I can never resist a platter of golden cream cheese wontons with crisp edges, creamy centers, and just the right sweet, spicy, or savory twist. This guide gives me all the options for that restaurant-style appetizer at home.

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I’m obsessed with cream cheese wontons because they hit every craving at once: crispy, creamy, a little sweet, a little salty, and completely impossible to stop eating. I love that I can take basic wonton wrappers and turn them into three totally different snacks depending on my mood.

Sweet? Yes.

Spicy? Absolutely.

Classic takeout-style? Always.

But the real magic is that crackly bite with the soft cream cheese center. No fancy nonsense.

Just a dangerously snackable appetizer I keep “taste testing” until half the batch is gone. And honestly, I’m not even sorry.

These disappear fast for a reason.

Ingredients

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Wonton wrappers fry up shatteringly crisp, with that snacky takeout crunch everyone loves.
Cream cheese makes the middle rich, creamy, and honestly kind of addictive.
Sugar and vanilla turn them dessert-like, especially with a little honey on top.
Lemon zest or pineapple adds a bright pop so sweet ones don’t feel heavy.
Green onions bring freshness and a tiny bite to the savory filling.
Garlic powder, soy sauce, and sesame oil make it taste more restaurant-style.
Cheddar gives spicy wontons a melty, cheesy center that feels extra cozy.
Jalapeños add heat, and bacon makes it smoky, salty, and fun.
Egg wash helps seal the edges, because nobody wants filling leaking everywhere.
Oil gives the crispiest finish, but baking or air frying works too.
Sweet chili, soy, or hoisin sauce makes dipping basically the best part.
Plus, sesame seeds, cilantro, or scallions make them look party-ready fast.

Ingredient Quantities

Wonton wrappers 1 package (about 50 wrappers)

Cream cheese 8 ounces, softened

Granulated sugar 2 to 3 tablespoons for sweet version

Vanilla extract 1 teaspoon for sweet version

Lemon zest 1 teaspoon optional for sweet version

Pineapple, finely chopped 2 tablespoons optional for sweet version

Green onions 2, thinly sliced for savory version

Garlic powder 1/4 teaspoon for savory version

Soy sauce 1 teaspoon for savory version

Sesame oil 1 teaspoon for savory version

Shredded cheddar cheese 1/2 cup for spicy or jalapeño style

Jalapeño peppers 1 to 2, seeded and finely diced for spicy version

Cooked bacon, chopped 2 to 3 slices optional for spicy version

Egg 1 large beaten with 1 tablespoon water for egg wash

Vegetable oil or canola oil 2 cups for deep frying

Nonstick cooking spray or 2 tablespoons melted butter for baking or air frying

Honey or powdered sugar for finishing sweet wontons, optional

Sweet chili sauce for dipping

Soy sauce or hoisin sauce for dipping

Sesame seeds for garnish, optional

Fresh cilantro or scallions for garnish, optional

How to Make this

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1. Prepare fillings: for sweet mix cream cheese 8 ounces with 2 to 3 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon lemon zest and 2 tablespoons finely chopped pineapple if using; for savory mix cream cheese with 2 thinly sliced green onions, 1/4 teaspoon garlic powder, 1 teaspoon soy sauce and 1 teaspoon sesame oil; for spicy mix stir in 1/2 cup shredded cheddar, 1 to 2 seeded finely diced jalapeños and 2 to 3 chopped cooked bacon slices if using.

2. Lay out wonton wrappers on a clean surface and lightly brush the edges with egg wash made from 1 large beaten egg mixed with 1 tablespoon water.

3. Place about 1 teaspoon of filling in the center of each wrapper, fold into a triangle or purse shape, press edges firmly to seal and remove excess air; optionally crimp edges or use a fork to secure.

4. For deep frying heat 2 cups vegetable or canola oil in a heavy pot to 350°F to 360°F, fry wontons in batches until golden brown about 1 to 2 minutes per side, drain on paper towels.

5. For air frying preheat air fryer to 375°F, lightly spray wontons with nonstick cooking spray or brush with melted butter, arrange in a single layer and cook 6 to 8 minutes flipping halfway until crisp and golden.

