There’s something about the hum of the air fryer and the smell of warm blueberries and cream cheese that takes me right back to my grandmother’s kitchen — where everyone gathered, and every sweet bite told a story. These Air Fryer Blueberry Cheesecake Egg Rolls are little pockets of Sunday afternoon comfort, crisp and golden on the outside, tender and tangy on the inside. If you fancy a quick, loving dessert that reminds you of home, you’ll want these on your table — just like I do when I sneak a batch after church for something simple and sweet.
Why make this recipe
Because life’s too short for complicated sweets. These egg rolls are fast, travel well to potlucks, and give you that creamy cheesecake feeling without fuss. They’re perfect when you want a touch of Southern charm without spending the whole afternoon in the kitchen — and they pair beautifully with other family favorites like a cherry cheesecake you can share.
How to make Air Fryer Blueberry Cheesecake Egg Rolls Recipe
Ingredients:
- 2 cups fresh blueberries
- 1/3 cup sugar
- 2 tablespoons lemon juice
- Cornstarch Slurry: 4 tablespoons water, 4 tablespoons cornstarch
- 8 ounces cream cheese, room temperature
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 12 egg roll wrappers
- 1/4 cup water
- 1/4 cup powdered sugar
- Olive oil spray
Directions:
- In a small saucepan, combine the blueberries, sugar, and lemon juice. Mix well and simmer for about 8 minutes until the blueberries burst and the mixture is well combined. Remove from heat.
- In a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the blueberry mixture and cook just until the filling slightly thickens. Set aside to cool completely.
- In a large mixing bowl, blend the room temperature cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Spray the air fryer basket lightly with olive oil spray. Lay one egg roll wrapper flat on a clean surface. Spoon 2 tablespoons of the cooled blueberry filling into the center of the wrapper, followed by 2 tablespoons of the cream cheese filling on top. Using a pastry brush, moisten the edges of the wrapper with water.
- Fold the bottom corner over the filling, roll tightly halfway, fold in the sides, then finish rolling to form a sealed egg roll. Brush the outside edges with water to seal the entire roll. Spray the sealed egg roll generously with olive oil spray.
- Place the assembled egg rolls into the prepared air fryer basket in a single layer. Air fry at 350°F (175°C) for 8-10 minutes, turning halfway if needed, until golden brown and crispy.
- Let the egg rolls cool slightly. Dust with powdered sugar before serving for a sweet finishing touch.
How to serve Air Fryer Blueberry Cheesecake Egg Rolls Recipe
Serve these warm so the cream cheese stays soft and the blueberry filling is glossy and tempting. They’re lovely with a scoop of vanilla ice cream or a dollop of whipped cream, and a drizzle of extra blueberry sauce if you’re feeling generous. For a brunch spread, place them on a rustic platter and watch folks’ faces light up — and if you like dessert mashups, try them alongside a salted caramel apple pie cheesecake for a true Southern sweet table.
How to store Air Fryer Blueberry Cheesecake Egg Rolls Recipe
Store cooled egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 325°F for 3–4 minutes to return them to crispy warmth. If you need to freeze them, flash-freeze on a tray, then transfer to a freezer bag; reheat from frozen at 350°F for 7–9 minutes, checking for golden color.
Tips to make Air Fryer Blueberry Cheesecake Egg Rolls Recipe
- Make sure the blueberry filling is completely cool before assembling so the wrappers don’t get soggy.
- Use room temperature cream cheese for the smoothest filling — no lumps and no fuss.
- Don’t overcrowd the air fryer; give each roll breathing room so every side gets that pretty golden crisp.
- If you prefer a sweeter crust, brush a little melted butter on the outside instead of olive oil spray before air frying.
Variations (if any)
- Swap blueberries for strawberries or mixed berries for a different jammy note.
- Add a tablespoon of lemon zest to the cream cheese for extra brightness.
- For a boozy twist, stir a teaspoon of bourbon or rum into the blueberry filling while it simmers.
FAQs
Q: Can I use frozen blueberries?
A: Yes — just thaw and drain any excess liquid first, then simmer until they break down. You may need a little extra simmer time to reduce the juices.
Q: Can these be baked instead of air fried?
A: Absolutely. Bake at 400°F for about 10–12 minutes, turning once, until golden and crispy. Watch closely so they don’t over-brown.
Q: How do I stop the egg roll wrappers from unrolling?
A: Make sure to moisten the edges well with water and press firmly to seal. A small dab of cream cheese can also act as a glue if needed.
Q: Are these safe to make ahead for a party?
A: You can assemble them and keep them chilled for a few hours, then air fry just before guests arrive for the freshest crunch.
Conclusion
If you’d like more inspiration or another baker’s take on these delightful pockets of sweetness, check out this version from Blueberry Cheesecake Egg Rolls – i am baker and this lovely twist over at Blueberry Cheesecake Egg Rolls (Dessert Egg Rolls) – The Foreign …. There’s something so comforting about sharing a warm dessert — it’s a small act of love that makes any kitchen feel like home. Come on back and tell me whose face lit up first when you brought these to the table.
Air Fryer Blueberry Cheesecake Egg Rolls
Ingredients
Method
- In a small saucepan, combine the blueberries, sugar, and lemon juice. Mix well and simmer for about 8 minutes until the blueberries burst and the mixture is well combined. Remove from heat.
- In a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the blueberry mixture and cook just until the filling slightly thickens. Set aside to cool completely.
- In a large mixing bowl, blend the room temperature cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Spray the air fryer basket lightly with olive oil spray. Lay one egg roll wrapper flat on a clean surface.
- Spoon 2 tablespoons of the cooled blueberry filling into the center of the wrapper, followed by 2 tablespoons of the cream cheese filling on top. Using a pastry brush, moisten the edges of the wrapper with water.
- Fold the bottom corner over the filling, roll tightly halfway, fold in the sides, then finish rolling to form a sealed egg roll. Brush the outside edges with water to seal the entire roll. Spray the sealed egg roll generously with olive oil spray.
- Place the assembled egg rolls into the prepared air fryer basket in a single layer. Air fry at 350°F (175°C) for 8-10 minutes, turning halfway if needed, until golden brown and crispy.
- Let the egg rolls cool slightly. Dust with powdered sugar before serving for a sweet finishing touch.