Fluffy Cheesecake in Crispy
Cinnamon Wonton Cups

Fluffy Cheesecake


  • 1/2 cup 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


  1. Heat oven to 350 degrees F.
  2. Combine sugar and cinnamon in shallow dish.
  3. 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.
  4. Bake for 5-10 minutes, until golden brown.
  5. Cool for 1 minute, then carefully remove wrappers, invert and cool on rack.
  6. In medium bowl, whip heavy cream until stiff peaks form; set aside.
  7. In large bowl, beat cream cheese until fluffy.
  8. Add powdered sugar and almond extract; mix well.
  9. Whisk in whipped cream.
  10. Using ice cream scoop, scoop about 1/4 cup cream cheese mixture into each wonton cup.
  11. Top with berries and serve immediately.

Serves 12.

Recipe and photo credit (used with permission): Dairy Farmers of Wisconsin