6. For baking preheat oven to 400°F, place wontons on a lined baking sheet, brush or spray with melted butter or cooking spray and bake 10 to 12 minutes until golden and crispy.

7. Transfer cooked wontons to a serving plate and garnish with sesame seeds, fresh cilantro or scallions if desired.

8. Serve sweet wontons sprinkled with powdered sugar or drizzled with honey and pair with sweet chili sauce; serve savory or spicy wontons with soy sauce or hoisin sauce for dipping.

9. Store leftovers in an airtight container in the refrigerator up to 3 days and re-crisp in a 350°F oven or 350°F air fryer for a few minutes before serving.

Equipment Needed

1. Mixing bowls (one for each filling and one for egg wash)
2. Rubber spatula or wooden spoon for mixing fillings
3. Microplane or zester for lemon zest
4. Cutting board and paring knife for chopping pineapple, jalapeño and scallions
5. Pastry brush for egg wash and butter/oil
6. Small teaspoon or melon baller for portioning filling
7. Heavy pot with thermometer or electric deep fryer for frying (or air fryer for the alternate method)
8. Baking sheet lined with parchment and paper towels for draining and cooling

FAQ

Can I freeze assembled wontons and cook them later? Yes. Freeze arranged in a single layer on a baking sheet until firm, then transfer to a sealed bag. Deep fry from frozen adding 30 to 60 seconds to cook time. For baking or air frying, bake from frozen adding a few minutes and brush with oil before cooking.

How do I seal wonton wrappers so they do not open while cooking? Lightly brush the wrapper edges with the egg wash or water, then press firmly to remove air and seal. For a stronger seal, fold once and press with a fork along the edges.

Can I bake or air fry the wontons instead of deep frying? Yes. Lightly spray or brush wontons with oil and bake at 400 F for 10 to 12 minutes or air fry at 375 F for 6 to 9 minutes until golden and crisp, flipping halfway.

What oil temperature is best for deep frying? Heat oil to 350 F to 365 F. Work in small batches to keep temperature steady and fry until golden, about 1 to 2 minutes per side for small wontons.

How long will leftover cooked wontons stay fresh? Store cooled wontons in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or air fryer to keep them crisp.

Can I make different flavors with the same cream cheese base? Absolutely. For sweet, stir in sugar, vanilla, lemon zest or pineapple. For savory, add green onions, soy, sesame oil or garlic powder. For a spicy twist, mix in jalapeño, cheddar or cooked bacon.

How To Make Cream Cheese Wontons Recipe Substitutions and Variations

Cream cheese
- Mascarpone cheese, for a richer, slightly sweeter texture
- Neufchâtel, lower fat but similar tang and spreadability
- Ricotta mixed with a little sour cream, for a lighter, slightly grainier filling
Wonton wrappers
- Phyllo sheets, cut into squares and lightly brushed with oil for a crisp, flaky shell
- Egg roll wrappers, a bit larger and chewier when fried
- Tortilla rounds, for a pan-fried or baked twist with a different texture
Vegetable or canola oil (for frying)
- Peanut oil, high smoke point and neutral flavor for deep frying
- Light olive oil, for pan-frying or shallow frying with a mild fruitier note
- Avocado oil, high smoke point and neutral taste suitable for frying
Granulated sugar (sweet version)
- Coconut sugar, for a slightly caramel flavor and darker color
- Honey, use a bit less and reduce any added liquid elsewhere
- Maple syrup, for a distinct warm flavor; reduce other liquids slightly

Pro Tips

1. Keep fillings on the drier side so wrappers seal and stay crisp. For sweet or pineapple fillings squeeze excess juice from fruit and pat any wet ingredients before mixing into the cream cheese.

2. Use a light egg wash and press gently from the center out to push air out before sealing. Crimp the edges or press with a fork for an extra-secure seal that helps prevent leaks while frying.

3. When deep frying, maintain oil between 350 F and 360 F and fry in small batches. Overcrowding drops the temperature and makes wontons soggy. Drain on a wire rack over a sheet pan rather than just paper towels to keep bottoms crisp.

