One crisp morning, I wandered into the small farmers’ market that sets up near the old library downtown. The air smelled faintly of fresh bread and woodsmoke, and the stalls were heavy with winter citrus, leafy greens, and late-season strawberries—bright red and plump, as if they’d been painted.
I hadn’t planned on buying fruit that day, but the vendor, a soft-spoken man with laugh lines as deep as the folds in his apron, sliced one open for me to taste. It was sweet and fragrant, reminding me of summers spent in my grandmother’s kitchen when she’d tuck berries into pies or spoon them over thick, tangy cheesecake.
On the walk home, my mind began to wander. I’d been craving something a little playful, something that didn’t require hours in the oven yet still felt indulgent. My pantry already held a stack of wonton wrappers from a recent dumpling night, and I imagined folding that creamy cheesecake filling inside, sealing it tight, and letting it turn golden in hot oil. The strawberries—both fresh and jam—would bring a bright, juicy burst to balance the richness.
By the time I reached my kitchen, my hands were already pulling out cream cheese and powdered sugar. These little bites would be the perfect treat to share over tea with friends or to serve after a Sunday supper, a nod to both tradition and the small joys found in trying something new.
Short Description
Crispy, golden wontons filled with creamy cheesecake and sweet strawberry jam—these Strawberry Cheesecake Wonton Bites are an easy, irresistible dessert for any occasion.
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, for sealing
- 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
- Small spoon
- Pastry brush or fingertips (for sealing edges)
- Deep skillet or saucepan for frying
- Slotted spoon
- Paper towels for draining
Cooking Instructions
Step 1: Prepare the Filling
Beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy. For extra fruitiness, fold in diced fresh strawberries. Keep jam separate for dolloping or mix it into the cream cheese if you prefer a swirled filling.
Step 2: Assemble the Wonton Bites
Lay one wonton wrapper flat. Place about 1 teaspoon of cheesecake filling in the center, followed by a small dollop of strawberry jam. Lightly moisten the edges with water and fold into a triangle or envelope shape. Press edges firmly to seal, pushing out any air pockets.
Step 3: Fry to Golden Perfection
Heat vegetable oil to 350°F (175°C). Fry wontons in small batches for 1–2 minutes per side, until crisp and golden. Avoid overcrowding to keep oil temperature steady.
Step 4: Drain and Cool Slightly
Remove wontons with a slotted spoon and place on paper towels to drain. Let them cool just enough to handle, they taste best when warm.
Step 5: Serve
Arrange on a platter with whipped cream, extra strawberry sauce, and fresh slices for garnish.
Why You’ll Love This Recipe
Flavor Explosion: Sweet, tangy, creamy filling meets a shatter-crisp wonton shell.
Quick and Easy: Ready in under 30 minutes from start to finish.
Crowd-Pleaser: Perfect finger food for parties, brunches, or afternoon snacks.
Versatile: Works with blueberries, raspberries, or even chocolate filling.
Make-Ahead Friendly: Can be assembled ahead and fried just before serving.
Mistakes to Avoid & Solutions
Overfilling the wonton – Causes leakage while frying.
Solution: Stick to 1 teaspoon filling per wrapper.
Not sealing edges well – Leads to oil seeping in.
Solution: Use enough water and press firmly.
Oil too hot or too cool – Results in burnt or soggy wontons.
Solution: Keep oil at a steady 350°F and use a thermometer.
Crowding the pan – Drops oil temperature and affects crispness.
Solution: Fry in small batches.
Skipping the drain step – Makes bites greasy.
Solution: Always use paper towels to absorb excess oil.
Serving and Pairing Suggestions
Serve warm on a dessert platter with fresh fruit.
Pair with a pot of black tea or a glass of chilled sparkling wine.
Arrange on a tiered stand for an elegant afternoon tea spread.
Offer with small bowls of extra jam for dipping.
Storage and Reheating Tips
Storage: Keep cooled wonton bites in an airtight container in the fridge for up to 2 days.
Reheating: Re-crisp in an oven at 350°F for 5–7 minutes. Avoid microwaving to keep the shell crisp.
Freezing: Assemble (unfried) and freeze on a tray. Once solid, store in freezer bags. Fry straight from frozen, adding 1 extra minute to cook time.
FAQs
1. Can I bake these instead of frying?
Yes. Brush with melted butter and bake at 375°F for 10–12 minutes until golden.
2. Can I use phyllo dough instead of wonton wrappers?
You can, but they will be flakier and more delicate—handle carefully.
3. What oil is best for frying?
Vegetable or canola oil works best due to their neutral flavor and high smoke point.
4. Can I make them ahead for a party?
Yes. Assemble ahead, refrigerate, and fry just before serving for the crispiest result.
5. What’s the best way to seal wontons without water?
You can use beaten egg as a sealant for an even stronger hold.
Tips & Tricks
Use cold cream cheese for a firmer filling that holds shape better when frying.
Add a pinch of cinnamon to the cream cheese for a warm flavor note.
Fry test one wonton before doing a full batch to check oil temperature.
Recipe Variations
Chocolate Strawberry Cheesecake Bites: Replace half the cream cheese with Nutella and keep the strawberry jam.
Lemon Berry Bites: Add 1 tsp lemon zest to filling and use blueberry preserves.
No-Fry Version: Bake as in the FAQ section for a lighter option.
Final Thoughts
Later that evening, with the scent of fried pastry still lingering, I sat by the window with a plate of the wonton bites and a pot of chamomile tea. Outside, the streetlamps cast their warm light over quiet sidewalks, and a light drizzle tapped gently on the glass. Each bite was a little celebration—the crisp shell giving way to creamy filling, the strawberries bright and fragrant.
I thought of the market stall, the vendor’s knowing smile, and how a simple impulse purchase had turned into something so comforting. Recipes don’t always have to be elaborate to be memorable. Sometimes, the best ones are born from a handful of good ingredients, a bit of curiosity, and a moment worth savoring.
Crispy Strawberry Cheesecake Wonton Bites
Print ThisIngredients
- 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, for sealing
- Vegetable oil, for deep frying
- For Serving (Optional)
- Whipped cream
- Extra strawberry jam or sauce
- Fresh strawberry slices
Instructions
Step 1: Make the Filling
Mix cream cheese, powdered sugar, and vanilla until smooth. Add diced strawberries if desired. Keep jam separate or swirl into the mixture.
Step 2: Fill and Seal
Place 1 tsp filling and a small jam dollop in the center of a wonton wrapper. Moisten edges, fold, and press to seal, removing air pockets.
Step 3: Fry
Heat oil to 350°F (175°C). Fry wontons in batches, 1–2 minutes per side, until golden.
Step 4: Drain
Transfer to paper towels and cool slightly.
Step 5: Serve
Plate with whipped cream, strawberry sauce, and fresh berries.
