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Cheesecake Egg Rolls

Rated as 5 out of 5 Stars

"These cheesecake egg rolls are a great dessert and so simple to make. I like to serve them with crushed berries mixed with sugar and whipped cream."
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30 m servings 206
Original recipe yields 16 servings (16 egg rolls)


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  1. Mix cream cheese and sugar in a bowl until smooth. Stir in vanilla extract. Thin filling with a little milk if it appears too thick; it should be the consistency of jelly.
  2. Lay out 1 egg roll on a flat work surface. Add about 2 tablespoons of the cream cheese filling down the middle. Sprinkle a few chocolate chips on top. Brush edges of the wrapper with water. Fold in sides and roll up, pressing in edges to seal. Place seam side-down on a plate. Repeat with remaining wrappers, filling, and chocolate chips.
  3. Heat oil in a deep saucepan over medium heat. Fry egg rolls in batches until golden brown, 1 to 2 minutes per side. Drain on paper towels.


  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

Per Serving: 206 calories; 9.8 26.4 4.3 18 203 Full nutrition

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I chose to air fry my egg rolls rather than frying them in oil. They came out very good. The combination of cream cheese and chocolate is delicious. I will be making these again.