Strawberry Cheesecake Wontons
Crispy wonton shells filled with creamy strawberry cheesecake, cooked fried, baked, or in the air fryer.
Ingredients
Ingredients
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 tsp vanilla bean paste
- 1/2 cup finely diced fresh strawberries patted dry
- 24 square wonton wrappers
- 3 cups neutral oil for frying
- 2 tbsp powdered sugar for dusting
Instructions
- In a medium bowl, add the softened cream cheese, granulated sugar, and vanilla bean paste and beat with an electric mixer until smooth and creamy.
- Gently fold in the finely diced strawberries until evenly distributed throughout the cheesecake mixture.
- Set up a work surface with the wonton wrappers, a small bowl of water, and a teaspoon for scooping the filling.
- Lay one wonton wrapper on the work surface and place 1 teaspoon of the cheesecake filling in the center of the wrapper.
- Lightly moisten the edges of the wrapper with water using your fingertip.
- Fold the wrapper in half to form a triangle, pressing around the filling to remove any air and sealing the edges firmly.
- Repeat the filling and sealing process with the remaining wrappers and cheesecake mixture.
- To fry, pour the neutral oil into a deep, heavy-bottomed pot and heat over medium heat until the oil reaches 350°F.
- Carefully add a few filled wontons to the hot oil, taking care not to overcrowd the pot, and fry for 2 to 3 minutes, turning once, until golden brown and crisp.
- Use a slotted spoon to transfer the fried wontons to a wire rack or paper towel–lined tray to drain.
- Repeat frying with the remaining wontons, allowing the oil to return to 350°F between batches.
- Let the wontons cool for a few minutes, then dust with powdered sugar and serve warm.
Notes
- For baking, arrange filled wontons on a parchment-lined baking sheet, lightly brush or mist with oil, and bake at 375°F for 10 to 12 minutes until crisp and golden.
- For air frying, lightly spray the filled wontons with oil, place them in a single layer in the air fryer basket, and cook at 375°F for 6 to 8 minutes, flipping halfway through.
- Pat extra-juicy strawberries dry with a paper towel before adding to the filling to prevent the mixture from becoming runny.
- Seal the edges of the wontons very well to keep the cheesecake filling from leaking during cooking.
- You can freeze assembled, uncooked wontons in a single layer and then transfer to a freezer bag; cook from frozen, adding 1 to 2 minutes to the cooking time.
- For air frying, lightly spray the filled wontons with oil, place them in a single layer in the air fryer basket, and cook at 375°F for 6 to 8 minutes, flipping halfway through.
- Pat extra-juicy strawberries dry with a paper towel before adding to the filling to prevent the mixture from becoming runny.
- Seal the edges of the wontons very well to keep the cheesecake filling from leaking during cooking.
- You can freeze assembled, uncooked wontons in a single layer and then transfer to a freezer bag; cook from frozen, adding 1 to 2 minutes to the cooking time.