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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Servings:
Ingredients
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.