Strawberry Cheesecake Eggroll Bites

There’s something magical about bite-sized desserts, especially when they combine crispy, golden perfection with a rich and creamy filling. If you love cheesecake and can’t resist a warm, flaky pastry, then these Strawberry Cheesecake Eggroll Bites are about to become your new favorite treat.

Think of these as the perfect fusion between a classic cheesecake and a fruit-filled pastry. The crunchy eggroll wrapper holds a luscious cream cheese filling, paired with a sweet strawberry mixture that adds just the right amount of freshness. And let’s be honest—fried desserts always have that extra bit of indulgence! These little bites are great for parties, a fun family dessert, or just a well-earned sweet snack.

Why You’ll Love This Recipe

• Handheld and fun to eat – No need for a fork or plate; just grab and enjoy!
• Perfect texture – Crispy on the outside, creamy and fruity on the inside.
• Easy to customize – Swap the strawberries for other fruits, or add a hint of cinnamon for extra warmth.
• Party favorite – These are a guaranteed hit at gatherings, and they’re easy to make in large batches.

Now, let’s get started on making these delicious little bites.

How to Make Strawberry Cheesecake Eggroll Bites

Step 1: Prepare the Cheesecake Filling

The heart of this dessert is the rich, velvety cheesecake filling. In a medium mixing bowl, beat together:

• 8 oz of softened cream cheese
• ¼ cup of powdered sugar
• 1 teaspoon of vanilla extract

Mix until the texture is smooth and creamy. Set this aside while we move on to the strawberry mixture.

this recipe

Step 2: Make the Strawberry Mixture

Now comes the fruity, jam-like filling that gives these eggrolls their sweet and tangy balance. In a small saucepan over medium heat, combine:

• 1 cup of fresh diced strawberries
• 2 tablespoons of granulated sugar
• 1 teaspoon of cornstarch

Stir occasionally as the mixture heats up and thickens. The cornstarch helps create a slightly sticky consistency, which ensures the filling stays in place when rolling the eggrolls. Once it reaches a jam-like texture, remove it from heat and let it cool completely before assembling.

Step 3: Assemble the Eggrolls

Now for the fun part—rolling everything up! Take an eggroll wrapper and place it on a clean surface in a diamond shape (one corner pointing toward you). Follow these steps:

1. Add the filling: Spread about 1 tablespoon of the cheesecake mixture in the center, then top it with 1 teaspoon of the strawberry mixture.
2. Fold it up: Fold the bottom corner over the filling, then fold in the sides tightly.
3. Seal it: Roll the wrapper up tightly, sealing the edge with a dab of water.

Repeat this process for all 12 eggroll wrappers. Once they’re all ready, it’s time to fry them to golden perfection!

Now that we’ve assembled our eggrolls, it’s time for the best part—frying them to crispy, golden perfection. This step transforms the soft cheesecake filling and sweet strawberry mixture into a warm, melt-in-your-mouth experience, all wrapped in a crunchy, flaky shell.

If frying isn’t your thing, don’t worry—I’ve got a baked version for you, too! Plus, I’ll share some expert tips to make sure your eggrolls turn out absolutely perfect every time.

Step 4: Fry the Eggrolls

For the crispiest, most delicious results, frying is the way to go. Here’s how to do it right:

1. Heat the oil – Pour about 2 inches of vegetable oil into a deep skillet or pot. Heat it to 350°F (175°C). If you don’t have a thermometer, drop a small piece of an eggroll wrapper into the oil—if it sizzles immediately, the oil is ready.
2. Fry in small batches – Carefully add a few eggrolls at a time, making sure not to overcrowd the pan. Fry for 2–3 minutes, turning occasionally, until they are golden brown and crispy.
3. Drain the excess oil – Use a slotted spoon to remove the eggrolls from the oil and transfer them to a paper towel-lined plate. This helps absorb any extra grease.
4. Dust with powdered sugar – While the eggrolls are still warm, lightly sprinkle them with powdered sugar for an extra touch of sweetness.

Baking Alternative: A Lighter Option

If you prefer a healthier approach, you can bake these eggrolls instead. They won’t have the same deep-fried crispiness, but they’ll still be golden and delicious.

1. Preheat your oven to 375°F (190°C).
2. Brush the eggrolls with melted butter to help them crisp up in the oven.
3. Place them on a baking sheet lined with parchment paper.
4. Bake for 15–18 minutes, flipping halfway through, until they’re golden brown.

For an extra crunch, you can broil them for the last 1–2 minutes, but keep a close eye on them to avoid burning.

