Blueberries, cream cheese, sour cream, vanilla, sugar, and egg roll wrappers. Dessert just got crunchy.
I was knee-deep in dishes, wearing socks that didn’t match, when it hit me—I needed something sweet. Not like, “a square of chocolate will do” kind of sweet. I mean full-on, fry-it-and-dust-it-in-sugar kind of sweet.
I found an unopened pack of egg roll wrappers from… who even knows. There was a block of cream cheese in the fridge, next to some sad-looking blueberries that were either about to die or become dessert. Spoiler alert: they became dessert.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
That night, I accidentally made blueberry cheesecake egg rolls, and honestly? They kinda changed my life. My husband—who normally gives dessert a polite bite and moves on—ate three. In a row. Standing over the sink.
So yeah, these aren’t “refined.” They’re messy. Gooey. Crispy on the outside, creamy on the inside, and way too easy to eat with one hand while binge-watching reality TV. But they’re good. Like, dangerously good. Like, “you might wanna double the recipe” good.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Blueberry Cheesecake Egg Rolls Recipe?
Let’s not overthink it: they’re cheesecake. In an egg roll. With blueberries. That’s already three great things rolled into one (literally).
But seriously—this dessert is all about contrast. You’ve got that buttery, golden crunch on the outside, and then inside? A soft, tangy-sweet cheesecake layer with juicy blueberries that honestly remind me of homemade pie filling, but way quicker.
There’s something nostalgic about the combo, too. It kind of takes me back to summers at my grandma’s house, where the fridge always had cream cheese and we’d pick blueberries from the backyard bush, if the birds hadn’t gotten to them first. The flavors here just… work. And they feel familiar, in the best kind of way.
Plus, you don’t need to preheat the oven or follow a 27-step process. If you can roll a burrito and fry a thing, you can make these. Imperfections welcome.
Ingredient Notes:
I hate when dessert recipes ask for weird stuff. Like where am I supposed to find Madagascar vanilla paste at 8 p.m. on a Tuesday? This recipe uses the real ones—the basics you know and love.
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Blueberries – I’ve used both fresh and frozen. No judgment here. Frozen work great, just don’t thaw them first. That gets weird.
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Lemon Juice – Half a lemon. Use more if you like your berries punchy. I usually wing it. Sometimes I use the bottled stuff. Don’t come for me.
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Granulated Sugar – One kind of sugar to sweeten both the berries and the cheesecake mix. No overthinking here.
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Cream Cheese – Please use full-fat. Life’s too short for reduced-fat cream cheese in dessert. Two blocks, softened. I’ve rushed this and ended up with lumps. Still ate it.
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Sour Cream – Optional-ish. But I think it gives the filling a bit more flavor. You could use Greek yogurt if you’re in a pinch, though it’s not quite the same.
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Vanilla Extract – The real stuff if you have it. If not, no one will know but you. And even then, you might forget by the second bite.
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Egg Roll Wrappers – Found in the refrigerated section, usually near tofu or produce. If they’re dry or brittle, skip them. They need to roll nicely, like little stretchy sheets of possibility.
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Vegetable Oil – Whatever’s in your cabinet. This isn’t the time for avocado oil.
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Powdered Sugar – For dusting, because it’s pretty and it hides imperfections. Kind of like concealer for food.
How To Make Blueberry Cheesecake Egg Rolls?
Step 1: Cook the Berries
Throw your blueberries, lemon juice, and sugar into a saucepan. Medium heat. Stir occasionally until it thickens up and starts looking like something you’d want to spoon onto pancakes. This takes like 5-7 minutes, depending on how patient you are.
Let it cool a bit. Or don’t. I’ve assembled these while the sauce was still steamy. It gets messy, but hey—it’s rustic.
Step 2: Make the Cheesecake Mix
In a large bowl, beat the cream cheese until smooth. Then toss in the sugar, sour cream, vanilla, and a pinch of salt. Beat it until it’s creamy and irresistible. You’ll know it’s right when you “accidentally” taste-test it more than once.
Step 3: Roll Like You Mean It
Lay out a wrapper like a diamond. Scoop about 2 tablespoons of filling into the center, then a spoonful of blueberry sauce on top. Fold the bottom corner up, tuck in the sides, and roll it up like you’re wrapping the world’s tiniest, sweetest burrito. Seal the end with a dab of water. Repeat until you’re out of something.
