Strawberry Cheesecake Stuffed Eggrolls

Alright, these Strawberry Cheesecake Stuffed Eggrolls? They’re crispy, creamy, and packed with sweet strawberry goodness in every bite. Imagine golden eggroll wrappers filled with a rich, tangy cheesecake and fresh strawberry pieces—then fried until perfectly crunchy and dusted with a little powdered sugar.

I made them for a weekend treat, and honestly, they disappeared in minutes. That warm, creamy filling inside a crisp shell? It’s like a mashup of cheesecake, strawberry shortcake, and your favorite fair food—all in one hand-held dessert.

They’re easier than you think. Just mix the filling, wrap it up, fry, and enjoy. Let’s make a batch together—you’re gonna love serving (and eating) these at your next party or movie night!

Why You’ll Love This Recipe

• Perfect Texture Contrast: The outer shell is golden and crisp, while the interior stays soft, creamy, and rich. That contrast is key to why these are so irresistible.
• Beginner-Friendly: Unlike traditional cheesecakes that require baking and chilling, this filling comes together in minutes with no oven required.
• Highly Versatile: You can make these with nearly any fruit jam or even chocolate-hazelnut spread if strawberries aren’t your favorite.
• Party-Ready Dessert: These can be prepped in advance and fried fresh just before serving, making them an easy showstopper.
• Faster than Cheesecake: All the flavor of strawberry cheesecake but done in under an hour, with no springform pans or water baths involved.

What You Need to Know Before You Start

Prep Time: 20 minutes
Cook Time: 5–7 minutes per batch (about 3 batches for 12 rolls)
Total Time: Roughly 45 minutes, including filling, rolling, and frying

Servings: Makes 10 to 12 stuffed eggrolls — enough for 6–8 people as a dessert or snack.

Skill Level: Easy. This recipe is approachable for beginners but still satisfying for more experienced cooks. It does involve frying, so you’ll want to work carefully and pay attention to oil temperature.

Make-Ahead Tip: You can assemble the eggrolls up to a day in advance and store them uncooked in the refrigerator. Fry just before serving for maximum crispness.

Required Kitchen Tools

To ensure everything goes smoothly, here’s what you should have ready:

• Mixing Bowls: One medium for the filling, and a small one for the sealing liquid (water or egg wash).
• Electric Mixer: A hand or stand mixer helps create a smooth cheesecake texture.
• Spatula: For folding and spreading the filling.
• Measuring Tools: Accurate measurements help keep the filling creamy, not too runny or overly sweet.
• Skillet or Deep Fryer: A heavy-bottomed pan like cast iron works great if you’re frying on the stovetop.
• Tongs or Slotted Spoon: For safe handling of hot eggrolls.
• Thermometer (optional but useful): Oil should stay around 350°F for even, golden frying.
• Cooling Rack + Paper Towels: This setup helps remove excess oil and keeps the eggrolls crisp.

Ingredients Breakdown

Let’s take a closer look at each ingredient and its role in the recipe:

• Cream Cheese (8 oz, softened): This is the core of the cheesecake filling. Full-fat brick-style cream cheese yields the best texture—soft, rich, and spreadable. Make sure it’s at room temperature before mixing to avoid lumps.
• Powdered Sugar (¼ cup): Unlike granulated sugar, powdered sugar dissolves smoothly into the cream cheese, giving a silky finish. It adds just the right amount of sweetness without overpowering the filling.
• Vanilla Extract (½ tsp): A small amount adds depth and classic cheesecake flavor. Use pure vanilla extract for the most natural taste.
• Strawberry Jam or Preserves (¼ cup): Seedless jam gives a smooth, sweet-tart layer that pairs beautifully with the cream cheese. Preserves with fruit chunks are fine too—just dice any large pieces for easier rolling.
• Fresh Strawberries (¼ cup, finely diced, optional): These add freshness, slight acidity, and a bit of texture to the filling. Make sure to dice them small so they don’t tear the wrappers.
• Eggroll Wrappers (10–12): These are key. Unlike spring roll wrappers, which are thinner and more delicate, eggroll wrappers fry up golden and crisp. Keep them covered with a damp towel while you work to prevent them from drying out.
• Water or Egg Wash (1 egg beaten with 1 tbsp water): This is your “glue” for sealing the eggrolls shut. Either plain water or a simple egg wash works.
• Vegetable Oil (for frying): Use a neutral-flavored oil with a high smoke point—canola, vegetable, or peanut oil are all great choices. You’ll need enough to submerge at least half the eggrolls in your pan.
• Powdered Sugar (for dusting, optional): A light sprinkle after frying makes them extra pretty and gives a final sweet touch.
• Strawberry Jam or Chocolate Sauce (optional, for dipping): A side of warm jam or ganache-style chocolate sauce adds richness and flair to your presentation.

