These Blueberry Cheesecake Egg Rolls are a delightful twist on two beloved desserts, combining creamy cheesecake filling with juicy blueberries in a crispy, golden shell. The contrast of textures—crunchy on the outside, smooth and fruity on the inside—creates a mouthwatering experience in every bite.
With just 20 minutes of prep and 20 minutes of cooking, you can whip up this impressive treat effortlessly, perfect for satisfying sweet cravings or wowing guests at any gathering.
The rich, tangy cheesecake filling pairs beautifully with the natural sweetness of blueberries, while the warm, crispy egg roll wrapper adds a satisfying crunch. Each roll is a burst of flavor, offering a harmonious blend of creamy, fruity, and indulgent notes.
Whether served as a dessert or a sweet snack, these egg rolls are sure to become a favorite, delivering restaurant-quality results in under an hour.
Ingredients for Blueberry Cheesecake Egg Rolls
- 1 cup (8 oz/225 g) cream cheese, softened (ensure it’s at room temperature for easy mixing)
- ¼ cup (2 oz/57 g) granulated sugar
- ¼ cup (2 oz/57 g) sour cream (Greek yogurt can be substituted)
- 1 teaspoon vanilla bean paste (or vanilla extract as an alternative)
- Zest of one lemon (adds a bright, citrusy flavor)
- 1 cup (5 oz/142 g) blueberries (fresh or frozen, no need to thaw if frozen)
- 12 egg roll wrappers (found in the refrigerated section of most grocery stores)
- Vegetable oil, for frying (enough to fill a pan to 1-inch depth)
- Powdered sugar, for dusting (optional, but adds a sweet finish)
Step-by-Step Instructions
- Prepare the filling: In a medium bowl, whisk together the cream cheese and sugar until smooth and fluffy. Add the sour cream, vanilla bean paste, and lemon zest, and whisk until fully combined.
- Set up your workspace: Place a small bowl of water and the 12 egg roll wrappers on a clean work surface. Keep the wrappers covered with a damp towel to prevent drying.
- Assemble the egg rolls: Place one wrapper in front of you in a diamond shape. Add 2 tablespoons of the cream cheese filling near the point closest to you, then top with a few blueberries.
- Fold and seal: Dip a finger in water and moisten the edges of the wrapper. Fold the bottom corner over the filling, then fold in the sides. Roll up tightly, using a few more drops of water to seal the edge if needed. Place seam side down on a plate while you assemble the remaining egg rolls.
- Heat the oil: Fill a wide pan with vegetable oil to a depth of 1-inch and heat over medium heat. Place a wire rack on a baking sheet next to the stove for draining.
- Fry the egg rolls: Once the oil is hot (about 350°F/175°C), fry one or two egg rolls at a time for 2 minutes per side, or until golden brown. Transfer to the wire rack to drain and cool slightly.
- Serve: Dust the warm egg rolls with powdered sugar and serve immediately for the best flavor and texture.
Sauce & Topping Ideas to Elevate Your Egg Rolls
While these blueberry cheesecake egg rolls are delicious on their own, you can take them to the next level with a drizzle of *blueberry compote* or *raspberry sauce*. For a creamy touch, serve with a side of *whipped cream* or *vanilla ice cream*. A sprinkle of *toasted coconut flakes* or *crushed graham crackers* adds a delightful crunch!
How to Store & Reheat for Maximum Freshness
These egg rolls are best enjoyed fresh, but if you have leftovers, store them in an *airtight container* in the fridge for up to 2 days. To reheat, place them on a baking sheet and warm in a *350°F (175°C) oven* for 5-7 minutes until crispy. Avoid microwaving, as it can make them soggy.
Fun Recipe Variations to Try
Switch up the flavors by using *strawberries* or *raspberries* instead of blueberries. For a chocolate twist, add *mini chocolate chips* to the filling. If you’re feeling adventurous, try a savory version with *goat cheese* and *caramelized onions* for a unique appetizer!
Time-Saving Tips for Busy Bakers
To save time, prepare the filling *ahead of time* and store it in the fridge for up to 24 hours. Use *pre-washed blueberries* to skip the rinsing step. If frying feels too time-consuming, try *air-frying* the egg rolls at *375°F (190°C)* for 8-10 minutes, flipping halfway through.
Essential Equipment for Perfect Egg Rolls
Make sure you have a *wide, deep pan* for frying and a *wire rack* to drain excess oil. A *pastry brush* can help evenly moisten the egg roll wrappers, and a *thermometer* ensures your oil stays at the ideal *350°F (175°C)* for frying. These tools will make the process smoother and more enjoyable!
Blueberry Cheesecake Egg Rolls Recipe
Ingredients
- 1 cup cream cheese, softened
- 1/4 cup granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla bean paste
- Zest of one lemon
- 1 cup blueberries (fresh or still frozen)
- 12 egg roll wrappers
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
- In a medium bowl, whisk together the cream cheese and sugar until smooth and fluffy.
- Add the sour cream, vanilla bean paste and lemon zest and whisk until combined.
- Place a small bowl of water and the 12 egg roll wrappers on a clean work surface.
- Place the wrapper in front of you making a diamond shape. Add 2 tablespoons of filling near the point closest to you. Top that with blueberries.
- Working with one wrapper at a time, dip a finger in the water and moisten edges of the wrapper.
- Fold the corners of the triangle into the center and roll up, using a few more drops of water to seal if need be. Place on a plate, seam side down while you roll up the remaining egg rolls.
- Fill oil to a depth of 1-inch in a wide pan and place over medium heat. Place a wire rack in a baking sheet next to the stove.
- Once the oil is hot, fry one or two of the egg rolls at a time, about 2 minutes per side, until golden. Transfer to a wire rack to drain and cool slightly.
- Serve warm with a dusting of powdered sugar. These are best eaten just after they are made.