Delicious Blueberry Cheesecake Egg Rolls – Craving a delightful dessert with a twist? Try our Delicious Blueberry Cheesecake Egg Rolls. These treats combine creamy cheesecake filling, tangy blueberry sauce, and crispy egg roll wrappers. Making for an irresistible dessert. Ready in just 25 minutes. They are perfect for any occasion.
The first time I made these blueberry cheesecake egg rolls. It was a spontaneous dessert experiment. My husband and child were intrigued. By the idea of a sweet egg roll. And couldn’t wait to try them. As soon as they took their first bite. Their eyes lit up with delight. The combination of the crispy exterior. And the creamy, tangy filling. Was a hit. Now, these egg rolls are a family favorite. Requested at every gathering!
What makes this Delicious Blueberry Cheesecake Egg Rolls truly special?
These Delicious Blueberry Cheesecake Egg Rolls. Combine the creamy richness of cheesecake. With the tartness of blueberry sauce. All wrapped in a crispy egg roll wrapper. Quick to make. And perfect for any occasion. They’re a delightful twist on a classic dessert. That will impress your family. And friends.
What You Need To Make This Delicious Blueberry Cheesecake Egg Rolls Recipe?
Blueberries: Fresh blueberries bring a natural sweetness. And tartness. They burst with flavor. When cooked into a jammy sauce.
Cream Cheese: Softened cream cheese creates a smooth, creamy filling. That’s essential for that classic cheesecake taste.
Lemon Juice: Adds a bright, refreshing tang. That balances the sweetness of the blueberries. And cream cheese.
Granulated Sugar: Sweetens both the blueberry sauce. And the cheesecake mixture. Making each bite perfectly balanced.
Sour Cream: Adds a slight tanginess. And a creamy texture to the cheesecake mixture. Enhancing the overall flavor.
Vanilla Extract: Provides a warm, sweet aroma. That complements the cream cheese perfectly.
Kosher Salt: A pinch enhances the flavors. Without making the dessert taste salty.
Egg Roll Wrappers: These fry up to a crispy, golden brown. Providing a fun and crunchy exterior. For the creamy filling.
Vegetable Oil: Necessary for frying the egg rolls to a perfect crisp.
Powdered Sugar: A light dusting adds a touch of sweetness. And a beautiful finish.
Want To Save This Recipe?
Steps To Make Delicious Blueberry Cheesecake Egg Rolls:
Step 1: Make Blueberry Sauce: In a small saucepan over medium heat. Combine 2 1/2 cups of blueberries. The juice of half a lemon. And 1 tablespoon of granulated sugar. Bring to a simmer. Cooking for 5-7 minutes. Until the mixture becomes thick and jammy. Remove from heat. And let it cool slightly.
Step 2: Prepare Cheesecake Mixture: In a large bowl, use a hand mixer to beat together the softened cream cheese, 1/2 cup granulated sugar, 1/2 cup sour cream, 1 teaspoon pure vanilla extract, and a pinch of kosher salt. Until fully combined. And smooth.
Step 3: Assemble Egg Rolls: Lay an egg roll wrapper. On a clean surface in a diamond shape. Spoon about 2 tablespoons of the cheesecake mixture. Into a line in the center of the wrapper. Top with a heaping spoonful of the cooled blueberry sauce. Fold up the bottom corner. Then fold in the sides tightly. Roll up gently but firmly. Sealing the edge. With a few drops of water.
Step 4: Fry Egg Rolls: In a large skillet over medium heat. Pour enough vegetable oil. To reach about 1 inch up the sides of the skillet. Heat the oil. Until it starts to bubble. When a drop of water is added. Carefully add the egg rolls. Frying until golden brown on each side. About 1 minute per side. Transfer to a paper towel-lined plate. Drain and cool slightly.
Step 5: Serve: Dust the egg rolls with powdered sugar before serving. Enjoy warm. Or at room temperature.
Tip:
Chill the cheesecake mixture before assembling. After mixing the cheesecake filling. Place it in the refrigerator. For about 30 minutes. This step is crucial. Because a chilled filling is firmer. And easier to work with. Making it less likely to ooze out of the egg roll wrappers during frying. This ensures that each egg roll holds its shape beautifully. And gives you a perfect, neat presentation. Plus, a chilled filling. Helps the egg rolls cook evenly. Providing a crisp exterior. And a creamy, delicious interior. So, take a little extra time. To chill the mixture. You’ll be rewarded with perfectly formed. And irresistible blueberry cheesecake egg rolls.
Frequently Asked Questions:
Can I use frozen blueberries for the sauce?
Yes. You can use frozen blueberries. If fresh ones are not available. Just be sure to thaw. And drain them before cooking. To avoid excess liquid in the sauce.
Can these egg rolls be made ahead of time?
Absolutely! You can assemble the egg rolls ahead of time. And refrigerate them. Fry them just before serving. To ensure they remain crispy.
How can I make this recipe gluten-free?
To make this recipe gluten-free. Simply use gluten-free egg roll wrappers. Ensure all other ingredients. Are certified gluten-free as well.
<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!
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!
