These strawberry cheesecake egg rolls are one of my favorite dessert treats when I want something crispy on the outside and creamy on the inside. I love how the warm, fried wrapper contrasts with the smooth cheesecake filling and juicy strawberries, making every bite rich, sweet, and satisfying.
Why You’ll Love This Recipe
I love this recipe because it is simple, quick, and feels indulgent without being complicated. I can make it with basic ingredients, and it always impresses anyone who tries it. The combination of creamy cheesecake, fresh strawberries, and a crunchy shell makes this dessert hard to resist, and I enjoy how customizable it is with different add-ins or toppings.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
8 oz cream cheese, softened
1/4 cup granulated sugar
1/2 tsp vanilla extract
16 egg roll wrappers
Fresh strawberries, chopped
Chocolate chips (optional)
Oil for frying
Powdered sugar or chocolate sauce for serving (optional)
Directions
I start by mixing the softened cream cheese, granulated sugar, and vanilla extract in a bowl until the mixture is smooth and creamy. I gently fold in the chopped strawberries and chocolate chips if I decide to use them.
I lay an egg roll wrapper on a clean surface in a diamond shape and place a few spoonfuls of the cheesecake filling in the center. I fold the bottom corner over the filling, tuck in the sides, and roll it up tightly, sealing the edge with a little water.
I heat oil in a deep pan over medium heat and carefully fry the egg rolls in batches until they turn golden brown and crispy on all sides. I remove them from the oil and place them on paper towels to drain excess oil. I like serving them warm with powdered sugar or a drizzle of chocolate sauce.
Servings And Timing
I usually get about 8 servings from this recipe, depending on how generously I fill the wrappers.
I sometimes swap strawberries for blueberries, raspberries, or a mixed berry blend. When I want extra flavor, I add a little lemon zest to the cheesecake filling. For a lighter version, I bake the egg rolls instead of frying them, brushing them lightly with oil before baking.
Storage/Reheating
I store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, I prefer using an oven or air fryer to keep them crispy. I avoid microwaving because it softens the wrappers too much.
FAQs
Can I Make These Ahead Of Time?
I like preparing the filling ahead of time, but I usually assemble and fry the egg rolls fresh for the best texture.
Can I Bake These Instead Of Frying?
I often bake them at 400°F for about 12–15 minutes, flipping halfway, when I want a less oily option.
What Oil Do I Use For Frying?
I usually use vegetable or canola oil because they have a neutral flavor and high smoke point.
Can I Freeze Strawberry Cheesecake Egg Rolls?
I freeze them uncooked on a baking sheet, then transfer them to a freezer bag. I fry or bake them directly from frozen.
What Can I Serve With Them?
I enjoy serving them with chocolate sauce, strawberry sauce, or a dusting of powdered sugar.
Conclusion
I always come back to this strawberry cheesecake egg rolls recipe because it is easy, delicious, and perfect for any occasion. The crispy exterior and creamy, fruity filling make it a dessert I love sharing and making again and again.
Strawberry Cheesecake Egg Rolls are crispy, golden‑fried dessert bites filled with creamy sweet cheesecake and juicy strawberries. They’re indulgent, easy to make, and perfect served warm with powdered sugar or chocolate sauce.
Ingredients
8 oz cream cheese, softened
1/4 cup granulated sugar
1/2 tsp vanilla extract
16 egg roll wrappers
1 cup fresh strawberries, chopped
1/4 cup chocolate chips (optional)
Oil for frying (vegetable or canola)
Powdered sugar or chocolate sauce for serving (optional)
Instructions
In a bowl, mix softened cream cheese, granulated sugar, and vanilla extract until smooth.
Gently fold in the chopped strawberries and chocolate chips (if using).
Lay an egg roll wrapper on a clean surface in a diamond shape. Place a few spoonfuls of the cheesecake mixture in the center.
Fold the bottom corner up over the filling, tuck in the sides, and roll tightly. Seal the edge with a little water.
Heat oil in a deep pan over medium heat (about 350°F / 175°C). Carefully fry egg rolls in batches until golden brown and crispy, about 2–3 minutes per side.
Remove and drain on paper towels. Serve warm, dusted with powdered sugar or drizzled with chocolate sauce.
Notes
Swap strawberries for blueberries, raspberries, or a mixed berry blend.
Add a little lemon zest to the cheesecake filling for extra brightness.
For a lighter version, brush with oil and bake at 400°F (200°C) for 12–15 minutes, flipping halfway.
Freeze uncooked egg rolls on a baking sheet, then transfer to a freezer bag. Cook directly from frozen when needed.
