Golden Crispy Strawberry Cheesecake Wontons: A Bite of Heaven

There’s something magical about a dessert that hits all the right notes, and these Strawberry Cheesecake Wontons are pure magic. Imagine a perfectly golden, crispy wonton shell giving way to a warm, creamy cheesecake filling, all topped with a sweet and tangy strawberry sauce. The first bite is a symphony of textures and flavors—a delightful crunch, a smooth, rich center, and a burst of fresh berry goodness. This recipe was born from a desire to create a dessert that was both elegant and fun, something that would feel special without being complicated. It has since become a go-to treat for everything from cozy family nights to celebratory gatherings.

Why You’ll Love This

• A Perfect Harmony of Textures: The combination of the crispy, fried wonton and the smooth, creamy cheesecake filling is simply irresistible.
• Surprisingly Simple to Make: Despite their gourmet appearance, these wontons are straightforward to assemble and cook.
• The Ultimate Crowd-Pleaser: These bite-sized treats are a guaranteed hit at any party or family dinner.
• Customizable and Fun: Get creative with different fillings and sauces to make this recipe your own.

I’ll never forget the first time I served these at a family get-together. My brother-in-law, a notoriously picky eater who usually sticks to classic chocolate chip cookies, was hesitant to try them. After some gentle coaxing, he took a bite, and his eyes lit up. He couldn’t stop raving about the combination of the warm, creamy filling and the crispy shell. He ended up eating more than anyone else and has been asking for the recipe ever since. It was a sweet reminder that sometimes the most unexpected dishes can win over the toughest critics.

What Makes It Special

• Cream Cheese: The heart of the filling, full-fat cream cheese provides a rich, tangy flavor and a luxuriously smooth texture.
• Wonton Wrappers: These thin sheets of dough fry up to a beautiful golden brown, creating a light, crispy shell that’s the perfect vessel for the creamy filling.
• Fresh and Frozen Strawberries: A combination of frozen and fresh strawberries creates a sauce with deep, concentrated flavor and bright, fresh notes.
• Sour Cream: A touch of sour cream in the cheesecake filling adds a subtle tang that balances the sweetness and richness.

Making It Happen

First, let’s create the luscious strawberry sauce. In a small saucepan, combine the thawed strawberries and water. In a separate bowl, whisk together the sugar and cornstarch until they’re well acquainted, then add them to the saucepan, stirring until the sugar dissolves. Bring the mixture to a boil over medium-high heat, stirring constantly, until it thickens and becomes beautifully clear. For an extra pop of color, you can add a drop of red food coloring. Pour this cooked strawberry mixture over the diced fresh strawberries and stir to combine, creating a sauce that’s both rich and fresh.

Next, it’s time for the creamy cheesecake filling. In a mixing bowl, beat the room temperature cream cheese, sugar, and flour until the mixture is perfectly smooth and lump-free. Then, gently beat in the egg, sour cream, and vanilla extract just until they are blended. Be careful not to overmix, as this can make the filling too thin.

Now, let’s prepare the egg wash. In a small bowl, whisk together the water and an egg. This will be the glue that holds our wontons together.

To assemble the wontons, lay a wrapper on a flat surface. Dip your finger in the egg wash and paint all four edges. Spoon about two teaspoons of the cheesecake mixture into the center. Bring the four corners of the wonton wrapper together to the center, pinching them to create an “X” shape, and then pinch the edges to seal them tightly. Place the folded wonton on a baking sheet lined with parchment paper and cover with plastic wrap to keep them from drying out as you work.

Finally, it’s time to fry these little pockets of joy. Pour about 1 ½ inches of vegetable oil into a large wok or deep pot and heat it to 375°F. Carefully add about five wontons at a time to the hot oil, frying them until they are a beautiful golden brown on all sides. Remove them with a slotted spoon and place them on a paper towel-lined baking sheet to drain any excess oil.

You Must Know

• Don’t Overfill: It’s tempting to pack in as much filling as possible, but overfilling can cause the wontons to burst open during frying.
• Seal Tightly: Make sure the edges of the wontons are sealed well with the egg wash to prevent the filling from leaking out.
• Maintain Oil Temperature: Keeping the oil at a consistent 375°F is key to achieving a crispy, golden-brown shell without burning it.
• Work in Batches: Frying the wontons in small batches prevents the oil temperature from dropping and ensures they cook evenly.

Serving Ideas

Serve these strawberry cheesecake wontons warm, with a generous drizzle of the homemade strawberry sauce. For an extra touch of indulgence, add a dollop of fresh whipped cream or a scoop of vanilla bean ice cream. For drink pairings, a crisp glass of Sauvignon Blanc or a sparkling rosé complements the sweetness of the dessert perfectly. A cup of hot black tea or coffee also works wonderfully.

