There’s just something magical about taking two delicious treats and blending them together into one irresistible dessert. And that’s exactly what we’re doing today with these Strawberry Cheesecake Eggrolls. If you’ve never tried dessert eggrolls before, get ready — because once you take your first bite into that crispy golden shell filled with creamy cheesecake and sweet strawberry swirls, you’ll be hooked.
I first made these little beauties for a family get-together, and let me tell you, they barely made it to the serving platter. My kids were practically circling the kitchen like little sharks waiting for the next batch to come out of the fryer. And honestly, I can’t blame them. These eggrolls are the perfect combination of textures and flavors: crispy on the outside, creamy and sweet on the inside, and just a little bit decadent.
What I love most about this recipe is how simple it is. You don’t need a long list of fancy ingredients or any complicated techniques. Just a few basic pantry staples and about 30 minutes of your time — and you’ll have a dessert that looks like it came straight from a fancy bakery.
Alright, let’s dive in and get started!
INGREDIENTS YOU’LL NEED
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8 oz cream cheese, softened
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1/4 cup powdered sugar
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1/2 teaspoon vanilla extract
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1/4 cup strawberry jam or preserves
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Fresh strawberries, diced (optional but highly recommended for extra flavor!)
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10-12 eggroll wrappers
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Water or egg wash (1 egg whisked with water)
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Vegetable oil, for frying
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Powdered sugar, for dusting (optional)
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Extra strawberry jam or chocolate sauce, for dipping (optional)
LET’S MAKE STRAWBERRY CHEESECAKE EGGROLLS
STEP 1: PREPARE THE CHEESECAKE FILLING
In a medium-sized mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Using a hand mixer or a sturdy spoon, beat the mixture until it’s completely smooth and creamy. This creamy base is what makes every bite so rich and decadent.
STEP 2: ADD THE STRAWBERRY SWIRL
Once your cheesecake filling is smooth, gently fold in the strawberry jam. If you’re using fresh diced strawberries (which I highly recommend if they’re in season), fold those in too. You don’t want to overmix here — we’re aiming for a pretty swirl of strawberry throughout the cheesecake mixture.
STEP 3: FILL THE EGGROLL WRAPPERS
Now comes the fun part — assembling the eggrolls! Lay one eggroll wrapper on a clean, flat surface with the corner pointing toward you like a diamond shape. Spoon about 1 to 2 tablespoons of the cheesecake filling into the center of the wrapper.
STEP 4: WRAP IT UP
Fold the bottom corner up over the filling, then fold in the two side corners to snugly enclose the filling. Roll it up tightly toward the top corner, and seal that top edge with a dab of water or egg wash. Make sure it’s sealed well so the filling stays put while frying.
STEP 5: REPEAT
Continue filling and rolling until you’ve used up all your filling and wrappers. Depending on how full you make each eggroll, you should get around 10 to 12 eggrolls.
FRYING YOUR STRAWBERRY CHEESECAKE EGGROLLS TO GOLDEN PERFECTION
Now that your Strawberry Cheesecake Eggrolls are assembled and ready, it’s time to bring out that gorgeous golden brown crunch that makes these little treats so irresistible. If you’ve never fried eggrolls before, don’t worry — I’ve got you covered with all the tips and tricks to make sure your eggrolls turn out perfectly every time.
One of my favorite parts about making these is the smell that fills the kitchen as they fry. It’s that delicious combination of sweet cheesecake and strawberries blending with the sizzling oil — absolutely mouthwatering. And once they’re done, you’ll have a plate full of crispy, creamy, and totally indulgent desserts that are perfect for sharing… or keeping all to yourself. (No judgment here!)
Let’s get to it!
THE FRYING PROCESS: GETTING THAT PERFECT CRUNCH
STEP 6: HEAT THE OIL
Pour about 1 to 2 inches of vegetable oil into a deep skillet or saucepan. Turn the heat to medium and bring the oil to 350°F (175°C). If you have a kitchen thermometer, now’s a great time to use it. Keeping the oil at the right temperature is key — too hot, and the eggrolls can burn before the filling heats through; too cool, and they’ll soak up too much oil and turn greasy.
STEP 7: FRY IN SMALL BATCHES
Carefully place a few eggrolls into the hot oil. Don’t overcrowd the pan — frying in small batches helps maintain the oil temperature and ensures even cooking. Fry the eggrolls for about 2 to 3 minutes per side, or until they’re beautifully golden brown and crispy.
STEP 8: DRAIN THE EXCESS OIL
Once the eggrolls are perfectly fried, use a slotted spoon or tongs to remove them from the oil. Place them on a plate lined with paper towels to drain any excess oil. This keeps them light and crispy instead of oily.
EXTRA TIPS FOR EGGROLL SUCCESS
Even though this recipe is super simple, a few little tips can make a big difference:
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Don’t overfill your eggrolls. I know it’s tempting to load them up with extra filling, but too much can cause them to burst open while frying.
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Seal them tightly. Use water or egg wash generously on the edges to make sure they stay closed.
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Keep the oil temperature steady. Use a thermometer if you have one, and adjust the heat as needed to keep it around 350°F.
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Fry right before serving. These eggrolls are best enjoyed warm and crispy, so plan your frying accordingly if you’re serving guests.
