Deep-Fried Strawberry Cheesecake Stuffed Wonton Bites
Okay, you are seriously going to want to make these. Imagine the crispy, golden edges of a tiny wonton wrapper giving way to this ooey-gooey strawberry cheesecake filling. I swear, these little bites are like the best surprise party for your taste buds—sweet, tangy, and downright addictive. And yes, deep-frying them means you get that fantastic crunch on the outside while the inside stays creamy and luscious. Trust me, once you try these, your usual dessert game will never look the same. I can’t wait for you to whip some up and wow your friends (or just hoard them all for yourself—I won’t judge!).
Quick Facts
- Yield: Serves 8
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
Ingredients
For the Main Dish:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup chopped fresh strawberries
- 24 wonton wrappers
- Vegetable oil, for frying
- Optional: powdered sugar or strawberry sauce for garnish
How I Make It
Step 1:
In a bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Then, gently fold in the chopped fresh strawberries, making sure not to mash them entirely—those juicy pops of strawberry are so worth it.
Step 2:
Lay out your wonton wrappers on a clean surface. Spoon about a teaspoon of the cheesecake mixture into the center of each wrapper. Be careful not to overfill or they’ll be tough to seal.
Step 3:
Moisten the edges of the wonton wrappers with a little water using your fingertip. Fold them over to form a triangle or a little purse shape, pressing firmly to seal. The tighter, the better to avoid leaking in the oil.
Step 4:
Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F. Use a thermometer to keep it steady—too hot and they burn, too cool and they get greasy.
Step 5:
Fry the wonton bites in small batches for 2-3 minutes or until they’re a beautiful golden brown. Turn occasionally for even frying.
Step 6:
Use a slotted spoon to transfer them to a paper towel-lined plate to drain. Once a bit cooled, sprinkle with powdered sugar or drizzle with strawberry sauce for that final punch.
Variations & Tips
- Try swapping strawberries for blueberries or raspberries for a berry twist.
- Use mini chocolate chips in the filling for a chocolate-strawberry combo.
- Don’t overfill the wontons to prevent bursting during frying.
- If you don’t have a thermometer, test oil heat by dropping in a small piece of wonton; it should sizzle immediately but not burn.
- For a lighter option, bake the wonton bites at 400°F for 8-10 minutes instead of frying.
How I Like to Serve It
These bites make the perfect fun party appetizer or a sweet snack after dinner. I love serving them piled high on a pretty platter with a bowl of strawberry sauce or honey drizzle on the side. They’re amazing with a cup of coffee for weekend brunch or surprisingly fun at a summer picnic when you want a hand-held dessert.
Notes
- Store leftovers in an airtight container and reheat in a 350°F oven for about 5 minutes to keep the crispiness.
- Wonton wrappers freeze well, so you can prep the filled bites ahead of time and fry fresh when guests arrive.
Closing: These deep-fried strawberry cheesecake wonton bites never fail to impress because they’re a perfect bite of crunchy, creamy bliss every time.
