Description
These Strawberry Cheesecake Wontons are a delightful fusion dessert combining creamy cheesecake filling with sweet strawberry sauce, all wrapped in crispy, golden wonton wrappers and deep-fried to perfection. They offer a perfect bite-sized indulgence with a luscious strawberry topping that adds freshness and vibrant flavor.
Ingredients
Scale
Cheesecake Filling
- 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
Strawberry Sauce
- 1 cup frozen strawberries, thawed
- 6 large fresh strawberries, diced
- 3 tablespoons water
- 2 tablespoons sugar
- 1 teaspoon cornstarch
- Red food coloring (optional)
Wontons and Assembly
- 30 2-inch square wonton wrappers
- ½ cup water
- 1 egg (for egg wash)
- Vegetable oil, for frying (about 1 ½ inches deep in wok or pot)
Instructions
- Prepare Strawberry Sauce: Add thawed frozen strawberries and 3 tablespoons water to a small saucepan. In a small bowl, stir together 2 tablespoons sugar and 1 teaspoon cornstarch until combined, then add this mixture to the saucepan. Stir constantly over medium-high heat until the mixture comes to a boil and thickens to a clear sauce. If desired, add a drop of red food coloring for enhanced color. Pour the hot strawberry sauce over the diced fresh strawberries in a mixing bowl and gently stir to combine. Set aside.
- Make Cheesecake Filling: In a mixing bowl, beat together the cream cheese, ½ cup sugar, and 1 tablespoon flour until smooth and creamy. Beat in 1 large egg, 1 tablespoon sour cream, and ½ teaspoon vanilla extract just until blended, taking care not to overmix.
- Create Egg Wash: In a small bowl, whisk together ½ cup water and 1 egg until fully blended. This wash will help seal the wontons.
- Assemble Wontons: Lay a wonton wrapper flat on a work surface. Using a finger dipped in egg wash, brush all four edges of the wrapper. Place 2 teaspoons of cheesecake filling in the center. Bring the four corners of the wrapper up to the center and pinch together to form an “X,” then firmly pinch the edges to seal completely. Place each assembled wonton on a Silpat or parchment-lined baking sheet and cover them with plastic wrap to prevent drying. Repeat until all wontons are assembled.
- Fry Wontons: In a large wok or deep pot, heat vegetable oil to 375°F (190°C) to a depth of about 1 ½ inches. Carefully add five wontons at a time, frying them while turning occasionally for even browning. Fry until the wontons are golden brown and crispy, approximately 2-3 minutes. Use a slotted spoon to remove the fried wontons and drain them on a paper towel-lined baking sheet to remove excess oil.
- Serve: Plate the wontons and spoon the fresh strawberry sauce over or alongside them for dipping. Enjoy warm for the best texture and flavor.
Notes
- The wonton wrappers can be found in the refrigerated section of most Asian grocery stores.
- Ensure the cream cheese is fully at room temperature for smooth filling.
- Adjust frying batches depending on the size of your pot or wok to avoid overcrowding.
- Use fresh strawberries in season for the best flavor in the sauce.
- Leftover cheesecake filling can be refrigerated for up to 2 days but is best used fresh.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Keywords: Strawberry Cheesecake Wontons, Fried Cheesecake, Dessert Wontons, Fruit Sauce Desserts, Crispy Dessert Bites
