Strawberry Cheesecake Eggrolls: A Cozy Dessert to Savor
When the air turns crisp and the days grow shorter, I find myself longing for the kind of dessert that wraps me in warmth and nostalgia. Enter Strawberry Cheesecake Eggrolls—a beautiful blend of creamy cheesecake and sweet, tender strawberries all wrapped up in a golden, crispy shell. It’s a delightful treat that evokes memories of summer picnics and casual gatherings with friends. With each bite, you can taste not just the delicious flavors but also the love and joy that come from sharing food with those you hold dear.
These eggrolls make for a fantastic weekend project or an easy weeknight dessert that is sure to impress! They are easy to make and lend themselves beautifully to any gathering. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in about 30 minutes, making it perfect for those busy days when you crave something sweet but don’t have a lot of time.
- Crispy & Creamy: Picture biting into a golden eggroll, where the crispy exterior gives way to a luscious, creamy interior—pure delight!
- Crowd-Pleasing: Whether it’s a party or a family dinner, everyone loves the combination of strawberries and cheesecake, making this a sure-fire hit with guests.
- Customizable: Change the flavor profile to suit your taste or the season, so you can enjoy these delicious rolls anytime you want.
- Simple Ingredients: With ingredients you probably already have, you can whip this up without a trip to the grocery store!
Ingredients You’ll Need for Strawberry Cheesecake Eggrolls
- 1 ½ cups fresh strawberries
- 2 tbsp sugar
- 1 tsp cornstarch
- 1 tsp lemon juice
- 1 cup cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- 8 egg roll wrappers
- 1 egg
- Vegetable oil, for frying
- Additional powdered sugar, for dusting
How to Make Strawberry Cheesecake Eggrolls
- In a saucepan, combine fresh strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat until the strawberries are soft and the mixture thickens. Let cool.
- In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth, creating a rich filling.
- Lay an egg roll wrapper flat on a clean surface. Place a spoonful of the cheesecake mixture and a spoonful of strawberry compote in the center. Fold the wrapper and seal the edges with a bit of water to create a delightful little pocket of goodness.
- Beat the egg and brush it over the sealed eggrolls to give them that gorgeous golden color as they fry.
- Heat vegetable oil in a frying pan over medium heat. Carefully fry the eggrolls until they turn a beautiful golden brown and crispy—around 2–3 minutes per side.
- Drain the eggrolls on paper towels and dust generously with powdered sugar before serving them warm for that extra touch of sweetness!
Delicious Variations to Try
- Berry Bliss: Swap out strawberries for raspberries or blueberries for a vibrant twist that’s equally delicious.
- Chocolate Delight: Add some creamy chocolate chips to the cheesecake mixture for an indulgent chocolate-strawberry combination that’s hard to resist.
- Citrus Zing: Mix in a little orange zest with the strawberry compote for a refreshing citrus flavor that elevates the dessert.
- Nutty Crunch: Add crushed nuts to the filling or sprinkle some on top before serving for an extra layer of texture and richness.
Chef Emma’s Helpful Tips
- Make-Ahead Advice: Prepare the filling and compote a day in advance and store them in the refrigerator. Then, when you’re ready, simply assemble and fry the eggrolls.
- Ingredient Swaps: If you’re short on fresh strawberries, frozen berries work great too! Just make sure to reduce the sugar slightly, as frozen fruit tends to be sweeter.
- Serving Suggestions: Serve these eggrolls with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra decadent experience.
- Storage Suggestions: Leftover eggrolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a few minutes to restore their crispy texture.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 Eggroll
- Calories: 159
- Carbohydrates: 17g
- Sugar: 5g
- Fat: 7g
- Protein: 2g
- Sodium: 55mg
Frequently Asked Questions
- Can I make this ahead? Yes, you can prepare the filling and compote in advance and store them in the fridge to save time!
- Can I use different ingredients? Absolutely! Feel free to switch up the fruit or add in chocolate chips for a different flavor.
- How do I store leftovers? Keep leftover eggrolls in an airtight container in the fridge for up to 3 days.
- How long does it last? They are best enjoyed fresh, but leftovers can be stored for a couple of days in the refrigerator.
Wrapping It Up
These Strawberry Cheesecake Eggrolls not only embody the flavors of summer but also bring a comforting bite of nostalgia into your home. They’re perfect for sharing with loved ones, whether at a picnic or just during a cozy night in. Save this Strawberry Cheesecake Eggrolls recipe to your dessert board so it’s ready when you need a delicious treat!
Strawberry Cheesecake Eggrolls
Ingredients
For the Strawberry Compote
- 1.5 cups fresh strawberries Chopped
- 2 tbsp sugar
- 1 tsp cornstarch
- 1 tsp lemon juice
For the Cheesecake Filling
- 1 cup cream cheese, softened
- 0.25 cup powdered sugar
- 0.5 tsp vanilla extract
For the Eggrolls
- 8 pieces egg roll wrappers
- 1 piece egg Beaten, for brushing
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
Preparation of the Strawberry Compote
- In a saucepan, combine fresh strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat until the strawberries are soft and the mixture thickens. Let cool.
Making the Cheesecake Filling
- In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth, creating a rich filling.
Assembling the Eggrolls
- Lay an egg roll wrapper flat on a clean surface. Place a spoonful of the cheesecake mixture and a spoonful of strawberry compote in the center.
- Fold the wrapper and seal the edges with a bit of water to create a delightful little pocket of goodness.
Frying the Eggrolls
- Beat the egg and brush it over the sealed eggrolls to give them that gorgeous golden color as they fry.
- Heat vegetable oil in a frying pan over medium heat. Carefully fry the eggrolls until they turn a beautiful golden brown and crispy—around 2–3 minutes per side.
- Drain the eggrolls on paper towels and dust generously with powdered sugar before serving them warm.
