Begin by beating 8 oz of softened cream cheese in a medium bowl along with ¼ cup of powdered sugar and ½ tsp of vanilla extract until smooth and creamy.

To enhance the flavor and texture, add ¼ cup of strawberry jam or preserves directly into the cream cheese mixture. If you prefer some fresh fruit pieces, you can also fold in diced strawberries at this stage.

Take one wonton wrapper and place it on a clean surface. Spoon about 1 teaspoon of your cheesecake filling into the center of the wrapper, ensuring not to overfill it as this could affect sealing.

Moisten the edges of the wonton wrapper with a little water using your fingers or a brush. Fold it over to form either a triangle or envelope shape, pressing firmly around the edges to seal out air bubbles and ensure no filling escapes during frying.

In a deep skillet or saucepan, heat vegetable oil over medium-high heat until it reaches approximately 350°F (175°C). It’s important not to overcrowd the pan; fry in batches if necessary to achieve that perfect crispiness.

Fry each wonton for about 1-2 minutes per side until they turn golden brown and crispy. Once cooked, remove them using a slotted spoon and drain on paper towels before serving warm alongside whipped cream, extra strawberry jam or sauce, and sliced fresh strawberries as garnish.