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No Bake Blueberry Ricotta Cheesecake Eggrolls

Author Jacqueline


  • 1 cup blueberries
  • 1/2 cup sugar
  • 4 oz cream cheese
  • 1/2 cup whole milk ricotta cheese
  • 1/2 cup powdered sugar
  • 1 T honey
  • 1 tsp vanilla
  • 6 eggroll wrappers
  • Vegetable oil for frying
  • 1/2 cup granulated sugar
  • 1 T cinnamon


  • Toss the blueberries with the sugar in a microwave safe bowl. Place the bowl on a plate and microwave for 2 minutes. Stir and then let cool to room temperature.Add the cream cheese, ricotta, powdered sugar, honey and vanilla to a small mixing bowl. Use a hand mixer to beat until smooth. Working with one wrapper at a time, use a pastry brush to brush water along all four edges. Place approximately 3 T of cheesecake filling on the wrapper and top with 1 T blueberries, straining off as much of the liquid as possible. Roll the egg roll up according to package directions. Place seam side down on a freezer-safe plate. Repeat with the remaining wrappers and filling.
  • Place in freezer for 30-45 minutes, until filling is firm, but not frozen.
  • Heat oil in a skillet to a depth of 3/4" to a temperature of 375F. Mix together the granulated sugar and cinnamon on a plate or a shallow, wide bowl.
  • Remove egg rolls from freezer. Place seam side down in the oil, doing half at a time. Turn the egg rolls so that they evenly brown on all side. Remove from the oil and roll in the cinnamon sugar. Repeat with the remaining egg rolls. Serve immediately.