Strawberry Cheesecake Eggroll Bites

Strawberry and cheesecake stuffed eggroll bites combine the comfort of creamy cheesecake with the tang and brightness of strawberries all tucked into a crispy shell. These sweet bites are perfect for any celebration or when you want a dessert that is both playful and memorable.

I fell in love with this recipe after my kids devoured the first batch at a family barbecue and now they ask for them every summer. I first brought a tray of these to my neighbor’s birthday party and everyone fought over the last piece so now I double the recipe each time.

Gather Your Ingredients

• Cream cheese: Gives the filling its recognizable tang and creamy texture so choose the best you can find
• Powdered sugar: Sweetens and keeps the cheesecake mixture smooth
• Vanilla extract: Adds warmth opt for pure vanilla for the deepest flavor
• Heavy cream: Makes the filling light and spreadable use freshly opened for best whipping power
• Fresh strawberries: Bring juicy fruitiness pick ripe but firm berries for easy chopping
• Sugar: Boosts strawberry flavor by macerating and lightly sweetening the berries
• Cornstarch: Helps thicken the strawberry mixture but is optional if you like a saucier bite
• Eggroll wrappers: Create the crunchy shell use a brand with fresh pliable sheets for easy rolling
• Vegetable oil: For frying you want a neutral oil like canola or sunflower
• Powdered sugar (for glaze): Whipped with milk creates a finishing glaze for drizzle
• Milk: Thins the glaze just enough for easy pouring
• Vanilla extract (for glaze): In the glaze echoes the filling for a full flavor circle

How to Make It

Prepare the Strawberry Mixture:

Combine finely chopped strawberries and sugar in a small saucepan. Cook over medium heat stirring gently every few minutes until the strawberries begin to break down and the mixture thickens about five to seven minutes. Add cornstarch if you want a thicker jam-like filling. Let cool completely before using. This cooling step prevents the filling from melting the cheesecake as you assemble.

Make the Cheesecake Filling:

In a mixing bowl beat the softened cream cheese with powdered sugar and vanilla extract until completely smooth with no lumps. Gradually drizzle in heavy cream while continuing to beat until the mixture becomes thick yet smooth and spreadable a little looser than classic frosting but still able to mound. The consistency should be like a rich cake batter not runny.

Fill and Roll the Eggrolls:

Set one eggroll wrapper quarter on a flat dry board. Place a teaspoon or so of cheesecake filling in the center then layer a small spoonful of strawberry mixture on top. Do not overfill or the wrappers will burst. Wet the edges with a little water fold in the sides first then roll up tightly to seal. Press the seam firmly and set aside seam side down. Repeat until all wrappers are filled.

Fry the Eggroll Bites:

Pour vegetable oil into a deep frying pan until it reaches about one and a half inches deep and heat to three hundred and fifty degrees Fahrenheit. Fry the eggrolls in batches flipping occasionally until golden brown and crisp about two to three minutes per side. Do not overcrowd the pan or the oil temperature will drop. Drain finished eggrolls on a paper towel lined plate to keep them crisp.

Make and Drizzle the Glaze:

In a bowl whisk together powdered sugar milk and vanilla extract until smooth and barely pourable. If the glaze is too thick add another few drops of milk. Drizzle over warm eggroll bites or serve on the side for dipping.

My favorite part is mixing the glaze until it glistens and then letting my youngest swirl it over every bite. Last year at our block party these eggrolls disappeared faster than anything else and now they are my signature treat for community gatherings.

Flavor Boosters

Recipe works well with both fresh and frozen strawberries. Swap in vanilla bean paste for extra warmth or add a pinch of lemon zest to the strawberry mixture for a brighter flavor.

Serving Suggestions

Serve warm with glaze drizzled or as a dip. Dust with extra powdered sugar for a snowy effect. Pair with a scoop of vanilla ice cream for a showstopper dessert plate.

Creative Twists

Blueberries blackberries or peaches work wonderfully as substitutions or additions to the filling when strawberries are not at peak. Try phyllo dough triangles brushed with oil instead of eggroll wrappers or fill with apple pie filling and cinnamon for a cozy autumn spin.

Eggroll bites are best the day they are made but I have never seen leftovers make it past midnight. Make them once and they will become your go-to dessert for parties or family gatherings.

Common Questions About This Recipe

→ Can I use frozen strawberries instead of fresh?

Yes, thawed frozen strawberries work well. Drain excess liquid and adjust sugar to taste if needed.

→ How do I keep the eggroll bites crispy?

Cool on a wire rack instead of paper towels to prevent steaming. Serve soon after frying for best texture.

→ Is it possible to bake instead of fry?

Yes, brush with oil and bake at 400°F until golden and crispy, flipping halfway for even browning.

→ What dipping sauce pairs best?

A simple vanilla glaze or a dusting of powdered sugar both complement the flavors nicely.

→ Can I prepare the filling in advance?

Absolutely. Both strawberry and cheesecake mixtures can be prepared ahead and stored in the refrigerator.

→ How do I prevent the filling from leaking?

Seal wrappers tightly and avoid overfilling. Fold in edges securely before frying for best results.