Deep Fried Strawberry Cheesecake Stuffed Wonton Bites

Decadent, crispy wonton bites filled with strawberry cheesecake — a quick party dessert that’s shockingly easy and dangerously delicious.

Tools you’ll need

• Mixing bowl (medium)
• Electric hand mixer or sturdy whisk
• Small cookie scoop or teaspoon (for portioning filling)
• Pastry brush
• Cutting board and sharp knife (for strawberries)
• Deep skillet, heavy pot, or deep fryer
• Candy/instant-read thermometer (recommended)
• Slotted spoon or spider strainer
• Paper towels or a wire rack for draining
• Small bowl for beaten egg

Ingredients (makes 24 bites)

For the filling

• 8 oz (226 g) cream cheese, softened
• ¼ cup (50 g) granulated sugar
• ½ teaspoon vanilla extract
• ½ cup (about 75 g) fresh strawberries, finely chopped

For the wontons

• 24 wonton wrappers
• 1 large egg, beaten (for sealing and light brushing)
• Vegetable oil, for deep-frying (enough to reach ~2 inches / 5 cm depth in your pot)

Optional toppings

• Powdered sugar, for dusting
• Strawberry sauce or glaze, for drizzling
• Whipped cream, for serving

Step-by-step instructions

1. Make the cheesecake filling

1. Place the softened cream cheese in a mixing bowl. Use an electric mixer (or whisk) to beat until smooth and creamy.
2. Add the granulated sugar and vanilla extract; beat until well combined and slightly airy.
3. Fold in the finely chopped strawberries with a rubber spatula so the mixture stays fluffy and not overly mashed. Taste — if your strawberries are underripe, add a tiny pinch more sugar (optional).

2. Portion and assemble

1. Lay one wonton wrapper flat on a clean surface. Place approximately 1 teaspoon of filling in the center (use a small cookie scoop for speed).
2. Brush the wrapper edges with beaten egg (this is your glue). Fold into a triangle by bringing one corner over to the opposite corner, or fold into an envelope shape — press the edges firmly to seal. Make sure there are no gaps; you want the filling trapped inside.
3. Lightly brush the top with a touch of beaten egg to encourage uniform browning. Repeat until all wrappers are filled. Work quickly to avoid the wrappers drying out; cover assembled wontons loosely with plastic wrap if you need to pause.

3. Frying

1. Heat vegetable oil in a deep skillet or pot to 350°F (175°C). If you don’t have a thermometer, test by dipping a corner of a wrapper — it should sizzle immediately and brown in about 20–30 seconds.
2. Fry wontons in small batches (4–6 pieces depending on pot size) for 2–3 minutes, turning gently if needed, until evenly golden and crisp. Avoid overcrowding — it drops the oil temperature and causes greasy, undercooked bites.
3. Remove with a slotted spoon and drain on paper towels or a wire rack.

4. Serve

Dust with powdered sugar, drizzle with strawberry sauce or glaze, and serve warm with whipped cream on the side. These are best enjoyed immediately.

Tips for guaranteed success

• Room temperature cream cheese: don’t skip this — it whips smooth faster and avoids lumps.
• Don’t overfill: about 1 teaspoon is the sweet spot. Overfilling causes leaks during frying.
• Seal well: press edges firmly and remove any stray filling that could prevent a proper seal. If in doubt, double-seal by folding an extra small rim.
• Oil temperature is critical: 350°F (175°C) keeps the exterior crisp and prevents the filling from heating too fast and leaking. Use a thermometer.
• Dry wrappers = fewer problems: keep unused wrappers under a damp towel or plastic so they don’t dry and crack.
• Drain immediately: let excess oil drip off on a rack—paper towels make the underside steam and soften the crust.
• If filling becomes runny: refrigerate it for 15–20 minutes before filling wrappers to firm up.

Variations & additions

• Mixed berry: swap strawberries for a mix of raspberries and blueberries (finely chopped).
• Chocolate-strawberry: add 1–2 tablespoons of mini chocolate chips to the filling for melty pockets.
• Baked version: brush wontons lightly with oil and bake at 400°F (200°C) for 8–10 minutes, flipping once, until golden — less indulgent, still tasty.
• Savory twist: use a savory cream cheese filling (garlic, herbs) and fry for an appetizer — totally different mood but same method.
• Gluten-free: use gluten-free wonton wrappers if available; frying behavior may differ—watch closely.

Storage & reheating

Storing: Keep leftover cooled bites in an airtight container in the refrigerator for up to 48 hours. Best practice: separate layers with parchment paper to avoid sticking.
Reheating: Reheat in a hot oven or air fryer at 350°F (175°C) for 4–6 minutes until warmed through and re-crisped. Microwaving will warm faster but will make them soggy; not recommended unless accompanied by a quick crisp in a skillet.

Approximate nutrition per serving (6 bites = 1 serving)

These are estimates based on the recipe as written and typical ingredient values.

• Calories: ~575 kcal
• Fat: ~37 g
• Carbohydrates: ~46 g
• Protein: ~11 g

(Calculations assume 24 wontons total and 4 servings of 6 bites each; toppings not included.)

Prep & cook times

• Active prep time: 20–30 minutes (filling + assembly)
• Frying time: 10–15 minutes (in batches)
• Total time: ~35–45 minutes

Frequently Asked Questions (FAQ)

Q: Will the filling leak while frying?
A: If the edges are sealed well and you don’t overfill, leaks are rare. Use beaten egg to glue edges and press firmly.

Q: Can I make the filling ahead?
A: Yes — make it and refrigerate up to 24 hours. Chill before spooning into wrappers to keep it firm.

Q: What oil is best?
A: Neutral oils with high smoke points work best — vegetable, canola, or peanut oil. Olive oil is not ideal for frying at this temperature.

Q: How do I prevent soggy bottoms?
A: Drain on a wire rack rather than only paper towels; avoid stacking the hot wontons on top of each other.

Q: Are these kid-friendly?
A: Absolutely — they’re bite-sized, fun to eat, and can be adjusted for sweetness.

Q: Can I air-fry them?
A: Yes. Lightly brush with oil and air-fry at 375°F (190°C) for 5–7 minutes, flipping halfway; texture will be a touch different but still enjoyable.

Final thoughts (human, real, and honest)

I get it — deep-frying a cheesecake-stuffed wonton sounds borderline reckless. And yet, when the first golden shell gives way to warm, tangy cream cheese and a flash of strawberry, you’ll forgive every extra calorie. This recipe rides that delicious boundary between comfort and culinary mischief. Try a test batch, share with friends, then decide: YAY — absolutely, keep this in your party rotation — or NAY — maybe save it for special cheat days. Either way, you’ll remember the first crunchy bite.