4. For a lighter option, air fry or bake from frozen. Freeze assembled, unfried wontons on a sheet until solid, then transfer to a bag. Cook straight from frozen, adding a couple of minutes to the cook time to achieve even browning.

5. Finish wisely for best flavor contrast. Dust sweet ones with powdered sugar or a light honey drizzle right before serving so they stay crisp. For savory/spicy, sprinkle sesame seeds and chopped scallions at the end so they look fresh and add a burst of texture.

How To Make Cream Cheese Wontons Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

320

kcal

Equipment: 1. Mixing bowls (one for each filling and one for egg wash)
2. Rubber spatula or wooden spoon for mixing fillings
3. Microplane or zester for lemon zest
4. Cutting board and paring knife for chopping pineapple, jalapeño and scallions
5. Pastry brush for egg wash and butter/oil
6. Small teaspoon or melon baller for portioning filling
7. Heavy pot with thermometer or electric deep fryer for frying (or air fryer for the alternate method)
8. Baking sheet lined with parchment and paper towels for draining and cooling

Ingredients

Wonton wrappers 1 package (about 50 wrappers)
Cream cheese 8 ounces, softened
Granulated sugar 2 to 3 tablespoons for sweet version
Vanilla extract 1 teaspoon for sweet version
Lemon zest 1 teaspoon optional for sweet version
Pineapple, finely chopped 2 tablespoons optional for sweet version
Green onions 2, thinly sliced for savory version
Garlic powder 1/4 teaspoon for savory version
Soy sauce 1 teaspoon for savory version
Sesame oil 1 teaspoon for savory version
Shredded cheddar cheese 1/2 cup for spicy or jalapeño style
Jalapeño peppers 1 to 2, seeded and finely diced for spicy version
Cooked bacon, chopped 2 to 3 slices optional for spicy version
Egg 1 large beaten with 1 tablespoon water for egg wash
Vegetable oil or canola oil 2 cups for deep frying
Nonstick cooking spray or 2 tablespoons melted butter for baking or air frying
Honey or powdered sugar for finishing sweet wontons, optional
Sweet chili sauce for dipping
Soy sauce or hoisin sauce for dipping
Sesame seeds for garnish, optional
Fresh cilantro or scallions for garnish, optional

Directions

Prepare fillings: for sweet mix cream cheese 8 ounces with 2 to 3 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon lemon zest and 2 tablespoons finely chopped pineapple if using; for savory mix cream cheese with 2 thinly sliced green onions, 1/4 teaspoon garlic powder, 1 teaspoon soy sauce and 1 teaspoon sesame oil; for spicy mix stir in 1/2 cup shredded cheddar, 1 to 2 seeded finely diced jalapeños and 2 to 3 chopped cooked bacon slices if using.
Lay out wonton wrappers on a clean surface and lightly brush the edges with egg wash made from 1 large beaten egg mixed with 1 tablespoon water.
Place about 1 teaspoon of filling in the center of each wrapper, fold into a triangle or purse shape, press edges firmly to seal and remove excess air; optionally crimp edges or use a fork to secure.
For deep frying heat 2 cups vegetable or canola oil in a heavy pot to 350°F to 360°F, fry wontons in batches until golden brown about 1 to 2 minutes per side, drain on paper towels.
For air frying preheat air fryer to 375°F, lightly spray wontons with nonstick cooking spray or brush with melted butter, arrange in a single layer and cook 6 to 8 minutes flipping halfway until crisp and golden.
For baking preheat oven to 400°F, place wontons on a lined baking sheet, brush or spray with melted butter or cooking spray and bake 10 to 12 minutes until golden and crispy.
Transfer cooked wontons to a serving plate and garnish with sesame seeds, fresh cilantro or scallions if desired.
Serve sweet wontons sprinkled with powdered sugar or drizzled with honey and pair with sweet chili sauce; serve savory or spicy wontons with soy sauce or hoisin sauce for dipping.
Store leftovers in an airtight container in the refrigerator up to 3 days and re-crisp in a 350°F oven or 350°F air fryer for a few minutes before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.