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Stack of crispy, blistered Strawberry Cheesecake Wonton Bites on a plain white ceramic plate with fresh sliced red strawberries.

Strawberry Cheesecake Wonton Bites: A Crispy Deep-Fried Dessert

Experience the ultimate dessert with these Strawberry Cheesecake Wonton Bites. Featuring a blistered, golden-brown crispy wrapper generously dusted with powdered sugar, and a thick, creamy white and pink speckled strawberry cream cheese filling.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 people
Course: Appetizer, Dessert
Cuisine: American Asian Fusion
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Strawberry Cheesecake Wonton Bites Ingredients
  • 1 package wonton wrappers About 24 squares
  • 8 oz cream cheese Full-fat, softened to room temperature (225g)
  • 1 cup fresh strawberries Finely diced for filling (150g)
  • 1/2 cup powdered sugar Plus 1/4 cup (30g) extra for dusting (60g)
  • 1 tsp vanilla extract (5ml)
  • 1 pinch kosher salt
  • 3 cups frying oil Canola or vegetable (710ml)
  • 1/4 cup strawberry syrup Glossy red syrup for garnish (60ml)
  • 1/2 cup sliced red strawberries Fresh, for garnish

Equipment

  • 1 Dutch Oven or Cast-Iron Skillet For deep frying and maintaining heat.
  • 1 Deep-Fry Thermometer Essential for tracking oil temperature.

Method
 

Preparation and Cooking Steps
  1. In a medium mixing bowl, beat the 8 oz (225g) of softened cream cheese until perfectly smooth. Add the 1/2 cup (60g) of powdered sugar, 1 tsp (5ml) vanilla extract, and a pinch of salt, mixing until well combined. Gently fold in the finely diced fresh strawberries.
  2. Lay out the wonton wrappers. Place exactly 1 scant tablespoon (15g) of the cream cheese filling into the direct center of each wrapper. Wet the edges with water, fold diagonally to create a triangle, and press firmly to remove air and seal.
  3. Heat 3 cups (710ml) of frying oil in a Dutch oven to 350°F (175°C). Carefully fry 4 to 5 wontons at a time for 1 to 2 minutes per side until they develop a blistered, golden-brown crust. Remove with a spider strainer to a wire cooling rack.
  4. Stack the warm wonton triangles on a plate, dust heavily with white powdered sugar, and garnish with fresh sliced red strawberries and a drizzle of glossy red strawberry syrup.

Notes

Ensure you squeeze out all trapped air when sealing the wrappers to prevent them from bursting.
Keep a close eye on the oil thermometer; maintain 350°F (175°C) for the best crispy texture.