Ingredients
Equipment
Method
Make the strawberry cheesecake filling
- Beat the cream cheese with the powdered sugar until fluffy, using a steady mixing motion so the texture turns smooth and light. The filling should look pale and airy before you add fruit.
- Fold in the finely diced strawberries, strawberry jam, and vanilla extract until evenly streaked throughout. Stop mixing as soon as no dry fruit pockets remain.
- Place 1 teaspoon of filling in the center of each wonton wrapper so it sits like a small mound. Keep the edges clear for clean folding and sealing.
- Fold the corners together to form a triangle and press the edges to seal, using a little water on the wrapper edges if needed. The sealed seam should look tight with no gaps.
Fry and finish
- Heat vegetable oil to 350°F and keep it at temperature before adding wontons. A gentle sizzle should start immediately when the wonton touches the oil.
- Fry the wontons in batches for 2-3 minutes until golden and crispy, turning once if needed for even color. Remove when the crust looks firm and deep golden.
- Drain the fried wontons on paper towels to remove excess oil and keep them crisp. Let them sit briefly until the surface stops steaming.
- Dust the warm wonton bites with powdered sugar for a light, snowy finish. Serve immediately with chocolate sauce or strawberry sauce for dipping.
Notes
For the cleanest triangles, keep the filling centered and wipe away any smears on the wrapper edges before sealing; they should fry up crisp instead of bursting. Store leftovers in the refrigerator for up to 2 days and re-crisp in a hot oven or air fryer if desired (not freezer-friendly for best texture). For a dairy-light option, use reduced-fat cream cheese and check that the filling still holds its shape when folded.