Ingredients
8 oz cream cheese, softened
¼ cup powdered sugar
½ tsp vanilla extract
¼ cup strawberry jam or preserves
Fresh strawberries, diced (optional)
20–24 wonton wrappers
Water, for sealing the edges
Vegetable oil, for frying
Whipped cream (for serving)
Extra strawberry jam or sauce (for serving)
Fresh strawberries, sliced (for serving)
Instructions
In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Add a small dollop of strawberry jam in the center of each filling portion, or mix a few diced strawberries into the filling for added texture and flavor.
Place a wonton wrapper on a flat surface. Spoon about 1 teaspoon of the cheesecake filling into the center of the wrapper.
Moisten the edges of the wrapper with a little water, then fold the wrapper over the filling to create a triangle or envelope shape. Press firmly to seal and remove any air bubbles around the filling.
Repeat with the remaining wonton wrappers and filling.
In a deep skillet or saucepan, heat vegetable oil over medium-high heat to 350°F (175°C).
Fry the wontons in batches, about 1-2 minutes per side, until golden brown and crispy. Avoid overcrowding the pan.
Remove the wontons with a slotted spoon and drain on paper towels to remove excess oil.
Serve warm with whipped cream, extra strawberry jam or sauce for dipping, and fresh strawberry slices on the side.
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