Delicious Strawberry Cheesecake Stuffed Eggrolls Recipe

Okay, picture this: you’re at a county fair, right? And you see, like, *everything* fried. But what if…what if you could combine that amazing crispy, fried goodness with the creamy, dreamy taste of strawberry cheesecake? That’s how I kinda stumbled onto the idea for these Strawberry Cheesecake Stuffed Eggrolls! Seriously, it’s a dessert mashup you didn’t know you needed.

These aren’t your grandma’s eggrolls, that’s for sure. Think golden, crunchy outside giving way to a burst of sweet, creamy strawberry cheesecake filling. My favorite part is the surprise factor – people are always like, “Whoa, I didn’t see *that* coming!” They’re super easy to make, and totally addictive. Trust me, once you try these Strawberry Cheesecake Stuffed Eggrolls, you’ll be hooked!

Why You’ll Love These Strawberry Cheesecake Stuffed Eggrolls

Quick and Easy Dessert

Seriously, who has hours to make dessert? Not me! That’s why I love these. From start to finish, you’re looking at maybe 30 minutes. Perfect for those nights when you need a sweet treat *fast*.

The Perfect Blend of Textures

Okay, the texture thing is HUGE for me. These Strawberry Cheesecake Eggrolls are like a party in your mouth! You get that satisfying crunch from the fried wrapper, then *bam* – creamy, dreamy cheesecake filling. It’s the best of both worlds!

Irresistible Strawberry Cheesecake Flavor

Let’s be real, strawberry cheesecake is amazing. But inside an eggroll? It’s next-level! The slight tang of the cream cheese, the sweetness of the strawberries…it’s just so, so good. You won’t be able to stop at just one, I promise!

Ingredients for Strawberry Cheesecake Stuffed Eggrolls

Alright, let’s gather our goodies! You’ll need: 8 oz cream cheese (make sure it’s softened!), 1/2 cup granulated sugar, 1 teaspoon vanilla extract, 1 cup fresh strawberries (diced, please!), 1/4 cup strawberry jam, 8 egg roll wrappers (the star of the show!), vegetable oil for frying (don’t skimp!), and powdered sugar for dusting (because pretty!). Easy peasy!

How to Make Strawberry Cheesecake Stuffed Eggrolls: Step-by-Step Instructions

Preparing the Strawberry Cheesecake Filling

Okay, first things first: that amazing filling! Grab your softened cream cheese (this is *key* – if it’s not soft, you’ll end up with lumpy filling. Yuck!). Throw it in a bowl with the sugar and vanilla. Now, beat it all together until it’s smooth and creamy. Seriously, don’t rush this step! You want it perfectly combined. Then, gently fold in those diced strawberries and the strawberry jam. Don’t overmix, just enough to get everything distributed. Set aside, and get ready for the next step!

Assembling the Strawberry Cheesecake Eggrolls

Alright, eggroll time! Lay one wrapper flat on your work surface. Now, plop about 2 tablespoons of that yummy cream cheese mixture right in the center. Don’t go overboard, or they’ll burst when frying (oops, been there!). Fold the sides in, then fold the bottom corner over the filling. Roll it up nice and tight like a little burrito! Moisten that top corner with a bit of water – this’ll seal everything shut. Repeat until you’ve used all the filling!

Frying the Strawberry Cheesecake Stuffed Eggrolls to Perfection

Careful here, hot oil is no joke! Heat your vegetable oil in a deep fryer or a big pot to 350°F (175°C). If you don’t have a thermometer, just test it by dropping a tiny piece of wrapper in – it should sizzle and turn golden brown in a few seconds. Gently drop a few eggrolls into the hot oil (don’t overcrowd the pot!). Fry them for 2-3 minutes, until they’re golden brown and crispy. Keep an eye on them – they can go from perfect to burnt pretty quickly!

