Crispy baked wontons stuffed with cheesecake and homemade cherry pie filling then dunked into chocolate dipping sauce
Remember the Cherry Cheesecake Stuffed Cupcakes from last week? I ended up having both pie filling and cheesecake leftover, more than a spoonful and enough to create another recipe. I had no intention of going to the store nor did I have anyone to send, so I looked around. No puff pastry, so I couldn’t make turnovers (here’s the peach pie version). Should I make pie dough? Parfaits? I had Food Network on in the background, and I heard one of the contestants on a competition show mention how she was going to use wonton wrappers. Wonton wrappers! I have those in the freezer. Whipped up a quick chocolate dipping sauce and boom – Cherry Cheesecake Wontons. The best part is they are crispy even after baking them.
I don’t use wonton wrappers as often as I should. I mean they are so versatile – dumplings for soup, mini cups to fill, stuffed for appetizers, just to name a few ideas. A long long time ago, I made baked wontons stuffed with butternut squash. This time around, I’m going sweet.
The hardest part is not overstuffing the wonton. There’s a fine line between having enough filling and having too much where it spills out. You’ll know after the first one or two wontons how much filling to use. If you’ve never bought wonton wrappers before, check your store’s produce section. They are kept refrigerated by the eggroll wrappers and tofu.
Of course no cherry cheesecake dessert is complete without chocolate of some sort. The dipping sauce gives you an excuse to play with your food. Much more fun (and much more chocolate) when you dip.
Chocolate Dipping Sauce
Source: Adapted from Food.com
If you liked these Cherry Cheesecake Wontons, you may also like these recipes:
- Cherry Cheesecake Stuffed Cupcakes
- Peach Pie Cheesecake Turnovers (substitute cherry)
- Baked Crispy Butternut Squash Wontons
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