Strawberry Cheesecake Wontons with a cheesecake filling deep fried until they’re golden brown and crispy, then served with a sweet, fresh strawberry sauce.
When we go out for Chinese food, I often order cream cheese wontons for an appetizer. They’re generally served with a sweet orange sauce, and I some times wonder why they aren’t served for dessert.
So when I signed up to bring dessert for this month’s Asian Feast virtual progressive dinner, I decided I would serve wontons for dessert. I started with my popular Strawberry Cheesecake recipe and transformed it in to Strawberry Cheesecake Wontons.
I don’t often fry foods at home, but if you want to get a crispy, restaurant-style wonton, you’ve got to fry them.
The recipe makes thirty wontons, but these are so crispy, sweet and delicious that thirty may not be enough.
Strawberry Cheesecake Wontons
Ingredients
- 1 8- ounce package cream cheese room temperature
- ½ cup sugar
- 1 tablespoon all-purpose flour
- 1 large egg
- 1 tablespoon sour cream
- ½ teaspoon vanilla extract
- 30 2- inch square won ton wrappers
- ½ cup water
- 1 egg
- 1 cup frozen strawberries thawed
- 6 large fresh strawberries diced
- 3 tablespoon water
- 2 tablespoons sugar
- 1 teaspoon cornstarch
- red food coloring optional
Instructions
- Prepare Strawberry Sauce: Add thawed strawberries and water to a small saucepan. In a small bowl, mix together sugar and cornstarch; add to saucepan and stir until dissolved. Bring to a boil over medium high heat, stirring constantly. Continue cooking and stirring until thickened and clear. Add a drop of red food coloring, if using. Pour cooked strawberry mixture over diced strawberries in a mixing bowl, and stir to combine.
- Cheesecake Filling: In a mixing bowl, beat together the cream cheese, sugar, and flour until smooth. Beat in the egg, sour cream, and vanilla just until blended.
- Create egg wash: In a small mixing bowl, whisk together ½ cup water and 1 egg.
- Assemble the wontons: Place wrapper on a work surface. Dip a finger in the egg wash, and paint all 4 edges with the wash. Spoon 2 teaspoons of the cheesecake mixture into the center of the wrapper. Bring the corners of the wonton together to the center and pinch together to form an "X"; pinch the edges to seal. Place folded wonton on a Silpat or parchment lined baking sheet and cover with plastic wrap to avoid drying out. Repeat with remaining wrappers.
- Frying wontons: Add 1 ½ inches of vegetable oil to a large wok or deep pot. Heat the oil to 375°. Add five wontons at a time to the oil and fry, turning occasionally until they are golden brown. Remove to a baking sheet lined with paper towels to drain excess oil.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Asian Feast and is hosted by Jeanette Chen who blogs at Jeanette’s Healthy Living. Join us and make something unique and delicious!
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
Join us for an Asian Feast hosted by Jeanette’s Healthy Living:
Appetizer
- Chicken Satay from Spice Roots
Salad
- Asian Coleslaw from That Skinny Chick Can Bake
Soups
- Egg Drop Soup from Miss In the Kitchen
- Spicy Asian Shrimp Soup from The Wimpy Vegetarian
Main Course
- My Dad’s Chinese Sticky Honey Spareribs from Jeanette’s Healthy Living
Bread
- Asian Sweet Bread from Creative Culinary
Veggies/Sides
- Sweet and Spicy Pork Egg Rolls from Pastry Chef Online
- Stir-Fried Asparagus with Ginger and Sesame from Mother Would Know
Drink
- Soda Chanh (Vietnamese Lime Soda) from girlichef
Dessert
- Strawberry Cheesecake Wontons from Barbara Bakes
Annamaria @ Bakewell Junction
Barbara,
These do look sooo delicious. Pinning and tweeting.
Annamaria
Medeja
Really nice idea to make cream cheese filling and strawberry sauce!
Lorraine @ Not Quite Nigella
What a fun and delicious treat! I like the idea of the strawberry dipping sauce too! 😀
Amanda
These look so yummy!!!
2 sisters recipes by Anna and Liz
These wontons sound amazing! We love the simple filling you gave them and they are perfect for dessert! We want to wish you a Happy Easter this weekend! Enjoy!
xo Anna and Liz
Rocky Mountain Woman
These look wonderful Barb. Great idea!
Lana | Never Enough Thyme
I agree that these are just perfect for dessert, Barbara. Crispy outside with that creamy cheesecake inside. Yum!
Jessica @ Sweet Menu
Oooh YUM! I love all these cheesecake, but a wonton?! That is so cool!
Evelyn
Your instructions say to add salt when mixing the cheesecake filing, but salt is not listed as an ingredient. How much salt is needed?
Barbara Schieving
Hi Evelyn. I actually didn’t add salt to the recipe. I forgot to remove the reference when I reduced it from the original recipe. You could add just a pinch if you wanted too. Enjoy!
Heather / girlichef
I don’t think I’d ever want to stop eating these! I’ve always loved cream cheese wontons (since childhood), but never really thought about taking them into dessert territory. Now that’s all I’ll be able to think about!
Susan
Oh my gosh, i have to make these!!!!! What a fabulous, perfect little dessert. I have wontons in the fridge right now calling my name!!
Barbara | Creative Culinary
I love the cheese wontons too but I know I would love these more. They look absolutely fantastic!
Ansh
What a fantastic recipe! Completely blew me away.. I would so so so love these.
Kitchen Belleicious
oh i should so do my own wontons! What a fabulous idea and I love the refreshing sweet strawberry filling inside. Delicious
Laura
What scrumptious cross-cultural morsels! I love the surprise of biting into a wonton and getting a strawberry cheesecake. But I’m impatient and can’t wait for dessert. I wish a few of these were on a plate right next to my cup of morning coffee.
Jeanette | Jeanette's Healthy Living
These sound like the perfect way to end our Asian Fest – I love the strawberry dipping sauce idea!
Jenni
I have been looking forward to reading your post since I saw what you were making, Barbara! Delicious! Since I made egg rolls, I had been kicking around the idea of making a cheesecake egg roll. I think we should probably turn all the Fried Things into Cheesecake Fried Things! =)
Liz
What delicious little packages!! The perfect way to end our marvelous Asian feast!
Maureen | Orgasmic Chef
I love these wontons but more than that, I want the whole meal! The wontons are so clever.
Rosa
A delightful treat!
Cheers,
Rosa