Strawberry Cheesecake Eggroll Bites
There's something magical about biting into a crispy, golden eggroll only to discover a creamy, dreamy cheesecake center bursting with sweet strawberries. These Strawberry Cheesecake Eggroll Bites are the ultimate crowd-pleaser, perfect for parties, game days, or even a fun dessert surprise at dinner. They combine the nostalgic comfort of an eggroll with the indulgent luxury of cheesecake, making them irresistible to both kids and adults alike. The contrast of textures-crunchy outside, velvety inside-keeps everyone reaching for more.
What Makes This Recipe Special
- The strawberry filling is cooked down to concentrate its flavor and reduce moisture, ensuring the cheesecake filling stays rich and doesn't turn runny.
- Using cut eggroll wrappers quartered into small squares makes for perfect single-bite portions that are easy to serve and eat.
- A touch of cornstarch in the cheesecake filling helps stabilize it, preventing the heavy cream from separating during frying.
- The dipping glaze is light and tangy, balancing the sweetness of the cheesecake and strawberries without overpowering them.
Ingredients
8 ouncessoftened cream cheese
1/4 cupconfectioners' sugar
1 teaspoonvanilla extract
1/2 cupheavy cream, with extra if needed
1/2 cupfinely diced fresh strawberries
2 tablespoonswhite sugar
1 tablespooncornstarch (if you want it thicker)
10 to12 cut eggroll wrappers, each into quarters
Vegetable oil for deep frying
1/2 cupconfectioners' sugar
1 to2 tablespoons milk
1/2 teaspoonvanilla extract
Nutrition
430 caloriesCalories
Per serving · Values are estimates
Instructions
1
Mix strawberries and white sugar in a small pot. Cook on medium heat, giving it a stir now and then until juices come out and it gets thicker, around 5 to 7 minutes. Add cornstarch if you want it extra thick. Let it cool all the way down.
2
Beat cream cheese with confectioners' sugar and vanilla in a bowl until it's all smooth. Slowly add heavy cream and mix until you get a nice creamy mixture you can pour. Set it aside for later.
3
Put a quarter piece of eggroll wrapper on your counter. Drop a spoon of the cheese mix in the middle, then add a bit of strawberry mixture on top. Roll it up tight and seal the edges so nothing leaks out. Do this with all your wrappers and filling.
4
Warm up vegetable oil in a deep pan to 350°F. Cook the little rolls in small batches, flipping them until they're nice and golden, about 2 to 3 minutes each side. Put them on paper towels to soak up extra oil.
5
Mix confectioners' sugar, milk, and vanilla in a small bowl until it's all smooth. Add more milk if you want it runnier.
Essential Tips
Strawberry prep
Dice the strawberries very finely or pulse them in a food processor to avoid large chunks that could tear the eggroll wrappers during rolling. Press out excess juice after cooking to keep the filling thick.
Cheesecake consistency
The cream cheese mixture should be thick enough to hold its shape when piped but still smooth. If it's too stiff, add a teaspoon of heavy cream at a time until it's spreadable.
Frying temperature
Use a deep-fry or candy thermometer to maintain 350°F oil temperature. If the oil is too hot, the wrappers will burn before the inside is warm; if too cool, they'll absorb excess oil and turn greasy.
Roll tightly
Work quickly to prevent the wrappers from drying out. Seal the edges with a bit of water or beaten egg white for a stronger seal that won't burst during frying.
Glaze timing
Drizzle the glaze immediately after frying while the eggroll bites are still warm so it adheres better. If it thickens too much, warm it slightly before drizzling.
Smart Swaps & Variations
Berry Swap
Use raspberries or blackberries instead of strawberries for a tart twist, or mix in a handful of blueberries for a vibrant color.
Chocolate Dream
Add 2 tablespoons of cocoa powder to the cheesecake filling for a chocolate-strawberry combo that feels decadent.
Nutty Crunch
Fold 1/4 cup of finely chopped pecans or graham cracker crumbs into the cheesecake filling for added texture and flavor.
Mini Phyllo Cups
For a lighter version, skip the eggroll wrappers and bake the cheesecake mixture in mini phyllo cups at 350°F for 12-15 minutes until set.
What to Serve With This
- Vanilla bean ice cream or whipped cream for an extra creamy contrast.
- A drizzle of salted caramel sauce or chocolate ganache for a decadent touch.
- Fresh mint leaves or a sprinkle of lemon zest to cut through the richness.
- Served warm at a brunch, potluck, or as a festive holiday dessert.
Storage & Reheating
Storage
Let the eggroll bites cool completely before storing them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Avoid stacking them to prevent the wrappers from sticking.
Reheating
Reheat in a preheated 300°F oven for 5-7 minutes to restore crispness. Avoid microwaving, as it will make the wrappers soggy and the filling gummy.
Expert Chef Tips
- Chill the cheesecake filling for 30 minutes before rolling to make it easier to handle and less likely to ooze out during frying.
- Use a small ice cream scoop or a piping bag fitted with a round tip to portion the cheesecake filling precisely, ensuring even bites every time.
- For a cleaner fry, place a wire rack over a baking sheet lined with paper towels. This allows air to circulate and prevents steam from making the wrappers soggy.
Equipment You’ll Need
- Deep-fry thermometer or candy thermometer
- Mixing bowls (one for the cheesecake filling, one for the glaze)
- Piping bag or small ice cream scoop (for portioning the filling)
- Slotted spoon or frying spider (for removing eggroll bites from the oil)
Nutritional Benefits
- Each serving (1 eggroll bite) provides about 430 calories, primarily from healthy fats and natural sugars from the strawberries.
- The heavy cream contributes calcium and vitamin B12, while the strawberries add vitamin C and antioxidants.
- Using fresh strawberries instead of jam reduces added sugars and increases fiber content.
- For a lighter option, substitute half the cream cheese with Greek yogurt to cut calories and boost protein.
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Frequently Asked Questions
Can I bake these instead of frying?
Yes! Brush the eggroll bites with melted butter and bake at 400°F for 12-15 minutes, flipping halfway, until golden. They won't be as crispy as fried, but they'll still be delicious.
My cheesecake filling is too runny. How do I fix it?
Chill the filling for 30-60 minutes to firm it up. If it's still too loose, add 1/2 teaspoon of cornstarch mixed with 1 teaspoon of cream cheese to thicken it.
Can I make these ahead of time?
Assemble the eggroll bites up to 4 hours ahead and refrigerate them uncovered until ready to fry. Do not freeze them, as the wrappers will become brittle and crack when fried.
What's the best way to seal the eggrolls?
Use a pastry brush to coat the edges of the wrapper with water or beaten egg white before sealing. Press firmly to ensure a secure seal that won't burst during frying.
Can I use frozen strawberries?
Yes, but thaw and drain them thoroughly to remove excess moisture. Pat them dry with a paper towel before dicing and cooking to prevent a watery filling.
How do I know when they're done frying?
They should be golden brown all over and float to the surface of the oil when flipped. Use a thermometer to confirm the oil is at 350°F for even cooking.
Can I make the glaze thicker or thinner?
Yes! For a thicker glaze, reduce the milk to 1 tablespoon. For a thinner glaze, add an extra tablespoon of milk and drizzle it over the bites for a lighter coating.
What's the best oil to use for frying?
Vegetable or canola oil are best because they have a high smoke point and neutral flavor. Avoid olive oil, as it has a lower smoke point and can impart a strong taste.
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