Preheat your oven to 180°C (350°F) and allow it to fully heat up before baking. While the oven is warming, lightly grease a muffin tin or line it with parchment liners to prevent sticking and make removal easier later.

Gently take each wonton wrapper and press it into the muffin cups, shaping them into small bowls. Press the base firmly while allowing the edges to fold naturally—don’t worry if they form uneven peaks, as these will turn beautifully crispy when baked.

In a mixing bowl, add the softened cream cheese, powdered sweetener, vanilla extract, egg yolk, and heavy cream. Using a whisk or hand mixer, blend everything together until the mixture becomes completely smooth, creamy, and free of lumps. Take your time here, as this step ensures a rich, silky filling.

Add the finely chopped strawberries into the cheesecake mixture and gently fold them in using a spatula. Mix just enough to evenly distribute the fruit while keeping small chunks intact for bursts of fresh flavor in every bite.

Carefully spoon the cheesecake filling into each prepared wonton cup, filling them about 3/4 full. Avoid overfilling, as the mixture may slightly rise while baking and could spill over.

Place the muffin tin into the preheated oven and bake for 12–15 minutes, or until the edges of the wonton wrappers turn golden brown and crispy, and the cheesecake filling looks set with a slight jiggle in the center.

Remove the muffin tin from the oven and allow the bites to cool for at least 10–15 minutes before serving. This resting time helps the filling firm up and makes them easier to remove from the pan without breaking.