Name: Strawberry Cheesecake Stuffed Eggrolls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American / Fusion
Ingredients: 1 ½ cups diced strawberries; 2 tablespoons granulated sugar; 1 teaspoon lemon juice; 1 teaspoon cornstarch; 1 cup cream cheese; ¼ cup powdered sugar (plus extra for dusting); ½ teaspoon vanilla extract; 8 egg roll wrappers; 1 egg (beaten, for sealing); Oil for frying

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I bring a delightful twist to dessert with my Strawberry Cheesecake Stuffed Eggrolls—a crispy, golden shell filled with creamy cheesecake and vibrant strawberry compote that’s both playful and irresistible.

Why I’ll Love This Recipe

I adore how this dessert marries textures and flavors: the crunch of the eggroll wrapper contrasts beautifully with the silky cream cheese filling and the sweet-tart burst of strawberries. It’s unexpectedly fun, yet familiar—and perfect for impressing guests or treating myself on a cozy night in. Strawberry Cheesecake Stuffed Eggrolls

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Diced strawberries (about 1 ½ cups)
Granulated sugar (2 tablespoons)
Lemon juice (1 teaspoon)
Cornstarch (1 teaspoon)
Cream cheese (1 cup)
Powdered sugar (¼ cup, plus extra for dusting)
Vanilla extract (½ teaspoon)
Egg roll wrappers (approximately 8)
Egg (for sealing)
Oil (for frying)

Directions

I start by cooking the diced strawberries with sugar, lemon juice, and cornstarch over medium heat until the mixture thickens, then I let it cool completely.
I blend the cream cheese, powdered sugar, and vanilla until I achieve a smooth, creamy mixture.
I place a portion of the cheesecake filling and cooled strawberry compote in the center of each egg roll wrapper.
I fold each one tightly and brush the edges with beaten egg to seal them securely.
I fry the egg rolls in hot oil (around 350°F / 175°C) until they’re golden brown and crispy, then drain them on paper towels.
Once slightly cooled, I dust them generously with powdered sugar for that sweet finishing touch.

Servings and timing

Servings: This recipe makes about 8 stuffed eggrolls.
Timing:
- Prep (strawberry compote + filling + assembly): ~20 minutes
- Frying: ~5 minutes per batch (depending on fryer or pan size)
- Total time: approximately 30 minutes

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 2 days, though I enjoy them best fresh. To reheat, I warm them gently in a 350°F (175°C) oven or air fryer for about 3–5 minutes—just enough to restore that crisp exterior while keeping the filling creamy.

FAQs

What can I use instead of egg roll wrappers?

I can use spring roll wrappers, phyllo sheets, or even wonton wrappers for smaller, bite-size versions—I just adjust cooking time accordingly.

Can I bake instead of frying?

Yes—I preheat the oven to 375°F (190°C), brush the stuffed rolls lightly with oil, and bake for around 12–15 minutes, turning halfway, until they’re golden and crispy.

How can I make it less sweet or more tart?

I reduce the powdered sugar in the cream cheese mixture or increase the lemon juice and reduce the sugar in the strawberry compote to add more tartness.

Can I prepare components in advance?

Absolutely—I make the strawberry compote and cheesecake filling a day ahead and keep them chilled. When I’m ready, I assemble and fry for maximum freshness.

Are there fun variations I can try?

Yes—I swap strawberries for raspberries, blueberries, or peach. I also stir in chocolate chips or crushed nuts into the cream cheese filling for extra texture.

Conclusion

I find these Strawberry Cheesecake Stuffed Eggrolls are a joy to make and to eat. They transform simple ingredients into a show-stopping dessert that feels indulgent yet approachable. Whether for a casual treat or a special occasion, they always bring smiles—and I can’t wait for you to try them.