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    Home » Recipes » Dessert » Miscellaneous Desserts

    Strawberry Cheesecake Wontons

    Published by Melissa on March 31, 2015 | Updated June 10, 2022 | 38 Comments

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    Featured Image for post - Strawberry Cheesecake Wontons

    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.

    Strawberry-Cheesecake-Wontons-Collage-Barbara-Bakes

    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.

    Strawberry Cheesecake Wontons with a cheesecake filling deep fried until they’re golden brown and crispy, then served with a sweet, fresh strawberry sauce.

    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.

    Featured Image for post - Strawberry Cheesecake Wontons
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    4.55 from 42 votes

    Strawberry Cheesecake Wontons

    Course: Dessert
    Servings: 30 wontons
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    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
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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Cindy

      October 23, 2021 at 1:03 pm

      Easy instructions to follow! Turned out amazing. Great with chocolate sauce

      Reply
      • Barbara Schieving

        October 24, 2021 at 1:29 pm

        Thanks Cindy! Sound like a great way to serve them.

        Reply
    2. Alicia

      May 15, 2020 at 8:26 pm

      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!

      Reply
      • Barbara Schieving

        May 16, 2020 at 5:17 am

        Thanks Alicia – glad to know they’re great in the air fryer as well. I’ll have to give that a try soon.

        Reply
    3. Sophia

      April 24, 2020 at 6:52 pm

      Can you makeb these in the air fryer instead of deep frying?

      Reply
      • Barbara Schieving

        April 24, 2020 at 7:44 pm

        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.

        Reply
    4. Andrew

      October 12, 2019 at 8:42 pm

      Super easy to make and everyone loved them!  Thank you for the recipe. 

      Reply
      • Barbara Schieving

        October 14, 2019 at 4:44 am

        Awesome – thanks for sharing Andrew!

        Reply
    5. Melanie

      August 28, 2017 at 8:25 am

      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?

      Reply
      • Barbara Schieving

        August 28, 2017 at 8:57 am

        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.

        Reply
    6. Thalia @ butter and brioche

      April 06, 2015 at 10:17 pm

      I’ve never tried a dessert or sweet flavoured wontons before – this is something I must make!

      Reply
    7. Kate @ Framed Cooks

      April 05, 2015 at 1:42 pm

      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!

      Reply
    8. Betty

      April 04, 2015 at 9:41 pm

      Cheesecake in a wonton? I’m sure I could eat waaaayy too many of these. 🙂

      Reply
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