Baked Cream Cheese Wontons

4.6
(37)
28 Reviews
12 Photos

A Midwestern favorite: baked cream cheese wonton wrappers. The recipe ingredients are simple: 1 wonton wrapper plus 1 teaspoon cream cheese. You can add chives, crab, and other kinds of cheese — just decrease the amount of cream cheese accordingly.

Submitted by carsch
Updated on November 16, 2024
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Prep Time:
15 mins
Cook Time:
5 mins
Total Time:
20 mins
Servings:
4
Yield:
12 wontons
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Ingredients

Original recipe (1X) yields 4 servings

  • cooking spray

  • 12 wonton wrappers

  • ¼ cup cream cheese

  • 1 teaspoon water, or as needed

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.

  2. Lay wonton wrappers on the prepared baking sheet. Place 1 teaspoon cream cheese in the center of each wonton wrapper.

  3. Lightly brush the edges of wonton wrappers with water, then fold each wrapper in half to form a triangle. Press edges to seal. Fold the tips of each triangle together up and in to meet above the center of the wonton; press the tips together to seal. Spray assembled wontons with cooking spray.

  4. Bake in the preheated oven until wontons are crispy and golden and cream cheese is melted, 5 to 7 minutes.

100 home cooks made it!

Nutrition Facts (per serving)

120 Calories
5g Fat
14g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 120
% Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 16%
Cholesterol 18mg 6%
Sodium 181mg 8%
Total Carbohydrate 14g 5%
Dietary Fiber 0g 1%
Protein 3g 7%
Calcium 23mg 2%
Iron 1mg 6%
Potassium 37mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.