Fluffy Cheesecake in Crispy Cinnamon Wonton Cups

Fluffy Cheesecake in Crispy Cinnamon Wonton Cups

Whipped cream lightens the texture of traditional cheesecake in this pretty, summery dessert.

prep time

minutes
cook time

minute
servings
12

Ingredients










Cooking Instructions

1

Heat oven to 350°F.


2

Combine sugar and cinnamon in shallow dish. Brush wonton wrappers with butter, lightly coating each side. Press into cinnamon sugar mixture; turn over to coat remaining side. Place each wrapper on cup of inverted muffin tin; repeat with remaining wrappers. Bake 5-10 minutes, until golden brown. Cool 1 minute, then carefully remove wrappers, invert and cool on rack.


3

In medium bowl, whip heavy cream until stiff peaks form; set aside. In large bowl, beat cream cheese until fluffy. Add powdered sugar and almond extract; mix well. Whisk in whipped cream. Using ice cream scoop, scoop about 1/4 cup cream cheese mixture into each wonton cup. Top with berries and serve immediately.


Ingredients










Cooking Instructions

1

Heat oven to 350°F.


2

Combine sugar and cinnamon in shallow dish. Brush wonton wrappers with butter, lightly coating each side. Press into cinnamon sugar mixture; turn over to coat remaining side. Place each wrapper on cup of inverted muffin tin; repeat with remaining wrappers. Bake 5-10 minutes, until golden brown. Cool 1 minute, then carefully remove wrappers, invert and cool on rack.


3

In medium bowl, whip heavy cream until stiff peaks form; set aside. In large bowl, beat cream cheese until fluffy. Add powdered sugar and almond extract; mix well. Whisk in whipped cream. Using ice cream scoop, scoop about 1/4 cup cream cheese mixture into each wonton cup. Top with berries and serve immediately.


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