Expert Tips for the Best Cheesecake Eggrolls

• Seal the wrappers properly – A little water on the edges will help prevent them from opening up while frying. You don’t want the filling to leak out!
• Don’t overfill – Too much filling makes them hard to roll and more likely to burst during frying. Stick to about 1 tablespoon of cheesecake filling and 1 teaspoon of strawberry mixture per wrapper.
• Keep the oil at the right temperature – If the oil is too hot, the wrappers will burn before the inside gets warm. If it’s too cool, they’ll soak up too much oil and turn greasy. 350°F (175°C) is the sweet spot.
• Work quickly when assembling – If the wrappers dry out, they can crack. Keep them covered with a damp paper towel while you work.
• Serve warm for the best texture – These are best enjoyed fresh out of the fryer, when the shell is at its crispiest and the filling is creamy and warm.

Strawberry Cheesecake Eggroll Bites: FAQs & Final Thoughts

By now, you should have a batch of crispy, golden Strawberry Cheesecake Eggroll Bites ready to enjoy! But before you dig in, let’s go over some common questions that might come up while making this recipe. From storage tips to ingredient swaps, these answers will help you perfect your technique and get the most out of this delicious dessert.

Frequently Asked Questions

1. Can I use frozen strawberries instead of fresh?

Yes! If using frozen strawberries, let them thaw first and drain any excess liquid. Since frozen strawberries can be juicier, you may need to cook the mixture for an extra minute to thicken it properly.

2. How do I keep my eggrolls from getting soggy?

The key to keeping them crispy is to drain them well after frying and serve them immediately. If you need to store them, let them cool completely before refrigerating, and reheat them in an oven or air fryer to restore crispiness.

3. Can I make these ahead of time?

Absolutely! You can assemble the eggrolls and freeze them before frying. When you’re ready to cook, just fry them straight from the freezer—no need to thaw—adding an extra minute to the frying time.

4. What dipping sauces pair well with these?

These eggrolls are amazing on their own, but if you want to take them up a notch, try:

• Whipped cream for a light, creamy contrast
• Chocolate or caramel sauce for extra indulgence
• Strawberry jam or puree to enhance the fruity flavor

5. Can I use wonton wrappers instead of eggroll wrappers?

Yes, but keep in mind that wonton wrappers are smaller, so you’ll need to use less filling and adjust the frying time. They’ll still be delicious, just in a smaller, bite-sized form!

6. How do I store leftovers?

If you have any leftovers (which is rare!), store them in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven at 350°F (175°C) for about 5–7 minutes or in an air fryer to keep them crispy.

7. Can I air-fry these instead of deep-frying?

Yes! Spray them lightly with cooking spray and air-fry at 375°F (190°C) for 8–10 minutes, flipping halfway through. They won’t be quite as crispy as deep-fried ones, but they’ll still be delicious!

Final Thoughts: A Dessert Worth Making Again and Again

These Strawberry Cheesecake Eggroll Bites are everything you want in a dessert—crispy, creamy, fruity, and just the right amount of sweet. Whether you’re making them for a party, a special occasion, or just to treat yourself, they’re guaranteed to be a hit.

The best part? They’re super easy to customize! Swap the strawberries for raspberries, blueberries, or even a mix of different fruits. You can also experiment with flavored cream cheese or add a hint of cinnamon for extra warmth.

If you try this recipe, let me know how it turns out! Share your experience, any fun variations you tried, or your favorite dipping sauces. Happy cooking!

Strawberry Cheesecake Eggroll Bites

---

• Author: Andrew Recipes

Print Recipe

Pin Recipe

Description

These crispy, golden eggrolls are filled with creamy cheesecake and a sweet strawberry mixture, making them the perfect handheld dessert. A delicious twist on classic cheesecake, these bites are ideal for parties or an indulgent treat.

---

Ingredients

Scale 1x2x3x

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

For the Strawberry Mixture:

• 1 cup fresh strawberries, diced
• 2 tablespoons granulated sugar
• 1 teaspoon cornstarch

For the Eggrolls:

• 12 eggroll wrappers
• Vegetable oil, for frying
• Powdered sugar, for dusting

---

Instructions

In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.

In a small saucepan over medium heat, combine the diced strawberries, granulated sugar, and cornstarch. Cook, stirring occasionally, until the mixture thickens and becomes jam-like. Remove from heat and let it cool completely.

Lay an eggroll wrapper on a flat surface with one corner pointing toward you (diamond shape). Spread about 1 tablespoon of the cheesecake filling in the center, then add 1 teaspoon of the strawberry mixture on top. Fold the bottom corner over the filling, then fold in the sides. Roll tightly, sealing the edge with a dab of water to secure. Repeat for all wrappers.

Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the eggrolls in small batches, turning occasionally, until golden brown and crispy (about 2–3 minutes). Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

Dust the fried eggrolls with powdered sugar for an extra touch of sweetness. Serve warm with a side of strawberry jam or whipped cream for dipping.

Notes

• For extra flavor, try adding a pinch of cinnamon to the cheesecake filling.
• If you prefer baking instead of frying, brush the eggrolls with melted butter and bake at 375°F (190°C) for 15–18 minutes, flipping halfway through.
• These can be made ahead and frozen before frying—just fry straight from frozen, adding an extra minute to the cooking time.