Hey friends! I know it’s been a while. Things here have been a bit hectic. In the last few weeks we’ve had family visit and finished the kitchen. Kellan is not just crawling but cruising around on all the furniture so baby proofing has been in order. He has also gotten another tooth and is working on two more. And to top it all off, all three of us have had a cold for the past two weeks. I get tired just typing about it. But one thing has happened during the last few weeks that doesn’t make me tired, it makes me jump up and down with joy, I’ve discovered that I can eat dairy again! Ecstatic is really the only word that appropriately describes my feelings about this. And what better way to celebrate then to make something with cream cheese. Oh cream cheese, how I missed thee.
Most wontons are savory but I have dabbled with a sweetened version before with these strawberry nutella wontons. But it has been a while so I figured another bout of experimenting was due. This recipe is the result. I knew I wanted to do something with a sweetened cream cheese, because well, I missed cream cheese like nobody’s business the last 8 months. And with blueberries in abundance they seemed like the logical choice. The result is a sweet, creamy and slightly tart filling in a crispy shell. Oh and don’t forget the sprinkled cinnamon and sugar on top. It is what I think made Ryan say “these are churro-licious” when he tried them.
Ingredients:
▢ 4 ounces cream cheese softened
▢ 3 tablespoons granulated sugar
▢ 1/4 teaspoon vanilla extract
▢ 1/3 cup fresh blueberries halved
▢ 10 wonton wrappers
▢ water
▢ oil for frying
▢ cinnamon and sugar
INSTRUCTIONS-
▢ Combine cream cheese, sugar, vanilla and blueberries together in a bowl. Mix well.
▢ To make a wonton, place a heaping teaspoon of mixture in the center of a wonton wrapper. Dip your finger in water and run along the edges of the wrapper. Bring the bottom point of the wrapper to the top point to form a triangle. Press to seal. Repeat with remaining ingredients.
▢ Heat oil to 375 degrees.
▢ Fry wontons, in batches if necessary. Use a slotted spoon to remove the wontons to a paper towel lined plate. Sprinkle with cinnamon and sugar. Allow to cool. Serve.
Why We Love Air Fryer Baked Wontons?
Call them fruit-filled wontons, egg rolls, fritters, or turnovers! Everyone knows air fryer desserts are light and fluffy! And because they’re made without additional fat, these little blueberry cheesecake wontons do not disappoint! What’s so great about this blueberry cheesecake filled wonton recipe? Well, they are a cinch to make, to heat, and fun to eat! Even the kids can help!
For a party, a picnic, or a potluck invite, kids love these and you can feel good about providing a healthy dessert version! They are so easy that my kiddos love making them and they make a great after school snack. Make a few dozen of these baked blueberry wontons and share with a crowd! Count on it, baked blueberry egg rolls will be a hit with any crowd!
How to Make Wonton Wrapper Desserts?
- Making a super special dessert has never been so easy! Here’s a quick overview of the steps involved.
- Mix together all the ingredients in the recipe below (except wonton wrappers, of course).
- Separate and lay out the wonton wrappers and place a small scoop of blueberry cream cheese mixture in the center of each.
- Wet edges of two sides and fold over from corner to corner to seal. They should be shaped like triangles.
- Place wontons evenly spaced on air fryer rack, and spray each with cooking oil. Bake until golden brown and sprinkle with powdered sugar. They’re great served piping hot!
Reheating-
The best way to reheat blueberry cheesecake wontons is to place them in the air fryer or a toaster oven to crisp them up again. They might not look as perfect, but they will taste awesome!
Freezing these dessert wontons is not a good idea because thawing dairy products is always a challenge. But the air fryer makes this recipe so easy, why not just make a fresh batch?
