Deep-Fried Strawberry Cheesecake Stuffed Wonton Bites Delight

Sweet, crispy, and bursting with creamy strawberry cheesecake flavor—these golden fried wonton bites are the ultimate party appetizer or dessert. With a flaky fried shell, a soft center of sweetened cream cheese and fresh strawberries, and a final dusting of powdered sugar, they taste like mini cheesecake spring rolls… but better. Ready in under 30 minutes and impossible to resist.

Why You’ll Love This Recipe

This isn’t just another fried snack—it’s a flavor explosion in a bite. Inspired by fair food favorites and Asian dumpling techniques, this recipe transforms simple wonton wrappers into decadent little pockets of joy. They’re like deep-fried ravioli meets strawberry shortcake, with zero baking required and only one bowl to clean.

Perfect for:

• Parties, potlucks, and holiday gatherings
• Fans of cheesecake, fried desserts, or handheld treats
• Last-minute guests (you can mix it while the oil heats!)
• Making ahead and freezing for future fun

Ingredients

For the Creamy Strawberry Filling

• 8 oz (225g) block cream cheese, softened to room temperature
• 1 cup (150g) fresh strawberries, finely chopped (not mashed)
• ½ cup (60g) powdered sugar, sifted
• 1 tsp pure vanilla extract

For the Crispy Wonton Shells

• 1 package (about 30–40 count) wonton wrappers (refrigerated or thawed frozen)
• 3 cups (720ml) vegetable oil (or canola/peanut oil for high smoke point)

For Finishing Touches

• Extra powdered sugar, for dusting
• Optional: Fresh strawberry slices or mint leaves for garnish
• Add ¼ tsp lemon zest to the filling for brightness
• Drizzle with melted white chocolate after frying
• Serve with warm caramel or chocolate dipping sauce

Step-by-Step Instructions

1. Make the Cheesecake Filling

In a medium bowl:

• Beat softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy (~1–2 mins).
• Gently fold in chopped strawberries until evenly distributed.

Set aside.

2. Prep the Wontons

Lay out wonton wrappers on a clean surface—cover with a damp paper towel to prevent drying.

For each wrapper:

• Place ½ teaspoon of filling in the center.
• Dip your finger in water and moisten all four edges.
• Fold diagonally into a triangle, pressing edges firmly to seal.
• Use a fork to crimp and reinforce the seal.

3. Heat the Oil

In a deep pot or Dutch oven over medium-high heat:

• Add oil and heat to 350°F (175°C).
• Use a candy thermometer for accuracy.

4. Fry in Batches

Working in small batches (don’t overcrowd):

• Carefully add 4–6 stuffed wontons at a time.
• Fry 3–4 minutes, turning occasionally, until deep golden brown and crisp.

Transfer to a paper towel-lined plate to drain excess oil.

5. Dust & Serve

• While still warm, lightly dust with powdered sugar using a fine-mesh sieve.
• Garnish with fresh berries or mint if desired.

Serve immediately.

Pair with:

• Vanilla ice cream or whipped cream
• A drizzle of chocolate or caramel sauce
• Iced tea or sparkling wine

You Must Know

• Use real cream cheese —not spreadable tubs or low-fat versions.
• Don’t overfill —too much filling can cause leaks during frying.
• Seal tightly —water-sealed edges prevent bursting.
• Tastes better the next day? Reheats beautifully in oven or air fryer.
• Freezer-friendly —cool completely and freeze up to 3 months.

Storage Tips

• Store cooled bites in an airtight container at room temperature for up to 2 days (best fresh).
• Reheat in oven at 350°F for 5–6 minutes (best texture). Microwave works but may soften edges.
• Freeze unfried assembled wontons on a tray, then transfer to bags—they cook straight from frozen (+30 secs).

Ingredient Substitutions

Serving Suggestions

• Serve family-style on a rustic board with dipping sauces.
• Great for potlucks—bring the whole tray!
• Double the batch and freeze half for future joy.
• Package in mini boxes for edible gifts.

Cultural Context

Rooted in American fusion cuisine and global street food trends, this recipe celebrates how beloved flavors—cheesecake, fruit, fried dough—can be reimagined. Found at fairs, creative kitchens, and festive tables alike, it honors the joy of sharing food that’s both playful and deeply satisfying.

Pro Tips

• Double the recipe? Yes—perfect for feeding a crowd. Use two pots or work in batches.
• Want more crunch? Roll edges in sesame seeds before frying.
• Make ahead: Assemble unbaked wontons and refrigerate overnight. Fry when ready.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I bake them instead of frying?
A: Yes! Spray with oil and bake at 400°F for 12–15 mins, flipping halfway.

Q: Why did my wontons burst?
A: Likely overfilled or not sealed well. Use less filling and press edges firmly.

Q: Is this gluten-free?
A: Only if using GF wonton wrappers (rare)—most contain wheat.

Q: Can I make them without strawberries?
A: Absolutely! Try Nutella, apple pie filling, or plain cinnamon-sugar.

Q: Can I air fry them?
A: Yes! Air fry at 370°F for 6–8 mins, spraying with oil for crispness.

Allergy Information

Contains: dairy (cream cheese), eggs (in some wonton wrappers), wheat (in wrappers).
Gluten-free option: Use certified GF wrappers (if available).
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed cheeses, oils, and wrappers.

Nutrition Facts (Per Serving – Approximate)

Based on 20 servings (2 bites each)

• Calories: 90
• Fat: 6g
• Saturated Fat: 2g
• Carbohydrates: 8g
• Fiber: 0g
• Sugar: 4g
• Protein: 2g
• Sodium: 80mg

These bites don’t shout. They emerge golden from the oil, fragrant and inviting, saying everything a great treat should: “Take me slow. Share me… maybe.” That’s how the best ones begin—not with silence, but with strawberry, soul, and someone who says, “Let’s make it together.”