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Cream Cheese Wontons are the crispy, creamy, two bite appetizer that disappears the second I set the tray down, and I started baking them in a muffin tin one busy game day so I could skip the deep fryer and still get that golden crunch. Each little cup is loaded with a smooth, savory filling, and if you love easy party bites you have to try our Pizza Hut cheese sticks too.
Baking them in wonton cups means no folding, no frying, and a perfectly crisp shell every single time.
Cream Cheese Wontons Quick Look
- 🕐 Prep Time: 5 minutes
- 🍴 Cook Time: 18 minutes
- ⏳ Total Time: 23 minutes
- 🍽 Serving: 12 wonton cups
- ⚡ Calories: 70kcal
- 🌶 Flavor Profile: Creamy, savory, and tangy with a crispy golden shell
- ✋ Difficulty: Easy, on par with our copycat onion petals
Quick Answer
Press wonton wrappers into a greased muffin tin to form little cups and bake at 350 degrees for 8 minutes. Beat cream cheese until smooth, then mix in sour cream, mayonnaise, Worcestershire sauce, garlic powder, sugar, and chopped scallions. Spoon the filling into the baked cups and bake another 8 to 10 minutes until golden. Garnish with scallions and serve with sweet and sour sauce.
Jump to:
- Cream Cheese Wontons Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Cream Cheese Wontons
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Cream Cheese Wontons FAQs
- Other Recommended Easy Appetizer Recipes
- Easy Baked Cream Cheese Wontons (Cream Cheese Wonton Cups)
Why This Recipe Works
Click to see the technique science
- Baking beats frying for ease. A muffin tin shapes crisp cups with no oil, no splatter, and no flipping.
- Pre baking the shells keeps them crunchy. Eight minutes on their own sets the wrappers so they stay crisp under the creamy filling.
- Softened cream cheese blends smooth. Beating it first means no lumps and a silky filling every time.
- Sour cream and mayo add richness. They loosen the cream cheese into a scoopable, tangy filling that is not too dense.
- A touch of sugar balances the savory. It rounds out the Worcestershire and garlic for that classic restaurant flavor.
- Scallions bring fresh bite. They cut through the richness and add color.
Why You’ll Love This Recipe
- They are ready in about 20 minutes. Faster than takeout and perfect for last minute guests.
- No frying required. All the crunch with none of the oil or mess, just like our jalapeno popper pinwheels.
- Totally make ahead friendly. Prep the cups and filling early, then bake right before the party.
Key Ingredients
- Wonton Wrappers: The crispy little shells; find them in the refrigerated produce section.
- Cream Cheese: The rich, tangy base of the filling. Soften it first for the smoothest blend.
- Sour Cream and Mayonnaise: They loosen the cream cheese into a creamy, scoopable filling.
- Worcestershire Sauce and Garlic Powder: The savory backbone that makes these taste like the restaurant version.
- Scallions: Fresh, mild onion flavor and a pop of color, like the green onion topping on our loaded potato skins.
See recipe card for exact quantities.
Variations and Substitutions
- Make it crab rangoon. Fold in imitation or real crab for a classic rangoon filling.
- Add some heat. Stir in diced jalapenos or a pinch of red pepper flakes.
- Go extra cheesy. Mix in a handful of shredded cheddar or mozzarella.
- Swap the dip. Sweet chili, duck sauce, or ranch all work beautifully.
- Pair them up. Serve alongside our southwest egg rolls for a bigger appetizer spread.
How to Make Cream Cheese Wontons
- Preheat the oven to 350 degrees and spray a muffin tin with cooking spray. Press a wonton wrapper into each cup to form a little shell.
- Bake the empty wonton cups for 8 minutes.
- While they bake, beat the cream cheese until smooth, then mix in the sour cream, mayonnaise, Worcestershire sauce, garlic powder, sugar, and chopped scallions.
- Evenly spoon the filling into the 12 baked cups and bake another 8 to 10 minutes until golden brown.
- Garnish with more scallions and serve warm with sweet and sour sauce.
Recipe Tips & Tricks
- Soften the cream cheese first. Room temperature cream cheese beats up lump free in seconds.
- Press the wrappers in firmly. Push them all the way into the cups so they hold their shape.
- Do not overfill. A level scoop per cup keeps the filling from spilling over as it bakes.
- Watch the edges. Pull them when the wrapper tips are golden brown for the best crunch.
