These “Deep-Fried Strawberry Cheesecake Stuffed Wonton Bites” are a delightful and indulgent dessert, offering a perfect marriage of crispy texture and creamy, fruity sweetness. As prominently featured in the accompanying image, these golden-fried wonton parcels are generously filled with a luscious, white cheesecake mixture, with some showcasing a vibrant red strawberry filling peeking through, hinting at the delicious surprise inside. The dish is beautifully presented on a white platter, surrounded by fresh, ripe strawberries, dollops of pristine whipped cream, and a rich, red strawberry sauce, creating an appealing and decadent spread. The textual overlay in the image specifically highlights key ingredients for the cheesecake filling: “8 oz cream cheese, softened,” “¼ cup powdered sugar,” and “½ tsp vanilla extract,” which are classic components for a rich, sweet cheesecake filling. This recipe aims to replicate that irresistible combination of a crisp, golden-brown wrapper giving way to a smooth, sweet cheesecake interior, enhanced by the bright burst of strawberry. Perfect for special occasions, parties, or simply as a comforting treat, these wonton bites are guaranteed to be a crowd-pleaser, providing a unique and fun dessert experience. This detailed guide will walk you through preparing the creamy cheesecake filling, expertly folding and frying the wontons, and serving them with fresh strawberries and a delectable sauce, ensuring your “Deep-Fried Strawberry Cheesecake Stuffed Wonton Bites” are a resounding success.
Ingredients:
- For the Cheesecake Filling:
- 8 ounces (226g) cream cheese, softened to room temperature
- ¼ cup (30g) powdered sugar (confectioners’ sugar), sifted
- ½ teaspoon vanilla extract
- 1-2 tablespoons milk or heavy cream (optional, for smoother consistency if needed)
- For the Strawberry Component:
- ½ cup (about 4-5 large) fresh strawberries, finely diced (for mixing into some filling)
- 1 tablespoon granulated sugar (for diced strawberries, optional)
- For the Strawberry Sauce:
- 1 cup (about 8-10 large) fresh or frozen strawberries, hulled
- 2 tablespoons granulated sugar (adjust to taste)
- 1 tablespoon lemon juice (freshly squeezed)
- 1-2 tablespoons water (if needed for consistency)
- For Assembly & Frying:
- 24-30 square wonton wrappers (standard size, usually found in the refrigerated section of supermarkets)
- 1 large egg, beaten (for egg wash)
- 4-6 cups vegetable oil, canola oil, or peanut oil, for deep frying
- For Serving & Garnish:
- Fresh whole strawberries, for garnish
- Whipped cream (store-bought or homemade), for serving
- Additional powdered sugar, for dusting (optional)
- Equipment:
- Medium mixing bowl
- Electric mixer (hand-held or stand mixer)
- Rubber spatula
- Small bowl for egg wash
- Small saucepan (for strawberry sauce)
- Blender or food processor (for strawberry sauce, optional)
- Deep pot or Dutch oven (for frying)
- Candy thermometer or deep-fry thermometer (recommended for accurate oil temperature)
- Slotted spoon or spider
- Plate lined with paper towels (for draining fried wontons)
- Serving platter
Instructions:
Part 1: Prepare the Cheesecake Filling
- Soften Cream Cheese: Ensure your 8 ounces of cream cheese is completely softened to room temperature. This is crucial for a smooth, lump-free filling. You can leave it out on the counter for at least 30 minutes to an hour.
- Beat Cream Cheese: In a medium mixing bowl, using an electric mixer (hand-held or stand mixer with paddle attachment), beat the softened cream cheese on medium speed until it is light, fluffy, and completely smooth. This should take about 2-3 minutes, scraping down the sides of the bowl as needed.
- Add Sweetener and Flavor: Add the sifted ¼ cup powdered sugar and ½ teaspoon vanilla extract to the cream cheese. Beat on low speed until the powdered sugar is incorporated, then increase to medium-high speed and beat for another 1-2 minutes until the mixture is well combined and fluffy. If the mixture seems too thick, you can add 1-2 tablespoons of milk or heavy cream, 1 tablespoon at a time, until your desired consistency is reached.
- Prepare Diced Strawberries (Optional Filling Variation): In a separate small bowl, gently toss the ½ cup finely diced fresh strawberries with 1 tablespoon of granulated sugar (if using). If you want some wontons to have plain cheesecake and some to have strawberry cheesecake, keep some of the plain cheesecake filling separate and gently fold the diced strawberries into the remaining portion. The image shows some wontons with a clear strawberry component.
