If you love cheesecake or blueberry pie, but don’t like the fuss of making either, you have to try these Blueberry Cheesecake Egg Rolls! You get all the flavors of blueberry cheesecake, but rolled up into egg roll wrappers and cooked in an air fryer. (I also include oven and frying instructions!) If you like these, I have a Strawberry Cheesecake Egg Roll too!
Blueberry Cheesecake Egg Rolls
Blueberry Cheesecake Egg Rolls are sweet desserts made with egg roll wrappers (I have a recipe for homemade Wonton Wrappers which can be cut larger for this recipe if you are unable to find egg roll wrappers) filled with a cheesecake mixture and fresh blueberries. It’s genius, really. And, they are easy to put together and make.
What do Blueberry Cheesecake Egg Rolls Taste Like?
You may have noticed other blueberry cheesecake egg roll recipes have you make a blueberry syrup or sauce. There is no need to add that extra step here. Folding in the fresh blueberries makes this recipe simpler and even more flavorful! You get the taste of fresh blueberries in every bite.
Can I Use Frozen Blueberries?
Although I prefer fresh blueberries, especially when they are in season, you can definitely use frozen berries instead. Let them thaw before folding them into the cheesecake mixture. You can also use blueberry pie filling in place of the blueberries.
How to Fold Egg Rolls
You don’t want any of that sweet blueberry cheesecake filling to fall out of the egg roll wrapper. Here are some tips on folding each treat:
- First, fold up the bottom corner to just over the filling mixture, pressing it down to seal.
- Second, fold in the right and left corners of the wrapper to the center, lightly pressing to seal. (You may need to add more water to the edges and corners to help the wrapper stay folded.) It should now look like an open envelope.
- Finally, fold down the top corner and tightly wrap up the filling inside the wrapper, lightly pressing down with your finger to seal.
How to Serve Blueberry Cheesecake Egg Rolls
After you remove the egg rolls from the air fryer, sprinkle some confectioners’ sugar on top. A scoop of vanilla ice cream would also be delicious. Be sure to get your hands on one quickly; they will not last!
How to Store Cheesecake Egg Rolls
This dessert can be stored in the refrigerator or the freezer. To store them in the refrigerator, keep them in a sealed container for up to 3 days. Reheat them in the air fryer when ready to enjoy one (or more…)
To freeze these egg rolls, let them cool completely. Store them in freezer-safe containers, labeled and dated, for up to a month.
Blueberry Cheesecake Egg Rolls
Ingredients
- 8 ounces cream cheese, room temperature
- ½ cup (100 g) granulated sugar
- 1 teaspoon lemon juice
- 3 cups (444 g) fresh blueberries
- 12 egg roll wrappers
- water, for wetting the edges of the egg roll wrappers
- confectioners' sugar, for topping
Instructions
- To a medium mixing bowl, add cream cheese, sugar, and lemon juice. Using a hand mixer on medium speed, beat ingredients together until smooth and creamy. Fold in the blueberries.
- On a clean work surface, set out the egg roll wrappers. Working one at a time, top each wrapper with about 2-3 tablespoons of the cream cheese mixture.
- Use water to wet the edges of the egg roll wrapper. Then, to roll, first, fold up the bottom corner to just over the cream cheese mixture. Roll once to fold in the cream cheese mixture.
- Second, fold in the right and left corners of the wrapper to the center, lightly pressing to seal. (You may need to add more water to the edges and corners to help the wrapper stay folded.) It should now look like an open envelope.
- Continue rolling until the filling is fully wrapped inside of the egg roll. Press to seal the edges.
- Spray or brush the outside of the egg roll with cooking oil.
- Air Fry at 400°F* for 4-5 minutes, or until golden brown, flipping halfway through. You may need to work in batches, depending on the size of your air fryer.
- Transfer to a plate to cool.
- Dust with confectioners’ sugar right before serving.
Video
Notes
- In a large pot, heat up about an inch of oil to 375°F.
- Once the oil is hot enough, add the egg rolls 3 to 4 at a time, cooking for 2-4 minutes per side.
- Carefully remove the egg rolls from the oil and place them on a paper towel-lined paper plate to cool. Sprinkle them with confectioners’ sugar before serving.
- Preheat the oven to 425°F and spray a baking sheet with nonstick cooking spray.
- Next, place the filled egg roll wrappers onto the lined baking sheet.
- Bake for 10-12 minutes, flipping halfway through baking. Again, don’t forget to sprinkle some confectioners’ sugar on top before serving!
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Can you use chocolate chips or apples, peaches not really a blueberry person.
Easy to make, waiting for them to cool.