Description
Blueberry cheesecake wontons bring a crispy, creamy twist to your dessert game that will make your taste buds dance with delight. Stuffed with smooth cheesecake and bursting blueberries, these golden parcels are perfect for surprising friends at your next gathering.
Ingredients
Scale
Cheesecake Filling:
- 8 ounces cream cheese
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
Blueberry Swirl:
- 1 cup blueberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 2 teaspoons water
Frying and Assembly:
- 20 wonton wrappers
- 1 large egg
- Vegetable oil
- Powdered sugar
- Whipped cream
- Vanilla ice cream
- Blueberry sauce
Instructions
- Craft the blueberry swirl by combining 1 cup blueberries, 2 tablespoons sugar, and 1 teaspoon lemon juice in a saucepan over medium heat. Simmer for 5 minutes until berries soften and release juices.
- Mix 1 teaspoon cornstarch with 2 teaspoons water, then stir into the blueberry mixture. Cook for 1-2 minutes until the sauce thickens. Let it cool completely.
- Beat 8 ounces cream cheese in a bowl until smooth. Add ¼ cup sugar, 1 teaspoon vanilla, and 1 large egg yolk. Mix until creamy.
- Refrigerate the cheesecake filling for 15 minutes to firm up.
- Lay out a wonton wrapper on your work surface. Place 1 teaspoon cheesecake filling and ½ teaspoon blueberry swirl in the center.
- Brush the wrapper edges with beaten egg. Fold into a triangle, pressing firmly to seal the edges.
- Repeat the filling and folding process with remaining wrappers.
- Heat vegetable oil in a deep skillet to 350F. Carefully lower wontons into the hot oil.
- Fry in small batches for 2-3 minutes per side until they turn golden brown.
- Remove wontons with a slotted spoon and drain on paper towels.
- Dust the crispy wontons with powdered sugar just before serving.
- Serve hot with whipped cream, vanilla ice cream, or extra blueberry sauce.
Notes
- Always thoroughly drain the blueberry mixture to prevent soggy wontons that could burst during frying.
- Seal wonton edges carefully with beaten egg to ensure they don’t open up and leak filling while deep-frying.
- Refrigerate the cheesecake filling for at least 15 minutes to help it hold its shape and make wrapping easier.
- For gluten-free options, replace wonton wrappers with rice paper or use almond flour-based wrappers to accommodate dietary needs.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Cheesecakes
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 10
- Calories: 190 kcal
- Sugar: 7 g
- Sodium: 110 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg