Baked Sriracha Cream Cheese Wontons

I love anything with cream cheese, especially cream cheese wontons! I rather have a second serving of cream cheese wontons over having dessert any day. These little guys are super easy to make, and guilt free since they are baked! They may not be AS crispy as the deep fried take out variety but they sure do satisfy that take out craving!

A few simple ingredients and 10 minutes in the oven and you have a deliciously creamy, savory, crispy wonton! Perfect as a side to many of my Asian inspired recipes, check them out using the links below!

Mongolian Meatballs
Sweet and Sour Meatballs
Spicy Peanut Satay Stir Fry

Baked Sriracha Cream Cheese Wontons

Servings 12 wontons
Author Laura Doerr


  • 12 wonton wrappers
  • 5 oz regular or reduced fat cream cheese
  • 1/2-1 tbsp sriracha
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
  • water for sealing wontons
  • cooking spray such as PAM brand


  1. Preheat oven to 400 degrees. Spray a baking sheet pan with non-stick cooking spray. Set a small bowl of water aside to use for sealing wontons.

  2. In a small bowl, combine cream cheese, sriracha, and onion and garlic powder until well combined. 

  3. Spoon about a heaping teaspoon of the cream cheese filling into the center of a wonton wrapper. I use a small scooper tool that keeps each scoop the same size. Dip your finger in the water, and wet all 4 edges of the wonton. Bring opposite corners together, and bring up each side at a time, sealing and pinching together, until all sides are sealed into a little pouch. Repeat until filling is all used, about 12 wontons.

  4. Place wontons on greased baking sheet. Spray the wontons with cooking spray, this will help get them crisp in the oven. Bake for about 10-11 minutes until edges are browned and crisp. 

  5. Serve with your favorite Asian dipping sauce such as sweet and sour, soy sauce, or teriyaki sauce. Yum!

Recipe Notes

For best filling texture use regular cream cheese. I have used both regular and reduced fat, and the reduced fat softens and melts faster when baking which increases the ooze factor. Both taste great though! 

The recipe calls for 1/2 - 1 tablespoon of sriracha. I love sriracha and spice so I made these with a full tablespoon. If you are unsure of the spice level, start with 1/2 tablespoon and taste the filling for your desired spice level. I do recommend using the sriracha for the flavor, it really adds a nice tang and garlicky sweetness.  

Make sure to seal the edges well or cream cheese may ooze out, which is OK but you don't want to loose all the filling!

I have also minced some green onion and mixed in with the cream cheese for added flavor. 

I have only ever used original PAM non-stick spray on these. I know that generic brands can leave a nasty film on pans so I don't want to use that on food.

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