Strawberry Cheesecake Eggrolls

You know that dessert you promise to “just try a bite” of and then accidentally eat four? This is that dessert. Strawberry Cheesecake Eggrolls deliver the crunch of a fairground fried treat with the creamy, tangy bliss of cheesecake—no springform pan, no drama.

They fry in minutes, look like you hired a pastry chef, and taste like a summer carnival collided with a bakery. Serve them hot, drizzle something epic over the top, and watch your guests pretend they’re not obsessed (they are).

What Makes This Recipe Awesome

• Unapologetically crunchy meets silky smooth: The eggroll shell shatters when you bite, and the cheesecake filling says “hello, cloud.” That contrast is the whole magic trick.
• Speed > perfection: No baking a cheesecake. You’re mixing, rolling, and frying in under 30 minutes.

  That’s midweek dessert territory.

• Flexible: Fresh strawberries? Great. Frozen?

  Also great. Air fry, deep fry, or bake—choose your adventure.

• Party-friendly: Finger food that doesn’t require plates, forks, or a culinary degree. They even freeze beautifully.
• Restaurant-level finish: Toss in cinnamon sugar and serve with a quick strawberry sauce for “how did you make this?” reactions.

What You’ll Need (Ingredients)

• 8–10 egg roll wrappers (not wonton wrappers—bigger is better)
• 8 oz cream cheese, softened
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp lemon zest (optional but highly recommended)
• 1/4 cup sour cream or Greek yogurt for tang
• 1 cup strawberries, diced small (fresh or thawed frozen, patted dry)
• 1 tbsp cornstarch (to toss with strawberries; prevents sogginess)
• 1 egg, beaten (for sealing)
• Neutral oil for frying (canola or vegetable oil)
• 1/2 cup granulated sugar + 1 tsp cinnamon (for dusting)
• Optional sauces: strawberry jam thinned with a splash of water, melted chocolate, or whipped cream

Step-by-Step Instructions

1. Prep the berries: Dice strawberries small.

   Toss with cornstarch to keep their juice in check. If using frozen berries, thaw and pat dry first—water is the enemy of crispiness.

2. Make the cheesecake filling: In a bowl, beat cream cheese, sugar, vanilla, lemon zest, and sour cream until smooth and fluffy. You want a spreadable, creamy texture—no lumps allowed.
3. Set up your station: Lay out egg roll wrappers, a small bowl of beaten egg, the cheesecake filling, and strawberries.

   This assembly line keeps things tidy and fast.

4. Fill them: Place one wrapper in a diamond orientation. Add 2 tablespoons cheesecake filling in a horizontal line across the center. Top with 1 tablespoon strawberries (don’t overdo it).
5. Roll tight: Fold the bottom corner over the filling, then fold in the sides snugly.

   Brush edges with the beaten egg and roll up tightly like a burrito. Seal the tip firmly. Repeat.

6. Chill briefly (optional but smart): Pop the rolled eggrolls in the fridge for 10–15 minutes so they firm up.

   This prevents blowouts when frying. FYI, it’s worth it.

7. Heat the oil: In a deep skillet or pot, heat 1–1.5 inches of oil to 350–360°F (175–182°C). Keep a thermometer handy; temperature control is the difference between golden and tragic.
8. Fry in batches: Add 3–4 eggrolls at a time, seam side down.

   Fry 2–3 minutes per side until deeply golden. Don’t crowd the pan—steam ruins crisp.

9. Drain and dust: Remove to a wire rack or paper towels. Immediately roll in cinnamon sugar while still warm so it sticks like a dream.
10. Serve hot: Plate with strawberry sauce or melted chocolate.

    A little whipped cream never hurt anyone—well, except your willpower.

How to Store

• Short-term: Keep leftovers in an airtight container in the fridge for up to 3 days. Re-crisp in a 375°F (190°C) oven or air fryer for 6–8 minutes.
• Freeze un-fried: Assemble, place on a parchment-lined tray, and freeze until solid. Transfer to a freezer bag for up to 2 months.

