There’s something downright magical about the first bite into a crispy, golden egg roll shell—only to find a rich, creamy strawberry cheesecake center waiting inside. Add a tangy drizzle of fresh lemon glaze, and you’ve got a dessert that tastes like a warm summer day wrapped in flaky perfection.

This isn’t just a fun twist on a classic savory snack—it’s a surprisingly easy dessert you’ll want to make again and again. Whether you’re prepping for a holiday, hosting a brunch, or just craving something sweet and indulgent, these Strawberry Cheesecake Egg Rolls with Lemon Glaze are a total showstopper. And yes, you absolutely can pull these off, even if you’re not a seasoned baker.

Let’s walk through it together—step by step.

Why You’ll Love This Recipe

Strawberry Cheesecake Egg Rolls are one of those recipes that hit the sweet spot (literally and figuratively). They’re simple to make, absolutely gorgeous to serve, and bursting with flavor.

Key Benefits

• Crispy, creamy, and fruity in every bite
  That contrast of crunchy shell and silky filling? Unbeatable.

• Quick and easy to make
  You can have these ready in under 30 minutes with minimal prep.

• Crowd-pleasing and kid-approved
  They look fancy, but even picky eaters will be hooked.

• Flexible enough to play with
  Swap the fruit, drizzle a different glaze, or bake instead of fry.

Suitable For

• Weekend treats when you want to whip up something special

• Potlucks or brunch spreads that need a pop of color and flavor

• Holiday desserts with a light and fruity twist

• Beginner bakers looking for a low-stress, high-reward recipe

Ingredients for Strawberry Cheesecake Egg Rolls

Let’s take a look at what you’ll need—and don’t worry, the ingredient list is short and sweet. Most of this is pantry and fridge basics.

Core Ingredients

• Egg roll wrappers
  You’ll find these in the refrigerated section, usually near tofu or produce. They’re your crispy golden shell.

• Cream cheese (softened)
  This is your rich, creamy base. Full-fat is best here for flavor and texture.

• Powdered sugar
  Sweetens the filling without any grittiness.

• Vanilla extract
  Just a splash enhances the cheesecake flavor.

• Fresh strawberries (finely chopped)
  They bring brightness and just enough moisture. Fresh is best to avoid sogginess.

• Butter (melted)
  Optional, but brushing a little on the fried rolls adds extra flavor and shine.

• Oil (for frying)
  Neutral oils like canola or vegetable work best.

For the Lemon Glaze

• Powdered sugar
  Forms the sweet base.

• Fresh lemon juice
  Adds tang and balances the richness of the cheesecake filling.

Substitutions and Tips

• No strawberries?
  Use blueberries, raspberries, or even a spoonful of fruit preserves. Just be sure to chop or mix finely to avoid leaking.

• No cream cheese on hand?
  Ricotta or mascarpone can work in a pinch, though the texture will be a bit lighter.

• Want it lighter?
  Try air frying at 375°F for 8–10 minutes instead of deep-frying.

• Looking for crunch?
  Add a spoonful of graham cracker crumbs to the filling to echo that cheesecake crust vibe.

• Need it sweeter?
  Taste your strawberries first—if they’re very tart, you might want to bump up the powdered sugar just a little.

Best Cream Cheese for Strawberry Cheesecake Egg Rolls

Cream cheese may seem like a simple ingredient, but it makes all the difference here. Stick with the block-style, full-fat version. It’s thicker and holds up better during frying than whipped or low-fat varieties, which can break down under heat.

Philadelphia is the gold standard for a reason—smooth, tangy, and reliable—but any high-quality brand will do as long as it’s not overly watery. Make sure to let it soften at room temperature before mixing. Cold cream cheese can lead to lumpy filling and overmixing.

Kitchen Tools You’ll Need

You don’t need a fancy setup to pull this off, but having the right tools makes the process smoother.

Must-Have Tools

• Mixing bowl
  For blending your creamy filling.

• Hand mixer or whisk
  A mixer makes things quicker, but elbow grease works too.

• Frying pan or deep skillet
  Go for something with tall sides to minimize oil splatter.

• Tongs
  For flipping the egg rolls safely.

• Paper towels
  To drain excess oil and keep things crisp.

Nice-to-Have Tools

• Pastry brush
  For brushing on melted butter or oil evenly.

• Thermometer
  Ensures your oil stays right around 350°F, which is the sweet spot for crisping without burning.

• Piping bag or spoon
  If you want cleaner filling placement, a piping bag can help. But don’t worry—spooning it in works just fine.

How to Make Strawberry Cheesecake Egg Rolls with Lemon Glaze

Alright, it’s time to roll up our sleeves—literally. Whether you’re baking with kids or just treating yourself, these Strawberry Cheesecake Egg Rolls are surprisingly simple to assemble. We’ll walk through each step carefully so nothing feels overwhelming. Once you get the hang of the first one, the rest come together quickly and easily.

Step 1: Prepare the Filling

Start with softened cream cheese—it should feel spreadable but not runny. In a mixing bowl, beat the cream cheese until it’s smooth and creamy. You can use a hand mixer for speed, or a sturdy whisk if you’re working old-school.

Add the powdered sugar and vanilla extract, then mix again until fully combined. The mixture should look fluffy and uniform.

