This little dessert is pure magic: crisp golden wrappers hugging a creamy, sweet strawberry cheesecake filling that oozes warm fruit and tangy cream cheese with every bite. I first made these fried strawberry cheesecake wonton pieces for a summer neighborhood potluck when I had to turn pantry staples into something unforgettable. They arrived in a bubbling platter and disappeared within minutes. The contrast between the hot, crunchy exterior and the cool, rich interior creates a bite-sized experience that feels both indulgent and utterly nostalgic.

They are ideal when you want something fast but impressive — the kind of dish that people remember and ask about later. The filling is simple: cream cheese smoothed with powdered sugar, a splash of vanilla, and bright strawberry jam folded in for color and balance. You can add fresh diced strawberries for bursts of texture. Wonton wrappers fry up in under a minute each, so this is the kind of dessert you can pull together between tasks and still look like you spent hours in the kitchen.

Ingredients

• Cream cheese, 8 oz: Use full-fat cream cheese for the creamiest filling; Philadelphia brand offers consistent texture and tang. Softening to room temperature makes the filling smooth without lumps.
• Powdered sugar, 1/4 cup: Confectioners’ sugar dissolves into the cream cheese without graininess. Adjust to taste if you prefer it sweeter or tangier.
• Vanilla extract, 1/2 tsp: Pure vanilla adds depth; if using imitation, you may want a slightly higher quantity to match flavor profiles.
• Strawberry jam, 1/4 cup: Use a good-quality preserve such as Bonne Maman or Smucker’s; preserves with fruit pieces add texture, while smooth jam gives an even ribbon of flavor.
• Fresh strawberries, optional: Dice small for bright bursts of fruit. Choose ripe but firm berries to avoid watery filling.
• Wonton wrappers, 20–24 sheets: Keep them covered with a damp towel to prevent drying. Look for square wrappers in the refrigerated section.
• Water: For sealing wrapper edges; room temperature works fine.
• Vegetable oil: Neutral oil with a high smoke point such as canola or peanut for frying; about 2 cups depending on pan size.
• Whipped cream and extra jam, for serving: Use lightly sweetened whipped cream and warmed jam or sauce to serve alongside for dipping or drizzling.

Instructions

Prepare the Filling: In a medium bowl, beat 8 ounces softened cream cheese with 1/4 cup powdered sugar and 1/2 teaspoon vanilla until smooth and light. Fold in 1/4 cup strawberry jam by hand so you retain streaks of jam for pockets of fruit flavor. If using fresh strawberries, fold in 1/4 cup finely diced strawberries and chill briefly to firm up the mixture before assembling. Prep the Wrappers: Lay a wonton wrapper on a clean surface and keep the rest covered with a damp towel. Place about 1 teaspoon of filling in the center to avoid overfilling. Dip your finger in water and run a thin line along two adjacent edges to help seal a triangle or square, then fold to enclose. Press out excess air from the center and make sure the edges are sealed tightly to prevent bursting during frying. Heat the Oil: Pour oil to a depth of about 1/2 inch in a skillet or heat about 2 cups in a heavy saucepan. Heat to 350°F (use a thermometer for accuracy) — at this temperature a small piece of wrapper sizzles and browns within 30 seconds. Maintain steady heat to avoid undercooking or over-browning. Fry in Batches: Fry 4–6 pieces at a time for 30 to 60 seconds per side until golden and crisp. Use a slotted spoon to turn and remove pieces, then transfer to a paper towel–lined tray. Keep cooked pieces warm in a 200°F oven on a rack while you finish the rest to preserve crispness. Serve Immediately: Arrange the wonton pieces on a platter, dust with a little powdered sugar if desired, and serve with whipped cream, sliced strawberries, and extra warmed jam or strawberry sauce for dipping. They are best eaten warm so the filling is creamy and slightly molten.

Storage Tips

To keep leftovers at their best, cool fried pieces completely before storing them in a single layer in an airtight container lined with paper towels to absorb excess moisture. Refrigerate for up to 2 days. For crisper results when reheating, place pieces on a wire rack set over a baking sheet and bake at 375°F for 6–8 minutes, watching carefully so the filling does not overheat and leak. Avoid microwaving, which makes wrappers soggy. For longer storage, freeze unbaked pockets on a tray until solid, then transfer to a freezer-safe bag for up to 1 month; fry from frozen and add 10–15 seconds to the cooking time.

Ingredient Substitutions

If you want a lighter filling, substitute half the cream cheese with mascarpone or ricotta blended smooth — ricotta yields a lighter, grainier texture while mascarpone remains rich and silky. For a dairy-free option, use a firm vegan cream cheese and verify your wonton wrappers are vegan or use thin spring roll wrappers. Replace strawberry jam with raspberry or apricot preserves for different flavor profiles. If you’d like to bake instead of fry, brush pockets with melted butter or neutral oil and bake at 400°F for 8–10 minutes until golden, though baking will yield a less blistered, more uniform crisp.

Serving Suggestions

Serve these as a sweet appetizer, a party platter, or an after-dinner treat. Pair with lightly sweetened whipped cream, vanilla ice cream, or a drizzle of warm strawberry sauce. Garnish with sliced fresh strawberries and a light dusting of powdered sugar for an elegant presentation. For a brunch twist, serve alongside coffee and fresh fruit, or build a mini dessert platter with assorted jams and sauces so guests can customize each bite. They also pair well with a simple sparkling wine or a fruity iced tea for daytime events.

Cultural Background

Wonton wrappers are a Chinese pantry staple traditionally used for savory dumplings and soups. Using them for sweet fried morsels is a modern, cross-cultural adaptation that leverages their delicate, pliable texture. Throughout many cuisines, cooks turn small sheets of dough into sweet treats — think Italian cannoli or Latin American empanaditas — and these strawberry-filled pockets follow that same practical, playful tradition. They reflect how global ingredients can combine: East Asian wrappers with Western cheesecake flavors create a hybrid dessert born of creativity and convenience.

Seasonal Adaptations

In spring and summer, highlight fresh berries — fold in diced strawberries or mix jam with fresh fruit compote for intense freshness. In autumn, substitute apple butter or pear preserves with a pinch of cinnamon for a warming version. During winter holidays, consider a cranberry-orange jam with a sprinkle of chopped toasted almonds post-fry. Seasonal citrus zest in the filling brightens the profile in cold months and adds sophistication to holiday gatherings.

Meal Prep Tips

For stress-free entertaining, prepare the filling a day ahead and refrigerate in an airtight container. Assemble the pockets up to 6 hours before frying, keeping them covered with a damp towel in the fridge to prevent wrappers from drying. Alternatively, freeze assembled but un-fried pockets on a parchment-lined tray and then bag them; you can fry from frozen on the day of the event. Keep fried pieces on a rack in a warm oven while you finish the batch so everything is served piping hot and uniformly crisp.

These fried strawberry cheesecake wonton pieces are an easy way to transform simple ingredients into a memorable treat. They reward minimal effort with maximum delight — share them warm, plate them beautifully, and enjoy the smiles they bring.