These Red Velvet Cheesecake Egg Rolls are an indulgent fusion of creamy cheesecake and rich red velvet cake wrapped in a crispy golden shell. I love how the crunchy exterior perfectly balances the soft, sweet, and slightly tangy filling inside. They make an elegant treat for holidays, parties, or any special occasion where I want to impress with minimal effort.
Why You’ll Love This Recipe
I love this recipe because it’s quick, creative, and absolutely delicious. The combination of textures — crunchy on the outside, creamy on the inside — makes every bite irresistible. Using a boxed red velvet cake mix keeps things simple, while the cheesecake filling adds a luxurious touch. These egg rolls always look stunning and taste even better.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the Egg Rolls:
1 box (15.25 oz) red velvet cake mix
3 large eggs (for the cake mix)
½ cup vegetable oil (for the cake mix)
1 cup water (for the cake mix)
1 package (14 oz) egg roll wrappers
8 oz cream cheese, softened
¼ cup granulated sugar
1 teaspoon vanilla extract
½ cup powdered sugar (for dusting)
Vegetable oil, for frying (about 3 cups or enough for deep frying)
Directions
I begin by preparing the red velvet cake according to the package instructions using the eggs, oil, and water. Once baked, I let it cool completely, then crumble it into fine pieces.
In a medium bowl, I beat the softened cream cheese with sugar and vanilla extract until smooth and creamy.
I place one egg roll wrapper on a clean surface, with a corner pointing toward me. I spoon 2 tablespoons of red velvet cake crumbs and 1 tablespoon of the cheesecake mixture into the center.
I fold the bottom corner over the filling, fold in the sides, and roll tightly, sealing the edge with a dab of water.
In a deep skillet or fryer, I heat oil to 350°F (175°C). I fry the egg rolls in batches for about 2–3 minutes per side or until golden brown.
I remove them and place them on paper towels to drain excess oil, then dust with powdered sugar before serving.
Servings and timing
This recipe makes about 12 egg rolls. Preparation takes around 25 minutes, and frying time is about 10 minutes, for a total of 35 minutes.
Variations
Sometimes I mix in crushed Oreos, mini chocolate chips, or white chocolate chunks with the cheesecake filling for added texture. When I prefer a lighter version, I bake the egg rolls at 400°F (200°C) for 12–15 minutes instead of frying. I also love topping them with a drizzle of melted white chocolate or cream cheese glaze for a gourmet touch.
Storage/Reheating
I store any leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in the oven at 350°F (175°C) for 5–7 minutes until crispy again. I avoid using the microwave since it makes the wrappers soggy.
FAQs
How do I keep the egg rolls from opening while frying?
I make sure not to overfill the wrappers and seal the edges tightly with water. Frying at the right temperature (350°F) also helps prevent them from bursting.
Can I make them in advance?
Yes, I often assemble the egg rolls and refrigerate them for up to a day before frying. They fry perfectly straight from the fridge.
Can I use homemade red velvet cake instead of a box mix?
Definitely. I like the convenience of the boxed mix, but homemade red velvet cake works beautifully too.
Can I cook them in an air fryer?
Yes, I air-fry them at 375°F (190°C) for about 8–10 minutes, flipping halfway through for even browning.
What can I serve these with?
I like serving them with cream cheese glaze, melted white chocolate, or a scoop of vanilla ice cream for an extra indulgent touch.
Conclusion
These Red Velvet Cheesecake Egg Rolls are a stunning and delicious dessert that always impresses. I love how easy they are to make and how every bite delivers the perfect mix of crispy, creamy, and rich flavors. Whether I make them for guests or just for myself, they’re always a showstopper on the dessert table.
Red Velvet Cheesecake Egg Rolls are a decadent dessert that combines crumbled red velvet cake and creamy cheesecake filling wrapped in a crispy egg roll shell. Perfect for parties and special occasions, they’re a crunchy, creamy treat everyone will love.
Ingredients
1 box (15.25 oz) red velvet cake mix
3 large eggs (for the cake mix)
1/2 cup vegetable oil (for the cake mix)
1 cup water (for the cake mix)
1 package (14 oz) egg roll wrappers
8 oz cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup powdered sugar (for dusting)
Vegetable oil, for frying (about 3 cups or enough for deep frying)
Instructions
Prepare the red velvet cake according to package instructions with eggs, oil, and water. Let it cool completely and crumble it into fine pieces.
In a bowl, beat softened cream cheese with granulated sugar and vanilla extract until smooth.
Place an egg roll wrapper on a clean surface with a corner facing you. Add 2 tablespoons of red velvet cake crumbs and 1 tablespoon of cheesecake mixture to the center.
Fold the bottom corner over the filling, fold in the sides, and roll up tightly. Seal the edge with a dab of water.
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
Fry egg rolls in batches for 2–3 minutes per side until golden brown. Drain on paper towels.
Dust with powdered sugar before serving.
Notes
For added texture, mix in crushed Oreos, mini chocolate chips, or white chocolate chunks with the cheesecake filling.
For a lighter version, bake at 400°F (200°C) for 12–15 minutes.
Top with melted white chocolate or cream cheese glaze for extra flair.
Store leftovers in the fridge for up to 3 days and reheat in the oven at 350°F (175°C) for 5–7 minutes.
