Sweet Cheesecake Recipes
Fluffy Cheesecake in Crispy Cinnamon Wonton Cups
Yield: 12 servings
Ingredients
- 1/2 cup granulated sugar
- 1 1/2 teaspoons cinnamon
- 12 small wonton wrappers
- 4 tablespoons butter, melted
- 1 cup heavy cream
- 1 (8 ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon almond extract
- 1 cup fresh raspberries and blueberries
Instructions
- Heat oven to 350 degrees F.
- 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 for 5 to 10 minutes, until golden brown.
- Cool for 1 minute, then carefully remove wrappers, invert and cool on rack.
- 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.
Attribution
Recipe and photo used with permission from:
Dairy Farmers of Wisconsin