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Fried Strawberry Cheesecake Wonton Bites

Fried strawberry cheesecake wonton bites with a golden-crispy shell and creamy filling peeking out. Quick frying at 350°F yields crunchy edges with a soft, sweet center, then they’re dusted with powdered sugar and served warm with sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 wontons
Course: Dessert
Cuisine: Fusion
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

wonton wrappers
  • 24 wonton wrappers Use wrappers intended for wontons.
cream cheese
  • 8 oz cream cheese Soften before mixing so the filling turns smooth.
powdered sugar
  • 0.25 cup powdered sugar For the cheesecake filling.
  • 1 powdered sugar For dusting after frying.
fresh strawberries
  • 0.5 cup fresh strawberries Finely diced.
strawberry jam
  • 1 tbsp strawberry jam
vanilla extract
  • 1 tsp vanilla extract
vegetable oil
  • 1 vegetable oil for frying Enough for shallow to deep frying; keep consistent heat.
chocolate sauce or strawberry sauce
  • 1 chocolate sauce or strawberry sauce for serving For dipping (warm helps).

Equipment

  • 1 cast iron skillet

Method
 

Make the strawberry cheesecake filling
  1. Beat the cream cheese and powdered sugar until fluffy. Stop once the mixture looks smooth and light, with no visible lumps.
  2. Fold in the diced strawberries, strawberry jam, and vanilla extract. Mix until evenly distributed so the filling stays creamy with specks of fruit.
Fill and fold the wontons
  1. Place 1 teaspoon of filling in the center of each wonton wrapper. Keep the filling centered so the edges can seal cleanly.
  2. Fold corners together to form a triangle and seal with water. Press firmly along the seam to prevent filling from leaking during frying.
Fry, drain, and serve
  1. Heat vegetable oil to 350°F. Maintain 350°F for best browning and a crisp, golden exterior.
  2. Fry wontons in batches for 2-3 minutes until golden and crispy. Watch the color closely and remove them as soon as they turn evenly golden.
  3. Drain fried wontons on paper towels. Let excess oil wick off for 1 minute so they stay crisp.
  4. Dust with powdered sugar and serve warm with chocolate sauce or strawberry sauce. Plate immediately so the creamy filling stays tender while the shell remains crunchy.

Notes

Pro tip: keep the filling slightly thick by using well-drained, finely diced strawberries and sealing edges tightly with water—this prevents leakage and keeps the cheesecake center intact. Store leftovers in an airtight container in the fridge up to 2 days; re-crisp briefly in a hot oven or air fryer (note texture softens). Freezing is not recommended because the wonton wrapper tends to get soggy after thawing. If you want a lighter dessert, use reduced-fat cream cheese for the filling while keeping the same sweet balance.