Deep-Fried Strawberry Cheesecake Bites

Oh my gosh, you guys—these Deep-Fried Strawberry Cheesecake Stuffed Wonton Bites are my latest obsession! Imagine biting into that crispy, golden wonton shell only to hit a pocket of creamy cheesecake and sweet strawberry jam—pure magic. I stumbled on this idea when I had leftover wonton wrappers and a serious cheesecake craving.

One messy kitchen experiment later, and voilà! These little bites are dangerously easy to make (trust me, you’ll want to double the batch). Perfect for when you need a quick dessert that feels fancy but secretly takes barely any effort. Let me show you how it’s done!

Why You’ll Love Deep-Fried Strawberry Cheesecake Stuffed Wonton Bites

Let me count the ways these little bites will steal your heart (and probably your willpower):

• That perfect crunch – Golden, crispy wonton shells give way to luscious cheesecake filling in every bite.
• Ready in 25 minutes flat – Faster than preheating your oven for traditional cheesecake!
• Party magic – Watch these disappear at gatherings faster than you can say "second batch."
• Endless possibilities – Swap strawberry jam for raspberry, add chocolate chips, or dust with powdered sugar.

Ingredients for Deep-Fried Strawberry Cheesecake Stuffed Wonton Bites

Here’s everything you’ll need to make these addictive little bites—most of it’s probably already in your kitchen! Trust me, you want to use exactly the cream cheese brand you love best here—it makes all the difference.

• 8 oz cream cheese, softened (leave it out for 30 minutes—no cheating with the microwave!)
• ¼ cup powdered sugar (sift it if yours is lumpy—we want silky smooth filling)
• ½ teaspoon vanilla extract (splash in a little extra if you’re feeling fancy)
• ¼ cup strawberry jam (or preserves—bonus points if it’s homemade!)
• Fresh strawberries, diced (optional) (about 2-3 berries for little bursts of fruit)
• 20-24 wonton wrappers (find these in the refrigerated section—keep them covered with a damp towel so they don’t dry out)
• Water for sealing (just a fingertip’s worth per wonton)
• Vegetable oil for frying (about 2 cups—I use peanut or canola, but any neutral oil works)

Quick swaps: Out of strawberry jam? Raspberry or blueberry work beautifully. Not a fan of powdered sugar? Try 2 tablespoon granulated sugar blended super fine. And if you’re feeling extra, toss in a pinch of lemon zest with the filling—it brightens everything up!

How to Make Deep-Fried Strawberry Cheesecake Stuffed Wonton Bites

Okay, let’s get to the fun part—turning these simple ingredients into little bites of heaven. I promise it’s easier than it looks, but there are a few tricks I’ve learned through trial and error (read: a few exploded wontons). Follow these steps, and you’ll be golden—literally!

Step 1: Prepare the Cheesecake Filling

Start with your softened cream cheese—it should dent easily when you press it. Toss it into a bowl with the powdered sugar and vanilla. Now, here’s my secret: mix it with a fork first to break up the cream cheese, then switch to a spatula. You want it smooth, but don’t whip it like crazy—we’re not making frosting here. Once it’s silky, gently fold in the strawberry jam (and diced strawberries if you’re using them), leaving pretty swirls rather than fully blending. Taste it—you should get that perfect sweet-tangy cheesecake flavor with little bursts of strawberry. Set this aside while you prep your wrappers.

Step 2: Assemble the Wontons

Lay out a few wonton wrappers at a time—keep the rest covered with a damp paper towel so they don’t dry out. Now, here’s where restraint is key: use just 1 teaspoon of filling per wrapper. I know, I know—you’ll want to pile it in, but trust me, overstuffing leads to messy explosions in the oil (I speak from experience).

Dip your finger in water and run it around all four edges—this is your "glue." Fold the wrapper diagonally into a triangle, pressing out any air pockets as you seal. Really press those edges tight—you can even use the tines of a fork to crimp them for extra security. If you’re feeling fancy, try the "money purse" shape: gather all edges up and pinch at the top. Whatever shape you choose, place finished wontons on a parchment-lined tray and cover lightly so they don’t dry out while you work.

