A crispy wonton shell surrounding a creamy sweet center and dipped in blueberry sauce! Change things up by making strawberry cheesecake wontons, or any other flavor you like!
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There is something magical about crispy wontons. Typically, we love our Cream Cheese Wontons or crab-stuffed wontons.
But why not try something unexpected and make dessert wontons! I guarantee, they’ll be the hit of any party and disappear before your very eyes!
Ingredients for Blueberry Cheesecake Dessert Wontons
This is what you need for the cheesecake wontons:
- wonton wrappers
- cream cheese
- sour cream
This is what you need for the blueberry dipping sauce. (Feel free to substitute raspberries or strawberries to switch things up!)
- corn starch
- lemon juice
Tools to make Blueberry Cheesecake Dessert Wontons
Here’s are the tools I recommend for making these dessert wontons.
An electric skillet. While an electric skillet isn’t necessary, it makes frying these wontons much easier, because you can control the temperature of the oil. You never have to worry about your oil getting too hot, or messing with turning the stove up or down.
A good pair of tongs. I love these Clongs from Dreamfarm. They sit up off the counter, and they’re also great, because pressing on the bottom will both release them so they open, and lock them so they stay closed.
A large cutting board. Having a really big cutting board is so useful. If you want to keep your counters or table clean, but you need a large workspace, then a big cutting board is a must. Not only are they great when you’re making dessert wontons, but when you’re making Orange Rolls, Japanese Milk Bread, and Chinese Pork Loin.
A good hand mixer. Hands down, my favorite hand mixer is my OXO hand mixer. It has a flat base so you can safely set it down on the counter standing up (instead of precariously perching it over the edge of your bowl), a light (so you can make sure you get all the lumps out), and even a reversible cord depending on if you’re right-handed or left-handed!
How to make Blueberry Cheesecake Dessert Wontons
First, you’ll mix up your cheesecake filling in a bowl.
Then you’ll lay out your wonton wrappers on a cutting board or clean countertop.
Get a small bowl of water and keep it nearby.
Now put about two teaspoons of the cheesecake mixture in the middle of each wonton.
Now dip your finger in the water and brush it along the edges of each wonton. Only do one at a time.
After the edges are wet, pick up opposite corners and pinch them together in the middle.
Now pick up the other two corners and bring them up to the middle, pinching them together at the top with the other corners.
Pinch along the sides so that you seal all the edges closed.
Repeat this process with all the wontons until they are all packaged up and ready to fry!
In the meantime, heat two inches of oil in an electric skillet, wok, or in a deep, wide pan on the stove to 375 degrees F.
Once the oil has reached the right temperature, fry the wontons, four at a time, turning with tongs so that every side gets browned. This should take 1-2 minutes.
Remove with tongs and place on a paper towel-lined plate or cutting board to cool.
Can you make Dessert Wontons ahead of time?
These are best made fresh, but it is possible to make them up to a certain point ahead of time.
I suggest you assemble the wontons, but don’t fry them. Place them on a parchment-lined baking sheet and then cover tightly with plastic wrap. (Don’t squash the wontons. Just make sure the plastic is sealed around the edges).
Place them in the refrigerator and take out a few minutes before frying. Check the edges to make sure none of them have come un-sealed. If they have, wet your finger and seal them again before frying.
How to serve Dessert Wontons
There are so many delicious ways to serve dessert wontons! For example, this recipe uses a delicious blueberry sauce (that you can also use to top ice cream!)
You can use the same recipe for blueberry sauce to make strawberry, raspberry, blackberry (basically any kind of berry) sauce.
If you’re in a pinch, you can even use jam for a dipping sauce. Just put some jam in a bowl and stir a little water into it until it gets to the consistency you like. If you want the sauce to be warm, heat it up on the stove for a few minutes before serving. These would be amazing with some apricot jam!
Feel free to try other toppings commonly used for ice cream, like caramel sauce and chocolate sauce. Yum!
Make these amazing desert wontons for your next dinner party!
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This recipe adapted from Strawberry Cheesecake Wontons on Barbara Bakes.
- 30 wonton wrappers
- 1 package cream cheese (8 ounces), room temperature
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 large egg
- 1/2 teaspoon vanilla extract
- For the Blueberry Dipping Sauce
- 1/4 cup granulated sugar
- 1 1/2 teaspoons corn starch
- 1/4 cup water
- 2/3 cups blueberries (if using strawberries, chop into blueberry-sized pieces before measuring)
- 1 1/2 teaspoons lemon juice
- In a mixing bowl, beat together the cream cheese, sugar, and flour until well-blended and smooth.
- Add the egg and vanilla until blended. Do not over-mix.
- Lay out your wonton wrappers on a large cutting board or clean surface. Get a small bowl of water and keep it nearby.
- Place about two teaspoons of the cream cheese mixture in the center of each wonton.
- Dip your finger in the water and brush it along all four sides of the wontons. Only do one at a time, or the water will dry before you can fold all the wontons.
- Bring up opposite corners of the wonton and pinch them together at the top. Then bring up the remaining corners and pinch them at the top as well.
- Gently pinch together the sides of the wontons so that the filling is sealed inside. Your wontons should look like little packets.
- Repeat with all the wontons. Place on a cutting board or parchment-lined baking sheet before frying. Cover with plastic wrap if not frying immediately.
- Heat oil in an electric skillet, wok, or in a wide-bottomed pan on the stove to 375 degrees F.
- Fry four wontons at a time, carefully turning with tongs so that all the sides get browned. This should take 1-2 minutes.
- Remove the wontons and set them on a paper towel-lined plate or cutting board.
- To make the Blueberry Sauce, combine the 1/4 cup of sugar and 1 1/2 teaspoons of corn starch in a medium-sized pan on the stove. Stir together.
- Turn the stove on to medium and slowly pour in the 1/4 cup of water until smooth.
- Add the berries and lemon juice. Bring to a boil, then reduce heat to simmer, uncovered, until slightly thickened.
- Slightly mash the berries with a potato masher, or transfer everything to a blender and puree if desired. You can also strain out the seeds with a mesh strainer after pureeing. (Optional).
- Serve warm or cold with wontons.