Now, fold in the chopped strawberries. Try to keep the pieces small—roughly blueberry-size—so they don’t create pockets of moisture. Stir gently so you don’t break them down too much. You want specks of berry, not strawberry soup.

Tip: If your strawberries are super juicy, let them sit on a paper towel for a few minutes before adding them in. This helps reduce excess moisture in the filling.

Step 2: Assemble the Egg Rolls

Lay out your egg roll wrappers on a clean surface, one at a time, keeping the others covered with a damp cloth so they don’t dry out.

Spoon about 2 to 3 tablespoons of the cream cheese mixture into the center of each wrapper. Don’t overfill—too much filling can cause them to burst during frying.

Fold in the sides, then roll up tightly like a burrito. Seal the edge with a dab of water to make sure it stays closed.

Tip: If you’ve never rolled an egg roll before, think of it like wrapping a little present. Once you’ve done one or two, you’ll be a pro.

Step 3: Fry the Egg Rolls

In a deep skillet or heavy-bottomed pan, heat oil over medium heat until it reaches 350°F. If you don’t have a thermometer, drop a small piece of wrapper into the oil—it should sizzle right away.

Fry the egg rolls in batches, about 2 to 3 minutes per side. They should be golden brown and crisp. Don’t crowd the pan—giving them space helps them cook evenly.

Remove them from the oil and let them drain on a plate lined with paper towels.

Optional: While they’re still warm, brush them with melted butter. It adds a glossy finish and even more flavor.

Step 4: Make the Lemon Glaze

This glaze couldn’t be easier—and it’s what makes the whole dessert sing. In a small bowl, whisk together powdered sugar and lemon juice until smooth. You want it just thick enough to drizzle. Add more sugar if it’s too thin, or a bit more juice if it’s too thick.

Tip: A little lemon zest stirred in gives an extra citrus kick and makes it even more fragrant.

Step 5: Serve

Once your egg rolls are slightly cooled (but still warm and crisp), drizzle them with the lemon glaze. Serve them right away—they’re best fresh, when the wrapper is still crispy and the filling is creamy and warm.

You can cut them in half to show off the filling or leave them whole for that classic egg roll look. Either way, they won’t last long.

Tips for Success

Making these for the first time? Here are a few tried-and-true tips to help you get it just right.

• Don’t overfill the wrappers. A little goes a long way—too much filling leads to leaks.

• Keep the oil hot but not smoking. Around 350°F is the sweet spot for crispy, golden rolls.

• Chop the strawberries finely to avoid bursts of moisture that can weaken the wrapper.

• Work quickly once the wrappers are filled. The moisture from the filling can start to soften them if they sit too long.

• Use paper towels to soak up excess oil after frying. This keeps the texture crisp instead of greasy.

How to Store Strawberry Cheesecake Egg Rolls

While these egg rolls are definitely at their best when fresh, you can make them ahead or save leftovers with the right technique.

At Room Temperature

If you’re serving them within an hour or two, you can leave them at room temp. Just keep them loosely covered with foil so they stay crisp.

Avoid plastic wrap—it traps steam and softens the wrapper.

In the Refrigerator

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven or air fryer at 350°F until crisp—about 5 to 7 minutes.

Avoid microwaving if possible—it tends to make them soggy.

Freezing Tips

If you want to freeze them, the best option is to freeze them before frying.

Assemble the rolls and place them on a baking sheet in a single layer. Freeze until solid, then transfer to a freezer bag. When ready to cook, fry straight from frozen—just add an extra minute or two to the cook time.

Tip: Don’t freeze after frying. The texture won’t hold up well once thawed and reheated.

Frequently Asked Questions (FAQs)

Can I bake or air-fry instead of deep-frying?

Yes! For a lighter option, air fry at 375°F for 8 to 10 minutes or bake at 400°F for about 12 to 15 minutes. Just brush the rolls lightly with oil to help them crisp up.

Can I use frozen strawberries?

It’s not ideal. Frozen strawberries release a lot of water, which can make the filling runny and affect the texture of the egg rolls. If you must use frozen, thaw and drain them thoroughly before chopping.

Why are my rolls leaking during frying?

This usually happens when they’re overfilled or not sealed tightly enough. Make sure to moisten and press the edges firmly so they don’t open in the oil.

What else can I drizzle on top besides lemon glaze?

If you want to mix it up, try a chocolate ganache, strawberry reduction, or even a dusting of powdered sugar. You could also serve with a side of whipped cream or vanilla ice cream for an extra indulgent touch.

Related Recipes

If you loved these Strawberry Cheesecake Egg Rolls, try one of these sweet treats:

• Lemon Raspberry Cupcakes: A fruity, tangy cupcake that pairs beautifully with any cream cheese dessert.

• Cinnamon Roll Cheesecake: A rich and indulgent cheesecake with a cinnamon twist.

• Strawberry Dump Cake: A simple, fruity dessert that’s perfect when strawberries are in season.

• Chocolate Strawberry Cupcakes: Moist chocolate cupcakes topped with fresh strawberries and cream.

• Pineapple Upside Down Cupcakes: A retro favorite turned into individual mini cakes.

Conclusion

These Strawberry Cheesecake Egg Rolls with Lemon Glaze are everything a dessert should be—fun to make, rich and creamy inside, perfectly crisp outside, and full of fresh, fruity flavor. Whether you’re serving them at a party, sharing with family, or just treating yourself on a weeknight, they never disappoint.

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