Easy Cream Cheese wontons made with 2 ingredients and baked instead of fried.
To say these are a family favorite is an understatement! My kids have been known to devour an entire plate of these Cream Cheese Wontons. They are super easy to make, even my kids can help fold them.
What You’ll Need: Wonton Wraps (Refrigerated), Cream Cheese, water to seal them, cooking oil spray, and a baking sheet.
Wonton Wraps- I’ve been able to find these at most local grocery stores and you can definitely get them at an Asian Market. They are refrigerated, and there’s quite a lot in one pack.
You can keep the rest refrigerated for a week, or wrap them in plastic wrap and store in the freezer in an airtight bag. Allow to defrost overnight in the fridge. Don’t try defrosting in the microwave, they will stick together.
Cream Cheese- I’ve made these wontons with almost every type of cream cheese! Whipped, Regular, and even flavored cream cheese!
You can also make them dairy free with a Vegan Cream Cheese. I was so excited when I found a dairy free cream cheese that actually tastes good. My favorite one is from Trader Joe’s.
Cooking Oil Spray- If you don’t have a spray then lightly brush oil on both sides of each wonton. Otherwise any oil spray will work.
How to Fold the Wontons
When I originally posted this recipe in 2017 I had folded these in a star fold. Which is pretty traditionally for fried wontons.
Since I’ve become much more efficient in making these, the triangle fold is easier, and allows the wontons to get crispy on both sides since they can be flipped over halfway through baking.
Place a teaspoon of cream cheese in the middle of the wonton wrapper, dip your finger in water and run it across the edges of the wrapper. Then fold the wrapper over to meet in a triangle. Seal the edges and press out any air pockets.
Lay the folded wonton flat on a greased baking sheet and when they are all folded, spray the tops with oil and place in a 400 degree oven for 10 minutes and flipping them over after 5 minutes.
Serving and Storing the Wontons
Cream cheese wontons are best served right away and I use a bottled sweet chili dipping sauce.
If you need to make them ahead of time, remove them from the oven once done and lower the temperature to 200 degrees. Once the oven has cooled place them back in to keep warm. I only recommend this for about 30 minutes.
These Baked cream cheese wontons are great as an appetizer or an accompaniment to any Asian inspired meal.
If you want to add some spice, try my Jalapeno Popper Wontons.
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Baked Cream Cheese Wontons
- Cooking oil Spray
- 16 Wonton Wrappers
- 4 oz Cream Cheese Regular, Whipped, or Plant-based
- Thai Sweet Chili Sauce for dipping
- Preheat Oven to 400 degrees, and spray a large baking sheet with oil.
- Place a teaspoon of cream cheese in the middle of the wonton wrapper, dip your finger in water and run it across the edges of the wrapper. Then fold the wrapper over to meet in a triangle. Seal the edges and press out any air pockets.
- Lay the folded wonton flat on a greased baking sheet and when they are all folded, spray the tops with oil and place in the preheated oven for 10 minutes and flipping them over after 5 minutes.
- Serve immediately with Thai sweet chili sauce.
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