Strawberry Cheesecake Egg Rolls are egg roll wrappers filled with a cream cheese mixture and fresh strawberries, cooked crispy in an air fryer. You will also love my strawberry cheesecake!

Strawberry Cheesecake Egg Rolls Stacked on a Plate with Strawberry Pieces on Top for Garnish

Strawberry Cheesecake Egg Rolls

This sweet treat gives you all the flavors of your favorite strawberry cheesecake but rolled up in an egg roll wrapper for a crispy and creamy dessert. Just like egg rolls are not just savory appetizers anymore, air fryers are great for desserts, too! Enjoy them warm, dusted with confectioners’ sugar.

Adding Diced Strawberries to Cream Cheese to Make Strawberry Cheesecake Egg Rolls

Egg Rolls Ingredients

Cream Cheese: Make sure the cream cheese is at room temperature.

Lemon Juice: Lemon juice is added to the cheesecake filling to help it keep its structure and give it a thicker texture. It will not give the filling a lemon flavor.

Strawberries: Use a pound of strawberries to dice for the cheesecake filling. Be sure to wash and hull the strawberries before cutting them. I prefer fresh strawberries, but you could definitely use frozen strawberries! Just be sure to let them thaw before adding them to the cream cheese mixture.

Egg Roll Wrappers: You will need 12 wrappers for this treat. You could get by with using wonton wrappers; however, they will be smaller and you may have to adjust the cooking time.

Process for Making a Strawberry Cheesecake Egg Rolls by Fillinf, rolling, and Wrapping

How to Deep-Fry Strawberry Cheesecake Egg Rolls 

If you would rather fry the egg rolls in oil as opposed to cooking them in an air fryer, that works! First, heat up about an inch of oil to 375°F. Once the oil is hot, add the egg rolls 3 to 4 at a time, cooking 2-4 minutes per side. 

Carefully place the fried egg rolls on a paper towel-lined paper plate to cool. Sprinkle them with confectioners’ sugar before serving. 

Strawberry Cheesecake Egg Rolls Stacked on a White Serving Plate From Overhead

How to Bake Strawberry Cheesecake Egg Rolls in the Oven

Another alternative way to make this dessert is to bake them in the oven. First, spray a baking sheet with nonstick cooking spray. Next, place the filled egg roll wrappers onto the baking sheet. Bake at 425°F for 10-12 minutes, flipping halfway through baking. Again, don’t forget to sprinkle some confectioners’ sugar on top before serving!

Please note that baking the egg rolls in the oven will not give you as crispy of a treat when compared to the other methods of cooking. They will end up a little chewier.

Strawberry Cheesecake Egg Rolls Stacked on a White Plate and Broken in Half Showing the Inside

How to Store Dessert Egg Rolls

After you have made this dessert (no matter how you made them), you can store strawberry cheesecake egg rolls in a sealed container in the refrigerator. They will last for about 3 days. When you are ready to enjoy them, simply heat them up again in the air fryer. 

Strawberry Cheesecake Egg Rolls Stacked on a White Serving Plate From Overhead
5 from 3 votes

Strawberry Cheesecake Egg Rolls

Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Strawberry Cheesecake Egg Rolls are egg roll wrappers filled with cream cheese and fresh strawberries, cooked crispy in an air fryer.

Ingredients

  • One 8-ounce package cream cheese, room temperature
  • ½ cup (100 g) granulated sugar
  • 1 teaspoon lemon juice
  • 1 pound fresh strawberries, washed, hulled, diced
  • 12 egg roll wrappers
  • water, for wetting the edges of the egg roll wrappers
  • confectioners' sugar, for topping

Instructions

  • To a medium mixing bowl, add cream cheese, sugar, and lemon juice. Using a hand mixer on medium speed, beat ingredients together until smooth and creamy. Fold in the strawberries.
  • On a clean work surface, set out the egg roll wrappers. Working one at a time, top each wrapper with 2-3 tablespoons of the cream cheese mixture.
  • Use water to wet the edges of the egg roll wrapper and then tightly roll the egg roll wrapper around the cream cheese mixture.
  • To roll, first, fold up the bottom corner to just over the cream cheese mixture. Roll once to fold in the cream cheese mixture.
  • Second, fold in the right and left corners of the wrapper to the center, lightly pressing to seal. (You may need to add more water to the edges and corners to help the wrapper stay folded.) It should now look like an open envelope.
  • Continue rolling until the filling is fully wrapped inside of the egg roll. Press to seal the edges.
  • Spray or brush the outside of the egg roll with cooking oil.
  • Air Fry at 400°F for 4-5 minutes, or until golden brown, flipping halfway through. You may need to work in batches, depending on the size of your air fryer.
  • Transfer the egg rolls to a plate to cool.
  • Dust with confectioners' sugar right before serving.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

    1. As I am always looking to improve – how long did it take Cathy? Does your Air Fryer generally require more time? I have 3 and I know they all work a bit differently. Thanks for any additional feedback!

    1. They are usually in the refrigeration section of your grocery store. You can always ask at your grocery store where they keep them.

  1. I made these for a dessert contest and served with a strawberry glaze “dipping sauce ” – first place. Thank you for air fryer recipes so easy and no fussing with hot oil.

  2. I had a blast making these! So simple and delicious. I used my small Fry Daddy deep fryer and fried 3 at a time for only about a minute or so. It worked wonders and created an even golden color all around. I halved the recipe and still came out with 19 eggrolls, I think partly because of one small issue I had; The recipe didn’t instruct to strain the diced strawberries before adding them to the cream cheese mixture, which I definitely should have done. My berries were very juicy. By the time I’d fried my second batch of eggrolls, my remaining fruit mixture in the bowl was VERY runny, so I wasn’t able to add much fruit mixture to the next couple of batches. I eventually halted construction and strained my fruit mixture through a fine strainer and used just the lightly coated berries. That solved the problem, but now I have at least a cup or more of pink cream cheese/strawberry flavored liquid left over. I’m going to make a strawberry glaze dipping sauce, so I might add that to it. It’s too tasty to waste. So, my tip is, strain those ripe strawberries after dicing them and before adding them to the cream cheese mixture. I don’t do Instragram, so I can’t attach a picture, but they sure are pretty! Thank you, Amanda!

  3. I need to make a correction to my previous Oct. 19th review. In it I said I had HALVED the recipe and still came out with 19 eggrolls. That’s incorrect. I actually did use the measurements that were included in the recipe. Oops! Apologies for that.

    1. Then you follow the instructions in the post for making it in the oven:
      How to Bake Strawberry Cheesecake Egg Rolls in the Oven
      Another alternative way to make this dessert is to bake them in the oven. First, spray a baking sheet with nonstick cooking spray. Next, place the filled egg roll wrappers onto the baking sheet. Bake at 425°F for 10-12 minutes, flipping halfway through baking. Again, don’t forget to sprinkle some confectioners’ sugar on top before serving!

      Please note that baking the egg rolls in the oven will not give you as crispy of a treat when compared to the other methods of cooking. They will end up a little chewier.

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