Strawberry Cheesecake Eggroll Bites: The Ultimate Dessert Fusion
Looking for a show-stopping dessert that’s crispy on the outside, creamy on the inside, and bursting with fruity flavor? These Strawberry Cheesecake Eggroll Bites are a heavenly fusion of classic cheesecake and crispy eggrolls. Perfect for parties, family gatherings, or a weekend treat, these bites are quick to make, fun to eat, and guaranteed to impress.
In this detailed guide, we’ll walk you through every step—from preparing the creamy cheesecake filling to frying to golden perfection and finishing with a sweet vanilla glaze.
Ingredients
For the Cheesecake Filling:
- 8 oz (226g) cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, finely diced
- 1/4 cup strawberry jam
For the Eggrolls:
- 12 to 15 eggroll wrappers
- Vegetable oil, for frying
For the Vanilla Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Step 1: Make the Creamy Cheesecake Filling
Start by combining the cream cheese, powdered sugar, and vanilla extract in a medium-sized bowl. Beat with a hand mixer until the texture is completely smooth and creamy.
Gently fold in the diced fresh strawberries and the strawberry jam. Stir until well incorporated—but don’t overmix; we want to keep those strawberry pieces intact for a fresh, fruity bite.
Tip: For the best flavor and texture, use ripe, in-season strawberries and allow the filling to chill in the fridge for 15–20 minutes before assembling.
Step 2: Fill and Roll Your Eggrolls
Place an eggroll wrapper on a clean, flat surface with one corner facing you (so it looks like a diamond). Spoon about 1–2 tablespoons of the filling into the center of the wrapper.
Fold the bottom corner over the filling, then fold in the sides tightly, and roll upwards. Dab a bit of water on the top corner to seal the eggroll. Make sure the edges are sealed completely to avoid leaks while frying.
Repeat with the remaining wrappers and filling.
Step 3: Deep Fry to Crispy Perfection
Heat about 2 inches of vegetable oil in a deep skillet or saucepan to 350°F (175°C). To test the oil, drop in a small piece of wrapper—if it sizzles and rises quickly, the oil is ready.
Fry the eggrolls in batches for about 2–3 minutes per side or until golden brown and crispy. Avoid overcrowding the pan so the oil temperature stays consistent.
Transfer the fried eggrolls to a paper towel-lined plate to drain any excess oil.
Step 4: Make the Sweet Vanilla Glaze
In a small mixing bowl, whisk together powdered sugar, milk (or heavy cream), and vanilla extract until smooth. The glaze should be pourable but not too runny.
If it’s too thick, add a splash more milk. If it’s too thin, stir in a bit more powdered sugar until it reaches the desired consistency.
Step 5: Glaze and Serve Warm
Drizzle the glaze generously over the warm eggroll bites. The heat will slightly melt the glaze into the crispy shell, creating a glossy, delicious finish. Potsticker Soup with Mushrooms Bok Choy
Serve immediately while the outside is crisp and the filling is creamy and warm.
Tips for Best Results
- Don’t overfill the wrappers—it can cause them to burst during frying.
- You can make the filling ahead of time and refrigerate it for up to 24 hours.
- For extra indulgence, serve