- Use a cookie scoop. It makes filling the cups fast and even.
- Serve them warm. The filling is creamiest and the shells crispiest fresh from the oven.
- Let them cool a couple minutes first. Giving the cups a minute or two to set makes them easier to lift out of the tin without breaking the crispy edges.
Serving Ideas and Suggestions
Cream Cheese Wontons are made for sharing, so I love piling them on a platter with a bowl of sweet and sour sauce right in the center. They are perfect for game day, holiday parties, or an after school snack the kids go wild for.
For a full appetizer spread, set them next to our Pizza Hut cheese sticks and our cheddar bacon ranch celery sticks for a mix of warm and cool bites. When I want a heartier table, I add our sheet pan pizza so everyone gets a slice.
They also make a fun addition to a movie night snack board or a holiday appetizer table next to sliders, dips, and finger foods. Because they are handheld and not messy, they travel well to potlucks and tailgates too, so they are one of my go to recipes whenever I need to bring something to share.
However you serve them, make a double batch, because these creamy little cups vanish first.
Cream Cheese Wontons FAQs
These cream cheese wontons are baked in a muffin tin, not fried, so you get the same crispy shell and creamy filling without any oil or mess. Baking also means you can make a big batch all at once instead of frying in small batches, which makes them ideal for parties. It is a lighter, hands off way to make a takeout favorite right at home.
Yes, and they are great for prepping ahead. You can bake the empty wonton cups a day in advance and store them in an airtight container at room temperature, and the cream cheese filling can be mixed and refrigerated up to two days ahead. Fill the cups and do the final bake right before serving so the shells stay crisp and the filling is warm and creamy.
Sweet and sour sauce is the classic dip, but they are also delicious with sweet chili sauce, duck sauce, hot mustard, or even ranch. Set out a few small bowls of different sauces so everyone can pick a favorite. They also pair perfectly with other appetizers for a full party board.
Yes. Spoon the filling into the center of each wonton wrapper, fold into a triangle or classic rangoon shape, and seal the edges with a little water. Then bake or air fry until golden. The muffin tin cup method is just faster and more foolproof, especially when you are making a big batch.
Store cooled wontons in an airtight container in the refrigerator for up to 3 days. To bring back the crunch, reheat them in a 350 degree oven or air fryer for a few minutes rather than the microwave, which can make the shells soft. They are best enjoyed warm.
Absolutely, the filling is a blank canvas. Stir in imitation or real crab for a rangoon style bite, cooked crumbled bacon, diced jalapenos for heat, or a handful of shredded cheddar. You can even add a spoonful of everything bagel seasoning or a little hot sauce to change up the flavor.
Other Recommended Easy Appetizer Recipes
If you make these Cream Cheese Wontons, I would love to hear how they turned out! Leave a star rating and a comment below, and tag us in your photos. Happy snacking!
For a full appetizer spread, serve fried sweet and sour chicken next.
Prefer them crispy fried? Our fried cream cheese wontons have the same creamy filling deep fried until golden.
Round out the appetizer spread with our sweet fluffernutter dip served with fruit and cookies.
Easy Baked Cream Cheese Wontons (Cream Cheese Wonton Cups)
Ingredients
- 12 wonton wrappers
- 8 ounces cream cheese softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 2 teaspoons granulated sugar
- 2 scallions green part only thinly sliced – optional
Instructions
- 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.
- Bake for 8 minutes.
- 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.8 ounces cream cheese, 1/4 cup sour cream, 1 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder, 2 teaspoons granulated sugar, 2 scallions
- Evenly distribute the filling between the 12 wonton cups. Place back in the oven for 8-10 minutes until golden brown.
- Garnish with more scallions. Serve with sweet and sour sauce.
Notes
- If you do decide to make the deep fried version you will need more wonton wrappers.
- Make sure that your cream cheese is softened so when you mix your filling together there is no lumps.
- This is a great base recipe to create different flavors.
- Easily double this recipe to serve more guests.
- Make sure you are using wonton wrappers and not egg roll wrappers, egg roll wrappers are much larger.
Nutrition
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Can you air fryer these?
I love the filling – its very tasty!
SO excited to have a homemade recipe for these – thank you!
We eat Chinese take-out all the time, how have I never noticed cream cheese wontons? These sound fantastic, and I just love that they are baked!