Step 4: Fry ‘Em
Heat about an inch of oil in a skillet over medium heat. You’ll know it’s ready when a little corner of wrapper sizzles on contact. Fry each egg roll for about a minute per side—golden brown is the goal. Remove and drain on paper towels. Try not to eat them all while standing at the stove.
Want To Save This Recipe?
Step 5: Sprinkle & Serve
Once they’ve cooled slightly (you will burn your mouth if you rush this—I speak from experience), dust them with powdered sugar. Then? Serve. Warm. Maybe with a scoop of vanilla ice cream if you’re feeling extra.
Storage Options:
Honestly… unlikely. But if you do?
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Fridge: Store them in a sealed container. Reheat in the oven or air fryer to get that crunch back.
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Freezer: Assemble, don’t fry. Lay them on a baking sheet, freeze until solid, then store in a bag. Fry from frozen when the craving hits—just add a minute or so to the cooking time.
Microwaving is… well, you can. But you’ll regret it. Soggy sadness.
Variations and Substitutions:
Here’s where it gets fun. These aren’t precious. They’re flexible. Like stretch-pants-after-Thanksgiving flexible.
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Use raspberries, strawberries, or even cherries for the filling.
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Add a little lemon zest to the cheesecake mix. It brightens it up.
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Toss in a few mini chocolate chips if you’re feeling wild.
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Use cinnamon sugar instead of powdered sugar. Dessert churro vibes.
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Air fry ‘em at 375°F for about 8–10 minutes. Flip halfway through and spray with oil.
What to Serve with Blueberry Cheesecake Egg Rolls?
These egg rolls can totally fly solo, but if you want to dress them up…
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A scoop of vanilla or blueberry ice cream
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A drizzle of honey or maple syrup
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Extra blueberry sauce on the side, because why not
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Espresso or cold brew—trust me, the bitter + sweet combo works
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A cozy blanket and your favorite playlist—dessert is self-care, okay?
Frequently Asked Questions:
Can I bake them instead of frying?
Yep. They won’t be quite as crispy, but they’ll still taste amazing. Bake at 400°F for 12–15 mins. Brush with oil or butter first.
Can I make them ahead of time?
Totally. You can assemble and chill them, then fry right before serving. Or freeze and fry from frozen.
Can I skip the fruit and just do cheesecake?
Absolutely. You do you. But the blueberries do add a little magic.
If you’ve made it this far, you’re probably already mentally prepping your grocery list. Trust me—these blueberry cheesecake egg rolls are worth the little bit of mess and effort. They’re nostalgic, indulgent, and just quirky enough to keep things fun.
And hey, if you try them, I really wanna know what you think. Did you swap in strawberries? Did your kids fight over the last one? Did you eat four and pretend it was “research”? Same.
Leave a comment, tag me, or just shoot me a message that says “OMG these.” I’ll know exactly what you mean.
Can’t wait to hear your version.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Delicious Blueberry Cheesecake Egg Rolls
Ingredients
For Blueberry Sauce:
- 2 1/2 cups blueberries
- Juice of 1/2 lemon
- 1 tablespoon granulated sugar
For Cheesecake Mixture:
- 2 8-ounce blocks cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
- Pinch kosher salt
- 18 egg roll wrappers
- Vegetable oil for frying
- Powdered sugar for garnish
Instructions
- Make Blueberry Sauce: In a small saucepan over medium heat, combine blueberries, lemon juice, and sugar. Simmer until thick and jammy, about 5-7 minutes. Let cool slightly.
- Prepare Cheesecake Mixture: In a large bowl, use a hand mixer to beat together the softened cream cheese, sugar, sour cream, vanilla, and a pinch of salt until smooth.
- Assemble Egg Rolls: Place an egg roll wrapper on a clean surface in a diamond shape. Spoon about 2 tablespoons of the cheesecake mixture into the center. Top with a heaping spoonful of blueberry sauce. Fold up the bottom corner, then fold in the sides tightly. Roll up and seal the edge with a few drops of water.
- Fry Egg Rolls: Heat enough vegetable oil in a large skillet over medium heat to reach 1 inch up the sides. Fry the egg rolls until golden brown, about 1 minute per side. Drain on paper towels.
- Serve: Dust with powdered sugar and enjoy warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