Make It Different

• Berry Variations: Swap the strawberries for raspberries, blueberries, or even a mixed berry blend for a different flavor profile.
• Citrus Zest: Add a teaspoon of lemon or orange zest to the cheesecake filling for a bright, citrusy note.
• Spice It Up: A pinch of cinnamon or nutmeg in the filling can add a warm, comforting spice.
• Chocolate Drizzle: For the chocolate lovers, a drizzle of melted dark or white chocolate over the finished wontons is a decadent addition.

Storage and Reheating Recipe Tips

Leftover wontons can be stored in an airtight container in the refrigerator for up to two days. To reheat, place them on a baking sheet in a single layer and bake at 350°F for 5–7 minutes, or until they are heated through and crispy again. Avoid reheating them in the microwave, as this will make them soft and soggy.

Success Tips

• Room Temperature Cream Cheese: Make sure your cream cheese is at room temperature to ensure a smooth, lump-free filling.
• Keep Filling Cold: If you’re not assembling the wontons right away, keep the cheesecake filling in the refrigerator to keep it firm.
• Don’t Crowd the Pan: Frying too many wontons at once will lower the oil temperature and result in greasy, unevenly cooked wontons.

Frequently Asked Questions (FAQ)

Can I bake these instead of frying them?

Yes, you can bake them for a lighter option. Place the assembled wontons on a baking sheet lined with parchment paper and spray them lightly with cooking spray. Bake at 375°F for 12–15 minutes, or until they are golden brown and crispy.

Can I make the filling ahead of time?

Absolutely. The cheesecake filling can be made up to two days in advance and stored in an airtight container in the refrigerator.

What’s the best way to prevent the wontons from opening while frying?

The key is to not overfill them and to make sure the edges are sealed tightly with the egg wash. Also, maintaining the correct oil temperature helps them cook quickly and seal properly.

Can I use a different type of filling?

Of course! Feel free to get creative with fillings like Nutella and banana, apple pie filling, or even a savory filling like crab rangoon.

Can I use an air fryer?

Yes, an air fryer is a great alternative. Preheat your air fryer to 375°F, spray the wontons with a little cooking spray, and cook for 6-8 minutes, flipping halfway through, until golden and crisp.

Recipe Card

Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes
Servings: 30 wontons
Category: Dessert
Difficulty: Easy
Cuisine: American/Asian Fusion
Yield: 30 wontons

Equipment:

• Small saucepan
• Mixing bowls
• Electric mixer
• Wok or deep pot
• Slotted spoon
• Baking sheet
• Parchment paper or Silpat

Ingredients:

• 1 8-ounce package cream cheese, room temperature
• ½ cup sugar
• 1 tablespoon all-purpose flour
• 1 large egg
• 1 tablespoon sour cream
• ½ teaspoon vanilla extract
• 30 2-inch square wonton wrappers
• ½ cup water
• 1 egg
• 1 cup frozen strawberries, thawed
• 6 large fresh strawberries, diced
• 3 tablespoon water
• 2 tablespoons sugar
• 1 teaspoon cornstarch
• Red food coloring (optional)
• Vegetable oil for frying

Instructions:

1. Prepare Strawberry Sauce: Add thawed strawberries and water to a small saucepan. In a small bowl, mix together sugar and cornstarch; add to saucepan and stir until dissolved. Bring to a boil over medium-high heat, stirring constantly. Continue cooking and stirring until thickened and clear. Add a drop of red food coloring, if using. Pour cooked strawberry mixture over diced strawberries in a mixing bowl, and stir to combine.
2. Cheesecake Filling: In a mixing bowl, beat together the cream cheese, sugar, and flour until smooth. Beat in the egg, sour cream, and vanilla just until blended.
3. Create egg wash: In a small mixing bowl, whisk together ½ cup water and 1 egg.
4. Assemble the wontons: Place wrapper on a work surface. Dip a finger in the egg wash, and paint all 4 edges with the wash. Spoon 2 teaspoons of the cheesecake mixture into the center of the wrapper. Bring the corners of the wonton together to the center and pinch together to form an “X”; pinch the edges to seal. Place folded wonton on a Silpat or parchment-lined baking sheet and cover with plastic wrap to avoid drying out. Repeat with remaining wrappers.
5. Frying wontons: Add 1 ½ inches of vegetable oil to a large wok or deep pot. Heat the oil to 375°. Add five wontons at a time to the oil and fry, turning occasionally until they are golden brown. Remove to a baking sheet lined with paper towels to drain excess oil.

Notes:

• Nutrition information can be calculated using an online calculator based on the specific ingredients used.