Variations to Try

• Mixed Berry Filling: Replace strawberry jam with raspberry or blueberry preserves, or use a combination for layered berry flavor.
• Tropical Vibe: Add a bit of finely chopped pineapple or mango and a sprinkle of toasted coconut inside for a summery twist.
• Chocolate Cheesecake Style: Stir a tablespoon of cocoa powder or chocolate spread into the cream cheese mixture for a deeper, chocolatey version.
• Baked or Air Fried Option: For a lighter alternative, bake the rolls at 400°F for 12–15 minutes, flipping halfway, or air fry at 375°F until golden and crisp.
• Graham Cracker Crunch: Sprinkle crushed graham crackers into the filling for a nod to classic cheesecake crust.

How to Make Strawberry Cheesecake Stuffed Eggrolls

1. Make the Cheesecake Filling

Step 1: Soften and Mix Cream Cheese
Place the softened cream cheese in a medium mixing bowl. Using a hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 1–2 minutes until smooth and creamy. There should be no lumps—this step ensures a silky filling.

Step 2: Add Sugar and Vanilla
Add the powdered sugar and vanilla extract. Continue mixing on low until the sugar is incorporated, then increase to medium speed and beat for another 30 seconds. The mixture should be thick, creamy, and slightly fluffy.

Step 3: Incorporate Jam and Optional Strawberries
Gently fold in the strawberry jam with a spatula. If using fresh diced strawberries, fold those in now. Stir just enough to combine, creating a swirled or uniform filling based on your preference.

Chef’s Tip: Don’t overmix after adding the jam—this helps maintain the body of the cream cheese and avoids a runny texture.

2. Fill and Roll the Eggrolls

Step 1: Prepare Your Work Surface
Lay out a few eggroll wrappers on a clean, dry surface. Keep the remaining wrappers under a damp paper towel to prevent drying.

Step 2: Add the Filling
Spoon about 2 tablespoons of the cheesecake filling into the center of each wrapper, slightly below center. Shape the filling into a short, horizontal log, leaving about 1 inch of space on each side.

Step 3: Fold and Seal

• Fold the bottom corner of the wrapper up over the filling.
• Fold in both sides tightly, like wrapping a burrito.
• Moisten the top corner with water or egg wash.
• Roll tightly until sealed.

Repeat until all the filling is used. You should get 10–12 eggrolls.

Chef’s Tip: Roll each one firmly, but not so tight that the filling pushes out. A clean seal is essential to prevent leaks during frying.

3. Fry the Eggrolls

Step 1: Heat the Oil
Pour vegetable oil into a deep skillet or fryer to a depth of about 2 inches. Heat over medium-high heat until the oil reaches 350°F (use a thermometer if possible). If you don’t have one, test with a scrap of wrapper—it should bubble and rise to the top.

Step 2: Fry in Batches
Carefully place 3–4 eggrolls into the oil at a time. Don’t overcrowd the pan—this drops the temperature and results in greasy rolls.

Fry for 2–3 minutes per side, turning once, until deep golden brown. Use tongs or a slotted spoon to turn and remove them.

Step 3: Drain and Cool Slightly
Transfer the fried eggrolls to a paper towel-lined cooling rack. Let them sit for 5 minutes before serving. This helps the filling set slightly and avoids burning your mouth.

Chef’s Tip: Always allow oil to return to temperature between batches. Cool oil = soggy eggrolls.

4. Garnish and Serve

Dust the eggrolls with powdered sugar right before serving. Serve warm, with small bowls of strawberry jam or chocolate sauce for dipping.

