Let Me Tell You About These Wonton Bites…
Okay, so picture this: it’s a Saturday afternoon, I’ve got a half-box of wonton wrappers in the fridge (leftover form some wonky dumpling experiment), a block of cream cheese staring me down, and a handful of strawberries that are just a day shy of “uhh, I should use these soon.” Out of sheer curiosity (or maybe snack desperation?), I threw together what I now call Deep-Fried Strawberry Cheesecake Wonton Bites. And lemme tell you, my kids practically inhaled them. I still can’t decide if that’s a compliment or just a sign that I should lock my kitchen when I’m experimenting.
I mean, who thinks “let’s deep fry cheesecake?” Well, apparently me. It’s the sort of snack you make when you want to impress people—or just wanna eat something warm and sweet while you watch reruns. Oh, and if you’ve ever tried explaining to an auntie why you’re deep-frying dessert, it’s a whole saga (but that’s a chat for another day).
Why I Keep Coming Back to These
I make these when I want to feel a bit fancy without, you know, actually being fancy. My family goes wild for these because it’s basically everything good about cheesecake, but crispy and bite-sized (plus, you get to eat with your hands). If I’m honest, the first time I made these, the filling started leaking out everywhere—what a mess! But honestly, that’s half the fun. And if you’re thinking, “Is this a lot of work?” Not really. Unless you count the time spent convincing yourself not to eat all the filling before you even get started. (I fail at that step fairly often, actually.)
Here’s What You’ll Need (With a Few Shortcuts)
- 1 small pack of wonton wrappers (about 25-ish)—but phyllo dough works in a pinch, though it gets a bit flakier
- 1 block (8 oz) cream cheese, softened (sometimes I use mascarpone if I’m feeling boujee—my grandmother always stuck to Philly but honestly, whatever’s on sale)
- 1 cup diced strawberries (you can totally use frozen, just defrost and pat ’em dry; raspberries sneak in here sometimes too)
- 1/4 cup granulated sugar (if your berries are super sweet, you could maybe do a little less)
- 1 tsp vanilla extract (or a splash more, I tend to eyeball it)
- Vegetable oil, for frying (canola’s fine too, and no shame if you just use what’s in your cupboard)
- Optional: powdered sugar for dusting, or even a little cinnamon (not essential, but it looks pretty!)
How I Actually Throw Them Together
- Make the filling: Mash the cream cheese in a bowl until it’s smooth-ish (don’t overthink it), then stir in the sugar and vanilla. Once it’s feeling kinda fluffy, fold in your chopped strawberries. This is where I usually sneak a taste. You should too. (Just wash your hands first, or don’t, I’m not your mum.)
- Filling the wrappers: Plop about a heaping teaspoon of the filling onto the center of a wonton wrapper. Don’t go wild—they burst if you overfill, and it’s a pain to clean up. Wet the edges with a little water (I just use my finger, there’s no need for fancy brushes), fold into triangles, and press the edges together firmly. For extra insurance, I sometimes crimp the edges with a fork, but honestly, it’s optional.
- Heat the oil: Pour a couple inches of oil into a heavy-bottomed pot or deep skillet. You want it hot, but not smoking—around 350°F (or just toss in a scrap of wrapper; if it sizzles, you’re good). I once tried to rush this, and the wrappers just soaked up the oil. Not ideal.
- Fry away: Drop in a few wontons at a time (don’t crowd the pan, or they’ll stick together and you’ll have a big cheesy blob), fry for about 1–2 minutes per side until golden brown. They brown fast—don’t walk away! Remove with a slotted spoon and drain on paper towels. Resist the urge to eat them straight away, unless you enjoy burning the roof of your mouth (I never learn).
- Finishing touches: Sprinkle with powdered sugar or cinnamon if you’re feeling fancy. Or both.
A Few Notes—Because I’ve Messed Up Before
- If your filling is too runny, pop it in the fridge for 10–15 minutes. Actually, I find that makes them easier to wrap.
- I once tried baking instead of frying. Not bad, but honestly, you lose that magical crispy edge. Still, it’s less messy, so…your call.
