Hey y’all! If you’ve ever dreamed of combining your love for creamy cheesecake, sweet strawberries, and crackly eggrolls, you’re in for a treat. These Strawberry Cheesecake Stuffed Eggrolls are utterly irresistible, with a crisp golden exterior and a rich, luscious filling that’s bursting with juicy berries. They make the perfect dessert for family gatherings, weeknight cravings, or as a wow-worthy party snack. Ready to get rolling? Let’s get cooking!
Why You'll Love This Strawberry Cheesecake Stuffed Eggrolls Recipe
- Crisp, golden wrappers encase a creamy, tangy cheesecake center for an irresistible texture contrast.
- Bright, fresh strawberries add natural sweetness and a beautiful pop of color.
- Fun to make with kids or friends – they’re party-perfect and customizable!
- Quick and easy to whip up with everyday ingredients.
- Fantastic served warm, dusted with powdered sugar or dipped in chocolate sauce!
Ingredients for Strawberry Cheesecake Stuffed Eggrolls
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup fresh strawberries, diced
- 8 eggroll wrappers
- 1 large egg, beaten (for sealing)
- ½ cup graham cracker crumbs
- Powdered sugar for dusting, optional
- Vegetable oil, for frying
Step-By-Step Directions for Strawberry Cheesecake Eggrolls
1. Make the Cheesecake Filling
In a medium bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Gently fold in the diced strawberries and graham cracker crumbs until evenly distributed.
2. Fill and Roll the Eggrolls
Lay an eggroll wrapper down in a diamond shape. Spoon about 2 heaping tablespoons of the strawberry cheesecake mixture onto the lower third of the wrapper. Fold the bottom corner over the filling, tuck in the sides, roll up gently, and brush the top corner with the beaten egg to seal. Repeat with remaining wrappers and filling.
3. Fry the Strawberry Cheesecake Stuffed Eggrolls
In a large skillet or deep fryer, heat vegetable oil to 350°F (177°C). Fry eggrolls, 2-3 at a time, for about 2 minutes per side, or until golden brown and crispy. Use a slotted spoon to transfer to a paper towel-lined plate to drain excess oil.
4. Serve and Enjoy!
Let cool for a few minutes, then dust with powdered sugar and serve warm. Enjoy on their own or with a side of chocolate or strawberry sauce for dipping.
Notes for Perfect Strawberry Cheesecake Stuffed Eggrolls
- Make sure the cream cheese is well softened for a super smooth filling.
- Keep eggroll wrappers covered with a damp cloth to prevent them from drying out while you work.
- For more about handling eggroll wrappers, check out this how-to guide.
Variations on Strawberry Cheesecake Eggrolls
- Blueberry Cheesecake Eggrolls: Swap strawberries for blueberries for a tangy twist.
- Chocolate Swirl: Add mini chocolate chips to the filling for extra indulgence.
- Bake Instead of Fry: Brush rolled eggrolls with melted butter and bake at 400°F (205°C) for 12-15 minutes, turning halfway through.
Equipment Needed for Strawberry Cheesecake Stuffed Eggrolls
- Mixing bowl and electric mixer
- Large skillet or deep fryer
- Slotted spoon
- Paper towels
- Basting brush (for sealing with egg wash)
Storage Instructions
- Store leftover stuffed eggrolls in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (177°C) for 8-10 minutes to restore crispiness.
- Not recommended for freezing, as the filling can become watery.
Serving Suggestions and Pairings
- Drizzle with chocolate or strawberry sauce for extra decadence.
- Pair with a scoop of vanilla ice cream.
- Perfect with a fresh hot cup of coffee or cold glass of milk!
Pro Tips for Flawless Strawberry Cheesecake Stuffed Eggrolls
- Don’t overfill – too much filling makes them hard to seal and more likely to burst.
- Keep oil at the right temperature (350°F) for maximum crispness, using a thermometer or check this deep-frying guide.
- Serve immediately after frying for that fresh bakery-style crunch. For cream cheese nutrition tips, check out this article.
Strawberry Cheesecake Stuffed Eggrolls FAQ
- Can I make these ahead of time? Yes! Assemble the eggrolls and chill them, tightly covered, for up to 8 hours before frying.
- What can I use instead of eggroll wrappers? Spring roll wrappers work but are thinner, so fry a bit less; avoid rice paper as it won't crisp the same way.
- Is there a healthier way to make these? Try the bake option listed above or use reduced-fat cream cheese and sugar alternatives if desired.
Recipe Times
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Ingredients
- 8 eggroll wrappers
- 1 cup fresh strawberries, diced
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- ½ cup graham cracker crumbs
- 1 egg, beaten (for sealing)
- Vegetable oil, for frying
- Powdered sugar, for dusting (optional)
Instructions
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1In a bowl, beat together the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
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2Gently fold in the diced strawberries and graham cracker crumbs until evenly combined.
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3Place an eggroll wrapper on a clean surface, with a corner facing you. Spoon about 2 tablespoons of the cheesecake mixture in the center.
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4Fold the bottom corner over the filling, then fold in the sides. Brush the top edge with beaten egg and roll up tightly to seal. Repeat with remaining wrappers and filling.
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5In a deep skillet or pot, heat vegetable oil to 350°F (175°C). Fry the eggrolls in batches for about 2-3 minutes per side, or until golden brown and crispy.
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6Drain on paper towels, dust with powdered sugar if desired, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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