🍓 Strawberry Cheesecake Eggroll Bites Recipe

Perfect for: Parties, family gatherings, or a fun dessert treat
Yields: 12-14 eggroll bites
Prep Time: 15 minutes
Cook Time: 5–7 minutes
Total Time: ~30 minutes
Calories per bite: ~150-180 kcal (depending on size and ingredients)

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🧺 Ingredients

For the Cheesecake Filling:

• 8 oz cream cheese, softened

• ¼ cup powdered sugar

• 1 teaspoon vanilla extract

• 1 tablespoon sour cream or Greek yogurt (for added creaminess)

• ½ cup heavy cream (or whipped topping)

For the Strawberry Filling:

• 1 cup fresh strawberries, finely chopped

• 2 tablespoons granulated sugar (adjust based on sweetness of strawberries)

• 1 teaspoon lemon juice (optional, for added tang)

For the Eggrolls:

• 12–14 eggroll wrappers (small size, about 5 inches square)

• Vegetable oil for frying (about 2 cups, depending on pan size)

• ¼ cup granulated sugar (for coating)

• ½ teaspoon cinnamon (for coating)

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🧁 Instructions

Step 1: Prepare the Cheesecake Filling

1. In a medium mixing bowl, use a hand mixer to beat the cream cheese until smooth and fluffy.

2. Add the powdered sugar and vanilla extract, and continue to beat until well combined.

3. Stir in the sour cream or Greek yogurt and heavy cream (or whipped topping) to achieve a smooth, creamy consistency. Set aside.

Step 2: Prepare the Strawberry Filling

1. In a small saucepan, combine the chopped strawberries and sugar. Cook over medium heat for about 5 minutes, stirring occasionally until the strawberries break down and release their juices.

2. Once the strawberries have softened and become a thick syrup, remove from heat and stir in the lemon juice (optional).

3. Let the strawberry mixture cool for a few minutes. Once it’s cool enough to handle, set it aside.

Step 3: Assemble the Eggroll Bites

1. Lay an eggroll wrapper flat on a clean surface, with one corner pointing toward you (like a diamond shape).

2. Spoon about 1 tablespoon of cheesecake filling into the center of the wrapper.

3. Top with a teaspoon of the strawberry filling, making sure not to overfill.

4. Carefully fold the bottom corner of the wrapper over the filling, then fold in the two side corners. Roll the wrapper up tightly, sealing the top corner with a dab of water.

5. Repeat this process for the remaining wrappers.

Step 4: Fry the Eggrolls

1. Heat vegetable oil in a large pan or deep fryer over medium-high heat. You’ll want enough oil to submerge the eggrolls.

2. Once the oil is hot (around 350°F/175°C), gently place the eggrolls into the oil, being careful not to overcrowd the pan.

3. Fry the eggrolls for 3–4 minutes, turning occasionally, until they are golden brown and crispy on all sides.

4. Use tongs to remove the eggrolls and place them on a paper towel-lined plate to drain excess oil.

Step 5: Coat the Eggrolls

1. In a small bowl, combine the granulated sugar and cinnamon.

2. While the eggrolls are still warm, roll them in the cinnamon sugar mixture to coat evenly.

Step 6: Serve and Enjoy!

1. Let the eggroll bites cool slightly before serving.

2. Serve with extra strawberry sauce or whipped cream for dipping, if desired.

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💡 Tips & Tricks

• Make-ahead option: You can assemble the eggrolls ahead of time and refrigerate them, then fry them just before serving.

• Baking option: If you prefer to bake instead of frying, preheat the oven to 400°F (200°C) and place the eggrolls on a baking sheet. Spray them lightly with cooking spray and bake for about 10-12 minutes, flipping halfway through.

• Fruit fillings: Feel free to switch up the fruit in the filling! You can use blueberries, raspberries, or even mango for a different flavor profile.

• Frying tips: Make sure the oil is at the right temperature (350°F/175°C). If it’s too hot, the eggrolls will brown too quickly without cooking through. If it’s too cold, they’ll absorb too much oil and become greasy.

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🍓 Storage

• Room Temperature: These eggroll bites are best served fresh, but you can store them in an airtight container for up to 2 days.

• Freezing: To freeze, arrange the eggrolls on a baking sheet and freeze for 1–2 hours. Once frozen, transfer to a freezer-safe container or bag for up to 1 month. Reheat in the oven at 350°F for about 10-15 minutes or until crispy.

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🥰 Who Will Love These?

• Cheesecake lovers who want a portable, crispy version of their favorite dessert.

• Strawberry fans who enjoy the combination of fresh, fruity sweetness with creamy cheesecake.

• Party guests who love fun, finger-friendly desserts with a delicious, crispy texture.

• Anyone looking for a unique dessert to impress at family gatherings, potlucks, or special occasions!