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Fried Strawberry Cheesecake Wonton Bites

Fried strawberry cheesecake wonton bites with golden, crispy wontons and a creamy cheesecake-style filling that peeks out. These are quick to assemble, then fried at 350°F until crisp and dusted with powdered sugar.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 servings
Course: Dessert
Cuisine: Fusion
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Wonton filling
  • 8 oz cream cheese softened
  • 0.25 cup powdered sugar
  • 0.5 cup fresh strawberries finely diced
  • 1 tbsp strawberry jam
  • 1 tsp vanilla extract
Wontons and frying
  • 24 wonton wrappers
  • 0.5 g water for sealing (amount not specified; use as needed)
  • 1 vegetable oil for frying
Serving
  • 0.25 cup powdered sugar for dusting
  • 1 chocolate sauce or strawberry sauce for serving

Equipment

  • 1 Dutch oven

Method
 

Make the strawberry cheesecake filling
  1. Beat the cream cheese and powdered sugar until fluffy, using a smooth, pale texture as your visual cue.
  2. Fold in the diced strawberries, strawberry jam, and vanilla extract until evenly combined with no dry pockets.
Assemble the wonton bites
  1. Place 1 teaspoon of filling in the center of each wonton wrapper and keep the edges dry for easy sealing.
  2. Fold the corners together to form a triangle and seal the edges with water, pressing along the seam so it holds.
Fry and serve
  1. Heat vegetable oil to 350°F in a Dutch oven and wait until the oil is hot enough to gently sizzle around a wonton.
  2. Fry the wontons in batches for 2-3 minutes, until golden and crispy, flipping once if needed for even browning.
  3. Drain the fried wonton bites on paper towels until they look slightly matte and any excess oil is absorbed.
  4. Dust with powdered sugar right before serving for a visible white coating.
  5. Serve warm with chocolate sauce or strawberry sauce for dipping.

Notes

Pro tip: keep the wrapper edges dry and seal with water only where the dough meets so the corners won’t pop during frying. Store leftovers in the refrigerator up to 2 days, then re-crisp in a 350°F oven for 5-7 minutes (best texture). Freezing isn’t recommended because fried wrappers lose crispness after thawing. For a lighter swap, use low-fat cream cheese and sweeten with the same amount of powdered sugar for a similar cheesecake tang.