Breakfast & Brunch
This Biscoff cheesecake egg rolls recipe transforms breakfast into a decadent brunch experience with every bite. 💛 The secret lies in layering flaky biscuit dough with velvety cheesecake filling, all wrapped in delicate egg roll skins and fried to golden perfection. What makes this recipe stand out is the creamy yogurt swirl that ties everything together—rich, tangy, and impossible to resist.
The magic happens in the assembly: crispy biscuit layers provide structure, while the cheesecake filling delivers that signature creamy texture we all love. The egg roll wrappers add a delicate crunch, and frying them to a golden brown ensures every bite is both satisfying and indulgent. This isn’t just a breakfast dish—it’s a showstopper that elevates brunch to new heights.
Ready in just 30 minutes, these egg rolls are perfect for feeding a crowd or treating yourself to a special weekend morning. The combination of textures—crispy, creamy, and flaky—makes them impossible to put down. Serve with a side of warm maple syrup or a tangy dipping sauce for the ultimate brunch experience.
Whether you're hosting a brunch gathering or simply craving something sweet and satisfying, this recipe delivers. The key is balancing the components just right—don’t skip the yogurt swirl, as it’s what truly makes these egg rolls extraordinary. Let’s get started!
Ingredients for biscoff cheesecake egg rolls
Twelve decadent ingredients transform ordinary egg rolls into brunch showstoppers with creamy layers and golden crunch.
| Ingredient | Amount | Notes |
|---|---|---|
| Egg Roll Wrappers 🥟 | 12 whole | Square, 7-inch size preferred |
| Store-Bought Biscuit Dough 🍞 | 1 package | Refrigerated, like Pillsbury Grands |
| Greek Yogurt 🥛 | 1 cup | Full-fat, plain, for swirl |
| Cream Cheese 🧀 | 8 oz | Room temperature, full-fat |
| Powdered Sugar 🍚 | ½ cup | Confectioners' sugar for sweetness |
| Vanilla Extract 🌿 | 1 tsp | Pure, high-quality vanilla |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed for tang |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for flakiness |
| All-Purpose Flour 🌾 | ½ cup | For biscuit reinforcement |
| Granulated Sugar 🍬 | ¼ cup | For biscuit sweetness |
| Vegetable Oil 🫒 | 2 cups | For frying, 350°F |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Ground Cinnamon 🌶️ | ¼ tsp | Optional for warmth |
The refrigerated biscuit dough from Pillsbury Grands is a game-changer here—it provides that signature flaky texture without requiring homemade biscuits. Look for packages labeled ' Grands' at Walmart or Kroger, as they're specifically designed for flakiness. If you can't find them, Marie Callender's biscuits work too, but they'll be slightly denser. The Greek yogurt should be full-fat for that signature tangy richness—Fage or Chobani are my go-tos, but any plain Greek yogurt will do. For the cream cheese, avoid low-fat varieties; Philadelphia brand works perfectly when softened to room temperature. The powdered sugar needs to be confectioners' sugar (not granulated) to dissolve smoothly into the yogurt swirl.
No refrigerated biscuit dough? Homemade biscuits work beautifully—just roll them out to 1/8-inch thickness for even layers. Substituting sour cream for yogurt in the swirl gives a slightly tangier flavor, though it won't be as creamy. Running out of vanilla extract? A pinch of vanilla bean paste or even vanilla sugar will add depth. The lemon juice can be swapped for white vinegar at half the amount if you're in a pinch, though fresh lemon is ideal. For the biscuit dough, if you can't find Pillsbury Grands, Biscuit Dough from the refrigerated section at Target works just as well. The vegetable oil for frying should be peanut-free if serving guests with allergies—canola or sunflower oil are safe alternatives.
Store the refrigerated biscuit dough as directed on the package, but use it within 3 days for best results. The cream cheese and Greek yogurt should stay refrigerated until ready to use—take them out 30 minutes before assembly so they soften properly. Once assembled, these egg rolls keep in the fridge for up to 24 hours before frying, though they're best enjoyed fresh. For make-ahead convenience, assemble the egg rolls, wrap them individually in parchment paper, and freeze for up to 1 month. Fry directly from frozen, adding 1-2 extra minutes to the cooking time. The powdered sugar and vanilla extract can be mixed ahead and stored in an airtight container for up to 1 week in the pantry.
Why You'll Love This Recipe
- I’ll be real: this recipe costs me less than half of what store-bought cheesecake bites do, and it’s way more impressive. The store-bought biscuit dough and Greek yogurt stretch every dollar, and the leftovers? They disappear just as fast as the first batch.