Step 3: Fry to Golden Perfection

Here’s where the magic happens! Pour about 2 inches of oil into a heavy pot (I use my trusty Dutch oven) and clip on your candy thermometer—350°F (175°C) is the sweet spot. No thermometer? Test with a wooden spoon handle—tiny bubbles should form around it immediately when the oil’s ready.

Fry in batches of 4-5 wontons—don’t crowd the pot! Gently lower them in with tongs or a spider skimmer. They’ll sink at first, then float as they cook. After about 1 minute, peek underneath—when they’re golden, flip and fry another minute until evenly browned. Drain on paper towels—they’ll crisp up more as they cool slightly. Resist eating immediately (hot filling burns tongues—ask me how I know), but serve warm while that shell is still shatteringly crisp.

Tips for the Best Deep-Fried Strawberry Cheesecake Stuffed Wonton Bites

After making (and eating!) way too many batches of these wonton bites, I’ve picked up some game-changing tricks that’ll save you from my mistakes. Here’s how to make sure yours turn out absolutely perfect every time:

• Patience with cream cheese – Seriously, let it soften fully at room temp. Microwave softening makes it grainy—and nobody wants lumpy cheesecake filling.
• Less is more with filling – That teaspoon measure isn’t a suggestion! Overstuffing leads to leaky, messy explosions in the oil (my first batch looked like strawberry lava).
• Serve ‘em hot – These are best within 20 minutes of frying. The wontons lose their magical crispiness if they sit too long (though let’s be real—they never last that long in my house).
• Tweak the sweetness – If your jam is super sweet, reduce the powdered sugar by a tablespoon. Taste as you go—it should have that perfect tangy-sweet balance.
• Keep that oil steady – If the temperature drops below 325°F, your wontons will soak up oil instead of getting crisp. Between batches, let the oil come back up to temp—it’s worth the wait!

Oh! One bonus tip—keep a slotted spoon handy to fish out any rogue strawberry bits that escape during frying. Burnt jam smells awful, and we want that oil clean for perfect golden wontons!

Variations for Deep-Fried Strawberry Cheesecake Stuffed Wonton Bites

Half the fun of these little bites is playing with the flavors! Here are my favorite ways to mix things up when I'm feeling creative (or just cleaning out my pantry):

• Berry Bonanza – Swap the strawberry jam for blueberry, raspberry, or even blackberry preserves. Each one gives a totally different personality—blueberry turns them into little purple-hued surprises!
• Chocolate Lover's Dream – Stir mini chocolate chips into the filling or drizzle melted chocolate over the fried wontons. For next-level indulgence, add a teaspoon of Nutella to the filling—just reduce the jam slightly so it's not too wet.
• Citrus Twist – Add a teaspoon of lemon or orange zest to the cheesecake filling. The bright flavor cuts through the richness beautifully—it's like sunshine in a crispy bite!

My neighbor swears by adding a pinch of cinnamon to the filling for an "apple pie" vibe, and last Christmas I did a version with crushed candy canes sprinkled on top—holiday magic! The basic recipe is your playground, so have fun with it.

Serving Suggestions

Okay, let's talk about making these little bites look as amazing as they taste—because we eat with our eyes first, right? Here's how I love to serve them when I want to impress (or just treat myself to something special):

• Classic combo – A scoop of vanilla ice cream melting over the warm wontons is pure magic. The hot-cold contrast is everything!
• Dusting of love – A light snowfall of powdered sugar makes them look straight out of a bakery case. Use a fine-mesh strainer for that perfect dusting.
• Berry pretty – Scatter fresh strawberries around the plate—the red pops against the golden wontons. Bonus: they're great for dipping in any escaped cheesecake filling!
• Drizzle game strong – Warm up extra jam with a splash of water to make a glossy sauce for drizzling. Or go wild with caramel or chocolate sauce!

For parties, I arrange them on a long platter with small bowls of different dips—melted chocolate, whipped cream, and lemon curd all get rave reviews. And here's my secret presentation trick: stack three wontons at different angles on each plate, with the sauces artfully swiped underneath. Makes people think you slaved for hours when really, we know the truth—these came together in under 30 minutes!

