For the filling
- 8 oz (225 g) cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup diced fresh strawberries
- 1/4 cup strawberry jam
No-bake strawberry cheesecake and cheesecake eggroll recipes often combine softened cream cheese, powdered sugar, vanilla, and fresh berries or jam for a smooth, tangy-sweet filling.
For the eggrolls
- 8–10 eggroll wrappers
- 1 egg, beaten (for sealing)
- Oil for frying (or cooking spray for air fryer version)
- Optional: powdered sugar or drizzle of melted chocolate for topping
Eggroll wrappers and a beaten egg “glue” are standard in dessert eggroll and cheesecake roll recipes, helping seal the rolls and crisp up in hot oil or an air fryer.
Step-by-step instructions
1. Make the filling
In a medium bowl, beat the softened cream cheese with an electric mixer until completely smooth and lump-free. Add the powdered sugar and vanilla extract and beat again until creamy and well combined.
Gently fold in the diced strawberries and strawberry jam until evenly distributed. Folding fresh fruit into a cream cheese base like this mirrors approaches used in raspberry or strawberry swirl cheesecake fillings. Set the filling aside while you prepare the wrappers.
2. Assemble the eggrolls
Lay one eggroll wrapper on a clean surface so it looks like a diamond, with a corner pointing toward you. Place about 2 tablespoons of filling in the center of the wrapper, shaping it into a small log or mound.
Dip your finger or a small brush into the beaten egg and lightly brush the edges of the wrapper. Fold the bottom corner up over the filling, then fold in the left and right corners toward the center, similar to how savory eggrolls are wrapped. Roll the wrapper tightly toward the top corner, pressing gently to seal and ensure the filling is fully enclosed.
Repeat with the remaining wrappers and filling. Dessert eggroll recipes often stress rolling tightly and sealing well to prevent leaks during frying.
3. Cook the eggrolls
Frying method
- Heat about 1–2 inches of oil in a deep skillet or pot to 350°F (175°C). Use a thermometer if possible; many eggroll and cheesecake eggroll recipes recommend this temperature range for even browning.
- Carefully place a few eggrolls in the hot oil, seam side down, without overcrowding the pan. Fry for 2–3 minutes per side, turning as needed, until golden brown and crisp.
- Remove with a slotted spoon and drain on paper towels or a wire rack.
Air fryer method
- Preheat the air fryer to 375°F (190°C). Several air fryer dessert eggroll recipes use 360–400°F, with 375°F a common middle ground for even browning.
- Arrange the eggrolls in a single layer in the basket, leaving space between them. Lightly spray all sides with cooking spray.
- Air fry for 8–10 minutes, turning halfway through, until golden and crispy.
4. Serve
Let the eggrolls cool slightly—they should still be warm so the filling is creamy and gooey but not so hot that it burns when you bite into them. Dust with powdered sugar or drizzle melted chocolate over the tops if desired, echoing garnish ideas from other cheesecake eggroll and dessert roll recipes.
Serve warm as a dessert or sweet snack. They’re excellent on their own or with a scoop of vanilla ice cream or a little extra strawberry sauce on the side.
Strawberry Cheesecake Eggroll Bites deliver the best parts of cheesecake and fried dessert in a fun, shareable format that’s easy to customize for parties, holidays, or weeknight cravings.