Oh my goodness, friends—this is one of those desserts you’ll make once and instantly add to your “crowd-pleaser” list. Cheesecake Egg Rolls with Caramel Sauce are the definition of indulgent: a warm, crispy wrapper filled with creamy cheesecake, kissed with brown sugar sweetness, and served with silky caramel sauce for dipping. I’m honestly drooling just writing this!
If you love cheesecake but also adore that crunchy fried texture you get from a perfectly golden pastry, you’re in for a treat. These are ridiculously easy to make, which is always a win when you’re craving something decadent without a full afternoon in the kitchen.
Why You’ll Love Cheesecake Egg Rolls with Caramel Sauce
I promised you versatile, and here’s proof—these little dessert parcels are perfect for:
- Casual gatherings: Think game nights, birthday parties, or holiday dessert tables
- Late-night snacks: Because sometimes you need something sweet at 10 p.m.
- Make-ahead treats: Assemble them earlier in the day, then fry just before serving
The taste? Oh, it’s a magical combo: the tangy creaminess of cheesecake meets the buttery crispness of fried dough, and then—because we’re living our best dessert lives—you dunk it into rich caramel sauce. Anything but boring!!
Benefits of Making These at Home
- Customizable sweetness: Adjust the sugar to your preference
- No oven needed: Ideal for hot days when you want dessert without turning the kitchen into a sauna
- Quick & impressive: Takes under 30 minutes start to finish, yet looks like a gourmet bakery creation
Ingredients for Cheesecake Egg Rolls with Caramel Sauce
For the Filling:
- 8 oz cream cheese, softened
- 1/2 cup packed brown sugar
- 1/2 tsp vanilla extract (optional but delicious)
For Assembly:
- 8–10 egg roll wrappers
- 1/4 cup water (for sealing edges)
- Oil for frying
For Serving:
- Caramel sauce (store-bought or homemade)
- Powdered sugar or cinnamon sugar for dusting (optional)
Tools You’ll Need
- Medium mixing bowl
- Hand mixer or whisk
- Spoon for filling
- Small bowl for sealing water
- Frying pan or deep skillet
- Paper towels for draining
- Tongs or slotted spoon
Ingredient Substitutions & Additions
- Sugar swap: Use granulated sugar for a lighter sweetness or coconut sugar for a richer, deeper flavor
- Flavored cream cheese: Try strawberry, chocolate, or even pumpkin cream cheese for seasonal twists
- Fruit add-ins: Fold in diced strawberries, blueberries, or chopped peaches into the filling for a fruity surprise
- Chocolate lovers: Drizzle melted chocolate over the fried rolls before serving
- Gluten-free option: Use gluten-free spring roll wrappers and ensure all other ingredients are gluten-free
Step-by-Step Instructions
1. Make the Filling
In a medium bowl, beat together softened cream cheese, brown sugar, and vanilla extract until smooth and creamy. Set aside.
2. Assemble the Egg Rolls
- Place an egg roll wrapper on a clean surface in a diamond shape (point facing you)
- Spoon 2–3 tablespoons of filling into the center
- Fold the bottom corner up over the filling, fold in the sides, then roll tightly
- Brush the top corner with water to seal
- Repeat with remaining wrappers and filling
3. Fry the Egg Rolls
Heat about 1–2 inches of oil in a deep pan to 350°F (175°C). Fry the rolls in batches, 2–3 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
4. Serve
Dust with powdered sugar or cinnamon sugar if you want extra flair. Serve warm with a generous side of caramel sauce for dipping.
What to Serve with Cheesecake Egg Rolls
- Fresh berries: Strawberries, blueberries, or raspberries cut through the richness
- Vanilla ice cream: Because warm + cold = dessert magic
- Espresso or strong coffee: Balances the sweetness beautifully
- Whipped cream: Light and airy alongside the decadent rolls
Tips for Perfect Cheesecake Egg Rolls
- Seal well: Any unsealed edges will leak filling into the oil
- Don’t overcrowd the pan: Fry in small batches so oil temperature stays consistent
- Oil temperature matters: Too hot = burnt outside, raw inside; too cool = soggy rolls
- Drain thoroughly: Let them sit on paper towels so they stay crisp
Storage & Make-Ahead
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat: Best reheated in the oven or air fryer to keep them crispy
- Make-ahead: Assemble the rolls, cover with plastic wrap, and refrigerate up to 6 hours before frying
Frequently Asked Questions
Q: Can I bake them instead of frying?
Yes! Brush with melted butter, place on a parchment-lined baking sheet, and bake at 375°F (190°C) for 12–15 minutes, flipping halfway. They’ll be less crispy but still delicious.
Q: Can I use phyllo dough instead of egg roll wrappers?
You can, but phyllo is more delicate—use multiple layers brushed with butter for best results.
Q: How do I make homemade caramel sauce?
Melt 1 cup sugar in a saucepan over medium heat, add 6 tbsp butter, stir, then carefully whisk in 1/2 cup heavy cream. Cook 1–2 minutes until thickened.
Conclusion
These Cheesecake Egg Rolls with Caramel Sauce are proof that dessert doesn’t have to be complicated to feel special. In under half an hour, you can turn a few pantry staples into a golden, creamy, dip-worthy indulgence that will have everyone asking for the recipe. They’re perfect for holidays, parties, or any Tuesday that needs a sweet boost.
Print
Cheesecake Egg Rolls with Caramel Sauce
Description
Crispy on the outside, creamy in the middle—these Cheesecake Egg Rolls with Caramel Sauce are pure dessert magic! Sweet cheesecake filling is wrapped in golden-fried egg roll wrappers and served with rich caramel sauce for dipping. Perfect for parties, holidays, or when you just need something sweet and satisfying in under 30 minutes.
Ingredients
For the Filling:
8 oz cream cheese, softened
1/2 cup packed brown sugar
1/2 tsp vanilla extract (optional but delicious)
For Assembly:
8–10 egg roll wrappers
1/4 cup water (for sealing edges)
Oil for frying
For Serving:
Caramel sauce (store-bought or homemade)
Powdered sugar or cinnamon sugar for dusting (optional)
Instructions
In a medium bowl, beat cream cheese, brown sugar, and vanilla until smooth and creamy.
Place an egg roll wrapper on a clean surface in a diamond shape. Spoon 2–3 tablespoons of filling into the center.
Fold the bottom corner over the filling, then fold in both sides, and roll tightly. Brush the top corner with water to seal. Repeat with remaining wrappers and filling.
Heat oil in a deep pan to 350°F (175°C). Fry the rolls in batches, 2–3 minutes per side, until golden brown and crispy.
Drain on paper towels. Dust with powdered sugar or cinnamon sugar if desired. Serve warm with caramel sauce for dipping.
Notes
For a fruity twist, fold in diced strawberries, blueberries, or chopped peaches into the filling.
Make-ahead tip: Assemble egg rolls up to 6 hours in advance, cover with plastic wrap, and refrigerate until ready to fry.
Baking option: Brush with melted butter and bake at 375°F (190°C) for 12–15 minutes, flipping halfway.
Best enjoyed fresh, but leftovers can be stored in the fridge for up to 3 days and reheated in an oven or air fryer to keep them crisp.
