I love short cuts. Especially when you can NOT tell that a short cut has been made! This is a recipe from my friend Stefanie. I have had these on several occasions and each time, everyone RAVES about them! This is one of the recipes that I made for my sister’s bridal shower last weekend. Enjoy!
Cheesecake Won ton Cups
1 pkg. won ton wrappers
1 container Philadelphia cheesecake filling (premade, and at your grocery store by the cream cheese)
1 jar lemon curd (fancy jam or pie filling would even work)
whipped cream (the kind in a can works best)
fresh raspberries (blackberries would be terrific, too)
Using a mini-cupcake pan, press wonton wrappers into pan. Spray lightly with PAM (I used olive oil spray). Sprinkle lightly with granulated sugar.
Bake at 350 for approximately 5 minutes, or until golden. Cool.
Fill cooled shells with about 1 t. of cheesecake filling, 1 t. lemon curd. Top with whipped cream and place one single raspberry on top. Garnish by sifting confectioner’s sugar over just before serving.