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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: Blueberry Cheesecake Egg Rolls are a scrumptious twist on crowd-pleasing cheesecakes and traditional savory egg rolls. This recipe combines a creamy and tangy filling packed with fresh juicy blueberries enclosed in a sweet crunchy wrapper.
The exquisite contrast of textures and flavors make Blueberry Cheesecake Egg Rolls a decadent and indulgent treat perfect for your summer celebrations or any occasion!
Table of Contents
- What are Blueberry Cheesecake Egg Rolls?
- Tools You Need to Make Blueberry Cheesecake Egg Rolls
- Important Ingredients and Why
- How to Make Blueberry Cheesecake Egg Rolls
- Can I Make Blueberry Cheesecake Rolls in Advance?
- Gemma’s Pro Chef Tips
- Enjoy More Blueberry Desserts
What Are Blueberry Cheesecake Egg Rolls?
- Blueberry Cheesecake Egg Rolls are a delicious, handheld dessert that combines two favorite foods dusted with powdered sugar. You can enjoy them as a snack, special brunch, breakfast treat, or after-dinner dessert.
- Although different types of cheesecake have been around for thousands of years, smooth and tangy New York-style cream cheese cheesecake topped with berries was served first in Lindy’s in Manhattan in 1921.
- Egg rolls are typically meat or vegetables encased in a thin dough wrapper, and then fried until crispy. They’re a fundamental part of Chinese cuisine for 2,000 years and a worldwide favorite food.
Tools You Need to Make Blueberry Cheesecake Egg Rolls
Important Ingredients for Blueberry Cheesecake Egg Rolls and Why
- For the best rich flavor and a thick filling that isn’t runny, use block-style cream cheese, which has a lower water content than tub-style cream cheese.
- Check out How to Make Cream Cheese to whip up your own homemade batch.
- Sour cream adds extra tanginess and smoothness to the cream cheese filling. Make my recipe for Sour Cream if it’s hard to find.
- Since sour cream has an 18 percent fat content while cream cheese has a 33 percent fat content, adding sour cream to a cheesecake makes the texture lighter.
Vanilla Bean Paste
- Vanilla bean paste will be more concentrated in flavor and yield a speckled effect.
- If you don’t have vanilla bean paste, you can use 1 ½ times the amount of vanilla extract. See How to Make Homemade Extracts to save money and always have good-quality vanilla extract on hand.
A hint of citrus is the perfect bright and astringent complement to the richness of cream cheese and sour cream.
- With their sweet, slightly tart, and floral flavor, blueberries are heavenly paired with the cheesecake mixture and crispy fried egg roll wrapper.
- You can also substitute other seasonal fruits like strawberries and raspberries.
- Fresh seasonal berries have the best flavor. If using frozen fruits, do not thaw.
Egg Roll Wrappers
- Egg roll wrappers are a thin, rolled-out dough made from flour, egg, and water.
- You can find egg roll wrappers in the refrigerated section of most supermarkets, or in Asian markets.
Vegetable Oil for Cooking Egg Rolls
- The best oil for frying is always an oil with a high smoke point. Every oil has a temperature where it starts to smoke and burn and, inevitably, ruins your food and sets your fire alarm off. So vegetable oil is a good choice because it has a high smoke point.
- Also, vegetable oil is also a neutral oil, without a strong taste so the flavor of the Blueberry Cheesecake Egg Rolls shines through.
How to Make Blueberry Cheesecake Egg Rolls
Prepare the filling for Egg Rolls
- In a large bowl, creaming softened cream cheese with sugar can incorporate air into the filling for a light rather than dense texture.
- Add in sour cream, vanilla bean paste, and lemon and whisk until combined.
Make the egg rolls
- Place the cheesecake filling, the blueberries, a small bowl of water, and the egg roll wrappers on a clean surface.
- Take care not to overfill each wrapper with cheesecake mixture and blueberries.
- Moisten the edges of the wrapper with the water, fold in, and roll up. Use an additional couple drops of water to seal if necessary. Repeat with the remaining wrappers.
Fry the egg rolls
- In a wide skillet, heat vegetable oil over medium heat.
- Cook egg rolls about two minutes per side until golden, and let cool on a wire rack.
- Dust with powdered sugar and serve.
Can I Make Blueberry Cheesecake Egg Rolls in Advance?
Yes, you can assemble the rolls up to six hours in advance and keep them refrigerated until ready to cook. They are best served after they are made.
What is the difference between egg rolls, spring rolls, and wonton wrappers?
- Egg roll wrappers are best for this recipe. That’s because they fry up crisp, and these square-shaped wrappers are thick enough to hold the cheesecake filling securely.
- Spring roll wrappers are made of rice paper, and are too delicate for this recipe. Wonton wrappers are made of similar dough as egg roll wrappers but are too small for this recipe.
Can I bake the Blueberry Cheesecake Egg Rolls instead of frying?
- Yes, you can bake these egg rolls. Note that they won’t be as crispy as fried ones.
- Spray prepared egg rolls with olive oil cooking spray and cook at 350°F/180°C for 8-10 minutes or until crispy and golden.
Can I air fryer Blueberry Cheesecake Egg Rolls?
- Yes, you can make Blueberry Cheesecake Egg Rolls in an air fryer.
- An air fryer works like a convection oven which is fan assisted with heating elements on the ceiling inside the baking chamber. You should lower your temperature by about 25°F(15°C) compared to the recipe or follow the manual instruction.
Gemma’s Pro Chef Tips for Egg Rolls
- Make these extra bold by using my How to Make Cream Cheese, How to Make Sour Cream, and How to Make Powdered Sugar, all found on the website
- If you don’t have vanilla bean paste, you can use 1 ½ teaspoons of pure vanilla extract.
- Don’t have egg roll wrappers? Substitute with puff pastry or filo dough.
Enjoy More Blueberry Desserts
Blueberry Cheesecake Egg Rolls Recipe
- 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.