As I took a bite of these tropical delights, I was instantly transported to a sun-soaked beach, complete with swaying palm trees and warm ocean breezes. These Pineapple Cheesecake Stuffed Eggrolls are my go-to dessert when I’m craving something unique and satisfying. The crispy, golden exterior encases a delectable, creamy filling that perfectly balances tangy pineapple with the lusciousness of cheesecake. Not only can you whip them up in just 30 minutes, making them ideal for last-minute gatherings, but they also offer a fun twist on traditional desserts that will wow your family and friends. Plus, the best part? You can easily customize them with seasonal fruits or tasty mix-ins. What delightful flavors will you experiment with today? Why are these eggrolls a must-try? Irresistible crunch: The crispy exterior gives each bite an exciting texture that perfectly contrasts the creamy filling. Tropical sweetness: Bursting with pineapple flavor, these eggrolls bring a taste of paradise right to your kitchen. Quick and easy: Ready in just 30 minutes, they’re perfect for unexpected guests or late-night cravings. Customizable delight: Swap in your favorite fruits, like strawberries or mango, for a personal twist. Crowd-pleaser: Whether it’s a family dinner or a party, these treats will amaze everyone at the table. Try them with a side of caramel sauce for a decadent finish! Pineapple Cheesecake Stuffed Eggrolls Ingredients For the Creamy Filling • Cream Cheese – This provides a smooth and tangy cheesecake flavor; mascarpone can be used for a silkier filling. • Crushed Pineapple – Adds sweetness and acidity, balancing the richness; alternative fruits like mango or peaches can be used for different flavors. • Sugar – Offers sweetness to the filling; substitute with honey or coconut sugar for a natural option. For the Eggrolls • Egg Roll Wrappers – Forms the crispy exterior; wonton wrappers can be swapped for mini versions. • Vegetable Oil – Used for frying; can substitute with canola or sunflower oil for a neutral taste. These Pineapple Cheesecake Stuffed Eggrolls are not just a treat but a delightful culinary adventure waiting to happen! Step‑by‑Step Instructions for Pineapple Cheesecake Stuffed Eggrolls Step 1: Prepare the Filling In a mixing bowl, combine 8 oz of softened cream cheese, 1 cup of crushed pineapple (drained), and 1/4 cup of sugar. Use a hand mixer or spatula to blend until the mixture is smooth and creamy. This filling should be thick yet spreadable, with a delightful balance of sweet and tangy pineapple. Set this aside while you prepare the eggroll wrappers. Step 2: Fill and Wrap Take an egg roll wrapper and place it on a clean, flat surface with one corner facing you. Spoon about 2 tablespoons of the pineapple cheesecake filling into the center. Fold the bottom corner over the filling, then tuck in the sides and roll up tightly, sealing the edges with a little water using a pastry brush. Repeat with the remaining wrappers and filling. Step 3: Heat the Oil In a deep frying pan or a large skillet, pour in vegetable oil to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of bread; if it sizzles and browns quickly, the oil is ready for frying the eggrolls. Step 4: Fry the Eggrolls Carefully place a few prepared Pineapple Cheesecake Stuffed Eggrolls in the hot oil, ensuring not to overcrowd the pan. Fry them for about 3-4 minutes on each side, or until they’re golden brown and crispy. Use tongs to turn them gently for even cooking. The appetizing aroma will fill your kitchen! Step 5: Drain and Dust Once cooked, use slotted tongs to remove the eggrolls from the oil and transfer them to a wire rack. This prevents sogginess by allowing excess oil to drain away. Immediately dust the warm eggrolls with powdered sugar for a sweet touch, making them even more enticing before serving. Step 6: Serve Warm These Pineapple Cheesecake Stuffed Eggrolls are best enjoyed warm. Serve them alongside a luscious dip like caramel or a vibrant fruit sauce for added flavor. Their crispy texture combined with the creamy filling creates a delightful dessert that will impress everyone at your table! How to Store and Freeze Pineapple Cheesecake Stuffed Eggrolls Fridge: Store cooked eggrolls in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for about 7 minutes to retain crispiness. Freezer: Un-fried eggrolls can be frozen for up to 2 months. Lay them flat on a baking sheet until frozen, then transfer to a zip-top bag. Fry directly from frozen, adding a couple of extra minutes to the