Part 2: Prepare the Strawberry Sauce
- Combine Ingredients: In a small saucepan, combine the 1 cup of hulled strawberries, 2 tablespoons of granulated sugar, and 1 tablespoon of fresh lemon juice.
- Simmer: Place the saucepan over medium-low heat. Bring the mixture to a gentle simmer, stirring occasionally. Cook for about 8-10 minutes, or until the strawberries have softened and released their juices, and the sauce has slightly thickened. Mash the strawberries with a fork or the back of a spoon as they cook, or for a smoother sauce, you can blend it after cooking.
- Adjust Consistency and Sweetness: If the sauce is too thick, add 1-2 tablespoons of water until the desired consistency is reached. Taste and add more sugar if you prefer a sweeter sauce. Remove from heat and let cool. The image features a bowl of rich red strawberry sauce.
Part 3: Assemble the Wonton Bites
- Set Up Workstation: Lay out a few wonton wrappers on a clean, dry surface. Keep the remaining wrappers covered with a damp paper towel to prevent them from drying out, as dry wrappers crack easily.
- Prepare Egg Wash: In a small bowl, lightly beat 1 large egg to create an egg wash.
- Fill Wontons: Place about 1 teaspoon of the cheesecake filling (either plain or with diced strawberries) in the center of each wonton wrapper. Do not overfill, or they will be difficult to seal and may burst during frying.
- Fold and Seal: Dip your finger in the egg wash and moisten all four edges of the wonton wrapper. Carefully fold the wrapper diagonally to form a triangle, bringing one corner directly over the opposite corner. Press firmly along the edges to seal completely, ensuring no air pockets remain. You can also bring all four corners up to meet in the middle and pinch to seal, or use a traditional wonton fold. Ensure seals are tight to prevent filling from leaking during frying.
Part 4: Deep-Fry the Wonton Bites
- Heat Oil: Pour 4-6 cups of vegetable oil (or preferred frying oil) into a deep pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350∘F (175∘C) on a deep-fry thermometer. Maintaining a consistent oil temperature is key to crispy, evenly cooked wontons.
- Fry in Batches: Carefully place 3-4 wonton bites into the hot oil using a slotted spoon or tongs. Do not overcrowd the pot, as this will lower the oil temperature and result in soggy wontons. The image shows several crispy, golden-brown wontons.
- Cook Until Golden: Fry the wonton bites for 1-2 minutes per side, or until they are golden brown and crispy all over. They cook very quickly due to their thin wrappers.
- Drain: Once golden, carefully remove the wontons from the oil using a slotted spoon or spider. Transfer them to a plate lined with paper towels to drain any excess oil.
- Repeat: Continue frying the remaining wontons in batches until all are cooked.
Part 5: Serve and Garnish
- Arrange on Platter: Arrange the hot, crispy “Deep-Fried Strawberry Cheesecake Stuffed Wonton Bites” on a serving platter. The image shows a beautiful arrangement with some wontons cut open.
- Garnish: Place small bowls of the cooled strawberry sauce and whipped cream on the platter. Garnish with fresh whole strawberries.
- Dust (Optional): Lightly dust the wonton bites with additional powdered sugar for extra sweetness and visual appeal.
- Serve Immediately: These wonton bites are best enjoyed warm and fresh, right after frying, to maximize their crispiness. Encourage guests to dip them in the strawberry sauce and add a dollop of whipped cream.
Tips for Success:
- Don’t Overfill: This is critical! Overfilling leads to burst wontons and messy frying.
- Seal Tightly: Ensure the edges of the wontons are sealed thoroughly. A good egg wash and firm pressing will prevent the filling from escaping.
- Oil Temperature: Use a thermometer to maintain the oil temperature at 350∘F (175∘C). If the oil is too cool, the wontons will be greasy; if too hot, they will brown too quickly on the outside and remain uncooked inside.
- Keep Wrappers Moist: Wonton wrappers dry out quickly. Always keep unused wrappers covered with a damp paper towel.
- Batch Fry: Frying in small batches is essential for consistent results and to maintain oil temperature.
- Make Ahead (Partial): The cheesecake filling can be made a day in advance and stored in the refrigerator. The strawberry sauce can also be made ahead and chilled. Assemble and fry just before serving for the best texture.
- Air Fryer Option: While the image depicts deep-frying, you can try air frying for a healthier alternative. Lightly brush or spray the assembled wontons with oil and air fry at 375∘F (190∘C) for 5-8 minutes, flipping halfway, until golden and crispy.
Enjoy your incredibly delicious “Deep-Fried Strawberry Cheesecake Stuffed Wonton Bites!”