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Strawberry Cheesecake Eggroll Bites

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These Strawberry Cheesecake Eggroll Bites are a fun and delicious twist on a classic dessert! With a crispy exterior, creamy cheesecake filling, fresh strawberries, and strawberry jam, these eggrolls are topped with a sweet glaze for the perfect combination of flavors. They make an irresistible treat for parties, gatherings, or a simple indulgence. Easy to make and perfectly portioned, these strawberry cheesecake eggrolls will quickly become your new favorite dessert!

Ingredients

For the Filling:

  • 8 oz cream cheese, softened
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup diced fresh strawberries
  • 1/4 cup strawberry jam

For the Eggrolls:

  • 12–15 eggroll wrappers
  • Vegetable oil (for frying)

For the Glaze:

  • 1 cup powdered sugar
  • 2–3 tbsp milk or heavy cream
  • 1/2 tsp vanilla extract

Instructions

  • Make the Cheesecake Filling:
    In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the diced strawberries and strawberry jam until combined.

  • Assemble the Eggrolls:
    Lay an eggroll wrapper on a flat surface in a diamond shape. Place about 1–2 tablespoons of the filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal. Use a dab of water to seal the edges. Repeat with the remaining wrappers and filling.

  • Fry the Eggrolls:
    Heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C). Fry the eggrolls in batches for 2–3 minutes on each side, or until golden brown and crispy. Remove and drain on a paper towel-lined plate.

  • Make the Glaze:
    In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth.

  • Glaze and Serve:
    Drizzle the glaze over the warm eggroll bites. Serve immediately for the best texture and flavor.

Notes

  • You can make the cheesecake filling ahead of time and store it in the refrigerator for up to 2 days.
  • For a healthier option, try baking the eggrolls at 375°F (190°C) for 15–20 minutes instead of frying.
  • Store leftover eggrolls in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F (175°C) for 5–10 minutes.

Find it online: https://recipesbyjanet.com/strawberry-cheesecake-eggroll-bites/