Baked Cream Cheese Wonton Recipe

Baked Cream Cheese Wonton Cups, better than takeout and ready in under 20 minutes! These handheld appetizers are fun for game day, holidays, or just to have as a side to your favorite meal!

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Cream cheese wonton are my FAVORITE Chinese take-out appetizer. I get them every time. EVERY time. When I say every time, I really mean that.

They are so creamy, delicious, and irresistible. The only difference between these Wonton Cups and regular Wontons is when you get them out though they are normally fried and closed together.

This version is ever so slightly healthier and easier, I mean with a filling made from mostly cream cheese and sour cream what do you expect? 

Either way, these Wonton Cups are super simple and are ready in less than 20 minutes. I think this would be an amazing appetizer to serve at a party!

I loooooove appetizers and easy, you know me by now that those two words are my favorite. So this recipe is perfect in my opinion and we make them any chance that we get.

It’s an easier way to get your fix at home rather than going out or ordering in when you can make these at home and they taste pretty much exactly the same!

So, enjoy a Cheese Wonton or five. You won’t be able to stop, I promise you!

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1. This uses only 6 main ingredients and is done in 20 minutes!
2. You can double this recipe to serve a larger crowd.
3. Serve with your favorite dipping sauce and alongside your favorite take-out meal.

• Wonton wrappers
• Cream cheese
• Sour cream
• Worcestershire sauce
• Garlic powder
• Granulated sugar
• Scallions, optional

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1. Preheat the oven to 350 degrees. Spray a muffin tin with cooking spray. Place a wonton wrapper into each divet in the muffin tin, and press down to form a cup. 
2. Bake for 8 minutes.
3. While the empty wonton cups are baking, make the filling. Place the cream cheese in a medium-sized bowl. With a hand mixer, beat until smooth. Add the remaining ingredients and mix to combine. 
4. Evenly distribute the filling between the 12 wonton cups. Place back in the oven for 8-10 minutes until golden brown. 
5. Garnish with more scallions. Serve with sweet and sour sauce.

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ALTERNATIVE AND ADD-ONS:

If you really like a garlic punch, instead of the powder, add a minced garlic clove to the mix. Add cheddar cheese for an even cheesier bite. Or, a diced jalapeno would go so well with these!

These are a great recipe to create the flavor that you are looking for. It’s more of a base recipe and you can create fun flavors using this recipe.

CAN I MAKE THESE INTO NORMAL WONTONS?

You can also deep fry them if you wish. Here are the steps for that:

1. You will use slightly less filling for these. Place about 2 teaspoons of filling in a wrapper.
2. Take a little bit of water and run it along the edges of the wonton with your fingers. Close the wonton, making a triangle. Press the edges together to make sure they are closed.
3. Fry in 350-degree oil until just golden brown, drain, and serve.

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ANY ADDITIONS?

Are we cooking? Then of COURSE there are options!

• Stir a little imitation crab meat into the cream cheese filling for a twist on crab rangoon.
• Mix in a dash of soy sauce or a pinch of onion powder to deepen that savory flavor.
• Drizzle duck sauce or thai sweet chili sauce on top for a sweet-and-spicy finish.
• Add finely chopped green onions to the cream cheese mixture if you love extra crunch.
• For a bolder taste, sprinkle in some chili peppers or a dash of hot sauce.
• Brush the edges of the wrappers with an egg wash for extra crispness (if you decide to fry or use an air fryer).
• Top each wonton cup with a small spoonful of orange chicken sauce ingredients or teriyaki sauce for a fusion-style appetizer.
• Combine a little brown sugar and pineapple juice into the filling for a subtle sweet-and-tangy tropical twist.
• Serve with a side of sour dipping sauce or sweet-and-sour chicken sauce for that classic asian food vibe.

ANY SUBSTITUTIONS?

Bring on the flavor and the experimentation! I love it.

• Olive oil can replace canola oil if you don’t have it on hand, though a high smoke point oil is typically the best way for frying (if you ever choose to fry these instead).
• Use vegetable oil instead of butter or cooking spray to brush the wonton wrappers if you like a lighter taste (though keep an eye on the oil temperature if you fry).
• If you’re short on cream cheese, swap in half sour cream or half heavy cream to keep the filling smooth—just keep in mind that it may alter the texture.
• Egg rolls wrappers could be cut down to size if wonton wrappers aren’t available at the grocery store (though you may need to watch your cooking times).
• Skip the Worcestershire sauce and add a splash of soy sauce for a salty bite if you prefer a different flavor profile.

These unfortunately do not last that long.

You can store these in an airtight container in the fridge for up to 1 day otherwise you run the risk of them getting soggy.

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Want a tasty, easy, and fun appetizer recipe?

Then you absolutely have to make a batch of these Baked Cream Cheese Wonton Cups.

If you’ve tried this CHEESE WONTON, let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!