Blueberry Cheesecake Egg Rolls
Blueberry Cheesecake Egg Rolls
5 from 1 vote
Prep: 10 minutes
Cook: 10 minutes
Total Time 20 minutes
Servings: 4
Savour a unique twist on dessert with our Blueberry Cheesecake Egg Rolls recipe. Combining creamy cheesecake and tangy blueberries in a crispy, golden shell, this dish offers an irresistible fusion of flavours and textures.

Nutrition: per serving



  • 150 g Blueberries Fresh
  • 200 g Cream Cheese Softened
  • 50 g Caster Sugar
  • 1 tsp Vanilla Extract
  • 8 Egg Roll Wrappers
  • 1 Egg Beaten (for sealing)
  • Vegetable Oil For frying
  • Icing Sugar For dusting


  • In a mixing bowl, blend together the softened cream cheese, caster sugar, and vanilla extract until a smooth and well-incorporated mixture forms.
  • Take an egg roll wrapper and orient it with one corner facing you. Position a dollop of the cream cheese mixture in the centre of the wrapper, and then add a handful of blueberries on top.
  • Fold the sides of the wrapper over the filling, followed by folding the bottom corner over the filling. Roll it up tightly, securing the top corner by brushing it with a small amount of beaten egg.
  • Repeat these steps for the remaining wrappers and filling.
  • Heat vegetable oil in a deep frying pan to a temperature of 180°C (350°F).
  • Carefully place the prepared egg rolls into the hot oil and fry until they turn a golden brown and become crispy, approximately 2-3 minutes on each side.
  • Remove the egg rolls from the oil and transfer them to a plate lined with kitchen paper to soak up any excess oil.
  • Allow them to cool slightly before lightly dusting them with icing sugar.
  • Serve the warm Blueberry Cheesecake Egg Rolls as a delightful dessert.
  • Indulge in the scrumptious Blueberry Cheesecake Egg Rolls!

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