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If you guys are as obsessed with cream cheese wontons as I am, you are going to love this easy-to-follow recipe! These crispy, creamy, wontons are totally doable!
Wonton Wisdom From My Kitchen to Yours
- No Leaks! My recipe walks you through exactly how to seal the wontons so they stay perfectly intact and don’t leak all over.
- Crispy Every Time! I’ll show you the secret to getting that golden, restaurant-style crunch. No soggy cream cheese wontons here!
- Better Than Takeout! You’ll learn how to make these for less money, more flavor, and you can even freeze them ahead so they’re ready whenever the craving hits.
Cream Cheese Wontons Ingredients
How to Make Cream Cheese Wontons
I’m obsessed with cream cheese wontons! Learning how to make them at home has been a total game changer—and now I’m sharing my step-by-step instructions so you can make them too!
- Make Filling: In a small bowl, add softened cream cheese, diced green onion, garlic powder, and salt. Using an electric hand mixer, beat the ingredients until creamy. Lay the 12-14 wonton wrappers on a non-stick surface. Cover unused wrappers with a damp paper towel while you work so they don’t dry out. Then, dip your finger in a bowl of water and wet the edges of a wonton wrapper.
- Add Filling: Add about 1 ½ teaspoons of the cream cheese mixture in the middle.
- Seal Edges & Repeat: Bring up each corner, creating a star. Seal each edge tight so the creamy filling doesn’t leak out while frying. Then repeat with the remaining wrappers and filling. Place finished wontons on parchment paper to keep them from sticking while you finish the batch.
- Fry and Serve: In a medium-sized saucepan, pour the oil in, filling it about ½ inch up the sides. Heat to medium-high heat. Add the wontons to the hot oil and fry until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and set on a paper towel-lined plate. Serve cream cheese wontons with sweet chili sauce or sweet and sour if desired.
Alyssa’s Expert Cream Cheese Wonton Tip
Wrap It Right! If sealing is tricky, use a light egg wash (1 beaten egg + 1 tbsp water), but go easy—too much moisture can make the wrappers soggy and prevent them from sealing.
Storing Leftover Cream Cheese Wontons
- Refrigerator: Place cooked wontons in single layers, separated by paper towels, in a sealed container in the fridge for up to 2 days.
- Freeze: Cooked Wontons: Freeze the same way you would uncooked wontons and warm up the same as well. Perfect for a quick appetizer on the fly.
- Reheating: Reheat on a baking tray in the oven at 325 for 5-8 minutes.
- Make Ahead Freezer Instructions: Assemble the wontons (steps 1–4), then freeze in a single layer before transferring to a sealed container. Fry straight from frozen—just add a few extra minutes to the cook time.
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Crispy Cream Cheese Wontons
Crispy, creamy, and easy to make—my recipe includes step-by-step instructions to help you fold, seal, and fry like a pro.
Ingredients
- 1 (8-ounce) block softened cream cheese
- 2 tablespoons diced green onion
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 12-14 wonton wrappers
- oil for frying
Instructions
- In a small bowl, add 1 (8-ounce) block softened cream cheese, 2 tablespoons diced green onion, ½ teaspoon garlic powder, and ¼ teaspoon salt. Using an electric hand mixer, beat the ingredients until creamy.
- Lay the 12-14 wonton wrappers on a non-stick surface. Dip your finger in a bowl of water and wet the edges of the wonton wrapper.
- Add about 1 ½ teaspoons of the cream cheese filling in the middle, and bring up each corner, creating a star. Seal it tight and continue with the remaining ingredients.
- In a medium-sized saucepan, pour the oil for frying into the saucepan, filling it about ½ inch up the sides. Heat to medium-high heat.
- Add the wontons to the hot oil and fry until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and set on a paper towel-lined plate. Serve with sweet and sour sauce if desired.
Video
Notes
Updated April 15, 2025
Nutrition
Calories: 23kcalCarbohydrates: 5gProtein: 1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.01gCholesterol: 1mgSodium: 92mgPotassium: 11mgFiber: 0.2gSugar: 0.03gVitamin A: 11IUVitamin C: 0.2mgCalcium: 5mgIron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
Hi I’ve been looking for the cream cheese wontons recipe that is sweet like a dessert to do in my air fryer. I think all it is is cream cheese and powdered sugar mixed together. If you have a recipe for these please send me link. Thank you.
Hi Dave, I don’t have a sweet wonton recipe but I do have these incredible strawberry cheesecake egg rolls. After you put them together you could try cooking them in your air fryer at 350 degrees for 8-10 minutes. Make sure to flip them halfway! I would spray them before you put them in and then again when you flip them. Let me know if you try this and if it turns out!
These look so easy. Thank you for doubling and tripping the recipe. Can’t wait to go to the grocery store tomorrow to get what I need for this.
How many wontons does this approximately make?
About 12-14 depending on the size that you make them!
Can you bake these instead of frying?
Here is another recipe idea too that may help: https://therecipecritic.com/cream-cheese-wontons/
Delicious but my wontons puffed up do you know why. Can these be made in air fryer. Delicious recipe
Here is an air fryer recipe for wontons: https://therecipecritic.com/air-fryer-cream-cheese-wontons/. Let me know what you think!
Could you put these in an air fryer instead of using oil?
Yes, I have this recipe here: https://therecipecritic.com/air-fryer-cream-cheese-wontons/