Finishing Touches for Strawberry Cheesecake Eggrolls

Once they’re golden and gorgeous, carefully remove the Strawberry Cheesecake Stuffed Eggrolls from the oil and place them on a plate lined with paper towels. This gets rid of any extra oil. Let them cool for just a minute or two (you don’t want to burn your tongue!), then dust them generously with powdered sugar. And that’s it! Serve them immediately – they’re best when they’re warm and crispy. Enjoy!!

Tips for the Best Strawberry Cheesecake Stuffed Eggrolls

Okay, wanna make these *amazing* every single time? Here’s the lowdown. First, don’t be afraid to adjust the frying time! If you like ’em extra crispy, give ’em a few extra seconds. But watch out, they burn fast! Also, fresh strawberries are SO much better than frozen here, trust me. And last but not least: serve them immediately! These are best when they’re warm and that filling is all melty and delicious. Seriously, don’t let them sit around!

Strawberry Cheesecake Stuffed Eggrolls Variations

Okay, so you’ve mastered the classic Strawberry Cheesecake Stuffed Eggrolls? Awesome! Now, let’s get a little crazy! Don’t be afraid to mix things up. How about swapping the strawberries for blueberries or raspberries? Or, if you’re a chocolate lover (like me!), add some mini chocolate chips to the cream cheese filling. Ooh, or a drizzle of chocolate sauce after frying! The possibilities are endless, so get creative and have fun!

Frequently Asked Questions About Strawberry Cheesecake Stuffed Eggrolls

Can I bake these Strawberry Cheesecake Eggrolls instead of frying?

Okay, so you *can* bake them, but honestly, they’re just not quite the same. If you’re trying to be a bit healthier, go for it! Preheat your oven to 375°F (190°C), brush the eggrolls with melted butter or oil, and bake for about 10-12 minutes, flipping halfway through. They’ll be golden, but they won’t have that amazing crispy, bubbly texture you get from frying, ya know?

Can I use frozen strawberries for Strawberry Cheesecake Stuffed Eggrolls?

Yeah, you *can*, but fresh is always better! Frozen strawberries tend to release a lot of water as they thaw, which can make your filling a bit soggy. If you *have* to use frozen, make sure you thaw them completely and drain off as much excess liquid as possible before adding them to the cream cheese mixture. Pat them dry with a paper towel – seriously, every little bit helps!

How do I store leftover Strawberry Cheesecake Eggrolls?

If you somehow manage to have leftovers (seriously, how?!), store them in an airtight container in the fridge. They’re best eaten within a day or two, but let’s be honest, they probably won’t last that long! To reheat, you can pop them in the oven at 350°F (175°C) for a few minutes to crisp them up, or even use an air fryer. Just be warned, they won’t be quite as crispy as they were fresh, but they’ll still be delicious!

Serving Suggestions for Your Strawberry Cheesecake Stuffed Eggrolls

Okay, so you’ve got these amazing Strawberry Cheesecake Stuffed Eggrolls…now what? Well, they’re pretty awesome on their own, but if you wanna take things up a notch, try serving them with a scoop of vanilla ice cream. Seriously, the cold ice cream with the warm eggroll is just *heavenly*. Or, if you’re feeling fancy, a dollop of whipped cream and a few extra sliced strawberries never hurt!

Estimated Nutritional Information for Strawberry Cheesecake Stuffed Eggrolls

Okay, so let’s talk numbers…but remember, this is just an estimate! Each Strawberry Cheesecake Stuffed Eggroll clocks in at around 250 calories. You’re also looking at roughly 14 grams of fat, 4 grams of protein, and 28 grams of carbs. Oh, and about 20 grams of sugar (sorry, not sorry!). So, yeah, they’re a treat! But hey, everything in moderation, right?

Ready to Try These Strawberry Cheesecake Stuffed Eggrolls?

So, what are you waiting for?! Go make these! And hey, if you love ’em as much as I do, leave a comment and rate the recipe! Don’t forget to share your pics on social media, too!

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