel Sauce are a crispy, creamy, and irresistibly sweet dessert that combines the crunch of fried egg rolls with the richness of cheesecake. Served warm and golden, with a drizzle of luscious caramel sauce, these treats are a fun and indulgent twist on traditional cheesecake.

Why You’ll Love This Recipe

I love how these cheesecake egg rolls bring together creamy filling and crispy shell in such a satisfying way. They’re simple to make, easy to fry or bake, and a huge hit at parties or for a special dessert. The caramel sauce adds a decadent finish, making them feel a little fancy without much effort. I also enjoy how portable and sharable they are—perfect for dessert trays or casual gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cream cheese, softened

• Granulated sugar

• Vanilla extract

• Egg roll wrappers

• Egg (for sealing)

• Vegetable oil (for frying)

• Optional: cinnamon, lemon zest, or mini chocolate chips for flavor

• Caramel sauce (store-bought or homemade)

• Powdered sugar (for dusting, optional)

Directions

1. I start by beating the softened cream cheese with sugar and vanilla extract until smooth and creamy.

2. I lay out the egg roll wrappers and place a spoonful of the cheesecake mixture in the center of each.

3. I brush the edges of the wrapper with beaten egg, then fold and roll them tightly like traditional egg rolls, making sure they’re sealed well.

4. In a deep skillet or pot, I heat vegetable oil to 350°F (175°C), then carefully fry the egg rolls in batches for 2–3 minutes per side until golden brown and crisp.

5. I transfer them to a paper towel-lined plate to drain excess oil.

6. While still warm, I dust them lightly with powdered sugar and serve with warm caramel sauce for dipping or drizzling.

Servings and timing

This recipe makes about 10 egg rolls and takes 30 minutes total—15 minutes to prep and 15 minutes to cook.

Variations

I like to add a pinch of cinnamon or lemon zest to the filling for extra flavor. Sometimes I mix in crushed graham crackers or mini chocolate chips for a cheesecake twist. If I want to skip frying, I brush the egg rolls with butter and bake them at 400°F for 15–20 minutes until golden.

Storage/Reheating

I store leftover egg rolls in the fridge for up to 3 days. To reheat, I bake them at 350°F until warmed through and crisp, about 10 minutes. They also freeze well—just reheat directly from frozen in the oven or air fryer for a quick dessert.

FAQs

Can I bake these instead of frying?

Yes, I bake them at 400°F for about 15–20 minutes, flipping halfway through. They don’t get quite as crisp, but they’re still delicious.

What kind of caramel sauce should I use?

I use either a thick store-bought sauce or a homemade one made with butter, brown sugar, and cream. Warmed before serving is best.

Can I make them ahead of time?

Yes, I prepare and refrigerate the rolled egg rolls ahead, then fry or bake them when ready to serve.

Do I have to use egg roll wrappers?

Yes, they work best for structure and crispiness. Spring roll wrappers are thinner and not ideal for the creamy filling.

Can I make a fruit version?

Definitely. I’ve added chopped strawberries or cooked apples to the filling for a fruity twist—it’s like cheesecake meets pie.

Conclusion

Cheesecake Egg Rolls with Caramel Sauce are a dessert I keep coming back to for their flavor, texture, and fun presentation. They’re crisp, creamy, and just indulgent enough to feel like a treat. Whether I’m making them for a party or a quiet night in, they’re always a hit—and that caramel drizzle takes them over the top.

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