Luby’s Fried Cheesecake with Strawberry Glaze (Copycat)

18 servings
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes

Luby’s Fried Cheesecake in a crispy tortilla shell is made with their classic rich cheesecake filling and topped with a fresh strawberry glaze. The perfect Luby’s Copycat Recipe!

We love Copycat Recipes on the site but when we make copycat desserts it comes straight from the heart like our Roy’s Hot Chocolate Souffle that won my heart over on a recent family vacation.

Cheesecake Chimichanga (Fried Cheesecake Eggroll)

Luby’s Fried Cheesecake with Strawberry Glaze (Copycat)

Luby’s Fried Cheesecake has been on my short list for desserts since last year. It was something I was hoping to post this spring because I’ve experimented with it a couple times over the the holidays. When I received a heart melting email from a reader last night (this reader had originally requested this copycat earlier in the year), I went to the kitchen, started baking and decided it was time that this recipe appeared on the site, for David F

Luby’s Cheesecake is a well known dessert by the Texas based chain and this take on the famous dessert is easy as long as we make a quick adjustment and follow some quick steps.

You may not be familiar with Luby’s but you could be familiar with this dessert by it’s other names, Cheesecake Egg Rolls and Cheesecake Chimichangas. Either way we’re making a cheesecake (crust free), then we’re taking chunks of the cooled cheesecake and rolling it in a tortilla (tightly but not enough to cause it to tear) and frying it crisp. Once fried we’re rolling it in cinnamon and sugar. 

You could of course stop there and it would be a delicious dessert but Luby’s serves it topped with caramel sauce with a side of their fresh strawberry glaze. 



How to Make Luby’s Fried Cheesecake:

  1. Make Luby’s Cafeteria Cheesecake – but skip the crust! No crust is in fried version.
  2. Let the Cheesecake cool!
  3. Scoop out the filling from your pan.
  4. Add the filling to warmed tortillas and roll.
  5. Secure with toothpicks or brush with egg wash and freeze seam side down to allow for frying without unraveling.
  6. Make your fresh strawberry glaze for topping!
  7. Fry the cheesecake rolls then roll in cinnamon sugar while hot!
  8. Serve with caramel sauce, strawberry topping and whipped cream.

Strawberry Glaze with Cheesecake Eggrolls

Some helpful tips on the making the cheesecake:

  • You must use softened cream cheese. If your cream cheese is cold you’ll have small bits you won’t get rid of in your batter.
  • Don’t skip the flour, it adds stability to the cheesecake that we need because we’ve added sour cream for the tangy and rich flavor.
  • Don’t worry about a water bath I normally wax poetic about, since we are scooping the filling out so cracks don’t matter.
  • Cover the cheesecake with foil to help prevent browning and to prevent a thick skin from forming on top of the cheesecake.
  • Make sure your tortillas are fresh and warm them quickly with a damp paper towel in the microwave to make pliable.
  • Using cold cheesecake will help the stability of your filling.

Luby's Fried Cheesecake Steps

Flavor Variations:

  • Fruit Toppings: You can use any fruit topping you’d like though strawberry is the original. You can also use canned pie filling in a pinch.
  • Cheesecake Flavors: Use any of our other cheesecake flavors for the filling to mix things up! Oreo Cheesecake would be a delicious filling!
  • Chocolate Chips: Add chocolate chips to your cheesecake batter before baking.
  • Cinnamon Sugar: Instead of a strawberry glaze, roll the fried cheesecake in cinnamon sugar.


Serving and Storing this Fried Cheesecake:

  • Serve: This is best served immediately while the shells are crispy and hot, as they sit they will soften. Do not leave the cheesecake out for more than two hours for food safety reasons.
  • Refrigerate: I recommend frying as many as you will eat immediately. The filling can be refrigerated for up to 1 week before rolling and frying. Strawberry glaze can be refrigerated for 48 hours.
  • Freeze: You can make and roll the fried cheesecake before frying and freeze it without issue. When you’re ready to fry the cheesecake make sure there is no ice anywhere on the rolled tortillas as it will cause oil to splatter. I don’t recommend freezing the egg rolls after frying.

Cheesecake Eggroll from Luby's in Texas

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Luby's Fried Cheesecake

Luby's Fried Cheesecake in a crispy tortilla shell is made with their classic rich cheesecake filling and topped with a fresh strawberry glaze.
Yield 18 servings
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


Cheesecake Filling:

  • 20 ounces cream cheese , softened
  • 1 cup sugar
  • 3 large eggs
  • 1 cup sour cream
  • 2 tablespoons flour
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon fresh lemon juice

Strawberry Glaze:

  • 2 cups water
  • 1 1/2 cups sugar
  • 1.5 ounces strawberry gelatin , (half a 3 ounce package)
  • 3/4 cup cornstarch
  • 2 teaspoons red food coloring
  • 1 pound strawberries , hulled and sliced

Fried Cheesecake:

  • 18 flour tortillas , (8-inch)
  • oil , for frying
  • 1 cup sugar
  • 1 tablespoon cinnamon
  • 1 cup caramel sauce
  • whipped cream , optional


Cheesecake Filling:

  • Preheat oven to 350 degrees and spray a springform pan with baking spray.
  • Whisk together the cream cheese, sugar, eggs, sour cream, flour, vanilla and lemon juice until smooth and completely combined.
  • Add the mixture to your springform pan and bake for 30 minutes.
  • Cool completely.

Strawberry Glaze:

  • In a medium pot add 1 ½ cups of the water, sugar and gelatin and whisk well until combined, then bring to a boil on medium heat.
  • Whisk the remaining water with the cornstarch and pour it slowly into the pot while whisking.
  • Whisk constantly until you see the sauce thickening (about 4-5 minutes).
  • Remove from heat, whisk in food coloring.
  • Let cool completely before adding in the strawberry slices.

Fried Cheesecake:

  • Add a 1" wide by 3" long piece of cheesecake (try to keep the cheesecake intact if possible) to the center of your flour tortillas then fold the edges in and roll like a burrito.
  • Secure with toothpicks (or if you have time to freeze before frying you can brush egg on the seams and freeze seam side down to seal the tortilla closed).
  • When ready to fry heat 3 inches of oil to 350 degrees.
  • Mix your sugar and cinnamon in a shallow bowl.
  • Carefully put the cheesecake egg rolls into the hot oil (3-4 per frying batch) and fry until golden brown (about 3-4 minutes).
  • When the cheesecake comes out of the fryer immediately roll it into the cinnamon sugar mixture then let it cool on a cooling rack.
  • Serve drizzled with caramel sauce and strawberry topping and whipped cream if desired.


Calories: 490kcal | Carbohydrates: 79g | Protein: 7g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 77mg | Sodium: 457mg | Potassium: 185mg | Fiber: 2g | Sugar: 45g | Vitamin A: 568IU | Vitamin C: 15mg | Calcium: 109mg | Iron: 2mg

Luby's Fried Cheesecake collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    1. Hi Louise,
      Sorry for the late response. Been busy in the kitchen. Gelatin is a colorless, tasteless food derived from collagen obtained from various raw materials. Jello is a dessert made from flavored and sweetened gelatin. This recipe calls for gelatin.

  1. This is so tempting! I’ve never eaten at Luby’s but that doesn’t stop me from wanting to make this right now. Very nice!