Storing and Reheating Deep-Fried Strawberry Cheesecake Stuffed Wonton Bites

I'll be honest—these babies are absolutely best fresh and piping hot, but I totally get that sometimes you need to make them ahead (or maybe, just maybe, you miraculously have leftovers). Here's how to keep them tasting as close to fresh-fried as possible:

Short-term storage: Let the wontons cool completely, then tuck them into an airtight container with parchment between layers. They'll keep at room temp for a few hours, or refrigerated for 1-2 days max. The fridge will soften them, but don't worry—we can fix that!

Reheating magic: That air fryer you love for crispy fries? It's your best friend here! 350°F for 3-4 minutes brings back that perfect crunch. No air fryer? A quick 2-minute toast in the oven at 375°F works in a pinch—just watch closely so they don't burn.

Emergency sogginess warning: Microwaving is tempting but turns them rubbery—just don't do it! And if they've been stored more than 2 days? Toss 'em. The filling can get weird, and nobody wants to risk food poisoning for a dessert.

Pro tip: If you know you'll have leftovers, fry them just slightly lighter than golden—they'll brown more when reheating. And if all else fails? Crumble stale ones over ice cream. Waste not, want not!

FAQs About Deep-Fried Strawberry Cheesecake Stuffed Wonton Bites

I get asked these questions all the time when I serve these addictive little bites—so let me save you some trial and error with answers straight from my (sometimes messy) experience!

Can I bake these instead of frying?

You totally can! Brush the wontons lightly with melted butter or oil and bake at 375°F for 12-15 minutes until golden. They won’t get quite as shatteringly crisp, but they’ll still be delicious. Just watch them closely—that cheesecake filling can bubble out if they’re overstuffed!

What’s the best oil for frying?

I swear by peanut oil for its high smoke point and neutral flavor, but canola or vegetable oil work great too. Avoid olive oil—its flavor is too strong, and it smokes at high temps. And please, no reusing oil more than 2-3 times—burnt jam particles make it taste funky fast.

Can I freeze these before or after frying?

Yes—but with caveats! Freeze unfried wontons on a parchment-lined tray first (so they don’t stick together), then transfer to a freezer bag. Fry straight from frozen, adding 30-60 seconds to the cooking time. Already fried? They’ll lose crispness but can be reheated in the air fryer. The filling texture changes slightly, but they’re still tasty!

Help! My wontons are bursting in the oil—what am I doing wrong?

Oh honey, I’ve been there! Usually it’s one of three things: 1) Overfilling (stick to that teaspoon measure!), 2) Not sealing edges properly (really press that water-sealed edge), or 3) Oil too hot (if it’s above 375°F, the outside cooks too fast before the filling sets). Try frying a test wonton first to adjust.

Can I make these ahead for a party?

Absolutely! Prep the filling and assemble the wontons up to 4 hours ahead—keep them covered with a damp towel in the fridge. Fry them right before serving though—that crispiness waits for no one! If you must fry early, re-crisp in the air fryer for 2 minutes just before serving.

Nutritional Information

Now, let's be real—these Deep-Fried Strawberry Cheesecake Stuffed Wonton Bites aren't exactly health food, but everything in moderation, right? Here's the scoop on what you're getting in each delicious bite. (Pro tip: Don't think about the numbers too hard—just enjoy every crispy, creamy mouthful!)

Per piece (approx. 1 wonton):

• Calories: 85
• Sugar: 5g
• Fat: 4g (2g saturated)
• Carbohydrates: 10g
• Protein: 1g
• Sodium: 60mg

Important note: These values are estimates based on standard ingredients—your exact numbers will vary depending on the brands you use and how much oil the wontons absorb during frying. Using lower-fat cream cheese or sugar-free jam? That'll change things too. My philosophy? Life's too short to stress over dessert calories—just savor each bite and maybe take an extra walk tomorrow!

Did You Make This Recipe?

If you tried these Deep-Fried Strawberry Cheesecake Stuffed Wonton Bites, I'd absolutely love to hear how they turned out! Did you stick with classic strawberry or try one of the fun variations? Maybe you discovered an even better sealing technique? Drop a comment below—your tips might help other readers! And if you snapped a photo of your golden creations (we all know that perfect fry job deserves bragging rights), tag me on Instagram—I geek out over seeing your kitchen wins. Happy frying, friends!

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