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Cinnamon Cheesecake Wonton Cups

1/2 cup sugar
1-1/2 tsps cinnamon
12 small wonton wrappers
4 Tbsps butter, melted
1 cup heavy cream
8-ounce package cream cheese, softened
1 cup powdered sugar
1/2 tsp almond extract
1 cup fresh raspberries and blueberries

Preheat oven to 350 degrees. Combine sugar and cinnamon in shallow dish. Brush wonton wrapper 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 5–10 minutes, until golden brown. Let cool 1 minute, then carefully remove, invert and allow to cool.

In a medium bowl, whip cream until stiff peaks form; set aside. In a large bowl, beat cream cheese until fluffy. Add powdered sugar and extract; mix well. Whisk in whipped cream. Using an ice cream scoop, scoop about 1/4 cup cream cheese mixture into each wonton cup. Top with berries and serve immediately. Serves 12.

 

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