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strawberry cheesecake egg rolls with a lemon drizzle

Strawberry Cheesecake Egg Rolls with Lemon Drizzle

Cheesecake and strawberry filling stuffed inside an egg roll wrapper, fried, then drizzled with a fresh lemon glaze!

Course Dessert
Cuisine American
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Yields: 8 egg rolls
Recipe by Rachael Yerkes


  • 8 egg roll wrappers
  • 10 strawberries, cut into small pieces

Cheesecake Filling

  • 8 ounce package cream cheese
  • 5 ounces lemon flavored Greek yogurt
  • 2 tablespoons granulated sugar
  • 1 large egg
  • 1 tablespoon fresh lemon juice

Lemon Glaze

  • 1/2 cup powdered sugar
  • 2 tablespoons fresh squeezed lemon juice


  1. Cut strawberries into pieces and put aside.
  2. In a medium sized mixing bowl beat together the Greek yogurt, cream cheese, egg, sugar, and lemon juice.
  3. Preheat 2 inches of oil in a large heavy pot to 375°F.
  4. Lay an egg roll wrapper down, and put a heaping spoonful (about 1 to 2 tablespoons) of cheesecake mixture in center at a diagonal. Put a handful of strawberries on top. Using a wet finger, wet the edges of the egg roll wrapper and roll by folding over, tucking ends in, and rolling. (Egg roll wrapper package should include rolling instructions with images, use if needed)
  5. Place egg rolls in hot oil and fry, submersed, for 3-4 minutes, or until golden brown. Remove from oil and put on paper towel to blot excess oil off.
  6. While egg rolls are cooking mix together the lemon juice and sugar for glaze. Drizzle the glaze over, and top with fresh strawberries and enjoy!

Recipe Notes

A fresh strawberry and cheesecake stuffed egg roll, topped with a drizzle of lemon glaze and fresh strawberries.

Rachael at Eazy Peazy Mealz