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Diamond Strawberry Cheesecake Rolls

A delightful fusion of creamy cheesecake and vibrant strawberries wrapped in crispy spring roll wrappers, perfect for impressing guests.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 6 rolls
Course: Dessert
Cuisine: Fusion
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cheesecake filling
  • 8 oz cream cheese, room temperature Ensure cream cheese is at room temperature for easier mixing.
  • 1/3 cup powdered sugar
  • 1 tsp vanilla bean paste
  • 1/2 cup heavy whipping cream, chilled Must be chilled for whipping.
  • 1/2 cup fresh strawberries, finely diced Use ripe strawberries for best flavor.
For assembly and frying
  • 6 pieces spring roll wrappers Diamond-shaped wrappers work best.
  • 1 large egg, beaten For egg wash.
  • Vegetable oil for frying Heat to 350°F.
For the glaze
  • 1 cup granulated sugar
  • 1/3 cup water
  • 1/4 cup light corn syrup
  • 1 tbsp freeze-dried strawberry powder
  • 6 pieces fresh strawberries, sliced For garnish.

Method
 

Cheesecake Filling Preparation
  1. In a medium bowl, beat together the room temperature cream cheese, powdered sugar, and vanilla bean paste until smooth.
  2. In a separate bowl, whip the chilled heavy cream to stiff peaks.
  3. Fold the whipped cream into the cream cheese mixture along with the finely diced strawberries.
Assembling the Rolls
  1. Spread out the spring roll wrappers on a clean surface, diamond-side up.
  2. Spoon about two tablespoons of the filling into the center of each wrapper.
  3. Fold the bottom corner over the filling, tuck in the sides, and roll upwards. Brush the top corner with beaten egg to seal.
  4. Place the rolls in the freezer for about 30 minutes.
Frying and Glazing
  1. Heat vegetable oil to 350°F and fry the rolls in batches until golden brown, about 2-3 minutes per side.
  2. Drain the rolls on a wire rack.
  3. To make the glaze, combine sugar, water, and corn syrup in a saucepan and boil until it reaches 300°F.
  4. Dip each cooled roll in the hot glaze and place them on parchment paper to cool.
  5. Dust with freeze-dried strawberry powder and serve with fresh strawberry slices.

Notes

If rolls are not eaten immediately, store in an airtight container in the fridge for 2-3 days. Fresh is best!