ADDING THE FINAL TOUCHES
Once your eggrolls have cooled slightly (but are still nice and warm), it’s time to add a little finishing flair.
STEP 9: DUST WITH POWDERED SUGAR
Using a fine mesh strainer or sifter, lightly dust the tops of the eggrolls with powdered sugar. This not only adds a touch of sweetness but makes them look extra fancy — like they came from a pastry shop!
STEP 10: SERVE WITH DIPPING SAUCE
Serve your Strawberry Cheesecake Eggrolls with extra strawberry jam or even some chocolate sauce for dipping. The extra dip just takes these over the top, adding another layer of flavor and fun.
STRAWBERRY CHEESECAKE EGGROLLS: FAQS & FINAL TIPS
Before you roll up your sleeves and start frying your own batch of these sweet little treats, I wanted to answer some of the most common questions I get about making Strawberry Cheesecake Eggrolls. Whether you’re a first-timer or looking to perfect your technique, these quick answers should help you feel confident in the kitchen.
FREQUENTLY ASKED QUESTIONS
1. Can I bake these instead of frying?
Yes! While frying gives you that classic crispy texture, you can bake them as a lighter option. Preheat your oven to 400°F (200°C), place the eggrolls on a baking sheet lined with parchment paper, brush them lightly with oil or spray with cooking spray, and bake for about 15-20 minutes or until golden brown. Just keep in mind that the texture won’t be quite as crispy as frying.
2. Can I make these ahead of time?
You can prep the filling and even roll the eggrolls ahead of time. Store them uncooked in the fridge, covered, for up to a day. When you’re ready to serve, just fry or bake them fresh for the best texture.
3. What kind of oil should I use for frying?
Vegetable oil is perfect for this recipe because it has a neutral flavor and a high smoke point. Canola oil is another good option.
4. Can I freeze Strawberry Cheesecake Eggrolls?
Yes, you can freeze them before frying. Place the assembled eggrolls on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer-safe bag. When ready to cook, you can fry them straight from frozen — just add an extra minute or two to the frying time.
5. My eggrolls are leaking during frying — what am I doing wrong?
Leaking usually means they’re overfilled or not sealed tightly enough. Be sure to use only 1 to 2 tablespoons of filling, and press the edges firmly with water or egg wash to seal them completely.
6. Can I use other fruit besides strawberries?
Absolutely! Blueberries, raspberries, or even a mix of berries would work wonderfully. You can substitute your favorite jam or preserve for the strawberry jam if you want to change things up.
7. How do I store leftovers?
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes to help bring back the crispy texture.
FINAL THOUGHTS: WHY YOU NEED TO TRY THESE STRAWBERRY CHEESECAKE EGGROLLS
There’s something so fun and satisfying about making dessert eggrolls at home. You get that perfect mix of crispy and creamy, plus the sweet flavor of strawberries and cheesecake all wrapped up in one bite-sized package. Whether you’re making them for a special occasion, a family gathering, or just because you’re craving something sweet, these Strawberry Cheesecake Eggrolls never disappoint.
I love how easy they are to customize, too. You can switch up the fruit, adjust the filling to your taste, and even experiment with different dipping sauces. They’re the kind of dessert that feels fancy but is simple enough to whip up anytime.
If you give this recipe a try, I’d love to hear how it turned out for you! Leave a comment, share your own tips or variations, and let me know if these become as much of a family favorite at your house as they are at mine.
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Strawberry Cheesecake Eggrolls
Description
Strawberry Cheesecake Eggrolls are a crispy, creamy, and sweet dessert that’s perfect for any occasion. Creamy cheesecake filling blended with strawberry jam is wrapped in a crispy eggroll shell and fried to golden perfection. Serve them warm with extra dipping sauce for a decadent treat that everyone will love.
Ingredients
Cream cheese: 8 oz, softened
Powdered sugar: 1/4 cup
Vanilla extract: 1/2 tsp
Strawberry jam or preserves: 1/4 cup
Fresh strawberries: diced (optional)
Eggroll wrappers: 10-12
Water or egg wash (1 egg whisked with water)
Vegetable oil: for frying
Powdered sugar: for dusting (optional)
Extra strawberry jam or chocolate sauce: for dipping (optional)
Instructions
In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold in the strawberry jam and diced fresh strawberries (if using) to create a swirled filling.
Place one eggroll wrapper on a clean surface, positioning it like a diamond.
Spoon about 1 to 2 tablespoons of the filling into the center of the wrapper.
Fold the bottom corner up over the filling, then fold in the two side corners. Roll up tightly to form a log, sealing the top corner with a bit of water or egg wash.
Repeat the process with the remaining wrappers and filling.
Heat 1 to 2 inches of vegetable oil in a deep skillet or saucepan to 350°F (175°C).
Fry the eggrolls in batches for 2 to 3 minutes per side, or until golden brown and crispy.
Remove the eggrolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Dust the warm eggrolls with powdered sugar if desired. Serve with extra strawberry jam or chocolate sauce for dipping.
Notes
Make sure the cream cheese is fully softened for a smooth filling.
Do not overfill the wrappers to avoid leaking during frying.
Fry in small batches to maintain oil temperature and even cooking.
These eggrolls are best served warm, but leftovers can be stored in the fridge and reheated in the oven for a few minutes to restore crispiness.
