Name: Strawberry Cheesecake Stuffed Eggrolls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American-Inspired / Fusion
Ingredients: 1½ cups diced strawberries; 2 tbsp granulated sugar; 1 tsp lemon juice; 1 tsp cornstarch; 1 cup cream cheese, softened; ¼ cup powdered sugar; ½ tsp vanilla extract; 8 egg roll wrappers; 1 egg, beaten (for sealing); Neutral oil, for frying; Powdered sugar, for dusting

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I love these strawberry cheesecake stuffed eggrolls because they combine crispy, golden fried wrappers with a creamy, sweet cheesecake and fresh strawberry filling. They’re a fun, unexpected dessert that’s quick to make and perfect for sharing.

Why I’ll Love This Recipe

I enjoy the contrast between the crunchy eggroll exterior and the smooth, tangy cheesecake center with juicy strawberries. The filling is luscious yet balanced by the slight tartness of lemon juice, and frying gives the perfect golden crunch. Dusting with powdered sugar adds a touch of sweetness and presentation flair.

Ingredients

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

1½ cups diced strawberries
2 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon cornstarch
1 cup cream cheese, softened
¼ cup powdered sugar
½ teaspoon vanilla extract
8 egg roll wrappers
1 beaten egg (for sealing)
Oil for frying
Powdered sugar for dusting

Directions

I cook diced strawberries with sugar, lemon juice, and cornstarch over medium heat, stirring until thickened. Then I let the mixture cool completely.
I mix cream cheese, powdered sugar, and vanilla until smooth and creamy.
I place a spoonful of cheesecake filling and some strawberry compote in the center of each egg roll wrapper.
I fold the wrappers tightly around the filling and seal the edges with beaten egg.
I fry the stuffed eggrolls in hot oil until golden brown and crispy, then drain on paper towels.
After cooling slightly, I dust them with powdered sugar before serving.

Servings and Timing

Servings: 8 eggrolls
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

I sometimes:

Add a sprinkle of cinnamon or nutmeg to the strawberry filling for extra warmth.
Use frozen strawberries thawed and drained if fresh aren’t available.
Drizzle with chocolate sauce for an extra indulgent touch.
Swap cream cheese for mascarpone for a silkier filling.

Storage/Reheating

I serve these best fresh but can store leftovers in the fridge for up to 2 days. To reheat, I crisp them in a 350°F oven for 5–7 minutes.

FAQs

1. Can I bake instead of frying?

Yes—I bake at 400°F for 15 minutes, flipping halfway until golden and crispy.

2. Can I prepare these ahead of time?

You can assemble and refrigerate them up to 4 hours before frying.

3. How do I prevent the filling from leaking?

Make sure to seal the edges tightly with beaten egg and avoid overfilling.

4. Can I use another fruit?

Yes—blueberries, raspberries, or peaches work well too.

5. Are these suitable for freezing?

I don’t recommend freezing cooked eggrolls, but you can freeze assembled, uncooked ones and fry later.

Conclusion

I find strawberry cheesecake stuffed eggrolls to be a delightful, crispy, creamy treat that’s surprisingly easy to make. They’re perfect for impressing guests or enjoying as a fun twist on classic desserts.