Prepare the cheesecake filling:

In a mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Mix until smooth.

Gently fold in the diced strawberries and strawberry jam (if using).

Assemble the wonton bites:

Place a wonton wrapper on a clean surface with a corner pointing toward you (diamond shape).

Spoon about 1 to 1½ teaspoons of the cheesecake filling into the center.

Dip your finger in the bowl of water and moisten all four edges of the wrapper.

Fold the wrapper into a triangle, pressing the edges to seal tightly and eliminate air pockets. You can also bring the two side corners together and pinch to form a “purse” shape if desired.

Heat the oil:

In a deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C).

Fry the wontons:

Carefully drop a few wontons at a time into the hot oil. Fry for about 2–3 minutes or until golden brown and crispy, turning halfway through.

Use a slotted spoon to remove the wontons and drain on a paper towel-lined plate.

Serve:

Dust with powdered sugar while still warm. Optionally, serve with a side of strawberry sauce or chocolate for dipping.