Stop What You’re Doing…Blueberry Cheesecake Egg Rolls Exist

May 30, 2018
Blueberry Cheesecake Egg Rolls
Yields 12
These little bites are much easier than your traditional cheesecake, and perhaps even tastier!
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
  2. 2 1/2 c. Walmart Fresh blueberries
  3. Juice of 1/2 lemon
  4. 1 tbsp. granulated sugar
  6. 2 (8-oz.) blocks cream cheese, softened
  7. 1/2 c. granulated sugar
  8. 1/2 c. sour cream
  9. 1 tsp. pure vanilla extract
  10. Pinch kosher salt
  11. 12 egg roll wrappers
  12. Vegetable oil, for frying
  13. Powdered sugar, for garnish
  1. Make blueberry sauce: In a small sauce pan over medium heat, combine blueberries, lemon juice, and sugar. Bring to a simmer and cook until thick and jammy, 5 to 7 minutes. Remove from heat and let cool slightly.
  2. Make cheesecake mixture: In a large bowl using a hand mixer, beat together cream cheese, sugar, sour cream, vanilla, and kosher salt until fully combined.
  3. Place an egg roll wrapper on a clean surface in a diamond shape and spoon approximately 2 tablespoons cream cheese mixture into a line in the center. Top with a heaping spoonful of blueberry sauce. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water.
  4. In a large skillet over medium heat, pour enough oil to reach 1" up the side of skillet. Heat until oil starts to bubble when a drop of water is added. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly. Dust with powdered sugar and serve.
Adapted from Delish
Adapted from Delish | It's All In The Sauce

Stop what you’re doing…these mini cheesecake egg rolls need your attention.


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