Ingredients
**Cream Cheese Filling:**
- – 8 ounces cream cheese (at room temperature)
- – 1 teaspoon vanilla extract
- – 1/3 cup granulated sugar
- – 1/2 cup heavy cream
**Cinnamon Sugar:**
- – 1/2 cup white sugar
- – 1 tablespoon cinnamon
**For the Wrappers:**
- – Wonton wrappers
- – Water (for sealing wrappers)
- – Vegetable oil (for frying)
- – 1/4 cup crushed graham crackers
- – 1 cup strawberries (finely diced)
- – 1/4 cup granulated white sugar
Instructions
- **Prepare the Strawberries:** In a small bowl, mix the strawberries and sugar. Let it sit for 15 minutes.
- **Make the Cheesecake Filling:** In a mixing bowl, beat together the cream cheese, vanilla extract, and sugar until fluffy.
- **Whip the Cream:** In another bowl, use a hand or stand mixer to beat the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture with a rubber spatula.
- **Heat the Oil:** Pour vegetable oil into a frying pan, about 1 inch deep, and heat to 350°F over medium heat.
- **Fill the Wrappers:** While the oil heats, place a small dollop of the cream cheese filling in the center of each wonton wrapper. Add a few pieces of strawberries and a sprinkle of crushed graham crackers.
- **Seal the Wrappers:** Brush the edges with water. Fold two opposite corners together to create a triangle, pressing the edges tightly to seal. Repeat with the remaining wrappers.
- **Fry the Samosas:** Fry the filled wontons in batches, making sure not to overcrowd the pan. Once they are golden brown, remove them from the oil and transfer them to a plate lined with paper towels to drain excess oil.
- **Finish with Cinnamon Sugar:** Toss the warm samosas in the cinnamon sugar mixture and enjoy!