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Cheesecake eggrolls are the ultimate treat when you are craving creamy cheesecake with a crispy shell. You get the tang of rich filling and warm strawberry jam wrapped in a golden crackle that always vanishes fast from the plate. These are a hit at every get-together and make dessert feel fun without a lot of fuss.
I first whipped these up to please a crowd at a barbecue and now friends text me asking for the recipe whenever potluck season rolls around.
Ingredients
- Cream cheese: Essential for the creamy tangy base. Choose full-fat and let it soften completely so blending is smooth.
- Powdered sugar: Gives the filling gentle sweetness. Sift before using for a lump-free mix.
- Vanilla extract: Brightens the whole filling with deeper flavor. Go for pure vanilla if possible.
- Strawberry jam or preserves: Offers classic cheesecake flavor with richness. Choose one with real berries for best results.
- Fresh strawberries: Diced for bursts of juicy texture. Use ripe berries for the sweetest results.
- Eggroll wrappers: Sturdy but light and create the best crunch. Look for wrappers with no cracks or tears.
- Water or egg wash: Binds the wrappers so the rolls seal tight. One egg whisked with a splash of water does the trick.
- Vegetable oil: Allows deep frying for crispiness. Pick a neutral oil so the flavor of the filling shines through.
- Powdered sugar: For a little extra sparkle when serving.
- Extra strawberry jam or chocolate sauce: Brings a fun dipping option and lets everyone customize.
Step-by-Step Instructions
- Prepare the Filling:
- Blend softened cream cheese, powdered sugar, and vanilla extract together with a hand mixer or vigorous whisking for about two minutes until the mixture is creamy and lump free. This step is crucial for that velvety cheesecake texture.
- Swirl in Jam and Fruit:
- Gently fold in your strawberry jam and any diced strawberries you like. Do not overmix so you see pretty streaks of pink throughout the filling.
- Fill and Wrap:
- Lay an eggroll wrapper down on your clean counter with one corner pointed at you. Scoop one to two tablespoons of filling onto the center. Pull the bottom corner up over the filling, tuck in the sides to hold everything in, then roll tightly to seal. Moisten the tip with water or egg wash so it sticks closed snugly.
- Repeat the Process:
- Keep rolling with each wrapper and filling until everything is packaged up, laying each completed roll seam side down so it does not unravel.
- Fry to Perfection:
- Pour vegetable oil into a wide heavy pot so there is enough to cover at least an inch of the rolls. Heat to about three fifty degrees F. Use a thermometer for safety. Slide three or four eggrolls in at a time so they do not crowd the pan. Fry them for about two or three minutes per side until they are golden and crisp.
- Drain and Finish:
- Lift eggrolls out with a slotted spoon and let them drain on paper towels to soak up any extra oil. While hot, dust with a shower of powdered sugar if you like.
- Serve and Dip:
- Move your crisp cheesecake eggrolls onto a serving platter. Offer extra jam or chocolate sauce on the side and enjoy while still warm for the most indulgence.
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I love the look on my little sister’s face when the whole kitchen smells like sweet fried dough and she sneaks the first warm eggroll off the tray. For me that scent brings back every family gathering where we laughed and ate these by the dozen.
Storage Tips
Keep any extra cheesecake eggrolls in an airtight container in the refrigerator for up to two days. To reheat, pop them in a warm oven until crisp again. Avoid the microwave if you want to keep that crispy exterior.
Ingredient Substitutions
You can trade the strawberry jam for raspberry, blueberry, or even cherry for different fruit flavors. For a nutty touch, swirl some peanut butter into the cream cheese filling before filing your wrappers.
Serving Suggestions
Serve dessert eggrolls at parties or holiday brunches. Offer a plate with a few dipping sauces like caramel or white chocolate and a big bowl of fresh fruit. They are also perfect chilled from the fridge for a treat on a hot day.
Cultural Context
Eggroll wrappers are a versatile ingredient often used in savory Asian dishes but here they give cheesecake a creative twist. This recipe is a playful mashup that never fails to get people talking and dipping.
Frequently Asked Questions
- → Can I bake cheesecake eggrolls instead of frying?
Yes, you can bake them. Preheat your oven to 400°F (200°C), place the eggrolls on a baking sheet lined with parchment, brush with oil or egg wash, and bake for 15-20 minutes, turning halfway, until golden and crispy.
- → What can I use instead of strawberry jam?
You can use raspberry jam, apricot preserves, or even Nutella for a different flavor twist in the filling.
- → How do I prevent eggrolls from bursting during frying?
Ensure the wrappers are tightly rolled, and use water or egg wash to properly seal the edges. Avoid overfilling to prevent bursting while frying.
- → Can I prepare these in advance for a party?
Yes, you can assemble them a few hours ahead and store in the refrigerator. Fry them just before serving for the best crispiness.
- → What dipping sauces pair well with cheesecake eggrolls?
Strawberry jam, chocolate sauce, caramel, or even a cream cheese glaze complement the flavors beautifully.
- → Can I add other fruits to the filling?
Yes, diced fruits like blueberries, mango, or peaches work well to add texture and variety to the filling.