  Fry from frozen at 330–340°F, adding 1–2 minutes.

• Freeze fried: Cool completely, freeze on a tray, then bag. Reheat in a 375°F oven or air fryer until hot and crisp, roughly 10–12 minutes.
• Sauce storage: Keep strawberry sauce or jam mixture in the fridge for 1 week. Stir before serving.

Nutritional Perks

• Protein and calcium from cream cheese and yogurt keep this treat more satisfying than a standard donut hit.
• Real fruit adds vitamin C, fiber, and color—aka flavor that doesn’t come from a lab.
• Portion control built-in: Each eggroll is a single serving, which is helpful unless you “accidentally” eat two.

  It happens.

• Air fryer option trims oil while keeping the crunch. Not zero calories, but a smart trade-off, IMO.

Don’t Make These Errors

• Overfilling: More filling = blowouts and oily mess. Stick to the measurements.
• Skipping cornstarch on berries: That juice will sog your wrapper and ruin the texture.
• Cold oil or overheated oil: Cold oil makes greasy eggrolls; overheated oil burns the outside before the inside warms.

  Use a thermometer.

• Loose rolling: Air pockets invite leaks. Roll tight and seal with egg wash like you mean it.
• Resting on paper towels only: Use a wire rack if you can. Steam trapped under paper towels softens the crust.

Recipe Variations

• Chocolate-dipped: After frying, dip one end in melted dark chocolate and sprinkle with crushed freeze-dried strawberries.
• Lemon cheesecake twist: Add 1 tablespoon lemon juice and extra zest to the filling.

  Serve with a quick lemon glaze.

• Graham cracker crunch: Mix 2 tablespoons crushed graham crackers into the filling for that classic cheesecake vibe.
• Air fryer version: Spray or brush rolls lightly with oil. Air fry at 380°F (193°C) for 8–10 minutes, flipping halfway. Toss in cinnamon sugar while warm.
• Bake it: Brush with butter, bake at 400°F (205°C) for 12–15 minutes until golden.

  Not as shatter-crisp as frying, but still legit.

• Berry swap: Try raspberries, blueberries, or a mixed-berry combo. Keep the cornstarch—juice control matters.
• Gluten-friendly route: Use gluten-free egg roll wrappers if available, or rice paper (texture changes, but it works in a pinch).

FAQ

Can I make these ahead for a party?

Yes. Assemble the rolls up to 24 hours in advance, refrigerate covered, and fry just before serving.

Or freeze un-fried and go straight from freezer to fryer for peak crispness.

Do I have to use egg for sealing?

No. Water can work, but egg wash seals better and reduces leaks. For an egg-free seal, make a paste of flour and water and brush the edges.

What oil is best for frying?

Use a high smoke-point neutral oil like canola, vegetable, or peanut.

Olive oil adds flavor and smokes too early—save it for salads.

How do I prevent soggy eggrolls?

Dry the berries, use cornstarch, roll tight, and fry at the right temperature. Cool on a wire rack, not a flat plate, so steam escapes.

Can I use low-fat cream cheese?

Yes, but expect a slightly thinner filling. Balance by adding an extra teaspoon of cornstarch or a tablespoon of powdered sugar for structure.

What if I don’t have egg roll wrappers?

Use large spring roll wrappers or even tortillas in a pinch (texture changes).

Wonton wrappers are too small unless you’re making mini bites.

How do I know they’re done?

They should be deep golden brown and feel crisp. The filling doesn’t need to “cook” through—just warm and melty. Two to three minutes per side usually nails it.

Is there a no-fry option?

Absolutely.

Air fry at 380°F or bake at 400°F, as noted above. Brush or spray lightly with oil to encourage browning.

Wrapping Up

Strawberry Cheesecake Eggrolls turn basic ingredients into a flex-worthy dessert with outrageous texture and flavor. They’re fast, customizable, and dangerously snackable—exactly the kind of treat that turns a normal night into an event.

Keep a pack of wrappers and some cream cheese on standby, and you’re one quick roll away from dessert glory. Hot tip: make extra, because “just one more” is not a thing here.