If you’re looking for a fun, indulgent treat that’s just as perfect for a party as it is for a cozy night in, these Deep Fried Strawberry Cheesecake Wonton Bites are exactly what you need. Crispy on the outside, creamy and fruity on the inside—each bite is a little pocket of sweet satisfaction.

I still remember the first time I made these. I had leftover wonton wrappers from another recipe and a few strawberries that needed to be used up. The idea of stuffing them with a creamy cheesecake filling and frying them to golden perfection felt like a gamble… but it paid off big time. Since then, these little bites have become a go-to when I need a quick dessert that impresses.

These wonton bites are super easy to make, and you don’t need any fancy equipment—just a few simple ingredients and a skillet of hot oil. You can keep them classic with a dusting of powdered sugar or take them over the top with a drizzle of chocolate or strawberry sauce. They also make a fantastic option for Valentine’s Day, brunches, or just a weekend treat with the family.

Let’s get started by going over the ingredients and walking through the beginning of the process.

Ingredients

• 20 wonton wrappers
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar (or mashed ripe banana for a no-sugar version)
• 1/4 tsp vanilla extract
• 1/2 cup fresh strawberries, finely chopped
• Water, for sealing the wrappers
• Oil for frying (vegetable or canola oil)

Optional Toppings:

• Powdered sugar, for dusting
• Melted chocolate or strawberry sauce, for dipping

STEP 1: Make the Cheesecake Filling

In a medium bowl, combine the softened cream cheese, vanilla extract, and powdered sugar (or mashed banana if you’re looking to skip the sugar). Mix until the mixture is smooth and creamy. This is the rich, tangy base of your cheesecake filling, and it’s what makes these little bites so decadent.

STEP 2: Add the Strawberries

Gently fold in the finely chopped strawberries. You want small pieces so they blend well with the cream cheese and don’t make the mixture too watery. The strawberries bring a fresh, fruity contrast to the creamy filling, and their natural sweetness really shines once they’re fried up inside the crisp wrapper.

STEP 3: Fill the Wontons

Place a wonton wrapper on a clean surface. Add about a teaspoon of the cheesecake mixture to the center. Don’t overfill—it’ll make sealing them tricky and could cause leaks during frying.

Dip your finger in water and moisten the edges of the wrapper. Fold it into a triangle, pressing out any air and sealing the edges tightly. You can also fold all four corners toward the center for a little “money bag” shape if you prefer. Either way, make sure they’re sealed well to avoid leaks in the oil.

Deep Fried Strawberry Cheesecake Wonton Bites

With your strawberry cheesecake-filled wontons all folded and sealed, it’s time for the most satisfying part of this recipe—frying them up to golden, crispy perfection. This part moves quickly, so be sure to have everything in place before you start heating the oil.

Frying these little bites not only gives them that addictive crunch, but it also transforms the creamy filling inside into a warm, gooey treat that’s simply irresistible. The strawberries soften slightly, blending into the cheesecake filling to create a deliciously sweet and tangy contrast.

Let’s finish making these sweet wonton bites.

STEP 4: Heat the Oil

In a deep skillet or heavy-bottomed saucepan, pour enough oil to create at least 1½ to 2 inches of depth. Heat the oil to 350°F (175°C). If you don’t have a thermometer, you can test the oil by dipping the corner of a wonton wrapper in—it should sizzle right away, but not burn.

Frying at the right temperature is key. Too cool and your wontons will absorb too much oil and turn greasy. Too hot and the outside will brown too quickly before the filling has time to heat through.

STEP 5: Fry in Batches

Carefully lower a few wontons into the hot oil at a time—don’t overcrowd the pan. Fry for about 1 to 2 minutes per side, or until the wrappers are golden brown and bubbly. Turn them once for even cooking.

Use a slotted spoon or tongs to remove them from the oil and place them on a paper towel-lined plate to drain any excess oil.

Repeat until all the wontons are fried, letting the oil come back to temperature between batches if needed.

STEP 6: Finish with Your Favorite Toppings

Now comes the fun part—dressing them up. While the wontons are still warm, dust them with powdered sugar for a pretty finish and a touch of sweetness. You can also drizzle them with melted chocolate or serve with a side of strawberry sauce for dipping.

Here are a few topping ideas to try:

• Powdered sugar – A classic and simple way to finish them
• Melted dark or white chocolate – For an indulgent twist
• Strawberry compote or jam – Brings out the berry flavor
• Crushed graham crackers – Adds a little cheesecake crust feel

Serving Tips

These bites are best served warm while the filling is soft and the wrappers are crispy. They make a fantastic addition to dessert boards, party platters, or even a fun weeknight treat after dinner. You can easily double the batch if you’re serving a crowd—they go fast!

Tip: If you need to keep them warm for a few minutes before serving, place them on a wire rack in a low oven (about 200°F) to maintain their crispness without overcooking.

Deep Fried Strawberry Cheesecake Wonton Bites

Now that you’ve crisped, filled, and topped these golden little bites, it’s time to enjoy the sweet rewards. Whether you’re serving them at a weekend gathering or just treating yourself after dinner, these Deep Fried Strawberry Cheesecake Wonton Bites are pure dessert fun—easy to make and impossible to resist.

To help you get the most out of this recipe, here are some frequently asked questions and simple tips that’ll make these treats even more foolproof.

1. Can I make these ahead of time?
Yes—sort of. You can prep and fill the wontons in advance, then store them in a single layer on a parchment-lined tray in the fridge for up to 4 hours before frying. Wait to fry them until just before serving for the best crispness.

2. What’s the best way to reheat leftovers?
If you have leftovers (rare, but it happens), reheat them in the oven or air fryer at 350°F for 5–7 minutes. This brings the crispiness back much better than the microwave, which tends to make them soggy.

3. Can I bake these instead of frying?
Yes. Brush the sealed wontons lightly with oil and bake at 400°F for about 10–12 minutes, flipping once halfway through. They won’t be quite as crispy as the fried version, but they’ll still be delicious and a bit lighter.

4. Can I use frozen strawberries?
Fresh strawberries are best because they’re less watery. If using frozen, thaw and drain them well before adding to the cream cheese mixture to avoid a runny filling.

5. What kind of oil should I use for frying?
Choose a neutral oil with a high smoke point—vegetable oil, canola oil, or peanut oil are all good options.

6. Can I use a different fruit?
Absolutely. Chopped blueberries, raspberries, or even diced peaches would work well here. Just be sure the fruit pieces are small and not too juicy.

7. Are these freezer-friendly?
It’s best to freeze the filled, uncooked wontons in a single layer on a tray. Once frozen solid, transfer them to a zip-top bag and fry from frozen, adding an extra minute or two to the cooking time.

Final Thoughts: Crispy, Creamy, and Bursting with Flavor

These Deep Fried Strawberry Cheesecake Wonton Bites are everything you want in a quick dessert—crispy on the outside, creamy and fruity inside, and full of flavor. They take less than 30 minutes from start to finish, use simple ingredients, and offer plenty of room to get creative with different fillings and toppings.

Whether you’re whipping up a small batch for movie night or making a trayful for guests, these bites are sure to impress. And let’s be honest—who doesn’t love a dessert that’s both crunchy and creamy?

Try them once and you’ll see why this easy little treat deserves a spot in your dessert rotation. And if you come up with your own fun spin on the recipe, I’d love to hear about it!

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