Name: Strawberry Cheesecake Eggrolls
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 1/4 cup granulated sugar; 1/2 teaspoon vanilla extract; 1 cup fresh strawberries, chopped; 8 eggroll wrappers; Oil, for frying; Powdered sugar, for dusting (optional)

Strawberry Cheesecake Eggrolls are a delightful twist on a classic dessert, combining creamy cheesecake filling with sweet strawberries wrapped in a crispy eggroll wrapper. When fried to golden perfection, these eggrolls offer a crunchy exterior and a luscious, melty interior—a perfect treat for any occasion.

Why You’ll Love This Recipe

I love making these because they are quick to prepare and bring a fancy dessert vibe without the fuss of baking a traditional cheesecake. The contrast between the crispy eggroll wrapper and the creamy strawberry cheesecake filling is irresistible. Plus, they’re easy to share at parties or enjoy as a special homemade dessert anytime.

Ingredients

8 oz cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 cup fresh strawberries, chopped
8 eggroll wrappers
Oil, for frying
Powdered sugar, for dusting (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Fold in the chopped strawberries gently to keep some texture.
Lay one eggroll wrapper flat on a clean surface, with one corner pointing toward you (diamond shape).
Place about 2 tablespoons of the cheesecake filling near the corner closest to you.
Fold the corner over the filling, then fold in the sides and roll tightly, sealing the edges with a dab of water.
Repeat with remaining wrappers and filling.
Heat oil in a deep frying pan or pot to 350°F (175°C).
Fry the eggrolls in batches for about 2-3 minutes or until golden brown and crisp.
Remove with a slotted spoon and drain on paper towels.
Let cool slightly, then dust with powdered sugar if desired before serving.

Servings and timing

This recipe makes about 8 eggrolls, serving 4 people (2 eggrolls each).
Preparation takes around 15 minutes, with an additional 5 minutes for frying.

Variations

I sometimes swap strawberries for blueberries, raspberries, or even diced mango for a tropical twist. Adding a drizzle of chocolate sauce or a side of whipped cream amps up the indulgence. For a lighter version, I bake the eggrolls at 400°F (200°C) for 12-15 minutes instead of frying.

Storage/reheating

These eggrolls are best enjoyed fresh and warm. If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I pop them in the oven at 350°F (175°C) for 5-7 minutes to regain their crispiness. Avoid microwaving as it makes the wrapper soggy.

FAQs

Can I make these eggrolls ahead of time?

Yes, I prepare them and keep them wrapped in plastic wrap in the fridge for up to a day, then fry just before serving to keep them crispy.

Can I bake these instead of frying?

Absolutely. Baking at 400°F (200°C) for 12-15 minutes works well and reduces oil use, though they won’t be quite as crispy as fried.

What can I use instead of cream cheese?

For a lighter option, I sometimes use mascarpone or ricotta cheese, but the texture will differ slightly.

Can I freeze the uncooked eggrolls?

Yes, I freeze them on a baking sheet first, then transfer to a freezer bag. When ready, fry from frozen, adding a minute or two to the cooking time.

Are these eggrolls suitable for kids?

Definitely. They’re a fun and tasty treat that kids love, especially with the sweet filling and crunchy shell.

Conclusion

I find Strawberry Cheesecake Eggrolls to be a fun, easy dessert that impresses every time. Whether for a casual family treat or a party appetizer, their creamy, fruity center wrapped in a crispy shell always hits the spot. Give them a try and enjoy a unique twist on cheesecake that’s sure to become a favorite!