Tasty Strawberry Cheesecake Eggroll Bites

These strawberry and cheesecake stuffed eggroll bites blend the rich creaminess of cheesecake with the sweet tanginess of strawberries, all wrapped up in a crispy, crunchy shell. They're a fun twist on dessert that'll make any gathering more exciting and leave everyone asking for your secret.

I got hooked on making these after my children wolfed down the first batch at our family cookout, and now they beg for them whenever summer rolls around. The first time I brought them to my neighbor's party, folks actually fought over who got the last one - that's when I learned to always make a double batch!

Simple Ingredients

• Cream cheese: Creates that classic tangy base and smooth texture - splurge on quality for the best results
• Powdered sugar: Adds sweetness while keeping everything velvety
• Vanilla extract: Brings warmth and depth - try to use real vanilla if you can
• Heavy cream: Makes your filling fluffy and easy to spread - use a fresh container for best results
• Fresh strawberries: Add juicy fruitiness - look for bright red, firm berries that aren't mushy
• Sugar: Helps draw out strawberry juices and heightens their natural sweetness
• Cornstarch: Thickens your strawberry mix - skip it if you want a juicier filling
• Eggroll wrappers: Form the crispy outer shell - make sure they're fresh and bendy
• Vegetable oil: For frying - any neutral-tasting oil works well here
• Powdered sugar (for glaze): Mixed with milk makes a sweet topping to drizzle
• Milk: Thins out your glaze just right
• Vanilla extract (for glaze): Ties the flavors together from filling to topping

How to Make It

Prepare the Strawberry Mixture:

Toss chopped strawberries and sugar together in a small pot. Cook over medium heat, giving them a stir now and then until they start breaking down and getting syrupy, around five to seven minutes. Add cornstarch if you want it thicker like jam. Let it cool completely before you use it. This cooling step keeps the strawberry mix from making your cheesecake filling runny.

Make the Cheesecake Filling:

In a bowl, whip the soft cream cheese with powdered sugar and vanilla until it's totally smooth without any lumps. Slowly pour in the heavy cream while mixing until you get something that's thick but can still be spread - kind of like cake batter that's not too runny but not as stiff as frosting.

Fill and Roll the Eggrolls:

Lay out an eggroll wrapper on a dry surface. Put about a teaspoon of cheesecake mix in the middle, then top with a small spoonful of your strawberry mixture. Don't get greedy with filling or they'll burst open. Dab the edges with water, fold in the sides, and roll it up tightly. Press down on the seam to seal it well and put it seam-side down. Keep going until you've used everything up.

Fry the Eggroll Bites:

Pour enough oil into a deep pan to reach about one and a half inches and heat it to three hundred and fifty degrees. Cook the eggrolls in small batches, turning them until they turn golden brown and crispy, about two to three minutes per side. Don't crowd the pan or they won't cook right. Set them on paper towels to soak up extra oil and stay crisp.

Make and Drizzle the Glaze:

Mix powdered sugar, milk, and vanilla in a bowl until you get something that's smooth and just runny enough to pour. If it seems too thick, add a couple more drops of milk. Drizzle it over your warm eggrolls or put it in a little bowl for dipping.

The best part for me is watching the glaze turn all shiny and then letting my youngest kid zigzag it all over the treats. At our neighborhood get-together last year, these disappeared faster than anything else on the table, and now everyone expects me to bring them to community events.

Flavor Boosters

You can use fresh or frozen strawberries in this recipe. Try swapping in real vanilla beans for extra flavor or add some lemon zest to your strawberry mix to make it pop even more.

Serving Suggestions

Enjoy them warm with glaze drizzled on top or served on the side. Sprinkle with extra powdered sugar for a pretty look. They're amazing next to a scoop of vanilla ice cream for a fancy dessert plate.

Creative Twists

When strawberries aren't at their best, try using blueberries, blackberries, or peaches instead - they all work great. You could also swap the eggroll wrappers for phyllo dough triangles brushed with oil, or fill them with apple and cinnamon for a fall treat.

These treats taste best the same day you make them, but honestly, I've never seen any stick around long enough to worry about storage. Make them once and they'll become your signature dessert for every family gathering and party.

Common Questions About This Recipe

→ Can I use frozen strawberries instead of fresh?

Definitely, defrosted frozen berries work just fine. Just make sure you drain off the extra juice and maybe add a bit more sugar if they're not sweet enough.

→ How do I keep the eggroll bites crispy?

Let them cool on a wire rack rather than paper towels to stop them getting soggy. It's best to eat them not long after frying when they're at their crunchiest.

→ Is it possible to bake instead of fry?

For sure, just coat them with a little oil and pop them in a 400°F oven until they turn golden and crunchy. Don't forget to flip them halfway so they brown evenly.

→ What dipping sauce pairs best?

A basic vanilla drizzle or just a light sprinkle of powdered sugar really brings out all the flavors perfectly.

→ Can I prepare the filling in advance?

You bet. You can make both the strawberry mixture and cheesecake filling ahead of time and keep them in the fridge until needed.

→ How do I prevent the filling from leaking?

Make sure you wrap them up tight and don't stuff too much filling in each one. Fold the edges in really well before you fry them for the best outcome.