If you’re craving something sweet, crispy, and creamy all at once, these Strawberry Cheesecake Wontons are the perfect treat. Imagine little golden pockets of creamy cheesecake filling, deep-fried to a delicate crunch and finished with a luscious strawberry sauce. This dessert recipe is the perfect balance of textures and flavors — a fusion of creamy, fruity, and crispy that’s guaranteed to impress at any gathering.

Whether you serve them after dinner, at a brunch party, or as a sweet snack, these bite-sized delights bring that irresistible “wow” factor every single time.

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Why You’ll Love This Dessert

• Crispy outside, creamy inside: The contrast of the crackly wonton shell with soft cheesecake filling is simply addictive.
• Homemade strawberry sauce: Bursting with freshness and natural sweetness, it tastes like pure summer sunshine.
• Crowd-pleasing treat: These are perfect for parties, dessert tables, or even cozy nights in.
• Easy to customize: Try different fruits or sauces — chocolate, raspberry, or caramel all work beautifully.

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Ingredients

For the Strawberry Sauce

• 1 cup frozen strawberries (thawed)
• 3 tablespoons water
• 2 tablespoons sugar
• 1 teaspoon cornstarch
• 6 large fresh strawberries, diced
• A few drops of natural red coloring (optional)

For the Cheesecake Filling

• 8 oz (225g) cream cheese, softened
• ½ cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 large egg
• 1 tablespoon sour cream
• ½ teaspoon vanilla extract

For the Wontons

• 30 square wonton wrappers
• 1 egg, beaten
• ½ cup water
• Neutral oil for frying (like vegetable or canola)

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Instructions

1. Prepare the Strawberry Sauce

In a small saucepan, add the thawed strawberries and water. In a separate bowl, whisk together sugar and cornstarch, then stir that into the saucepan. Cook over medium-high heat, stirring constantly, until the sauce thickens and becomes glossy — about 5 minutes. Remove from heat and let it cool slightly, then fold in the diced fresh strawberries. If you’d like a more vibrant color, add a drop or two of red coloring. Set aside to cool completely while you prepare the wontons.

2. Make the Cheesecake Filling

In a medium mixing bowl, beat the cream cheese until smooth and fluffy. Add sugar and flour, and continue beating until creamy. Mix in the egg, sour cream, and vanilla extract until just combined — don’t overbeat, or the filling will become too loose. The result should be a thick, creamy mixture with a light sweetness and a hint of vanilla.

3. Assemble the Wontons

Prepare an egg wash by whisking the egg with water. Place a wonton wrapper flat on a clean surface. Brush all four edges lightly with egg wash. Spoon about 2 teaspoons of cheesecake filling into the center of the wrapper. Bring the corners together in the middle, pinching gently to seal and form a small pouch. You can also fold them into triangles or envelopes — just make sure the edges are tightly sealed to prevent leakage while frying.

Place the filled wontons on a parchment-lined tray and cover them with a damp cloth or plastic wrap while you work on the rest.

4. Fry the Wontons

In a large pot or deep skillet, heat about 1½ inches of oil to 350–375°F (175–190°C). Fry the wontons in small batches (around 5–6 at a time) for about 1 minute per side, or until golden brown. Remove with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.

If you prefer a lighter version, you can air fry them at 375°F for 8–10 minutes (flipping halfway) or bake them in a preheated oven at 375°F for 10–12 minutes until crisp and golden.

5. Serve and Enjoy

Arrange the warm wontons on a serving platter. Spoon strawberry sauce generously over the top or serve it on the side for dipping. For an extra touch, dust lightly with powdered sugar or drizzle with melted chocolate.

Serve immediately for the best crunch!

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Tips and Variations

• Change the fruit: Swap strawberries for raspberries, blueberries, or mango for a tropical twist.
• Chocolate lovers: Add a drizzle of melted chocolate or Nutella before sealing the wontons.
• Add texture: Sprinkle crushed graham crackers or nuts into the filling for a cheesecake crust flavor.
• Baked version: Great if you want to skip deep frying — less mess, fewer calories, same delicious flavor.

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Storage & Reheating

• Refrigerate: Store any leftover wontons in an airtight container for up to 2 days.
• Freeze: Place uncooked wontons on a tray and freeze until solid. Transfer to a freezer bag and fry directly from frozen when ready.
• Reheat: Warm in the oven or air fryer at 350°F for 4–5 minutes until crisp again.

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FAQs

Can I use store-bought cheesecake filling?
Yes, you can — but homemade filling gives a richer, creamier texture.

Can I prepare these in advance?
Absolutely. Assemble the wontons and refrigerate for up to 24 hours before frying.

Can I make them vegan?
Use dairy-free cream cheese and a plant-based wrapper for a vegan-friendly version.

What oil works best for frying?
A neutral oil with a high smoke point — like canola or sunflower — gives the best result.

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Conclusion

These Strawberry Cheesecake Wontons are the perfect combination of crisp, creamy, and fruity — a bite-sized dessert recipe that brings elegance to any occasion. Whether served warm with strawberry sauce or topped with a drizzle of chocolate, they’re guaranteed to satisfy your sweet cravings and impress every guest at the table.

Try them once, and they might just become your new favorite homemade dessert!

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