cooking time. Leftovers: If you have leftover cooked eggrolls, you can keep them in the fridge for up to 3 days. Reheat in an air fryer for 5-6 minutes or in the oven until heated through. Make-Ahead: Prepare and fill eggrolls a day in advance. Store them covered in the fridge until you’re ready to fry. This makes it easy to enjoy these delicious Pineapple Cheesecake Stuffed Eggrolls whenever you wish! Make Ahead Options These Pineapple Cheesecake Stuffed Eggrolls are perfect for meal prep enthusiasts! You can prepare the filling and wrap the eggrolls up to 24 hours in advance. Simply mix together the softened cream cheese, crushed pineapple, and sugar, then assemble the eggrolls. Place them in a single layer on a baking sheet, cover with plastic wrap, and refrigerate until you’re ready to fry. When it’s time to serve, fry them straight from the fridge for just 3-4 minutes per side until they’re golden and crispy. This method ensures that the flavors meld beautifully while keeping the texture just as delightful, making your entertaining effortless! What to Serve with Pineapple Cheesecake Stuffed Eggrolls These delightful treats create a vibrant dessert experience that pairs beautifully with various accompaniments. Creamy Vanilla Ice Cream: The sweet, creamy texture perfectly complements the crunchy eggrolls, creating a blissful contrast in every bite. Fresh Whipped Cream: A dollop of this light treat provides an airy richness that enhances the fluffy cheesecake filling. Caramel Sauce: Drizzle warm caramel over the eggrolls for an extra layer of decadence that balances sweetness and richness. Berries Medley: Fresh strawberries, raspberries, or blueberries add a refreshing burst of flavor and beautiful color to your plate. Zesty Lemon Curd: The tangy essence of lemon curd contrasts beautifully with the sweetness of the pineapple cheesecake, bringing a bright finish. Mint Tea or Lemonade: Sipping on these refreshing drinks offers a cooling palate cleanse that complements the tropical flavors of the dessert. Elevate your dessert experience with these enticing pairings and savor the tropical bliss of your Pineapple Cheesecake Stuffed Eggrolls! Pineapple Cheesecake Stuffed Eggrolls Variations Feel free to get creative with these eggrolls and customize them to your heart’s content! Dairy-Free: Swap cream cheese for a dairy-free cream cheese alternative, like cashew or almond-based spreads for a vegan-friendly option. Enjoy a creamy texture without the dairy, perfect for your plant-based friends! Tropical Twist: Substitute crushed pineapple with mango or peach to change the flavor profile. These fruity variations will transport you to a sunny paradise with every bite. Chocolate Lover’s Delight: Mix in semi-sweet chocolate chips to the filling for a rich chocolate cheesecake twist. The combination of chocolate and cheesecake brings extra joy to each mouthful! Coconut Flakes: Add shredded coconut to the filling for a tropical flavor boost and chewy texture. This will make every bite feel like a mini vacation! Spicy Kick: Sprinkle in a touch of cayenne pepper or chili powder for the adventurous eaters seeking a heat-infused dessert. The clash of sweet and spicy makes for an exciting taste experience. Nutty Crunch: Incorporate chopped nuts, like pecans or almonds, into the filling for added crunch. This will not only enhance texture but also add a delightful nutty flavor that complements the sweetness. Caramel Drizzle: Serve your eggrolls drizzled with caramel sauce for a luxurious, indulgent treat. The caramel brings a rich sweetness that beautifully pairs with the creamy filling and crispy exterior. Baked Variation: For a lighter version, brush with coconut oil and bake at 400°F (200°C) until golden. You’ll get that lovely crisp without the frying, making it a healthier option for the guilt-free connoisseur. Remember, personalizing your Pineapple Cheesecake Stuffed Eggrolls is a delightful way to make them your own—what new flavors will you try? You might even want to pair them with extra sauces like a luscious white chocolate sauce or a zesty raspberry coulis to elevate your dessert experience. Enjoy mixing, matching, and discovering your favorite combinations! Expert Tips for Pineapple Cheesecake Stuffed Eggrolls Seal Tightly: Ensure all edges of the eggrolls are sealed tightly. This prevents the delicious filling from leaking out during frying, keeping each bite intact. Fry Temperature Matters: Maintain the oil temperature around 350°F (175°C). If the oil is too cool, the eggrolls