Deep-Fried Strawberry Cheesecake Wonton Bites

 Deep-Fried Strawberry Cheesecake Wonton Bites — crispy golden wontons filled with creamy strawberry cheesecake and jam. A quick, shareable dessert that melts in your mouth.

Tools & equipment

• Medium mixing bowl (or stand mixer/hand mixer)

• Measuring cups and spoons

• Teaspoon for portioning filling (or small cookie scoop)

• Small pastry brush or finger (for sealing wrappers)

• Cutting board and sharp knife (for optional fresh strawberries)

• Deep skillet, Dutch oven, or deep fryer with a thermometer (to maintain 350°F / 175°C)

• Slotted spoon or spider strainer

• Paper towels or cooling rack for draining

• Baking sheet & parchment (if chilling/freezing assembled wontons before frying)

Ingredients (yields about 20–24 bites)

For the filling

• 8 oz (226 g) full-fat cream cheese, softened

• ¼ cup (30 g) powdered sugar, sifted

• ½ teaspoon vanilla extract

• ¼ cup (80 g) strawberry jam or preserves

• Optional: ¼ cup (35–50 g) fresh strawberries, finely diced (for extra texture)

For the wontons

• 20–24 wonton wrappers (about 8 g each)

• Water (for sealing edges)

• Vegetable oil (enough for deep frying; about 2–3 cups in a deep skillet)

For serving (optional)

• Whipped cream or lightly sweetened whipped cream

• Extra strawberry jam or sauce for dipping

• Fresh strawberry slices

Step-by-step instructions

1. Prepare the filling. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until silky and smooth. You want no lumps — pause and scrape the bowl if needed. If using diced fresh strawberries, gently fold them into the mixture. (If you like a clearer strawberry burst, reserve the jam to add a small dollop on each wonton instead of mixing it in.)

2. Portion the filling. Use a teaspoon or a small cookie scoop to portion about 1 teaspoon of the cheesecake filling for each wonton. If you’re adding jam dollops, place a tiny dot (about 1/4 teaspoon) of jam on top of the cream cheese in the center.

3. Assemble the wontons. Place a wonton wrapper on a clean surface. Moisten the edges lightly with water using your finger or a brush. Add the filling, keeping it centered and away from the edges. Fold into a triangle (or envelope) by bringing two opposite corners together and press firmly to seal; make sure to squeeze out any air around the filling. For a tighter seal, fold the remaining loose corners under. Repeat until all filling is used.

4. Optional chilling. If the filling feels soft, chill the assembled wontons on a parchment-lined tray for 15–20 minutes or place them in the freezer for 5–7 minutes — this reduces leakage when frying.

5. Heat the oil. In a deep skillet or Dutch oven, heat vegetable oil to 350°F (175°C). Use a thermometer for accuracy. If you don’t have a thermometer, test with a small piece of wrapper — it should sizzle and brown in about 30–45 seconds.

6. Fry in batches. Carefully lower 5–6 wontons into the oil without overcrowding. Fry 1–2 minutes per side, turning once, until golden brown and crisp. Keep the oil temperature steady — too cool = oily wontons; too hot = burned exterior and raw interior.

7. Drain and rest. Remove wontons with a slotted spoon and drain on paper towels or a cooling rack. Let them rest 1–2 minutes (the filling will be hot).

8. Serve warm. Arrange on a platter with whipped cream, extra jam, and fresh strawberries. Encourage people to blow on their bite — the center will be piping hot.

Pro tips for guaranteed success

• Chill the filling or assembled wontons. A chilled center is less likely to burst during frying. Even 5 minutes in the freezer helps.

• Don’t overfill. One teaspoon is plenty — overfilling increases risk of leaks.

• Maintain oil temperature. 350°F (175°C) is ideal. Use a thermometer; it’s the single best way to avoid greasy or undercooked bites.

• Seal well. Press edges firmly and remove air pockets; dampen the wrapper edge evenly with water.

• Fry in small batches. Overcrowding drops oil temperature and leads to soggy shells.

• Use a shallow basket or spider for gentle turning so you don’t burst the wontons.

Variations & additions

• Berry swap: Use raspberry or blueberry jam instead of strawberry.

• Chocolate kiss: Add a tiny piece of chocolate or Nutella with the jam for a chocolate-strawberry twist.

• Lemon zest: Fold ½ teaspoon lemon zest into the filling for a bright finish.

• Baked version: Brush wontons lightly with melted butter and bake at 400°F (200°C) for 8–10 minutes, flipping halfway, until golden (less crisp than frying but lighter).

• Savory twist: Swap cream cheese for mascarpone and add a touch of balsamic reduction (for an advanced appetizer).

Storage & reheating

• Make-ahead (unfried): Assemble wontons and freeze them in a single layer on a baking tray until firm, then transfer to a freezer bag for up to 1 month. Fry from frozen, adding ~30–60 seconds to frying time.

• Refrigerate cooked bites: Store fried bites in an airtight container in the refrigerator for up to 48 hours. They’ll soften over time.

• Reheat to restore crispness: Reheat on a baking sheet in a preheated oven at 350°F (175°C) for 6–8 minutes, or until warmed through and crisp. Avoid microwaving — it makes them soggy.

Approximate nutrition (estimate)

Yield used for calculation: 24 bites (serving = 3 bites → 8 servings). These are estimates and depend on exact wrapper size and oil absorption.

• Per serving (3 bites): ≈ 273 kcal

• Approx. macros per serving: Fat ~15 g, Carbohydrates ~29 g, Protein ~4 g

Notes on estimates: Calculations assumed 8 oz (226 g) full-fat cream cheese, ¼ cup powdered sugar (30 g), ¼ cup jam (80 g), 24 wonton wrappers (~192 g total), and oil absorption ≈ 8% of batch weight. Actual values will vary with brand and frying method.

Times & yield

• Prep time: 15–20 minutes (mixing + assembly)

• Chill time (optional): 5–20 minutes

• Cook time (frying): 8–12 minutes (in batches)

• Total time (active): ~30–35 minutes

• Yield: About 20–24 bites → 8 servings (3 bites each)

Frequently Asked Questions (FAQs)

Q: Can I bake these instead of frying?
A: Yes — brush with a light coat of melted butter or oil and bake at 400°F (200°C) for 8–10 minutes, turning once. They’ll be less oily but slightly less crunchy.

Q: My filling leaked while frying — what went wrong?
A: Most common causes are overfilling, poor sealing, or filling that’s too warm. Chill the filling/assembled wontons and press edges firmly when sealing.

Q: Can I make these gluten-free or vegan?
A: Use gluten-free wonton wrappers (if available) or small gluten-free pastry squares. For vegan, use vegan cream cheese and a plant-based jam; frying technique remains the same.

Q: How do I keep them crisp after frying?
A: Drain on a cooling rack (not paper towels) so air can circulate. Reheat in the oven rather than the microwave to restore crispness.

Q: Are these safe for kids?
A: The filling will be very hot immediately after frying — let them cool a few minutes. Adjust sugar levels if desired.

Q: Can I make the filling ahead?
A: Absolutely. Make the cheesecake filling up to 48 hours ahead, keep refrigerated, then assemble when ready.

Final nudge

Give them a shot — there’s something a tiny bit mischievous and utterly joyful about frying a dessert that looks like an appetizer. The textures are addictive: the crisp exterior, the creamy inside, a little burst of jam — it’s exactly the kind of treat that makes people smile without warning. Try one batch this weekend; share them, and watch the reactions.