These raspberry cheesecake eggrolls are crispy on the outside and filled with rich, warm cheesecake swirled with raspberries on the inside! You can make these in the fryer or on the stovetop.
Cheesecake-Stuffed Egg Roll Wrappers
When the deep fryer comes out, everything gets fried! Seriously, it’s like a marathon of frying. When I’m not making deep-fried cookie dough or old-fashioned donuts, I’m making these raspberry cheesecake egg rolls. The filling is made of a cream cheese mixture with fresh raspberries and blackberries, a hint of lemon, and a pinch of sugar. Well, more than a pinch, but you get the picture.
I have been wanting to make this type of dessert for quite some time. I am obsessed with cheesecake, but while searching for cheesecake eggrolls, I found that most desserts used pre-made cheesecake. And while these cheesecake eggrolls may not have the same texture as a true baked cheesecake, the homemade filling still melts in your mouth.
Ingredient Notes
Here are the key ingredients in these raspberry cheesecake egg rolls. Scroll to the printable recipe card for the full recipe with amounts.
- Cream Cheese – Use a brick of full-fat cream cheese. Low-fat versions make the filling less creamy.
- Greek Yogurt – I use vanilla yogurt. You can substitute plain yogurt or sour cream. In this case, I recommend adding a dash of vanilla extract to the filling.
- Lemon – Freshly squeezed (or bottled) lemon juice brightens up the berry cheesecake filling. If you’d like even more lemon flavor, zest the lemon to add to the filling, too.
- Raspberries – Fresh or frozen. If you’re using frozen berries, thaw them completely first and pat them dry to remove as much excess moisture as possible. You can use any combination of berries you’d like. I add blackberries here, but you could try blueberries, strawberries, or another fruit, like cherries.
- Egg Roll Wrappers – I pick these up in my local grocery store, and most major stores carry them.
How to Fold Cheesecake Egg Rolls
To make your filling, you’ll combine the ingredients above and fold in the berries. The egg rolls were quite easy to wrap and held together nicely. Here are the steps for putting together the egg rolls.
- Assemble. Lay out your first egg roll wrapper. Spoon the cheesecake filling into the middle of the wrapper, and spread it out into a log shape.
- Fold the sides inward. Fold two points in towards the middle, over the filling. Brush egg wash along the top and bottom edges.
- Roll. Fold the bottom part of the triangle over the middle and tuck it into the filling. Roll upwards until the other end is wrapped around the filling. Seal with additional egg wash
Tips for Deep-Frying Cheesecake Egg Rolls
- Use the right oil. The oil you use for deep frying must have a high smoke point. Vegetable oil, canola oil, and peanut oil are good options. Don’t use olive oil, which has a low smoke point and will scorch at high temperatures.
- Get the oil to temperature. If the cooking oil is too hot, the outside of the egg rolls will burn before the inside cooks. Not hot enough, and the cheesecake egg rolls may turn out soggy. Use a candy thermometer to check the temperature of the oil. It should be around 375ºF.
- Make sure your kitchen is free from distractions. Keep young children and pets out of the kitchen when you’re working with hot oil. Once you start frying, you won’t be able to leave the fryer unattended.
- Drain the egg rolls. When they’re ready to come out, scoop the egg rolls with a metal slotted spoon or use metal tongs to remove them from the hot oil (if your fryer doesn’t have a frying basket already). Place the cooked cheesecake egg rolls on a paper towel lined plate to drain.
Stovetop Method
Now I did use a deep fryer for this, but you can easily do it over the stove. You will need a full bottle of vegetable oil (48oz), heated to 375°F. Drop the egg rolls in with a long pair of tongs and fry each side for 30-60 seconds until it turns light brown. I chose the roll my egg rolls in a cinnamon sugar mixture, but this is optional.
Serving and Storing Cheesecake Egg Rolls
I top my egg rolls with homemade whipped cream and drizzle them with chocolate ganache (or white chocolate ganache would also be YUM!). Now this might be a little over the top, but that’s just how I like to do things. Vanilla Ice cream would also be a great addition to this dessert! This recipe makes enough for about 8 egg rolls, so if you are looking to serve a crowd, make sure you double the recipe. It is best served warm.
Can I Reheat Dessert Egg Rolls?
Deep-fried foods are best enjoyed right away. However, if you have leftovers, let the cheesecake egg rolls cool completely and store them in an airtight container. They’ll last in the fridge for up to 2 days. Brush the outside of the egg rolls with vegetable oil and reheat them in the oven at 375ºF for a few minutes until they’re crispy again. You can also reheat them in the air fryer.
More Cheesecake Desserts
Cheesecake Egg Rolls
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 8 egg rolls
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
These cheesecake egg rolls are the best! Deep-fried egg rolls are filled with creamy cheesecake filling, juicy raspberries, and blackberries, and rolled in cinnamon and sugar.
Ingredients
- 48 ounces Vegetable oil
- 1 Large egg, beaten
- 1 package (8 ounces) Cream Cheese
- 2 tablespoons Vanilla Greek yogurt or sour cream
- 1 tablespoon Sugar
- Zest of one lemon
- 2 teaspoons Lemon juice
- 4 ounces Raspberries, rinsed and dried
- 4 ounces Blackberries, rinsed and dried
- Egg roll wrappers
For the cinnamon sugar:
- 1/4 Cup Powdered sugar
- 1 tablespoon Cinnamon
For the chocolate sauce:
- 4 ounces Chocolate chips
- 2 ounces Heavy cream
For the whipped cream (optional):
- 1 Cup Heavy cream
- 2 tablespoons Powdered sugar
Instructions
- Use a medium sized sauce pan to heat oil to 365°F. If you have a candy thermometer, that is best, but not necessary. Preheat for at least 10 minutes on medium heat. Whenever you are deep frying, remember to use extreme caution as the oil is very hot.
- In a separate bowl, beat egg with a fork and set aside.
- In your mixing bowl, beat cream cheese and sour cream for a couple minutes until cream cheese is smooth. You may need to scrape down the bowl.
- Add sugar, lemon juice and lemon zest. Beat to incorporate. Scrape down sides of the bowl.
- Fold berries in cream cheese mixture.
- Spoon filling into the middle of the wrapper and spread out into a log shape
- Fold the two sides in towards the middle creating a triangle.
- Brush egg wash along the top and bottom edges.
- Fold the bottom part of the triangle over the middle and tuck it into the filling.
- Roll upwards until the other end is wrapped around the filling. Seal with additional egg wash.
- Fry in pre-heated oil for 30-60 seconds per side until light brown. Remove with tongs and set egg rolls on paper towels to cool.
- Combine sugar and cinnamon on a paper plate, roll deep fried egg rolls in cinnamon and sugar mix.
- To prepare the chocolate sauce, combine chocolate chips and heavy cream in a microwave-safe bowl. Microwave on high for 45-60 seconds. Stir until mixture is smooth. Spoon chocolate sauce onto egg rolls.
- For the whipped cream, combine heavy cream and powdered sugar. Beat on medium-high speed until stiff peaks form.
Yum! How decadent and creative!
Thank you Laura!
I need these in my life Julianne! IN LOVE! Pinned girl!
omg i want these! bring them to miami! yum!!
I will drive to you like a mad woman if you have these in your possession right now!
You should have come down on Sunday! We can totally make them again!
This invention is about as genius as it can get! I want these this week!
I had no one to share, so next time you need to come by! Just hop on a plane 🙂