after a morning of grocery shopping and wrangling the kids to help put things away (which, let’s be honest, means they sneak snacks while I do the real work), I found myself with an extra package of wonton wrappers. They were leftover from a veggie potsticker night earlier in the week, and I knew if I didn’t use them soon, they’d get pushed to the back of the fridge and forgotten.

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While unpacking the groceries, I spotted a jar of strawberry preserves we bought from a roadside stand during our little weekend drive last month. That jar had been calling my name.

The idea clicked instantly. I’ve always loved creamy cheesecake, but making a full cheesecake on a weekday feels like committing to a Netflix series—delicious, but too much time and attention. Wonton wrappers, though? They fry up in minutes. I thought, “What if I stuffed them with a sweet cheesecake filling and that gorgeous strawberry jam?”

My husband came in from mowing the lawn and grabbed one while it was still warm. I swear, his eyes lit up before he could even swallow the first bite. The kids hovered, pretending to wait patiently, but I know they were counting how many I made so they could negotiate the biggest share.

The crispy shell, the creamy center, and that pop of strawberry sweetness—it was pure joy in a bite. Now I’m not saying I’ll stop making full cheesecakes for holidays, but for a quick dessert that feels special without the fuss, these little bites are now a family favorite.

Short Description

Golden, crispy wonton bites filled with a creamy cheesecake center and sweet strawberry jam, perfect for a quick dessert or an indulgent snack.

Key Ingredients

For the Filling:

8 oz cream cheese, softened
¼ cup powdered sugar
½ teaspoon vanilla extract
¼ cup strawberry jam or preserves
(Optional) Fresh diced strawberries for extra flavor

For the Wontons:

20–24 wonton wrappers
Water (to moisten and seal edges)
Vegetable oil (for deep frying)

For Serving (Optional):

Whipped cream
Extra strawberry jam or sauce
Fresh strawberry slices

Tools Needed

Mixing bowl
Hand mixer or stand mixer
Measuring cups and spoons
Spoon for filling
Small bowl for water
Deep skillet or saucepan
Slotted spoon
Paper towels
Cooling rack (optional)

Cooking Instructions

Step 1: Prepare the Filling
In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. You want it lump-free, so scrape down the sides of the bowl as needed.

Add a teaspoon of strawberry jam into each portion later, or stir in diced strawberries now if you want texture in every bite.

Step 2: Assemble the Wonton Bites
Lay one wonton wrapper flat on a clean surface. Place about 1 teaspoon of cheesecake filling in the center. Add a small dollop of strawberry jam on top.

Dip your fingertip in water and moisten the edges of the wrapper. Fold into a triangle or envelope shape, pressing firmly to seal and pushing out any air bubbles to prevent bursting during frying.

Step 3: Fry the Bites
Heat vegetable oil in a deep skillet or saucepan to 350°F (175°C). Work in batches, adding the wontons gently to the hot oil. Fry for 1–2 minutes per side, turning with tongs, until golden and crisp. Avoid overcrowding the pan, as it lowers the oil temperature.

Step 4: Drain and Cool
Remove with a slotted spoon and place on paper towels to drain excess oil. If you want extra crispness, transfer to a cooling rack over a sheet pan.

Step 5: Serve
Serve warm with a dollop of whipped cream, a drizzle of strawberry sauce, and fresh slices of strawberries on the side.

Why You’ll Love This Recipe

Flavor Explosion: Creamy cheesecake filling meets fruity strawberry jam in a perfectly crispy shell.

Quick and Easy: Ready in under 30 minutes, making it perfect for last-minute desserts.

Kid-Friendly: Fun to make and eat, even picky eaters will reach for seconds.

Party-Perfect: Bite-sized portions make them great for gatherings.

Customizable: Swap strawberry jam for blueberry, raspberry, or even chocolate spread.

Mistakes to Avoid & Solutions

Overfilling the Wontons: Too much filling will cause them to burst. Solution: Stick to about 1 teaspoon per wonton.

Not Sealing Properly: Loose edges let oil in. Solution: Use enough water and press firmly along all edges.

Oil Temperature Too Low: This makes them greasy. Solution: Maintain 350°F and fry in small batches.

Using Cold Cream Cheese: This can make lumps in your filling. Solution: Let cream cheese soften fully at room temperature before mixing.

Crowding the Pan: Lowers oil temperature and unevenly cooks bites. Solution: Fry only 5–6 at a time.

Serving and Pairing Suggestions

Arrange on a platter with a dusting of powdered sugar and a side of fresh berries.

Pair with hot coffee or a glass of cold milk for a cozy treat.

Serve as part of a dessert buffet alongside cookies and mini tarts.

Storage and Reheating Tips

Refrigeration: Store cooled wonton bites in an airtight container for up to 3 days.

Freezing: Freeze on a baking sheet first, then transfer to a freezer bag for up to 2 months.

Reheating: Crisp them back up in a 350°F oven for 5–7 minutes or in an air fryer for 3–4 minutes. Avoid microwaving, as it softens the shell.

FAQs

1. Can I bake these instead of frying?
Yes, brush with oil and bake at 375°F for 10–12 minutes, flipping halfway, until golden.

2. Can I use phyllo dough instead of wonton wrappers?
You can, but the texture will be more delicate and flaky rather than crisp.

3. How do I keep the wontons from drying out before frying?
Cover assembled wontons with a slightly damp kitchen towel while you finish prepping.

4. Can I make them ahead of time?
Yes, assemble and freeze uncooked wontons. Fry straight from frozen, adding 1 extra minute.

5. Can I use low-fat cream cheese?
Yes, but the texture will be slightly less rich and creamy.

Tips & Tricks

Use a piping bag to fill the wontons neatly and quickly.

Test one wonton first to make sure your oil temperature is correct.

Try sprinkling cinnamon sugar on them right after frying for a churro-like twist.

For less mess, keep the filling chilled until you’re ready to assemble.

Recipe Variations

Blueberry Lemon: Swap strawberry jam for blueberry preserves and add ½ teaspoon lemon zest to the filling.

Chocolate Raspberry: Use raspberry jam and add mini chocolate chips to the cream cheese mixture.

Peach Cobbler Style: Replace strawberry jam with peach preserves and sprinkle a bit of cinnamon sugar before frying.

Nutella Banana: Skip the jam, add a small slice of banana and a teaspoon of Nutella before sealing.

Final Thoughts

These Strawberry Cheesecake Wonton Bites turned into one of those happy kitchen surprises that made everyone in my house smile. They take simple pantry staples and transform them into something that feels special without the stress of a big baking project. I love recipes like this—ones you can pull out of your back pocket when friends stop by or when you just want to make an ordinary evening feel a little brighter.

The balance of textures, from the shattering crisp of the wonton to the creamy filling and jammy sweetness, makes them impossible to eat just one. I have a feeling they’ll become one of those recipes I keep passing along to friends. If you try them, I hope they bring as much joy to your table as they have to mine.

Strawberry Cheesecake Wonton Bites