absorb excess oil; too hot, and they burn before cooking through. Use a Wire Rack: Always drain fried eggrolls on a wire rack instead of paper towels. This allows airflow, keeping them crisp rather than soggy. Freezing for Later: Prepare eggrolls and freeze them un-fried. When ready to enjoy, fry them straight from the freezer for the best results. Try Baking: For a lighter option, consider baking them. Preheat your oven to 400°F (200°C) and bake for about 12-15 minutes, flipping halfway for even crispness. Pineapple Cheesecake Stuffed Eggrolls Recipe FAQs What type of pineapple should I use? Absolutely! For the best flavor in your Pineapple Cheesecake Stuffed Eggrolls, use ripe, sweet pineapple. Fresh pineapple will offer a brighter taste, while canned crushed pineapple is convenient. Just ensure you drain the canned version well to avoid excess liquid. How should I store leftover eggrolls? Very good question! Store your cooked Pineapple Cheesecake Stuffed Eggrolls in an airtight container in the refrigerator for up to 3 days. To reheat while keeping that crispiness, place them in the oven at 350°F (175°C) for about 7 minutes. The texture will remind you of their freshly fried glory! Can I freeze the eggrolls? Absolutely! Freezing un-fried eggrolls is a fantastic option. Lay them flat on a baking sheet and freeze until solid, then transfer to a zip-top bag. They can be stored for up to 2 months. When you’re ready to enjoy, fry them straight from the freezer, adding a couple of extra minutes to the cooking time for the perfect crunch! What if my eggrolls keep leaking during frying? Oh no, that can be frustrating! To prevent leaking, make sure to seal the edges of each eggroll tightly. Also, check that the filling is not too wet. A thick mixture is key! When sealing, dab a bit of water along the edges before folding and rolling. This creates a stronger seal, keeping that luscious filling inside. Can I make these eggrolls ahead of time? Absolutely! You can assemble and fill the Pineapple Cheesecake Stuffed Eggrolls a day in advance. Just cover them with a damp cloth and refrigerate until you’re ready to fry. This makes for a convenient and quick dessert option when unexpected guests arrive! Are there any allergy concerns with this recipe? Yes, it’s important to consider dietary restrictions! The main ingredients include dairy (cream cheese) and gluten (egg roll wrappers). If you’re serving someone with dairy allergies, try using a dairy-free cream cheese alternative. And for gluten-free options, look for gluten-free wrappers available at most grocery stores. Indulgent Pineapple Cheesecake Stuffed Eggrolls to Savor Enjoy these Pineapple Cheesecake Stuffed Eggrolls, a unique dessert that combines crispy eggrolls with creamy cheesecake filling. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 15 minutes minsTotal Time 45 minutes mins Servings: 12 eggrollsCourse: DessertCuisine: TropicalCalories: 200 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Creamy Filling8 oz Cream Cheese Softened; mascarpone can be used for a silkier filling1 cup Crushed Pineapple Drained; can substitute with mango or peaches1/4 cup Sugar Can be substituted with honey or coconut sugarFor the Eggrolls12 pieces Egg Roll Wrappers Wonton wrappers can be substituted for mini versions2 cups Vegetable Oil Can substitute with canola or sunflower oil Equipment Mixing BowlHand mixerFrying panPastry brushWire Rack Method Step-by-Step InstructionsIn a mixing bowl, combine 8 oz of softened cream cheese, 1 cup of crushed pineapple (drained), and 1/4 cup of sugar. Blend until smooth and creamy.Take an egg roll wrapper and place it on a clean, flat surface. Spoon about 2 tablespoons of the filling into the center. Fold and roll tightly, sealing edges with water.Pour vegetable oil into a frying pan. Heat oil over medium-high heat until it reaches 350°F (175°C). Test readiness with a piece of bread.Carefully place a few eggrolls in the hot oil. Fry for 3-4 minutes on each side until golden brown and crispy.Remove cooked eggrolls with slotted tongs and transfer them to a wire rack to drain excess oil. Dust with powdered sugar.Serve warm alongside caramel or fruit sauce for added flavor. Nutrition Serving: 1eggrollCalories: 200kcalCarbohydrates: 20gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg NotesSeal all edges tightly to prevent leakage during frying. Maintain oil temperature to avoid sogginess or burning. Use a wire rack for draining to keep eggrolls crisp. Tried this recipe?Let us know how it was!