- No-Bake Magic: I swear by this recipe on days when I’d rather not turn on the oven. Just roll out the biscuit dough, mix the yogurt and cream cheese with powdered sugar until it’s that dreamy, fluffy texture, and you’ve got a filling that’s ridiculously easy to spoon into those egg roll wrappers.
- Sweet & Salty Bliss: Here’s what sold me—the contrast of the buttery biscuit crust with that tangy, slightly sweet cheesecake filling. It’s like dessert had a crispy, savory makeover, and honestly? It’s the kind of flavor combo that makes me forget it’s not a deep-fried appetizer.
- Party in a Box: Between us, these are my go-to for game day, potlucks, or even a lazy Sunday brunch. They hold together like a charm, so you can prep a batch ahead and pop them in the oven when guests arrive. (Yes, even on a Tuesday night.)
Step-by-step instructions for biscoff cheesecake egg rolls
Master this fusion recipe with crispy biscuit wrappers and luscious cheesecake filling.
👨🍳 Step 1: Prepare the Cheesecake Filling
In a large mixing bowl, beat the 8 oz cream cheese and 0.5 cup unsalted butter together on medium speed until completely smooth and pale yellow. This should take about 3-4 minutes—you'll know it's ready when you can see the bowl through the mixture.
Add the 0.5 cup powdered sugar, 1 cup Greek yogurt, 1 tsp vanilla extract, 1 tbsp lemon juice, 0.5 tsp salt, and 0.25 tsp ground cinnamon to the cream cheese mixture. Mix on low speed until just combined, about 30 seconds. The filling should be thick but spreadable. Cover and refrigerate while you prepare the biscuit dough.
👨🍳 Step 2: Reinforce the Biscuit Dough
On a lightly floured surface, roll out the 1 package store-bought biscuit dough to about ¼-inch thickness. Cut into 12 equal squares using a sharp knife or pizza cutter. The dough should be cold but pliable—if it's too sticky, chill for 10 minutes before handling.
In a small bowl, whisk together the 0.5 cup all-purpose flour and 0.25 cup granulated sugar. Brush each biscuit square lightly with the flour-sugar mixture on both sides. This creates a crispy, slightly sweet barrier that prevents sogginess when frying. Keep the brushed biscuits covered until ready to assemble.
🥘 Step 3: Assemble the Egg Rolls
Place one of the 12 egg roll wrappers on a clean work surface, slightly overlapping the corners. Spoon about 2 tablespoons of the cheesecake filling onto the center of the wrapper, leaving a ½-inch border around the edges. Fold the bottom corner up and over the filling, then fold in the sides like you're wrapping a burrito. Press gently to seal.
Place each assembled egg roll seam-side down on a parchment-lined baking sheet. Cover with plastic wrap and refrigerate for 15 minutes to firm up. This chilling step ensures the wrappers hold their shape during frying and prevents filling from leaking out.
🔥 Step 4: Fry Until Golden Brown
Heat 2 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Use a candy or deep-fry thermometer to monitor the temperature—it should stay steady at this heat. Fry 3-4 egg rolls at a time, turning occasionally, until they're deep golden brown on all sides, about 2-3 minutes per side.
Transfer fried egg rolls to a paper towel-lined plate to drain excess oil. Work in batches to maintain the oil temperature. The egg rolls should be crispy on the outside with a warm, creamy center. If they brown too quickly, reduce the heat slightly to 340°F for gentler cooking.
⏰ Step 5: Serve Warm and Enjoy
Serve the biscoff cheesecake egg rolls immediately while still warm and crispy. The contrast of the flaky, buttery biscuit exterior with the cool, creamy cheesecake filling makes each bite irresistible. For extra flair, dust with additional powdered sugar or drizzle with warm maple syrup.
These brunch bites are perfect for serving a crowd—prepare them fresh and watch them disappear quickly. The combination of tangy lemon, rich cream cheese, and sweet biscuit creates a flavor profile that's both familiar and exciting. Store any leftovers in an airtight container for up to 2 days, but they're best enjoyed fresh from the fryer.
Pro Tips For Making Biscoff Cheesecake Egg Rolls
- Chill the Filling: After mixing your Greek yogurt and cream cheese, pop the whole bowl in the fridge for 15-20 minutes—yes, even if you’re eager to roll. I used to skip this and ended up with soggy wrappers by the time I got to frying. Cold filling stays put and crisps better when wrapped.
