Description
Delight in these crispy Deep-Fried Blueberry Cheesecake Wontons, featuring a creamy cheesecake filling swirled with homemade blueberry sauce, all wrapped in golden fried wonton wrappers. Perfect as an indulgent dessert or a crowd-pleasing appetizer, these bite-sized treats combine rich, tangy flavors with a satisfyingly crunchy texture.
Ingredients
Scale
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
Blueberry Swirl
- 1 cup fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 2 teaspoons water
Wontons
- 20 to 24 wonton wrappers
- 1 large egg, beaten
- Vegetable, canola, or peanut oil, for frying
Optional Garnishes
- Powdered sugar, for dusting
- Whipped cream
- Vanilla ice cream
- Extra blueberry sauce
Instructions
- Prepare the Blueberry Swirl: Combine blueberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the berries soften and release their juices, about 5 minutes. Stir in the cornstarch mixed with water and continue cooking for 1 to 2 minutes until thickened. Remove from heat and let cool completely.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth. Add granulated sugar, vanilla extract, and egg yolk, mixing until creamy and homogenous. Refrigerate for 15 minutes to firm up the filling.
- Assemble the Wontons: Place a wonton wrapper on a clean surface. Spoon 1 teaspoon of the cheesecake filling and 1/2 teaspoon of the cooled blueberry swirl into the center. Brush the edges with the beaten egg. Fold into a triangle or desired shape, pressing edges firmly to seal. Repeat with remaining wrappers and filling.
- Fry the Wontons: Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the wontons in small batches for 2 to 3 minutes per side until golden brown and crisp. Use a slotted spoon to remove and drain on paper towels to remove excess oil.
- Serve: Dust the fried wontons with powdered sugar and serve immediately. Pair with whipped cream, vanilla ice cream, or extra blueberry sauce as desired for an extra indulgent treat.
Notes
- Make sure the blueberry swirl is completely cooled before assembling to avoid soggy wontons.
- Use an oil with a high smoke point like vegetable, canola, or peanut oil for frying.
- Seal the wontons properly to prevent filling from leaking during frying.
- Serve immediately after frying for the best crunchy texture.
- Extra blueberry sauce can be refrigerated for up to 3 days.
