Peach Cobbler Cheesecake Egg Rolls

Crispy, creamy, and packed with peachy goodness—these egg rolls are unreal. It’s like peach cobbler and cheesecake had the crunchiest little baby. And yes, they taste even better than they sound.

I whipped these up on a whim, and wow—they were gone in minutes. The outside is golden and crisp, and the inside? Sweet peaches, creamy cheesecake, and warm cinnamon spice.

They’re warm, rich, and totally craveable. Perfect for dessert, brunch, or whenever you need a sweet fix. One bite, and you’re hooked.

Let’s fry up something amazing. These egg rolls are easy, fun, and so worth it. Ready to make your new favorite treat? Let’s roll!

Why You’ll Love This Recipe

• Classic Flavors, New Format: These egg rolls combine the nostalgic flavor of a warm peach cobbler with the creamy, tangy goodness of cheesecake — all in a crispy fried wrapper.
• Deep Fried for Extra Crunch: Frying locks in the filling and gives each roll a satisfying crackle when you bite into it. It’s a game-changer compared to baking alone.
• Make-Ahead Friendly: Both the cheesecake and peach filling can be made a day ahead. Just wrap and fry fresh when you’re ready to serve.
• No Oven Required: This recipe is entirely stovetop-friendly, making it great for hot days or apartment kitchens without reliable ovens.
• Versatile Dessert or Snack: Serve it at potlucks, cookouts, birthdays, or even as a casual weeknight treat. They reheat surprisingly well.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 20 minutes
Cook Time: 45 minutes (includes cooling and frying time)
Total Time: Just over an hour from start to finish

Servings:
You’ll get around 10 to 12 rolls, depending on how full you stuff them. It’s enough for 4–6 people if serving as dessert. Feel free to double it — trust me, they go fast.

Difficulty:
Beginner to intermediate. If you’ve never fried before, don’t worry — I’ll walk you through it. The key is watching your oil temp and sealing the wrappers well.

Required Kitchen Tools

Here’s everything I keep within arm’s reach when making this recipe:

• Medium saucepan: For simmering the peach filling until thick and jammy
• Mixing bowls: One for the cheesecake filling, one for assembling
• Hand mixer or whisk: To whip the cream cheese smooth
• Slotted spoon or spider strainer: To remove egg rolls safely from hot oil
• Heavy-bottomed pot or deep skillet: Use something deep enough to hold 2–3 inches of oil
• Pastry brush (optional): Helpful for sealing egg roll wrappers with water
• Tongs or chopsticks: For flipping or handling rolls while frying
• Cooling rack or paper towels: To drain the rolls after frying and keep them crisp

Ingredients

Let’s break it down by component — each part of this recipe brings balance and texture.

For the Peach Cobbler Filling:

This part should be thick, syrupy, and slightly chunky — like the inside of a peach pie.

• 2 (15 oz) cans peaches in 100% juice – Drain most of the liquid but reserve a tablespoon to help activate the cornstarch. Don’t use peaches in heavy syrup; they’ll be too sweet.
• 1 tablespoon cornstarch – Thickens the peach mixture as it simmers.
• 4 tablespoons salted butter – Adds richness and caramel notes.
• ½ cup white sugar + ½ cup packed light brown sugar – White sugar keeps things bright, while brown sugar deepens the flavor and enhances the cobbler vibe.
• ½ teaspoon ground cinnamon – Warm spice to echo classic cobbler flavor.
• 1 teaspoon pure vanilla extract – Rounds everything out with a smooth, floral note.

For the Cheesecake Filling:

This should be thick but spreadable — soft enough to spoon, firm enough to hold its shape during frying.

• 8 oz cream cheese (room temp) – Full-fat, brick-style only. Don’t use whipped or low-fat; they won’t hold up.
• ¼ cup powdered sugar – Just enough to sweeten without overpowering.
• ½ teaspoon vanilla extract – Subtle flavor boost to match the peach mixture.

For the Egg Rolls:

These are your vessels — you’ll want them fresh and pliable.

• 10–12 egg roll wrappers – Look in the produce section near tofu or refrigerated Asian foods.
• Canola or peanut oil (for frying) – Use a neutral, high smoke-point oil. Don’t substitute olive oil.

Optional Icing Dip (Highly Recommended):

This turns the whole dessert into something reminiscent of a warm toaster strudel or donut glaze.

• ½ cup powdered sugar
• 2 teaspoons milk
• ¼ teaspoon vanilla extract

Variations for Peach Cobbler Cheesecake Egg Rolls

• Fresh Peach Season? Use 3 ripe peaches, peeled and diced. Add a tablespoon of lemon juice and adjust sugar to taste.
• Gluten-Free Option: Look for gluten-free egg roll wrappers or use rice paper rolls — just know the texture will be slightly different.
• Add a Crunch Element: Stir in crushed graham crackers, shortbread, or chopped pecans into the peach or cheesecake layer for extra texture.
• Go Spiced: Add a pinch of nutmeg or cardamom to elevate the warmth in the filling.
• Dairy-Free: Use dairy-free cream cheese and plant-based butter — just be sure they’re thick enough to hold up under frying.

How to Make Peach Cobbler Cheesecake Egg Rolls – Step-by-Step Instructions

Step 1: Make the Peach Cobbler Filling

1. Drain the peaches, reserving 1 tablespoon of juice. Roughly chop the peaches into small bite-sized pieces.
2. In a medium saucepan, melt the butter over medium heat. Add both sugars and stir until the mixture starts to bubble.
3. Stir in the chopped peaches and cinnamon. Simmer for 3–5 minutes until peaches are soft but not falling apart.
4. In a small bowl, whisk together the reserved peach juice and cornstarch. Pour it into the pan and stir.
5. Cook for 1–2 more minutes, until the mixture thickens into a jammy consistency. Stir in the vanilla, then remove from heat and let cool completely.

