Chocolate Chip Cheesecake Egg Rolls are a sweet treat made with egg rolls wrappers filled with a chocolate chip cheesecake mixture and cooked in an air fryer. You might also love my Chocolate Chip Cheesecake Bars, too!
Chocolate Chip Cheesecake Egg Rolls
Chocolate chips and egg rolls? What? Yes, you read that correctly. And don’t forget about the cheesecake part! Egg rolls are not just a savory appetizer anymore. And, move over chocolate chip cookies and cheesecake. In this sweet treat, you have a couple of your favorite desserts all wrapped up in a crispy wonton wrapper.
Egg Rolls Ingredients
Cream Cheese: Let the cream cheese come to room temperature before mixing it with the sugar and lemon juice.
Lemon Juice: Lemon juice is added to cheesecake fillings to help keep the structure and give it a thicker texture. You will not taste the lemon in the filling. (I prefer fresh squeezed.)
Chocolate: I used a cup of semi-sweet chocolate chips with the cheesecake filling. You can also use milk chocolate, but the dessert will be much sweeter.
Egg Roll Wrappers: You will need 12 wrappers for this recipe. You could also use wonton wrappers; however, they will be smaller and you may have to adjust the cooking time.
How to Deep-Fry Chocolate Cheesecake Egg Rolls
If you don’t have an air fryer or prefer to make these in oil, you will still get a crispy sweet treat! To fry the cheesecake egg rolls, first, heat up about an inch of oil to 375°F. Once the oil is hot enough, add the egg rolls 3 to 4 at a time, cooking 2-4 minutes per side.
Carefully remove the egg rolls from the oil and place them on a paper towel-lined paper plate to cool. Sprinkle them with confectioners’ sugar before serving.
How to Bake Dessert Egg Rolls in the Oven
Another option when making this dessert is to bake the egg rolls in the oven. First, spray a baking sheet with nonstick cooking spray. Next, place the egg rolls onto the baking sheet. Bake at 425°F for 10-12 minutes, flipping halfway through baking. Again, don’t forget to sprinkle some confectioners’ sugar on top before serving!
Please note: Baking the egg rolls in the oven will not give you as crispy of a treat when compared to the other two cooking methods. They will end up a little chewier.
How to Store Cheesecake Egg Rolls
This dessert can be stored in the refrigerator or the freezer. To store them in the refrigerator, keep them in a sealed container for up to 3 days. Reheat them in the air fryer when ready to enjoy one (or more…)
To freeze these egg rolls, let them cool completely. Store them in freezer-safe containers, labeled and dated, for up to a month.
Chocolate Chip Cheesecake Egg Rolls
Ingredients
- 8 ounces cream cheese, room temperature
- ½ cup (100 g) granulated sugar
- 1 teaspoon lemon juice
- 1 cup (168 g) semi-sweet chocolate chips
- 12 egg roll wrappers
- water, for wetting the edges of the egg roll wrappers
- confectioners' sugar, for topping
Instructions
- To a medium mixing bowl, add cream cheese, sugar, and lemon juice. Using a hand mixer on medium speed, beat ingredients together until smooth and creamy. Fold in the chocolate chips.
- On a clean work surface, set out the egg roll wrappers. Working one at a time, top each wrapper with about 2-3 tablespoons of the cream cheese mixture.
- Use water to wet the edges of the egg roll wrapper and then tightly roll the egg roll wrapper around the cream cheese mixture.
- To roll, first, fold up the bottom corner to just over the cream cheese mixture and roll once, to fold in the cream cheese mixture.
- Second, fold in the right and left corners of the wrapper to the center, lightly pressing to seal. (You may need to add more water to the edges and corners to help the wrapper stay folded.) It should now look like an open envelope.
- Continue rolling until the filling is fully wrapped inside of the egg roll. Press to seal the edges.
- Spray or brush the outside of the egg roll with cooking oil.
- Air Fry at 400°F for 4-5 minutes, or until golden brown, flipping halfway through. You may need to work in batches, depending on the size of your air fryer.
- Transfer to a plate to cool.
- Dust with confectioners' sugar right before serving.
Did you make this recipe?
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I just made these tonight and they were very good! The recipe was very easy to halve, since there were just 2 of us. Would make again!