Description
Deep Fried Strawberry Cheesecake Wontons are crispy wonton wrappers filled with a creamy mixture of cream cheese, powdered sugar, vanilla, and strawberry jam. These easy-to-make treats are perfect for parties, dessert, or anytime you’re craving something sweet and indulgent. Ready in 30 minutes with just a handful of ingredients!
Ingredients
For the Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup strawberry jam or preserves
- Fresh strawberries, diced (optional, but highly recommended!)
For Assembly and Frying:
- 20-24 wonton wrappers
- Water, for sealing the edges
- Vegetable oil, for frying (about 3-4 cups, depending on your pot)
Optional Serving Additions:
- Powdered sugar for dusting
- Extra strawberry jam for dipping
- Whipped cream for dipping
- Chocolate sauce (my personal favorite!)
Instructions
Mix your cream cheese, powdered sugar, vanilla, and strawberry jam with a mixer for 2-3 minutes until it’s smooth. Get all the lumps out because they’ll make it harder to seal the wontons.
If you’re putting in fresh strawberries, dry them off with a paper towel first then fold them in. The filling needs to be thick – it should hold its shape on a spoon. Too runny? Stick it in the fridge for 10 minutes.
Put six wonton wrappers on your counter. Keep the rest covered with a damp towel or they’ll dry out and crack.
Drop about a teaspoon and a half of filling in the middle of each one. Don’t use too much – you need space around the edges to seal them. If any filling touches the edges, they won’t stick together.
Get your finger wet and run it around the edges of the wrapper. Damp, not dripping.
Fold it corner to corner to make a triangle. Press the edges together hard and squeeze out any air bubbles. Air inside makes them pop open in the oil.
Press the edges again, really mash them together. This matters more than anything else. Bad seal equals filling all over your oil.
Pour oil into your pot until you’ve got 2-3 inches. Heat it to 350°F and check with your thermometer.
Don’t skip this. Too hot burns them, too cool makes them greasy. You want 350°F.
Don’t fill the pot more than halfway with oil. Stay at the stove and pay attention.
Put 4-5 wontons in at a time. Give them space to float around.
They need about 2-3 minutes per side to get golden. Flip them halfway through with your spider strainer. When they’re golden, get them out fast – they burn quick.
Move them to a plate with paper towels to soak up extra oil. Wait 2-3 minutes before you eat them or you’ll burn your mouth – the filling gets really hot.
Dust them with powdered sugar if you want. Eat them warm. The shell cracks when you bite in and you get that warm filling – that’s the good part.
Notes
Assembly Line Method – Set up a little station with all your supplies in order: wrappers, filling, water bowl, empty baking sheet. You’ll work twice as fast!
Freeze for Later – Assemble the wontons, place them on a parchment-lined baking sheet, and freeze until solid. Then transfer to a freezer bag. Fry straight from frozen, adding just 1-2 extra minutes to the cooking time!
Common Mistakes to Avoid:
- Overfilling the wontons (less is more here!)
- Frying too many at once (patience, my friend!)
- Not drying fresh strawberries before adding them to the filling
- Letting assembled wontons sit too long before frying (the moisture will make them soggy)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Deep Frying