Chef’s Note: Letting this mixture cool helps prevent steam from softening the wrappers during assembly.

Step 2: Make the Cheesecake Filling

1. In a medium bowl, beat the cream cheese until smooth using a hand mixer or sturdy whisk.
2. Add powdered sugar and vanilla. Mix until creamy and lump-free.
3. Chill if making ahead, or use right away once smooth.

Step 3: Assemble the Egg Rolls

1. Lay one egg roll wrapper on a clean surface in a diamond shape (point facing you).
2. Spoon 1 tablespoon of cheesecake filling into the center. Top with about 1½ tablespoons of peach filling.
3. Fold the bottom corner up over the filling, then fold in both sides like an envelope. Roll tightly upward into a log shape.
4. Dip your finger in water and seal the top corner to keep it closed.
5. Repeat with the remaining wrappers and filling.

Chef’s Tip: Don’t overfill or the egg rolls may burst during frying. Keep the rolls snug but not tight.

Step 4: Fry the Egg Rolls

1. In a heavy-bottomed pot, heat 2–3 inches of oil to 350°F (175°C).
2. Carefully add 2–3 egg rolls at a time, seam side down. Fry for 2–3 minutes per side, or until golden brown.
3. Remove using a slotted spoon and drain on a wire rack or paper towels.
4. Let them cool slightly before serving.

Safety Reminder: Hot oil can splatter. Don’t overcrowd the pan, and always monitor your oil temperature between batches.

How to Serve Peach Cobbler Cheesecake Egg Rolls

These rolls are best served warm, when the peach filling is gooey and the cream cheese is still creamy inside. Here are some favorite ways to enjoy them:

• Drizzled with icing (see below) for a donut-style finish
• Dusted with powdered sugar for a more classic touch
• Paired with vanilla bean ice cream for a warm + cold contrast
• With coffee or sweet tea as an afternoon treat
• Sliced diagonally on a platter for bite-sized dessert options at parties

Optional Icing Drizzle

In a small bowl, whisk together:

• ½ cup powdered sugar
• 2 teaspoons milk
• ¼ teaspoon vanilla extract

Drizzle over cooled egg rolls, or serve as a dip on the side.

Storing and Reheating Tips

To Store:
Let egg rolls cool completely. Place them in an airtight container, layered with parchment paper, and refrigerate for up to 3 days.

To Freeze:
Wrap uncooked egg rolls in plastic wrap and freeze for up to 1 month. Fry straight from frozen — just add an extra 1–2 minutes to the cooking time.

To Reheat:
Reheat in a 375°F oven or air fryer for 8–10 minutes to regain their crisp texture. Avoid the microwave — it softens the wrapper.

Tips and Tricks for Success

• Let the Fillings Cool: Hot or even warm fillings will cause steam to form inside the wrapper, which can lead to soggy rolls or bursting during frying.
• Seal Tight, But Not Too Tight: Roll the egg rolls snugly to keep them from opening during frying, but avoid pressing too hard — you want room for the filling to expand slightly.
• Use a Thermometer for Oil: Maintaining a frying temp around 350°F (175°C) prevents greasiness. If the oil’s too cold, the wrappers absorb it. If too hot, they brown too fast without cooking through.
• Don’t Overcrowd the Pan: Fry 2–3 egg rolls at a time. Overcrowding drops the oil temp and causes uneven cooking.
• Cool on a Rack, Not Paper Towels (if possible): A wire rack keeps the bottom from steaming and going soggy.
• Serve Warm: These egg rolls taste best 10–15 minutes after frying when the crust is crispy and the filling is warm but set.

Nutrition (Per 1 Egg Roll)

Nutrient	Amount
Calories	~230 kcal
Carbohydrates	28g
Protein	3g
Fat	12g
Saturated Fat	6g
Cholesterol	22mg
Sodium	160mg
Fiber	1g
Sugar	14g
Added Sugars	11g

Note: These are estimated values based on typical ingredient brands and may vary depending on oil absorption.

Peach Cobbler Cheesecake Egg Rolls FAQs

Can I bake these instead of frying?

Yes. Place egg rolls on a parchment-lined baking sheet, brush lightly with oil, and bake at 400°F (200°C) for 15–18 minutes, flipping halfway through. They won’t be as crispy as fried but still tasty.

Can I air fry them?

Definitely. Spray lightly with oil and air fry at 375°F (190°C) for 10–12 minutes, flipping once. It’s a great option for a lighter version.

Can I use frozen peaches?

You can — just thaw them completely, pat dry, and chop. You may need to simmer a bit longer to reduce extra moisture.

How far ahead can I make these?

You can prepare and fill the egg rolls up to 24 hours ahead and store them uncooked in the fridge. Fry just before serving for best texture.

What if I don’t have egg roll wrappers?

Wonton wrappers can be used for smaller, bite-sized versions. Spring roll wrappers are a last resort, but they’re thinner and more delicate — fry with care.

Conclusion

Peach Cobbler Cheesecake Egg Rolls are the kind of dessert that brings comfort and creativity together. The juicy warmth of peaches, the creamy tang of cheesecake, and the golden crispiness of the wrapper make every bite feel like something special — no fork or plate required. They’re easy to customize, simple to make, and perfect for sharing (or not).

Whether you’re serving them at a summer barbecue, cozy fall night in, or just because you’ve got a sweet tooth — they hit all the right notes. From our kitchen to yours, we hope this becomes one of those recipes you turn to again and again.