This recipe for fried strawberry cheesecake wonton pieces has become my go to when I want a small sweet that feels indulgent but is surprisingly quick to assemble. I first made these the summer I hosted a backyard brunch and wanted something that would travel from counter to plate in minutes. The combination of silky cream cheese sweetened with powdered sugar and a spoonful of bright strawberry jam, tucked into a tiny wrapper and fried until shatteringly crisp, is pure comfort. Each bite gives you warm crisp pastry, cool cream center, and a sticky hit of berry.

I discovered how well standard wonton wrappers behave when I was trying to use up a partial block of cream cheese and a jar of jam. Instead of making a big cake I went hands on. The result turns out to be a portable treat that looks far more complicated than it is. These pieces are perfect for parties, weekend brunches, or when you need a little something with coffee. They are easy to make in batches and everyone always asks for the recipe. I love that you can add fresh diced strawberries inside for texture, or serve them with whipped cream and extra jam for a pretty finish.

Ingredients

• Cream cheese 8 oz: Use full fat for the creamiest texture. Let it soften at room temperature so it whips smoothly. Philadelphia or store brand block style works well.
• Powdered sugar 1 quarter cup: Adds sweetness and stabilizes the filling. Sift if it has lumps to keep the texture velvety.
• Vanilla extract half teaspoon: A small amount brightens the filling. Use pure vanilla for the best flavor.
• Strawberry jam quarter cup: Choose a jam with visible fruit pieces or a classic preserve for punchy berry flavor. Seedless works well for a silky result.
• Fresh strawberries diced, optional: Use ripe but firm berries. Dice small so they do not introduce excess moisture into the filling.
• Wonton wrappers 20 to 24 pieces: Look for fresh or refrigerated wonton wrappers in the produce section. No need to thaw frozen types if using refrigerated ones.
• Water for sealing: Keep a small bowl nearby and use your finger to moisten edges for a strong seal.
• Vegetable oil for frying: Use a neutral oil with a high smoke point such as canola or sunflower. You will need enough to shallow fry or about one inch in a skillet.
• Whipped cream for serving: Lightly sweetened whipped cream pairs beautifully and adds visual contrast.
• Extra strawberry jam or sauce for serving: Warm briefly so it drizzles, or serve at room temperature for spooning.
• Fresh strawberries sliced for serving: Adds color and fresh acidity to balance the richness.

Instructions

Make the filling: In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla and continue to beat until completely combined and fluffy. Gently fold in the strawberry jam and small diced strawberries if using. The filling should be thick enough to hold shape when spooned. Chill briefly if it feels too soft. Assemble the pockets: Lay a wonton wrapper flat on your work surface. Place about one teaspoon of the filling in the center. Dip your finger into a small bowl of water and wet the edges of the wrapper. Fold into a triangle, pressing out air, and then fold or crimp the two corners together to form a small purse. Be sure edges are sealed tightly so the filling does not escape while frying. Heat the oil: Pour one inch of oil into a wide skillet and heat over medium to medium high heat. Test the temperature by dropping a small piece of wrapper into the oil; it should sizzle and brown in about 30 seconds. Maintain a moderate frying temperature to brown evenly and avoid burning. Fry until golden: Fry the filled pockets in batches to avoid crowding. Cook each side 45 to 60 seconds until golden and crisp, turning once with a slotted spoon. Remove to a paper towel lined tray to drain. Keep warm on a baking sheet in a low oven while you finish the rest. Serve: Plate the warm pieces with a dollop of whipped cream, a drizzle of extra jam or sauce, and sliced strawberries. These are best eaten the day they are fried for maximum crispness.

Storage Tips

Store leftover filling in an airtight container in the refrigerator for up to 24 hours. Fried pieces are best consumed the day they are made. To refrigerate, cool completely and place in a single layer with parchment between layers for up to two days. To refresh, reheat in a 350 degrees Fahrenheit oven for five to eight minutes until warmed through and crisp. Avoid storing fried pieces at room temperature for more than two hours because of the dairy in the filling.

Ingredient Substitutions

If you want a lighter filling, swap half of the cream cheese with ricotta and drain it well beforehand. For a tropical twist substitute strawberry jam with mango or apricot preserves. Use gluten free wrappers if you need a gluten free version, though frying behavior will vary and may brown faster. For a lower sugar profile reduce the powdered sugar to one eighth cup and use a no sugar added jam, understanding the filling will be less sweet and slightly looser.

Serving Suggestions

Serve warm on a platter with a small bowl of warmed jam for dipping, a bowl of whipped cream, and a scattering of sliced strawberries. These pair nicely with coffee or a sparkling wine. For a brunch buffet include mini tongs so guests can pick without touching the platter. Garnish with a light dusting of powdered sugar for an attractive finish.

Cultural Background

Small fried dough parcels filled with sweet or savory fillings are a common concept in many cuisines. These pieces borrow the thin crisp wrapper technique from East Asian wontons while combining it with Western cream cheese and jam fillings reminiscent of pastry traditions. The result shows how simple elements from different culinary histories can blend into a crowd pleasing modern treat.

Seasonal Adaptations

In spring and summer use ripe fresh strawberries inside and a strawberry basil jam to bring a bright herbal note. In autumn substitute the jam with apple butter and add a pinch of cinnamon to the filling. For winter holidays use cranberry orange preserve and top with whipped cream spiked with orange zest.

Meal Prep Tips

Make the filling a day ahead and refrigerate. On the day, set up an assembly line with wrappers, a small water bowl, and a tray for finished pieces. Fry in small batches and keep warm in a low oven. If you must transport, cool completely and place in a container with paper towels to absorb steam; refresh in a toaster oven briefly upon arrival.

These fried strawberry cheesecake wonton pieces are about joyful small bites and easy hospitality. They bridge the gap between classic desserts and playful finger food, and I hope they bring as much delight to your table as they do to mine.