What is fried cheesecake made of?

The filling is a simple mix of cream cheese, sugar, and vanilla — no eggs needed. The outside is a small flour tortilla (or wonton/egg roll wrapper) that crisps up beautifully when fried in hot oil. You finish them with melted butter and cinnamon sugar, and serve with a dipping sauce. That's really it.

Do I have to freeze them first?

Yes — and I cannot stress this enough. Freezing the assembled rolls before frying allows the cream cheese filling to firm up so it holds its shape in the hot oil. If you skip this step, the filling gets warm and runny and the whole thing tends to fall apart. One hour in the freezer is the minimum.

Can I make these in the air fryer?

This is one of the most-asked questions I get! I personally haven't tested these in the air fryer yet (I need to do this — it's on my list). Based on similar recipes, 375°F for about 6–8 minutes, flipping halfway, should get you a golden result. That said, the texture won't be exactly the same as deep frying — you'll get less of that crackly fried shell and more of a crispy-toasted exterior. If you try it, I'd love to know how it goes in the comments!

Can I use vegan cream cheese?

Yes! As long as you follow the recipe, vegan cream cheese should work fine as a substitute. The texture and flavor may be slightly different depending on the brand, but the method is the same.

Do I have to use vodka in the strawberry sauce?

Nope — totally optional. The vodka adds a little something to the flavor of the sauce, but you can substitute the same amount of orange juice or water without any issues. The sauce is delicious either way.

Can I prepare these the day before and fry them the next day?

Yes — this is actually a great strategy for dinner parties. Assemble the rolls, place them on a baking sheet, cover tightly, and freeze overnight. Fry directly from frozen the next day. No thawing needed.

Can I use bottled strawberry sauce instead of making it from scratch?

You can! Honestly, a good-quality store-bought strawberry sauce or even strawberry jam thinned out with a little lemon juice works in a pinch. But if you have 15 minutes, the homemade version is so much better — fresher, less sweet, and that little hit of lemon makes a big difference.

Fried Cheesecake Rolls (Easy Deep Fried Cheesecake Recipe)

Name: Fried Cheesecake Rolls (Easy Deep Fried Cheesecake Recipe)
Prep time: 1 h 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 24 oz. Cream Cheese; 2/3 c. sugar; 2 tsp. vanilla extract; 3 1/2 c. vegetable oil or canola oil; 1 stick butter, melted; 15-20 small flour tortillas; 1/2 c. sugar; 1 tsp. cinnamon; 1 lb. strawberries, diced; 1/4 c. sugar; 1/8 c. vodka (berry flavored if you have it); 1/2 tbsp. lemon juice; 1/8 c. water; 1/8 c. strawberry preserves

Description

Crispy fried cheesecake rolls filled with sweet cream cheese, dusted in cinnamon sugar, and served with strawberry sauce. Ready in 35 minutes!

Ingredients

Units Scale

24 oz. Cream Cheese
2/3 c. sugar
2 tsp. vanilla extract
3 1/2 c. vegetable oil or canola oil
1 stick butter, melted
15–20 small flour tortillas
1/2 c. sugar
1 tsp. cinnamon

SAUCE

1 lb. strawberries, diced
1/4 c. sugar
1/8 c. vodka (berry flavored if you have it)
1/2 tbsp. lemon juice
1/8 c. water
1/8 c. strawberry preserves

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Instructions

Make the strawberry sauce first. In a medium saucepan, combine strawberries, sugar, vodka (or OJ), water, and lemon juice over low-medium heat. Simmer for 10 minutes, then use a potato masher to break down the berries. Add strawberry preserves and simmer another 5–7 minutes until thickened. Remove from heat and set aside — it thickens more as it cools.
Mix your cream cheese filling. Beat softened cream cheese with an electric mixer until smooth. Add sugar and vanilla and mix until fully combined and creamy.
Assemble the cheesecake rolls. Lay a flour tortilla on a flat surface. Add a generous heaping spoonful of cream cheese filling in the center. Spread it slightly, then roll the tortilla away from you. Halfway through, fold in the sides, then finish rolling all the way to the end. Place seam-side down on a baking sheet. Repeat until you’ve used all the filling.
Freeze for one hour. Place the baking sheet in the freezer and let the rolls firm up for a full hour. This is the step that makes or breaks the texture — don’t rush it.
Fry until golden. Heat oil in a large skillet or deep fryer over medium heat. Carefully lower a few rolls into the oil seam-side up, using a slotted spoon. Fry about 1 minute per side until golden brown on both sides. You can use toothpicks to secure the seam if needed. Transfer to a wire rack lined with paper towels.
Cinnamon sugar finish. While still warm, brush each roll with melted butter and roll or sprinkle generously with the cinnamon sugar mixture.
Serve with the strawberry sauce for dipping. Try not to eat the entire batch yourself. (No guarantees on that last part.)

Notes

NOTE: This recipe will also do well if you use egg roll wrappers. Just be sure to have an egg wash to seal the edges of the roll before you deep fry them.

Prep Time: 1 hour 15 mins
Cook Time: 20 mins
Category: Dessert
Method: Fry
Cuisine: American