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
Cindy
Easy instructions to follow! Turned out amazing. Great with chocolate sauce
Barbara Schieving
Thanks Cindy! Sound like a great way to serve them.
Alicia
I made these today and they were delicious! I air fried them instead of deep fry. I brushed olive oil on the outside of them then air fried at 300 for 7-9 min. Perfect!
Barbara Schieving
Thanks Alicia – glad to know they’re great in the air fryer as well. I’ll have to give that a try soon.
Sophia
Can you makeb these in the air fryer instead of deep frying?
Barbara Schieving
Hi Sophia – I haven’t tried it, but it should work. I would spray them with non-stick cooking spray before air frying. Let me know how it goes.
Andrew
Super easy to make and everyone loved them! Thank you for the recipe.
Barbara Schieving
Awesome – thanks for sharing Andrew!
Melanie
How far ahead can you make these?
I want to serve them for a dinner party but I don’t want my house to smell like oil?
Barbara Schieving
Hi Melanie – ideally, you want to serve them as soon as possible after they are fried. If you have a hot plate, or a side burner on your barbecue, you could cook them outside.
Thalia @ butter and brioche
I’ve never tried a dessert or sweet flavoured wontons before – this is something I must make!
Kate @ Framed Cooks
These are adorable – the things that can be made with wonton wrappers (in addition to traditional wontons) is so wonderful, and I think this is the first dessert item I’ve seen. The whole dinner party looks pretty scrumptious!
Betty
Cheesecake in a wonton? I’m sure I could eat waaaayy too many of these. 🙂