Strawberry Cheesecake Wontons: Fried, Baked, or Air Fried
By Samira Cole
Prep
20 min
Cook
10 min
Total
30 min
Servings
12
Level
Easy
Enclosed wrappers help keep strawberries from seeping into cheesecakes and browning the wrappers․ Blocks of firm‚ cold cream cheese don't need to be softened to avoid cheesecake lumps․ I bake cheesecakes in enclosed wrappers as a baked dessert with strawberries and browned wrappers․
Use full-fat cream cheese that has come to room temperature․ Beat in a medium bowl․ Chop the fruit and mix it into the cream cheese mixture․ A rubber spatula works well for mixing in the fruit․ I do not continue to beat the mixture because the added water from the fruit makes it more challenging to work with in subsequent preparation steps․
I would choose the method that works best for you in the kitchen․ Deep-fried wontons are evenly browned․ Oven- or air-fried wontons are browned and crispy on the edges․ Fry won tons in small batches․ To air-fry wontons‚ arrange them in a single layer in the air fryer basket without overlapping and turn them over halfway through cooking․
Serve wontons immediately for a crispy wrapper and warm filling․ I like to dust my wontons with powdered sugar and serve chocolate and caramel sauces․ Strawberry coulis and whipped cream are also served․ Add a few mini chocolate chips to the filling and either leave the wrapper as a triangle or press the bottom corners together․
Why you'll love this recipe
- Room-temperature cream cheese makes a filling with a smooth texture and no lumps․
- A teaspoon of filling placed inside the wrapper will not cause it to tear open when a piece of fruit is placed inside․
- Water on the sides and pressure prevent the filling from moving during cooking․
- Small frying portions of wontons help heat penetrate evenly around the wontons and cook them thoroughly․
- The same assembled wontons can be prepared in a heavy pot․ Other cooking methods include baking and using an air fryer․
- Triangle folds are simple to make and can be combined into other shapes by folding the lower corners of the triangles together․
Ingredients
- •8 oz cream cheese (full-fat block-style, softened to room temperature)
- •¼ cup granulated sugar
- •½ cup fresh strawberries (finely diced and patted dry)
- •1 tsp vanilla extract
- •24 wonton wrappers
- •water (for sealing)
- •3 cups neutral oil (for frying)
- •cooking spray (for baking or air frying)
- •powdered sugar (for dusting)
Instructions
- 1
Beat the softened cream cheese, granulated sugar, and vanilla extract in a medium bowl with an electric mixer until smooth.
- 2
Gently fold the diced strawberries into the cream cheese filling.
- 3
Lay one wonton wrapper on a flat surface and place 1 teaspoon of filling in the center.
- 4
Moisten the wrapper edges with water, fold it into a triangle, and press the edges firmly while squeezing out any air bubbles.
- 5
For frying, heat the neutral oil to 350°F (175°C) in a heavy-bottomed pot or deep fryer.
- 6
Fry the wontons in small batches for 2-3 minutes, flipping once, until golden brown and crispy.
- 7
For baking, heat the oven to 375°F (190°C), place the wontons on a parchment-lined baking sheet, spray the tops lightly with cooking spray, and bake for 10-12 minutes until the edges are golden brown and the wrappers are crisp.
- 8
For air frying, heat the air fryer to 375°F (190°C), place the wontons in a single layer in the basket, spray the tops lightly with cooking spray, and cook for 6-8 minutes, flipping halfway through, until golden and bubbly.
- 9
Remove the cooked wontons with a slotted spoon if frying, drain them on a wire rack or paper towels, dust with powdered sugar, and serve immediately.
FAQ
Nutrition (per serving)
Calories
110
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