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Fried Strawberry Cheesecake Wonton Bites

Fried strawberry cheesecake wonton bites with golden, crispy wrappers and a creamy cheesecake filling peeking out. Quick pan-fry method at 350°F makes crunchy edges and a warm, tangy strawberry center, finished with powdered sugar.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 wontons
Course: Dessert
Cuisine: Fusion
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

Filling and wrapper
  • 8 oz cream cheese Softened to room temperature for easy beating.
  • 0.25 cup powdered sugar Plus extra for dusting the finished bites.
  • 0.5 cup fresh strawberries Finely diced for a jammy, evenly distributed center.
  • 1 tbsp strawberry jam Adds concentrated strawberry flavor and helps bind the filling.
  • 1 tsp vanilla extract For a classic cheesecake aroma.
  • 24 wonton wrappers Keep covered so they don’t dry out while you fill.
  • 1 vegetable oil For frying; heat to 350°F.
  • 1 powdered sugar For dusting right after draining.
  • 1 chocolate sauce or strawberry sauce Serve warm for dipping.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make the strawberry cheesecake filling
  1. Beat the cream cheese and powdered sugar until fluffy, about 1-2 minutes, so the mixture turns smooth and light in color.
  2. Fold in the diced strawberries, strawberry jam, and vanilla extract until the filling is evenly speckled and cohesive.
Fill and fold the wontons
  1. Place 1 teaspoon of filling in the center of each wonton wrapper.
  2. Fold the corners together to form a triangle, then seal the edges with water so they don’t open while frying.
Fry, drain, and finish
  1. Heat vegetable oil to 350°F (170°C) in a Dutch oven until it reaches a steady frying temperature.
  2. Fry the wontons in batches for 2-3 minutes until golden and crispy, turning once if needed for even browning.
  3. Drain the fried wontons on paper towels or a sheet pan to remove excess oil.
  4. Dust with powdered sugar, then serve warm with chocolate sauce or strawberry sauce for dipping.

Notes

Pro tip: keep the filling slightly thick—if the strawberries look very wet, blot them briefly before mixing so the wontons seal cleanly. Store leftovers in the refrigerator up to 2 days; re-crisp in a 350°F oven for 5-7 minutes (not freezer-friendly for best texture). For a lighter option, use reduced-fat cream cheese; the filling will be a bit softer but still works for frying.