- Don’t panic if a bit of filling leaks. It’s not a disaster, just extra crunch in the oil. (But maybe clean your pan well after.)
Things I’ve Tried (Not All Winners)
- Swapped in blueberries. Yummy, but a bit juicier—maybe too much.
- Tried adding a dollop of Nutella with the cream cheese. A tad rich for me, but my nephew thought it was the bee’s knees.
- Once attempted to make them in the air fryer. They looked okay, but just didn’t hit the same note. Actually, I think I prefer good old frying for these.
What You’ll Need (Or Not)
- Mixing bowl
- Sharp knife or kitchen scissors (for the berries—sometimes I get lazy and use scissors, don’t judge)
- Heavy-bottomed pan or Dutch oven (though I’ve used a wok in a pinch; just be careful with the splatter)
- Slotted spoon or tongs (a fork works if you’re careful)
- Paper towels for draining (or a clean dish cloth; I’ve run out before and improvised)
How to Store ‘Em (But Good Luck)
In some mythical land where leftovers exist, store cooled wonton bites in an airtight container in the fridge. They’re best the same day, but if you reheat them in the oven (375°F for 5 minutes), they crisp up again. Actually, I think they taste better the next day—but that could just be me. Though honestly, in my house these never last past movie night!
How I Like to Serve These (and You Might Too)
I love piling these on a plate with a little bowl of chocolate or caramel sauce for dipping. Sometimes I serve them with a scoop of vanilla ice cream (pure indulgence, but hey, life’s short). On birthdays, we sprinkle them with rainbow sprinkles—because why not?
Pro Tips—Learned the Hard Way
- Don’t rush folding the wrappers. I once thought, “Eh, close enough,” and had a strawberry eruption in the oil. Lesson learned.
- If you’re frying in batches, let the oil reheat for a minute between rounds. Otherwise, the last ones are soggy, and no one wants that.
- Keep a window open or your whole house will smell like a fairground for hours. Not always a bad thing, unless you have a Zoom call right after. (Ask me how I know.)
Random Tangent (Because, Well, Why Not?)
And, by the way, if you’re like me and get sucked into online cooking rabbit holes, you’ll love this guide on frying food safely. Or if you’re curious about more cheesecake things, check out Sally’s classic cheesecake recipe—it’s saved my butt more than once when I needed a big-batch dessert.
FAQ—Real Questions (and My Straight-Shooting Answers)
- Can I use other fruit? Yeah! Raspberries work pretty well, but they get soft. Blueberries are okay, but like I said, a bit mushy.
- Can I freeze them? You can freeze un-fried, filled wontons for a couple weeks. Just fry them straight from the freezer (add a minute or two). Fried ones go a bit soggy if you freeze and thaw, so I don’t recommend it.
- Is there a healthier version? Maybe bake them at 400°F for 10–12 minutes, brush with oil first. They’re not the same, but not bad. (Call it “healthier-ish”?)
- How do I keep them from exploding? Don’t overfill, and make sure the edges are sealed tight. I sometimes double-seal with a bit of extra water.
- What if my filling leaks out? Eh, happens to the best of us. It’ll still taste good!
So there you have it—Deep-Fried Strawberry Cheesecake Wonton Bites, complete with my questionable wisdom and all the misadventures along the way. Give ’em a whirl, and let me know how yours turn out (or if you also have a kitchen full of strawberry fumes for a day afterward).
Ingredients
- 24 wonton wrappers
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1/2 cup strawberry preserves
- 1 large egg, beaten (for sealing)
- Vegetable oil, for frying
- Powdered sugar, for dusting (optional)
Instructions
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1In a medium bowl, mix together the softened cream cheese, granulated sugar, and vanilla extract until smooth.
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2Place a wonton wrapper on a clean surface. Spoon about 1 teaspoon of the cream cheese mixture and 1/2 teaspoon of strawberry preserves into the center.
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3Brush the edges of the wonton wrapper with beaten egg. Fold the wrapper over the filling to form a triangle and press the edges to seal tightly.
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4Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the wonton bites in batches for 2-3 minutes or until golden brown and crispy.
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5Remove the wonton bites with a slotted spoon and drain on paper towels. Dust with powdered sugar before serving, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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