Baked Cream Cheese Wontons

Published On Aug 16, 2010
Updated on Nov 16, 2018
Baked Cream Cheese Wontons // Tried and Tasty

Baked Cream Cheese Wontons // These are the perfect appetizer. With a cream cheese filling, you'll love these nearly guilt free finger foods even more because they are baked! Serve with sweet & sour sauce right before your favorite Chinese dinner made at home. | Tried and Tasty So in my quest to be “healthier” I found this twist of the traditional FRIED cream cheese wontons. It was only a minor change, I BAKED them! I had wonton wrappers in the fridge for the Pot Stickers that are on my list to make… I knew I wouldn’t need them all, and with the Orange Chicken I was making for dinner tonight I really wanted wontons (they are one of my fav appetizers). I’m glad I ran across this, they were delish!

Baked Cream Cheese Wontons

Course: Appetizer
Cuisine: Chinese
Keyword: Baked Cream Cheese Wontons
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 16
Calories: 46 kcal
Author: Yvonne

These Baked Cream Cheese Wontons are the perfect appetizer. With a cream cheese filling, you'll love these nearly guilt free finger foods even more because they are baked!



  • 4 oz. cream cheese softened
  • 1/4 tsp. garlic salt
  • 2 green onions chopped top to bottom
  • 16 wonton wrappers
  • Pam cooking spray


  1. Preheat oven to 400 F.

  2. Mix together cream cheese, garlic salt, and green onions.

  3. Place about 1/2 tsp. cream cheese mixture in the center of a wonton wrapper. Wet your finger with water and moisten the edges of the wrapper. Fold wonton in half to make a triangle, sealing the cream in the wonton well. Moisten one corner of the wonton with more water. Bring the bottom edges of the wonton together, overlapping slightly.

  4. Repeat for the rest of the wontons. 

  5. Place wontons on a nonstick cookie sheet sprayed with Pam. Spray wontons with a bit of Pam to help them brown. Bake for 7-12 minutes or until brown and crispy.

Recipe Notes

Adapted from SparkRecipes

Nutrition Facts
Baked Cream Cheese Wontons
Amount Per Serving
Calories 46 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 8mg 3%
Sodium 95mg 4%
Potassium 20mg 1%
Total Carbohydrates 4g 1%
Protein 1g 2%
Vitamin A 2.2%
Vitamin C 0.3%
Calcium 1.2%
Iron 1.7%
* Percent Daily Values are based on a 2000 calorie diet.
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34 comments about “Baked Cream Cheese Wontons

  1. Ginny

    I want to make these today & use them tomorrow. If I wrap them in foil after they cool, can I just reheat the next day without them getting soggy?

    1. Yvonne

      I’m not sure they will reheat well. You can always try storing them that way and reheating them in the oven to see if they will remain crispy.

    1. Yvonne

      That’s a great question, I’ve never tried. If you do make them ahead of time – just maybe prep until the baking and then freeze – that way when you thaw them you can then bake them. Give that a try!

  2. Mindy Glazer

    Has anyone ever tried this with reduced fat cream cheese? Just wondering if it would work and then maybe be a little less “guilty” per wonton! I also love the idea of mixing the crab meat with the cream cheese. Baking already reduces the calories/fat..but I’m ALWAYS looking for further ways to do more…my hubby has dietary restrictions due to diabetes AND cardiac diet. I like to cut out as much as I can WHEREVER I can. Normally, I wouldn’t even make these, but every once in a while, it’s nice to have a special treat!

    1. Yvonne

      I haven’t tried this with reduced fat cream cheese – but I *think* it might work ok too. I hear ya on making things less guilty where ever you can! Occasionally you totally deserve a fun little special somethin’ somethin’ like this!

  3. Cmyers

    I’ve read all of you’re tips, replys ect… I am allergic to crab so this is awesome!!! I can’t wait to try these the regular way and with some awesome variations. I bought some wonton wrappers to make some apple pie wontons and now I know what I can do with the rest of the huge package I bought!!! Dinner and dessert!!!

  4. Emily

    Do you think that regular old olive oil would make a good substitute for Pam? I try not to use commercial cooking spray.

    1. Yvonne

      I bet so! I made these way back when I wasn’t too conscious or concerned with what I was cooking with. Nowadays I will certainly use olive oil instead!

    1. Neva Moss

      Thank you for . The idea of using garlic instead . Of onions! I’ve recently developed a severe allergy to onions, and have been missing crab Rangoons…
      Will even ask to see if my favorite restaurant will substitute garlic in theirs for me…

  5. crystal

    These were really good but i didnt have any sauce and really wanted some sweetness so i tried dipping it in honey and it surprisingly tasted amazing! :D

  6. Mary Shaver

    Hey, i just made these. Unfortunately I have eaten about ten. So good. I did add a small chopped red sweet pepper and some fresh spinach leaves. Also a splash of sesame oil because I like it. Wonderful, I can’t stop eating.

    1. Yvonne

      Ha! Love/Hate relationship with these.. love them because they are so delicious, hate them because… they are so delicious!! Hee hee! I love your alterations, that sounds like something I’d LOVE. Next time I make these, I’ll have to try your variation. Thanks for taking time to let me know what you think :)

  7. Krissy

    Try adding finely chopped water chestnuts if you like a bit of crunch. These are to die for for a party food. My neighborhood has a block party every year and I made these. My vegetarian friends have been bugging me for the recipe ever since.

  8. Katie

    I found you recipe recently & was really excited to try it. I followed the cooking time/temp, allowed there to be some open edges for the air to escape, & sprayed them up with Pam- and they exploded! The bottoms popped holes in them & the wrappers never browned. What did I do wrong??

    1. Yvonne

      Katie! I’m sorry they didn’t work for you… I don’t really understand why, since you followed the directions. The only thing I can think of is they may have been overstuffed with filling. As far as the wrappers browning, maybe you didn’t use enough spray?! Not sure! Give them another chance – they are SO yummy – and let me know how round 2 turns out for you! Good luck.. and let me know if I can be of any other help :)

    2. Annie

      I had the same thing happen to me after having made them successfully another time before. I had changed the wrappers I used and bought a generic brand of cream cheese (reduced fat). I have since switched back to the other wrappers and back to Philadelphia’s cream cheese (original). They were successful!

      I would suggest trying a different wrapper, I’m pretty sure that was the issue. Happy baking!

    1. Yvonne

      I just buy the pre-made sweet and sour sauce at the grocery store! I think it’s made my La Choy (or something like that)!

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