Stefanie’s Cheesecake wonton cups.

30 07 2009

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!

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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.




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