Last weekend, my husband and I hosted a small get-together for our neighbors—a casual backyard hangout that somehow turned into a full-blown dessert tasting. I had planned to make something simple, but my daughter suggested, “Mom, why not make those crispy wontons with cheesecake filling you tried last time?”
She was referring to my latest kitchen experiment: strawberry cheesecake tucked inside golden, crackly wonton wrappers. The idea sounded both ridiculous and wonderful at the same time.
After a long day at work, I often crave something playful to make in the kitchen—a reward for surviving the chaos of meetings and school runs. These little treats were perfect for that mood. They fry up in just minutes, and when you bite in, the creamy cheesecake filling melts into the warm strawberry center while the shell stays crisp and light.
Watching everyone reach for seconds that night, I realized how something so small could bring a tableful of people closer—one crunchy bite at a time.
Short Description
These Deep-Fried Strawberry Cheesecake Wontons are crispy on the outside, creamy inside, and bursting with strawberry flavor. They’re the perfect bite-sized dessert for parties or a fun family treat that’s quick, simple, and irresistibly good.
Key Ingredients
For the Wonton Filling:
- 8 oz (225 g) cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup diced fresh strawberries or strawberry preserves
For the Wontons:
- 20–24 wonton wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil, for frying
For Serving (Optional):
- Powdered sugar, for dusting
- Chocolate or caramel sauce, for drizzling
- Fresh strawberries, for garnish
- Whipped cream or ice cream on the side
Tools Needed
- Mixing bowl
- Hand mixer or whisk
- Deep skillet or fryer
- Slotted spoon
- Paper towels
- Pastry brush
Cooking Instructions
Step 1: Prepare the Cheesecake Filling
In a bowl, beat the cream cheese, powdered sugar, and vanilla until smooth and creamy. Gently fold in diced strawberries or swirl in strawberry preserves for a smoother texture. Keep the mixture chilled until ready to use.
Step 2: Assemble the Wontons
Lay out the wonton wrappers on a clean surface. Place 1 teaspoon of filling in the center of each wrapper. Brush the edges with beaten egg, then fold into a triangle (or envelope style) and press the edges firmly to seal. Ensure there’s no air trapped inside and that the filling doesn’t leak out.
Step 3: Fry the Wontons
Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the wontons in small batches for about 1–2 minutes per side, or until golden and crisp. Remove with a slotted spoon and drain on paper towels to remove excess oil.
Step 4: Serve
Dust the warm wontons with powdered sugar and drizzle with chocolate or caramel sauce. Add fresh strawberries, whipped cream, or a scoop of vanilla ice cream for the ultimate indulgence.
Why You’ll Love This Recipe
Crispy & Creamy Combo: The contrast between the crackly shell and the smooth cheesecake filling is absolutely divine.
Quick Dessert Fix: Ready in under 30 minutes with simple ingredients.
Family Favorite: Even picky eaters can’t resist these crispy pockets of sweetness.
Perfect for Any Occasion: Great for parties, brunches, or a cozy night at home.
Customizable: You can swap strawberries for blueberries, raspberries, or even Nutella.
Mistakes to Avoid & Solutions
Filling Leaks Out: Seal the edges properly and don’t overfill. A thin layer of beaten egg around the edges works best.
Oil Too Hot: If the oil temperature is above 350°F, the wrappers will brown too quickly and the filling won’t heat through. Use a thermometer for accuracy.
Soggy Wontons: Avoid overcrowding the pan—fry in batches to keep the oil temperature steady.
Filling Too Runny: If your strawberries are very juicy, pat them dry before mixing or use preserves instead.
Tough Wrappers: Keep the wrappers covered with a damp towel while working to prevent drying out.
Serving and Pairing Suggestions
Serve as a dessert platter dusted with powdered sugar and drizzled with chocolate sauce.
Pair with fresh fruit or a scoop of vanilla or strawberry ice cream.
These also make a fun addition to a brunch spread with coffee, tea, or sparkling lemonade.
Storage and Reheating Tips
Refrigerate: Store cooled wontons in an airtight container for up to 3 days.
Reheat: For best results, reheat in an air fryer or oven at 350°F (175°C) for 5–6 minutes to crisp them back up.
Freeze: You can freeze assembled, uncooked wontons on a baking sheet, then transfer to a freezer bag. Fry straight from frozen—just add 30 seconds extra per side.
FAQs
1. Can I bake these instead of frying?
Yes! Brush them lightly with oil and bake at 375°F (190°C) for 10–12 minutes, flipping halfway.
2. Can I use frozen strawberries?
You can, but thaw and drain them well to prevent excess moisture.
3. How do I keep the wontons from opening while frying?
Make sure to press the edges firmly and seal with beaten egg. Avoid overfilling.
4. Can I make them ahead of time?
Yes, assemble them a few hours ahead and keep covered in the fridge until ready to fry.
5. What oil is best for frying?
Neutral oils like vegetable or canola oil work best since they don’t overpower the flavor.
Tips & Tricks
Chill the filling before assembling to make it easier to handle.
Use small wonton wrappers for bite-sized treats.
Try dipping them in melted white chocolate for an extra touch of sweetness.
For a lighter option, air-fry at 375°F (190°C) for 6–7 minutes.
Add a sprinkle of cinnamon sugar right after frying for a warm, cozy twist.
Recipe Variations
Chocolate Strawberry Wontons: Add 1 tablespoon of melted chocolate to the filling before sealing.
Berry Medley Wontons: Mix strawberries, raspberries, and blueberries for a tangy twist.
Lemon Cheesecake Wontons: Replace vanilla with lemon zest and a dash of juice for a bright flavor.
Nutella Cheesecake Wontons: Swap strawberries for ½ cup of Nutella for a rich, indulgent treat.
Baked Cinnamon Wontons: Brush with butter, sprinkle cinnamon sugar, and bake for a lighter version.
Final Thoughts
As I watched my family laugh around the table, sticky fingers and all, I couldn’t help smiling. These little golden wontons weren’t just dessert, they were a reason to slow down, gather, and savor. Even my teenage son, who usually scrolls through his phone during dessert, looked up and asked for another plate.
That’s the kind of recipe I love—simple, joyful, and full of life. Sometimes, the best moments aren’t planned; they’re fried, dusted with sugar, and shared with the people you love most.
Crispy Deep-Fried Strawberry Cheesecake Wontons
Ingredients
For the Wonton Filling:
- 8 oz 225 g cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup diced fresh strawberries or strawberry preserves
For the Wontons:
- 20–24 wonton wrappers
- 1 egg beaten (for sealing)
- Vegetable oil for frying
For Serving (Optional):
- Powdered sugar for dusting
- Chocolate or caramel sauce for drizzling
- Fresh strawberries for garnish
- Whipped cream or ice cream on the side
Instructions
- Beat cream cheese, powdered sugar, and vanilla until smooth, then gently fold in diced strawberries or swirl in preserves.
- Keep chilled. Lay out wonton wrappers and spoon a teaspoon of filling into the center.
- Brush edges with beaten egg, fold into triangles, and seal tightly to prevent leaks.
- Heat oil to 350°F (175°C) and fry wontons in batches for 1–2 minutes per side until golden and crisp.
- Drain on paper towels, dust with powdered sugar, drizzle with chocolate or caramel, and serve warm with strawberries, whipped cream, or vanilla ice cream.
