Wonton Chips
Crispy wonton wrappers baked into little cups — jalapeño popper, crab rangoon, bang bang chicken, strawberry cheesecake — for parties and easy snack nights.
★ snack
snackStrawberry Cheesecake Wonton Cups
A must for your next summer party!
Natasha IIngredients
- 16 wonton wrappers
- 250 g cream cheese
- 1/4 cup sugar
- to taste Vanilla extract
- 1 egg
- 6 strawberries
- 6 Biscoff cookies
Instructions
- 1Line a muffin tin with wonton wrappers. Bake at 350F for 5 minutes.
- 2In a bowl, mix together softened cream cheese, sugar, vanilla extract, and an egg. Once fully combined, add in diced strawberries (save some to top the wonton cups).
- 3In a blender, crush Biscoff cookies into crumbs, which will act as the crust.
- 4Add the Biscoff crumbs into the wonton wrapper so it’s enough to cover the base (save some to top the wonton cups).
- 5Then, pour in 1/8 cup of cheesecake batter on top of the Biscoff crumbs.
- 6Top with extra strawberries and more Biscoff crumbs.
- 7Bake at 350F for 20-25 minutes.
- 8Serve and enjoy these delicious strawberry cheesecake wonton cups!
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Open in Pepper →A Pack Of Wonton Wrappers Goes Far
A stack of wonton wrappers costs a couple dollars and turns into something that looks like you fussed. Press them into a muffin tin, bake until the edges brown, and you have crisp little cups waiting for whatever filling you have on hand.
Cooks on Pepper reach for these when company is coming, when the game is on, or when dinner needs to be finger food and nobody wants to sit down at the table.
Every recipe here starts with those same wrappers: Jalapeño Popper Wonton Cups, Crab Rangoon Wonton Cups, sausage and ranch Wonton Cups, Bang Bang Chicken Wonton Cups, Chicken Nacho Wonton Cups, Spinach and Artichoke Wonton Cups, and Strawberry Cheesecake Wonton Cups for dessert.
Quick Tips
- 1
Grease the tin well
Spray every cup of the muffin tin, including the top edges, so the thin wrappers release clean instead of tearing.
- 2
Bake the shells first
Bake empty wrappers 5 to 7 minutes at 350°F until the edges are golden, then fill and return them to the oven.
- 3
Soften the cream cheese
Let cream cheese sit out 30 minutes before mixing so the filling stirs smooth and spoons into the cups easily.
- 4
Fill just before serving
Wet fillings soften the shells within an hour, so keep baked cups and filling separate until about 15 minutes before guests arrive.
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