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 wonton wrappers

½ cup water

1 egg (for egg wash)

1 cup frozen strawberries, thawed

6 large fresh strawberries, diced

3 tablespoons water

2 tablespoons sugar

1 teaspoon cornstarch

Red food coloring (optional)

Vegetable oil for frying

Instructions

Step 1: Prepare the strawberry sauce by adding thawed frozen strawberries and 3 tablespoons water to a small saucepan. In a small bowl, mix together 2 tablespoons sugar and 1 teaspoon cornstarch, then add this mixture to the saucepan. Stir until dissolved.

Step 2: Bring the strawberry mixture to a boil over medium-high heat, stirring constantly. Continue cooking and stirring until thickened and clear. If desired, add a drop of red food coloring for enhanced color. Pour the cooked sauce over the diced fresh strawberries in a mixing bowl and stir to combine.

Step 3: In a separate mixing bowl, beat together cream cheese, ½ cup sugar, and flour until smooth. Beat in 1 egg, sour cream, and vanilla extract just until blended to create the cheesecake filling.

Step 4: Prepare the egg wash by whisking together ½ cup water and 1 egg in a small bowl.

Step 5: Place a wonton wrapper on a clean surface. Dip your finger into the egg wash and brush all four edges of the wrapper.

Step 6: Spoon 2 teaspoons of the cheesecake filling into the center of the wrapper. Bring the corners of the wonton together over the filling to form an “X” shape and pinch firmly to seal all edges. Place the folded wonton on a baking sheet lined with Silpat or parchment paper and cover with plastic wrap to prevent drying.

Step 7: Repeat the assembly process with the remaining wrappers and filling.

Step 8: Heat vegetable oil in a large wok or deep pot to 375°F (190°C), filling it about 1½ inches deep.

Step 9: Fry the wontons in batches of five, turning occasionally, until golden brown and crisp, about 2–3 minutes. Use a slotted spoon to remove them and drain on a paper towel-lined baking sheet to remove excess oil.

Step 10: Serve warm with strawberry sauce for dipping or enjoy as is.

Tips & Variations

For added flavor, mix a pinch of cinnamon into the cheesecake filling.

Use fresh strawberries if available for a brighter taste in the sauce.

To bake instead of fry, place wontons on a baking sheet and bake at 400°F (200°C) for 10–12 minutes or until golden and crisp.

Try dipping the fried wontons in chocolate sauce or drizzle melted chocolate on top for an extra indulgence.

FAQs

Can I prepare the filling and wontons in advance?

Yes, you can prepare the cheesecake filling and assemble the wontons ahead of time. Keep the assembled wontons covered in the refrigerator and fry them just before serving for best texture.

What can I use if I don’t have wonton wrappers?

If wonton wrappers are not available, use square spring roll wrappers or small flour tortillas as alternatives, though the texture and crispiness may vary slightly.