- Roll Tight, Not Thin: Press the biscuit dough edges hard against the egg roll wrapper’s seam—no gaps, no lazy corners. I learned this the hard way when my first batch unraveled mid-fry. A tight seal keeps the filling contained and prevents greasy leaks into your oil.
- Double-Fry for Crisp: Fry the egg rolls in batches, but here’s the trick: move them to a wire rack for 2 minutes after the first fry. Then, hit them with a second quick sear in fresh oil. The rack drains excess moisture, so the second fry gives you that perfect golden crunch without grease.
- Sweeten Gradually: Start with half the powdered sugar when dusting the biscuit dough—you can always add more later. I was overzealous once and ended up with a cloyingly sweet exterior that masked the creamy filling underneath. Taste as you go; the yogurt’s tang balances the sugar better than you’d think.
Wine and beer pairings for this biscoff cheesecake egg rolls
Sweet Brunch Wines
Start with a Moscato d'Asti from Italy—its light, fizzy sweetness mirrors the dessert-like quality of these egg rolls. The 10-12% alcohol content balances the richness without overpowering the creamy filling. I love Saracco Moscato d'Asti for its crisp acidity and floral notes that complement the vanilla and lemon in the recipe. 🍷
Tangy White Wines
For a brighter contrast, try a Riesling with noticeable sweetness and acidity. A German Kabinett-level Riesling from the Mosel region works perfectly—think Dr. Loosen Blue Slate. The wine's honeyed flavors and citrus finish cut through the buttery biscuit layers while enhancing the cheesecake's tang. Serve slightly chilled (45-50°F) for the best experience.
Creamy Beer Pairings
Skip the hoppy IPAs and go for a Belgian Witbier like Hoegaarden. The coriander and orange peel notes in this 5% ABV beer create a refreshing contrast to the sweet filling. For a heavier option, try a Belgian Dubbel like Westmalle Dubbel—its caramel and raisin flavors harmonize with the biscuit's sweetness. Both beers should be served at 48-52°F to preserve their crispness.
Coffee Liqueur Twist
For a boozy brunch twist, drizzle the warm egg rolls with a mix of Kahlúa coffee liqueur and whipped cream. The 1:3 ratio (1 tbsp Kahlúa to 3 tbsp cream) adds a velvety finish that pairs beautifully with the cheesecake filling. This works especially well if you're serving these as a dessert-style appetizer—just add ½ tsp cinnamon to the whipped cream for extra warmth.
Non-Alcoholic Options
Don't want alcohol? A sparkling blood orange soda like San Pellegrino Aranciata Rossa adds a citrusy zing that cleanses the palate between bites. For something richer, mix ½ cup cold brewed chai tea with 1 cup vanilla almond milk—the spices echo the cinnamon in the egg rolls while keeping it light. Both options work beautifully with the sweet-tangy flavor profile. 💛
Nutrition facts
Frequently asked questions
Can I make these egg rolls ahead of time?
Yes, but with some smart prep! Assemble the egg rolls and refrigerate them on a parchment-lined tray for up to 24 hours before frying. For longer storage, wrap each one individually in parchment paper and freeze for up to 1 month. Fry directly from frozen, adding 1-2 extra minutes per side. The key is keeping them chilled until you're ready to cook.
What if I don't have egg roll wrappers?
No problem! Use phyllo dough or even thinly rolled biscuit dough as a substitute. Roll the dough to 1/16-inch thickness and cut into squares. The texture will be slightly different but still delicious. For extra crispiness, brush the dough with melted butter before assembling.
Why did my egg rolls turn out soggy?
Sogginess usually happens when the biscuit dough gets too warm or the filling isn't properly chilled. Always refrigerate the assembled egg rolls for 15 minutes before frying, and make sure your oil is at 350°F. Also, don't overfill them—2 tablespoons of filling per roll is perfect. The flour-sugar coating on the biscuit helps prevent sogginess too!
How do I keep these warm for a brunch crowd?
After frying, transfer the egg rolls to a 200°F oven on a wire rack for 10-15 minutes to keep them warm and crispy. Place them in a single layer so they don't steam. For serving, use a chafing dish or warming tray to maintain that golden crunch until everyone's ready to eat.
Can I bake these instead of frying?
Brush the assembled egg rolls with oil and bake at 375°F for 12-15 minutes until golden. For extra crispiness, broil for 1-2 minutes at the end. The texture will be lighter than fried, but still delicious. Just watch them closely—they can burn quickly in the broiler.