Fact: I’m a huge cheesecake fan. I love it. Just about any flavor or style and I’m in. I think it should be served every day and for every occasion. That’s why I’m always looking for new and different cheesecake recipes so that I’m not always serving the same old thing because oddly enough, I’ve been told that not everyone adores it as much as I do. Weird right? Anywho, I came across this little gem and thought the way this could be prepared and served individually was pretty cool so I thought I’d share and hopefully ya’ll will feel the same way.
1 8oz pkg. cream cheese, softened
8tsp. sweetened condensed milk
½ tsp vanilla extract
3/4 tsp lemon juice
2 C. whipped topping
Using a stand mixer, beat cream cheese until smooth. (You can also use an electric hand mixer.) While mixer is going, slowly add sweetened condensed milk. Scrape the sides as you go. Add vanilla extract and lemon juice one at a time, making sure each gets combined thoroughly. Add whipped topping and mix just until combined.
Egg Roll Ingredients
6-8 Egg roll wrappers (The amount of completed Cheesecake Egg Rolls you end up with all depends on how much you fill each one.)
Cheesecake Filling (recipe above)
Canola Oil, for frying
Powdered sugar and whipped cream to top, optional
Heat oil in pan over medium heat. You don’t have to submerge the entire egg roll in oil, so an inch or two of oil is sufficient.
On each egg roll wrapper, scoop about 3 tablespoons of cheesecake filling.
Wrap the egg roll. You do this in an envelope shape. You can usually find directions on the egg roll wrappers, or look online for instructions.
Drop egg rolls in a few at a time carefully into heated oil. This will only take a few minutes. Just turn until brown on all sides
Carefully remove from oil and drain on a brown paper bag or on paper towels. Let them cool off for a few minutes. Have them as-is, or add powdered sugar, whipped cream, or strawberries!
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