Irresistible Strawberry Cheesecake Stuffed Eggrolls Recipe

Oh my goodness, you have to try these Strawberry Cheesecake Stuffed Eggrolls! Imagine biting into that golden, crispy shell and hitting that luscious, creamy strawberry cheesecake filling—it’s pure magic. I swear, the first time I made these, my family went absolutely wild for them. They’re the perfect little handheld dessert that feels fancy but is actually so easy to throw together.

What I love most is how versatile they are. Whether you’re hosting a party, need a quick sweet fix, or just want to impress your friends, these eggrolls never disappoint. Plus, they’re way more fun (and delicious) than your average cheesecake slice. Trust me, once you try them, you’ll be hooked!

Why You'll Love These Strawberry Cheesecake Stuffed Eggrolls

Let me tell you why these little pockets of joy will become your new go-to dessert:

• Quick & easy - Ready in under 30 minutes, no fancy equipment needed
• Perfect textures - That crispy shell with the creamy filling? Absolute heaven
• Party superstar - Always the first appetizer to disappear at gatherings
• Kid-approved - What child wouldn't love a handheld cheesecake treat?

Seriously, they're impossible to resist when they're fresh out of the fryer!

Ingredients for Strawberry Cheesecake Stuffed Eggrolls

Here's everything you'll need to make these irresistible treats - I promise it's all simple stuff you might already have:

• 8 oz cream cheese, softened (trust me, room temp blends so much better)
• ¼ cup powdered sugar - sifted if you're feeling fancy
• ½ teaspoon vanilla extract - the good stuff makes a difference!
• ¼ cup strawberry jam or preserves (I sometimes use homemade)
• Fresh strawberries, diced small (optional but adds lovely texture)
• 10-12 eggroll wrappers - find them in the refrigerated produce section
• Water or egg wash (1 egg + 1 tablespoon water) for sealing
• Vegetable oil for frying - about 2 inches deep in your pan
• Powdered sugar for dusting (optional but oh-so-pretty)

That's it! Now let's get rolling - literally!

How to Make Strawberry Cheesecake Stuffed Eggrolls

Okay, let's get to the fun part - making these little pockets of heaven! Don't worry, it's easier than it looks, and I'll walk you through every step:

1. Make the filling: In a medium bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla, mixing until creamy. Gently fold in strawberry jam and diced strawberries (if using). Taste it - I won't tell if you sneak a spoonful!
2. Fill the wrappers: Place an eggroll wrapper on a clean surface like a diamond. Spoon 1-2 tablespoon of filling in the center - don't overfill or they'll burst! Fold the bottom corner up over the filling, then fold in the sides. Roll tightly toward the top corner.
3. Seal them tight: Dip your finger in water or egg wash and moisten the top corner before finishing the roll. Press firmly to seal - this keeps all that delicious filling inside where it belongs!
4. Fry to perfection: Heat about 2 inches of oil to 350°F (use a thermometer if you have one). Fry 2-3 eggrolls at a time for 2-3 minutes per side until golden brown. Drain on paper towels - the hardest part is waiting to eat them!

Baking option: For a lighter version, bake at 400°F on a parchment-lined sheet for 15 minutes, flipping halfway. They won't be quite as crispy but still delicious!

Frying vs. Baking Strawberry Cheesecake Stuffed Eggrolls

Frying gives that irresistible crispy crunch we all love, while baking is healthier but slightly less crisp. For frying, maintain 2 inches of oil at 350°F. If baking, use parchment paper and don't crowd the pan - they need space to crisp up!

Tips for Perfect Strawberry Cheesecake Stuffed Eggrolls

After making these way too many times (not that I'm complaining), here are my foolproof tips for eggroll perfection:

• Softened cream cheese is key - Take it out an hour before. Hard lumps just won't mix right!
• Don't overstuff - That 1-2 tablespoon rule? Follow it unless you want exploding cheesecake.
• Drain well - Let fried eggrolls rest on paper towels to avoid greasiness.
• Serve warm - That first crispy bite with melty filling? Worth burning your tongue a little.

See? Easy peasy! Now go make some magic happen.

Serving Suggestions for Strawberry Cheesecake Stuffed Eggrolls

Oh, the fun part - dressing up these little beauties! I love dusting them with powdered sugar while they're still warm - it melts just slightly and looks so pretty. For parties, serve them with small bowls of extra strawberry jam, chocolate sauce, or even caramel for dipping. My kids go nuts when I add a scoop of vanilla ice cream on the side - the warm-cold combo is unreal. At gatherings, plan for 2-3 eggrolls per person (though trust me, people always come back for more!).

Storing and Reheating Strawberry Cheesecake Stuffed Eggrolls

Okay, let's be real - these rarely last long enough to store! But if you somehow have leftovers (impressive!), here's how to keep them tasty. Store cooled eggrolls in an airtight container in the fridge for up to 3 days. When reheating, skip the microwave - it turns them soggy. Instead, pop them in a 350°F oven or air fryer for 5-7 minutes to bring back that perfect crispiness. The filling gets all gooey again, almost like fresh! Just don't stack them when reheating - give each eggroll some space to crisp up properly.

Nutrition Information for Strawberry Cheesecake Stuffed Eggrolls

Just so you know, these numbers are estimates - your exact amounts might vary a bit depending on how much filling you use and how much oil gets absorbed. But here's the scoop per eggroll:

• Serving size: 1 eggroll
• Calories: About 120
• Fat: 6g (3g saturated)
• Carbs: 14g
• Sugar: 8g

Not bad for such an indulgent treat, right? The baking option cuts down on fat if you're watching that. But hey - everything in moderation, including moderation!

FAQs About Strawberry Cheesecake Stuffed Eggrolls

I get asked these questions all the time, so let me save you some trouble with my hard-earned eggroll wisdom!

Can I use an air fryer for these cheesecake eggrolls?
Absolutely! Air fry at 375°F for 8-10 minutes, flipping halfway. They won't get quite as golden as deep-fried, but still deliciously crisp. Just don't crowd the basket!

How do I prevent my eggrolls from bursting while frying?
Two secrets: don't overfill (stick to 1-2 tablespoon filling), and make sure to seal edges really well with water or egg wash. If oil's too hot, they'll explode - keep it at 350°F.

Can I freeze strawberry cheesecake stuffed eggrolls?
Yes! Freeze unbaked eggrolls on a sheet pan, then transfer to bags. No need to thaw - just add 2-3 minutes to frying/baking time. Perfect for impromptu dessert cravings!

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