Golden, crispy, and bursting with warm peachy goodness wrapped around creamy cheesecake — these dessert egg rolls are pure magic.
🍽️ Servings: 10 egg rolls
🕒 Prep Time: 20 minutes
🔥 Cook Time: 10 minutes
🕰️ Total Time: 30 minutes
🥮 Dietary Tags: Vegetarian, Nut-Free
🛒 Ingredients
Fresh peaches, peeled & diced
Butter
Brown sugar
Ground cinnamon
Vanilla extract
Cornstarch & water (optional, for thickening)
Cream cheese
Powdered sugar
Egg roll wrappers
Vegetable oil (for frying)
Cinnamon sugar (for finishing)
👨🍳 Instructions
Cook the Peaches
Melt butter in a skillet over medium heat. Add diced peaches, brown sugar, cinnamon, and vanilla. Cook for 5–7 minutes until peaches soften.
Optional: Thicken the Filling
Mix cornstarch with water and stir into the peaches. Cook 1–2 more minutes until thickened. Remove from heat and let cool.
Make Cheesecake Mixture
In a bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth and creamy.
Assemble the Egg Rolls
Place a wrapper in a diamond shape. Spoon 1 tablespoon of cheesecake mixture and 1 tablespoon of peach filling into the center. Fold up the bottom, tuck in sides, and roll tightly. Seal the edge with a dab of water.
Fry Until Golden
Heat oil in a deep skillet to 350°F. Fry 2–3 rolls at a time for 2–3 minutes, or until golden and crisp. Drain on paper towels.
Coat in Cinnamon Sugar
While still warm, roll the fried egg rolls in cinnamon sugar to coat.
💡 Quick Notes
Peach Tip: Use ripe but firm peaches for the best texture.
Air Fry Option: Brush with oil and air fry at 375°F for 8–10 minutes, flipping halfway.
Make-Ahead: Assemble rolls ahead and store chilled for up to 6 hours before frying.
✨ Behind the Recipe
This recipe combines my two favorite desserts: cheesecake and fruit pie — all in one bite-sized crunchy package! It’s a perfect treat for summer gatherings, brunch spreads, or late-night sweet cravings. Plus, it’s easily adapted for seasonal fruit swaps like apples, berries, or mango.
🔁 Ingredient Swaps & Add-Ins
No Peaches? Try diced apples or pears with a pinch of nutmeg.
Dairy-Free? Use plant-based cream cheese and margarine.
Want it Creamier? Mix a little whipped cream into the cheesecake filling.
Extra Crunch? Add crushed pecans to the peach mixture.
🍽️ Serving Ideas
Top with: Whipped cream, caramel drizzle, or vanilla ice cream.
Serve alongside: Coffee, chai tea, or a chilled Moscato.
Presentation: Stack on a platter with mint leaves and fresh peach slices for a showstopping display.
🧊 Storage & Reheating
Fridge: Store leftovers in an airtight container for up to 2 days.
Reheat: Crisp back up in an oven or toaster oven at 350°F for 5–8 minutes.
Freezer: Freeze uncooked rolls individually; fry straight from frozen, adding 1–2 extra minutes to cook time.
❓ FAQ
Q: Can I bake these instead of frying?
A: Yes! Brush with melted butter and bake at 400°F for 15–18 minutes, flipping once.
Q: What type of cream cheese works best?
A: Full-fat block cream cheese yields the best texture — avoid whipped or spreadable types.
Q: How do I keep the wrappers from tearing?
A: Don’t overfill, and make sure to seal edges well with water.
📌 Tags
peach dessert, cheesecake egg rolls, summer treats, fried dessert, party food, crispy sweets, sweet egg rolls, easy dessert recipe, brunch ideas, hand-held dessert