These eggrolls are best eaten warm when the outside is crisp and the center is smooth and creamy.

How to Serve Strawberry Cheesecake Eggrolls

These eggrolls are best served warm, shortly after frying, when the exterior is crisp and the filling is soft and creamy. They’re versatile enough to fit a range of serving styles:

• Plated Dessert: Serve 2 or 3 eggrolls on a dessert plate, dusted with powdered sugar and a drizzle of chocolate sauce or warm strawberry jam.
• Snack Board Style: Arrange with fresh fruit (like sliced strawberries, raspberries, or bananas), whipped cream, and small ramekins of dipping sauces for a fun dessert platter.
• Casual Dipping: Simply cut each eggroll diagonally and serve with individual dipping bowls of strawberry preserves or melted chocolate.

Optional Garnishes:

• Light dusting of powdered sugar
• Thin chocolate drizzle
• Small mint leaves for a fresh contrast
• A few fresh berries on the side

Storing Strawberry Cheesecake Eggrolls

For Best Results:

• Uncooked Eggrolls (Make-Ahead):
  Wrap each rolled eggroll tightly in plastic wrap or place them in a single layer in an airtight container. Store in the refrigerator for up to 24 hours before frying. This is ideal for prepping ahead of a party or dinner.
• Fried Eggrolls (Leftovers):
  Place cooled eggrolls in an airtight container lined with a paper towel to absorb moisture. Refrigerate for up to 2 days.

Reheating Tips:

• Oven: Bake at 350°F for 10–12 minutes until heated through and crisp.
• Air Fryer: Reheat at 350°F for 4–6 minutes.
• Avoid Microwaving: This will soften the wrappers and make them chewy instead of crisp.

Tips and Tricks for Success

• Keep Wrappers Moist: Cover unused wrappers with a slightly damp paper towel while working to prevent cracking.
• Don’t Overfill: Too much filling can burst the wrapper during frying.
• Seal Edges Well: Use enough water or egg wash to ensure a tight seal—loose wrappers will leak.
• Oil Temperature Matters: Too hot and the wrappers burn before the filling heats; too cool and they absorb excess oil. Maintain a steady 350°F.
• Batch Frying: Fry 3–4 at a time, allowing space for even cooking and keeping oil temperature stable.

Nutrition

Here’s an approximate breakdown per eggroll, assuming the recipe makes 12 servings and is fried in vegetable oil:

Nutrient	Amount (Per Eggroll)
Calories	230–250 kcal
Total Fat	13g
Saturated Fat	4.5g
Cholesterol	25mg
Sodium	150mg
Carbohydrates	24g
Sugar	9g
Protein	3g
Fiber	<1g

Note: Values may vary based on specific brands and frying method used.

Strawberry Cheesecake Eggrolls FAQs

Can I make these eggrolls ahead of time?
Yes. You can prepare and roll them up to a day in advance. Keep them refrigerated and fry just before serving.

Can I use phyllo dough or spring roll wrappers instead of eggroll wrappers?
Not recommended. Phyllo is too delicate, and spring roll wrappers don’t crisp the same way when fried. Eggroll wrappers are ideal for texture and structure.

What’s the best oil for frying?
Use neutral oils with a high smoke point like vegetable, canola, or peanut oil. Avoid olive oil or coconut oil for this recipe.

Can I freeze them?
Yes. Freeze rolled but unfried eggrolls in a single layer, then transfer to a zip-top bag. Fry from frozen at 325°F, allowing a bit more time to cook through.

What’s a good dipping sauce besides jam or chocolate?
Try sweetened sour cream, lemon glaze, or a simple cream cheese glaze (cream cheese, powdered sugar, milk, vanilla).

Conclusion

Strawberry Cheesecake Stuffed Eggrolls bring together everything dessert should be—crunchy on the outside, creamy on the inside, and just sweet enough to leave you satisfied. They’re easy to make, endlessly customizable, and perfect for sharing. Whether you’re cooking with kids, preparing a party dessert, or simply indulging your sweet tooth on a weekend night, this recipe delivers comfort and creativity in every bite.