Baked Cream Cheese Wontons

Why You’ll Love This Recipe

I love this recipe because it turns a restaurant-style appetizer into something easy to make at home. Baking instead of frying keeps them lighter but still gives that satisfying crunch. The filling is simple—just cream cheese with onions and seasoning—but it tastes rich and flavorful. These wontons are also great for parties because I can prep them ahead of time and bake right before serving. They’re fun to make, delicious to eat, and always disappear fast!

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢8 oz cream cheese softened
▢20 wonton wrappers
▢3 tbsp chopped green onions
▢1 tbsp minced sweet onions
▢1 tsp sugar
▢1/4 tsp salt
▢vegetable oil
▢1 egg
▢3 tbsp Thai sweet chili sauce

Directions

I start by mixing the softened cream cheese with chopped green onions, minced sweet onions, sugar, and salt in a large bowl until smooth and well combined.

Then, I crack an egg into a small bowl, whisk it, and set it aside for sealing the wontons.

To wrap each wonton, I place about 1 tablespoon of the cream cheese mixture in the center of a wonton wrapper. I brush all four edges of the wrapper with the whisked egg, then pick up two opposite corners and press them together. After that, I bring the other two corners to the center and pinch the seams to seal tightly, making sure no filling escapes during baking.

I repeat the process until all the filling is used, usually getting about 15–18 wontons.

Next, I preheat my oven to 400°F and line a baking sheet with parchment paper or foil. I lightly brush or spray the wontons with vegetable oil to help them crisp up beautifully in the oven.

I bake the wontons for about 7–8 minutes, until they turn golden brown, then let them cool for 10 minutes before serving. I love dipping them in Thai sweet chili sauce for the perfect finishing touch.

Servings and Timing

This recipe serves 15 people.
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

Variations

I sometimes mix in a bit of crab meat or imitation crab to turn them into baked crab rangoon. If I want extra spice, I add a pinch of chili flakes or sriracha to the cream cheese mixture. For a sweeter take, I use a little honey or pineapple juice in the filling. These wontons also work great with different dipping sauces—soy sauce, plum sauce, or even garlic aioli. I can also air fry them at 350°F for 5–7 minutes for a crispier texture.

Storage/Reheating

I store any leftover wontons in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them back in the oven at 350°F for about 5–7 minutes until crisp again. I avoid microwaving since it makes the wrappers soggy. If I want to freeze them, I arrange the unbaked wontons on a tray to freeze individually, then transfer them to a freezer bag. When ready to bake, I go straight from freezer to oven—just add 2–3 extra minutes of baking time.

FAQs

Can I air fry these instead of baking?

Yes, I air fry them at 350°F for 5–7 minutes until golden and crisp, making sure they’re not overcrowded in the basket.

Can I make them ahead of time?

Absolutely. I assemble the wontons and refrigerate them for a few hours before baking. I just make sure to cover them with a damp towel to prevent drying.

What’s the best dipping sauce for these wontons?

I love Thai sweet chili sauce, but soy sauce, plum sauce, or spicy mayo are also delicious.

How do I prevent the wontons from bursting?

I make sure to seal the edges well with egg wash and avoid overfilling the wrappers.

Can I freeze baked cream cheese wontons?

Yes, I freeze them unbaked on a tray first, then transfer to a freezer bag. They bake perfectly straight from frozen.

What if I don’t have wonton wrappers?

I use egg roll wrappers cut into smaller squares as an alternative—they work just as well.

Can I use flavored cream cheese?

Definitely! Garlic herb or chive cream cheese adds extra flavor without extra work.

How do I keep them crispy after baking?

I let them cool on a wire rack so air circulates underneath, preventing sogginess.

Are these the same as crab rangoons?

They’re similar, but crab rangoons include crab meat or imitation crab in the filling. These are the cheese-only version.

Can I bake them on foil instead of parchment?

Yes, but I lightly oil the foil to make sure the wontons don’t stick.

Conclusion

I love how easy and satisfying these baked cream cheese wontons are. They’re golden, crisp, and filled with creamy goodness that pairs perfectly with sweet chili dipping sauce. Whether I’m serving them as a party snack or a quick appetizer, they always get rave reviews. With simple ingredients and just 30 minutes, this is one recipe I keep coming back to again and again.