These strawberry cheesecake wonton bites tuck a sweet cream cheese and jam filling inside crisp, golden wrappers, and the whole batch takes about 35 minutes.
The filling mixes in one bowl, each wrapper takes seconds to fold, and a few minutes in hot oil turns them into warm, crunchy triangles. Dust them with powdered sugar and serve them while the center is still soft.
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Why This Strawberry Cheesecake Wonton Bites Recipe Works
The cream cheese filling tastes like a classic strawberry cheesecake because jam adds fruity sweetness while powdered sugar keeps the texture smooth and lump free.
Wonton wrappers fry up thin and crisp, which gives you a crackly shell around a soft, warm center without the work of making dough.
Each bite takes only a small spoonful of filling, so one block of cream cheese makes 24 bites from a short ingredient list. They are quick to fry, and they disappear fast.
Ingredients for Strawberry Cheesecake Wonton Bites
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar, plus extra for dusting
- 1/2 teaspoon vanilla extract
- 1/4 cup strawberry jam
- 1/2 cup fresh strawberries, diced and patted dry (optional)
- 24 wonton wrappers
- 2 tablespoons water, for sealing the edges
- 2 cups vegetable oil, for frying
Cream cheese. Use a full fat block softened for 30 minutes so the filling beats smooth. Spreadable tub style is too loose.
Strawberry jam. A thick preserve works better than a runny jelly, which can leak while frying.
Wonton wrappers. Keep the stack covered with a damp towel while you work so the edges stay pliable and seal well.
Fresh strawberries. Optional but nice. Dice them small and blot them dry so extra juice does not make the filling wet.
Vegetable oil. Use a neutral oil with a high smoke point, such as canola or vegetable oil, and fill the pot about 2 inches deep.
How to Make Strawberry Cheesecake Wonton Bites
1. Mix the filling Beat the softened cream cheese with the powdered sugar, vanilla, and jam until smooth. Fold in the diced strawberries if using them.
2. Fill the wrappers Lay a wrapper on a dry surface and add about 2 teaspoons of filling to the center. Keep the other wrappers under a damp towel so they do not dry out.
3. Seal the bites Brush the edges with a little water, fold the wrapper into a triangle, and press out the air as you seal. Press firmly, because loose seams leak.
4. Heat the oil Pour about 2 inches of oil into a heavy pot and heat it to 350 degrees F, checking with a thermometer.
5. Fry in batches Fry 6 to 8 bites at a time for 2 to 3 minutes per side, turning once, until deep golden. Keep the heat steady.
6. Drain and cool Lift the bites out with a slotted spoon and drain them on a wire rack. Let them cool for 3 to 4 minutes, because the filling is hot.
7. Finish Dust with powdered sugar and serve warm.
How to Serve Strawberry Cheesecake Wonton Bites
Serve the bites warm with extra jam or whipped cream for dipping. They also fit on a dessert board next to dark chocolate mousse, fresh fruit pavlova, and vanilla bean creme brulee, with a banana blueberry smoothie for something cold.
How to Store and Reheat Strawberry Cheesecake Wonton Bites
Eat the bites the same day for the ideal crunch. Cool leftovers within 2 hours and refrigerate them in an airtight container for up to 3 days. Warm them on a baking sheet in an oven set to 350 degrees F for 6 to 8 minutes until crisp again. They do not freeze well because the wrapper turns soft.
Tips and Variations for Strawberry Cheesecake Wonton Bites
Seal tightly. Press out all the air and pinch the edges firmly. Trapped air makes the bites puff up and split open.
Keep water away from hot oil. Pat the outside of each wrapper dry and lower the bites into the oil slowly so water never splashes.
Hold the temperature. Oil at 350 degrees F gives a golden crust without a greasy center. Check with a thermometer between batches.
Work in batches. Too many bites at once drops the oil temperature and makes them oily.
Try other jams. Raspberry, blueberry, or cherry jam all work in the same amount.
Bake instead. Brush the bites with oil and bake at 400 degrees F for 8 to 10 minutes, flipping once, for a lighter version.
Stay at the stove. Never leave hot oil alone, and keep a lid nearby to smother any flare up.
Handle dairy safely. Keep the filling cold until you start folding and refrigerate leftovers within 2 hours. See the Purdue Extension guide to storing leftovers for more detail.
Frequently Asked Questions About Strawberry Cheesecake Wonton Bites
How do I keep strawberry cheesecake wonton bites from leaking?
Use only about 2 teaspoons of filling, press out the air, and seal the edges firmly with a little water. Dry the outside before frying.
Can I bake strawberry cheesecake wonton bites instead of frying them?
Yes. Brush them with oil and bake at 400 degrees F for 8 to 10 minutes, flipping once. The wrapper is less crackly but still golden.
Can I make strawberry cheesecake wonton bites ahead of time?
Fill and seal the wrappers up to 4 hours ahead, keep them covered on a tray in the fridge, and fry just before serving.
What oil should I use for frying?
Any neutral oil with a high smoke point works, such as canola or vegetable oil. Avoid olive oil, which smokes too early.
Can I freeze the filled bites?
Freezing is not recommended, because the wrappers turn soft and the filling can weep when thawed. Make the batch fresh.
Fried Strawberry Cheesecake Wonton Bites
Equipment
- Heavy pot
- deep fry thermometer
- Slotted spoon
- Wire rack
- Pastry brush
Ingredients
Main Ingredients
- 8 oz cream cheese softened
- ¼ cup powdered sugar plus extra for dusting
- ½ tsp vanilla extract
- ¼ cup strawberry jam
- ½ cup fresh strawberries diced and patted dry, optional
- 24 wonton wrappers about 3 1/2 inch square
- 2 tbsp water for sealing the edges
- 2 cup vegetable oil for frying
Instructions
Cooking
- Mix the filling. Beat the cream cheese, powdered sugar, vanilla, and jam until smooth and fold in the strawberries.
- Fill and seal. Place 2 teaspoons of filling on each wrapper, brush the edges with water, fold into triangles, and press to seal.
- Heat the oil. Warm 2 inches of oil in a heavy pot to 350 degrees F.
- Fry. Fry in batches for 2 to 3 minutes per side until golden brown, then drain on a rack.
- Finish. Dust with powdered sugar and serve warm.
