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If it’s too hot to turn on the oven, these Strawberry Cheesecake Rice Paper Rolls are the perfect solution. Filled with a creamy cheesecake filling, fresh strawberries and sweet strawberry jam, then wrapped in rice paper and air fried until golden and crispy, they’re everything you want in an easy summer dessert.
The outside becomes irresistibly crunchy while the centre stays rich, creamy and packed with juicy strawberry flavour. Whether you’re looking for a quick air fryer dessert, an easy summer dessert recipe, or a fun twist on cheesecake, these crispy rolls are guaranteed to impress.
Ingredients
Cheesecake Filling
- 500g full-fat cream cheese
- 60g icing sugar
- 1 tsp vanilla extract
- 150g fresh strawberries, finely chopped
- 3 tbsp strawberry jam
For the Rolls
- 12 rice paper sheets (2 per roll)
- 2 large eggs, beaten
- Melted butter or cooking oil spray
To Serve (Optional)
- Icing sugar
- Sliced almonds
Instructions
- In a large bowl, mix the cream cheese, icing sugar and vanilla until smooth.
- Chop the strawberries into small pieces and mix together with the jam.
- Dip one rice paper sheet into egg for a few seconds on each side.
- once the rice paper become soft, spoon around one-sixth of the cheesecake filling into the centre. then the strawberries and jam, and fold in the sides before rolling tightly.
- Repeat with a second softened rice paper sheet to double wrap each roll.
- Sprinkle sugar and flaked almonds on top.
- Spray with cooking oil.
- Air fry at 190°C for 12–15 minutes, turning halfway through, until golden brown and crispy.
- Leave to cool for 5 minutes before serving.
Tips
- Double wrapping the rolls helps keep the filling inside and creates an extra crispy finish.
- Don't overfill the rolls, as the cheesecake mixture may burst out of the rolls when cooking.
- Serve warm while the outside is crisp and the centre is creamy.
Did You Make This Recipe?
Let's see! Tag me on Instagram at @emsfoodiefix.
