Easy Blueberry Cheesecake Egg Rolls

I make these blueberry cheesecake egg rolls on nights when I want something small, salty-sweet, and shockingly fun to pull out of the fryer (or oven) — they’re a little ridiculous, a little brilliant, and always gone before I’ve finished the dishes. Think creamy cheesecake filling, jammy blueberries, a touch of lemon, all tucked into crisp egg roll wrappers so every bite is crunchy and custardy at the same time. Try them because they’re a dessert that behaves like a snack and everyone pretends not to be obsessed until they’re elbow-deep in sugar.

My husband calls them “the stupid-good things” and my kid likes to steal one off the cooling rack and run away like it’s contraband. We started making them because I had leftover cream cheese and a bag of blueberries that were flirting with squishiness, and now they’re our lazy Saturday tradition. Once I accidentally used orange zest instead of lemon — whoops — and the accidental swap became the version he now asks for specifically. This recipe is kind of my family’s little treat and also my excuse to avoid baking an actual cake.

Kitchen Talk

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These taught me to trust happy accidents. I once over-stirred the filling and it got a little too runny — so I dumped some graham cracker crumbs into the mix and suddenly it tasted like a deconstructed s’more. Also: egg roll wrappers are magic. They crisp so fast that if you blink, you’ll char the edges, so have a plate ready. I tested both frying and baking; frying gives that cartoon-perfect crunch, baking is for when I don’t want half the kitchen smelling like oil. Oh, and don’t skip the lemon — it wakes everything up.

Shopping Tips

– Fruit: Use fresh blueberries when they’re in season for the brightest flavor; frozen works fine but thaw and drain well so they don’t make the filling soggy.
– Dairy: Full-fat cream cheese makes the creamiest filling; block cream cheese is easier to control than tub-style.
– Baking Basics: Keep vanilla extract and a little powdered sugar on hand — they’re subtle flavor boosters that lift the filling.
– Fats & Oils: If frying, use a neutral oil with a high smoke point like canola or peanut; don’t reuse oil that’s been flavored with garlic or spices.
– Specialty Item: Egg roll wrappers (or large wonton wrappers) are the backbone here — buy extra because you’ll want to make more.

Prep Ahead Ideas

– Mix the cheesecake filling a day ahead and keep it covered in the fridge; it firms up nicely and is easier to spoon.
– If using frozen berries, thaw them and drain in a fine mesh sieve; stash the drained berries in a container overnight.
– Assemble unsealed egg rolls on a parchment-lined tray, cover lightly with plastic wrap, and keep in the fridge for a few hours until you’re ready to fry or bake.
– Store assembled, uncooked egg rolls in an airtight container between layers of parchment to prevent sticking.

✔Time-Saving Tricks

– Use pre-made fruit jam mixed with fresh berries if you’re short on time — it’s basically instant filling.
– Bake instead of fry when you want less cleanup; brush the rolls with melted butter or oil so they still brown.
– Keep a jar of lemon curd or fruit compote in the fridge for a super-quick filling option.
– Don’t rush the sealing step — a properly sealed edge keeps the filling where it belongs and saves you from mid-fry disasters.

✔Common Mistakes

– Packing the filling too wet — I tried this once and the wrapper went floppy; fix it by draining berries and adding a tablespoon of graham cracker crumbs or powdered sugar to thicken.
– Overfilling — the seam will pop mid-fry; tuck just a tablespoon or so of filling in each wrapper and leave room to roll.
– Frying at too-high heat — you’ll get burnt shells and cold centers; lower the heat and fry in batches for steady temp control.
– Skipping the seal — learned the hard way: a poor seal = cheesy blueberry geysers. Use a little water or beaten egg to glue the wrapper.

What to Serve It With

– A simple scoop of vanilla ice cream or whipped cream for extra decadence.
– Fresh mint or a lemon zest sprinkle to cut through the richness.
– A small mixed greens salad with a citrus vinaigrette if you want to pretend you’re having balance.
– Mini skewers of fresh fruit make it feel like a party platter.

✔Tips & Mistakes

– Use room-temperature cream cheese so the filling mixes smooth without lumps.
– Don’t overcrowd the fryer or sheet pan — give each roll space to crisp.
– If your filling leaks, turn the roll seam-side down on a cooling rack to regroup the mess.
– Salt is a tiny secret: a pinch in the filling sharpens the sweetness.

✔Storage Tips

Leftovers keep well in the fridge in an airtight container for 2–3 days; they lose some crispness but are still delicious cold or room temp — my kid eats them for breakfast like it’s the most normal thing. To re-crisp, pop them in a toaster oven or oven at moderate heat for a few minutes until the shells snap again. Freezing assembled, unbaked rolls works too — flash-freeze on a tray then bag, then bake from frozen adding a few extra minutes.

✔Variations and Substitutions

– Swap blueberries for strawberries, raspberries, or a mixed berry combo; cook down tart berries slightly to avoid too much moisture.
– Use mascarpone or ricotta instead of cream cheese for a lighter texture, but add a bit more sweetener.
– Try graham cracker crumbs or crushed cookies inside for a crusty texture — it’s like a pocket-sized pie.
– Gluten-free? Look for gluten-free egg roll or spring roll wrappers, or make a baked phyllo version (it’ll be flakier, not chewy).

Frequently Asked Questions

Easy Blueberry Cheesecake Egg Rolls

Golden, crispy egg rolls stuffed with creamy cheesecake and a bright blueberry filling. A fun handheld dessert that’s easy to love.

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Prep Time: 25 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 40 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 1.5 cup fresh blueberries
• ▢ 3 tbsp granulated sugar for blueberry filling
• ▢ 1 tbsp lemon juice
• ▢ 2 tbsp water for cornstarch slurry
• ▢ 2 tsp cornstarch
• ▢ 8 oz softened cream cheese
• ▢ 0.25 cup granulated sugar for cheesecake mixture
• ▢ 1 tsp vanilla extract
• ▢ 1 tsp lemon zest
• ▢ 12 oz egg roll wrappers about 12 wrappers
• ▢ 2 tbsp water for sealing wrappers
• ▢ 4 cup vegetable oil for frying
• ▢ 0.33 cup powdered sugar for dusting

Instructions

Preparation Steps

• Stir blueberries, 3 tbsp sugar, and lemon juice in a small saucepan.
• Whisk cornstarch with 2 tbsp water, then stir into the pan. Simmer until thick, 3–5 minutes. Cool completely.
• Beat cream cheese, 1/4 cup sugar, vanilla, and lemon zest in a bowl until smooth and fluffy.
• Heat oil in a deep pot to 350°F. Set a rack or paper towels nearby.
• Lay a wrapper diamond-side up. Spread 1 tbsp cheesecake filling and 1 tbsp blueberry filling near the center.
• Brush edges with water. Fold bottom up, tuck sides in, and roll tightly to seal. Repeat with remaining wrappers.
• Fry rolls in batches until deeply golden, about 2–3 minutes, turning once. Do not crowd the pot.
• Drain briefly on the rack. Dust with powdered sugar and serve warm.

Notes

Try baking or air-frying: Brush rolls lightly with oil and bake at 400°F for 12–15 minutes, or air-fry at 375°F for 7–9 minutes, until crisp. For a fun twist, add a pinch of cinnamon to the cheesecake filling or drizzle with lemon glaze. Leftovers keep 1–2 days in the fridge; re-crisp in a hot oven for a few minutes.

This recipe is an original creation inspired by classic Easy Blueberry Cheesecake Egg Rolls flavors. All ingredient ratios and instructions are independently developed.