Why You’ll Love This Recipe
I love these wonton bites because they combine the richness of cheesecake with the freshness of strawberries, all in a crisp little package. The contrast of textures—the creamy center and the crunchy shell—is irresistible. They’re quick to assemble, fry in just minutes, and can be served with powdered sugar, chocolate drizzle, or even a scoop of ice cream.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Wonton wrappers
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Cream cheese, softened
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Powdered sugar
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Fresh strawberries, diced
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Vanilla extract
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Vegetable oil (for frying)
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Optional: extra powdered sugar for dusting, chocolate or caramel sauce for serving
Directions
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I place the softened cream cheese, powdered sugar, and vanilla extract in a mixing bowl and beat until smooth and creamy.
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I fold in the diced strawberries gently, making sure they’re evenly distributed.
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I lay out the wonton wrappers on a clean surface and place about 1 teaspoon of the filling in the center of each.
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I moisten the edges of the wrapper with water, fold into a triangle or bundle shape, and press firmly to seal.
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I heat about 1–2 inches of vegetable oil in a deep skillet or pot to 350°F.
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I fry the wontons in small batches for 1–2 minutes per side, until golden brown.
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I transfer them to a paper towel-lined plate to drain excess oil.
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I dust with powdered sugar and serve warm, optionally with chocolate or caramel sauce.
Servings and timing
This recipe makes about 20 wonton bites.
Prep time is 15 minutes, and cook time is 10 minutes, for a total of about 25 minutes.
Variations
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I add a pinch of cinnamon to the cream cheese mixture for warmth.
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I use other fruits like blueberries, raspberries, or diced peaches.
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I mix a bit of strawberry jam into the filling for extra sweetness.
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I bake the wontons at 375°F for 10–12 minutes for a lighter version.
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I drizzle white chocolate over the finished bites for a decorative touch.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 2 days.
To reheat, I place them in a 350°F oven for 5–7 minutes to restore crispness. I avoid microwaving, as it can make them soggy.
FAQs
Can I make these ahead of time?
Yes, I assemble the wontons and refrigerate them for up to 4 hours before frying.
Do I have to use fresh strawberries?
No, frozen strawberries work if thawed and patted dry to prevent excess moisture.
Can I air-fry them?
Yes, I brush them with oil and air-fry at 375°F for about 6–8 minutes, flipping halfway.
How do I seal the wontons well?
I use water or a beaten egg along the edges and press firmly to prevent leaks.
Can I make them without fruit?
Yes, I keep the cheesecake filling plain or add chocolate chips instead.
Conclusion
These deep-fried strawberry cheesecake stuffed wonton bites are a delightful blend of crispy, creamy, and fruity flavors. They’re easy to make, fun to eat, and a guaranteed hit whenever I serve them.
