Spring is here! Hooray, hooray! The color and sunshine of Spring are a most welcome change from the cold grey of winter. Flowers are blooming, the world is turning green, life is sprouting up through cracks in the pavement and pushing its way through the last vestiges of frost and snow. Soon enough, it will be time once again to take to backyards and parks and gardens to celebrate occasions big and small.
Nothing is quite as sweet in Springtime as fresh, ruby-colored Strawberries! These Strawberry Cheesecake Wonton Bites are effortlessly elegant and additively delicious. They’d look lovely on a Spring wedding dessert table or at a bridal shower brunch.
Strawberry Cheesecake Wonton Bites
24 small wonton wrappers
2 T butter, melted
1 8 oz brick of cream cheese softened
1/3 cup granulated sugar
1/2 cup heavy cream, whipped to stiff peaks
fresh strawberries, sliced
mint leaves for garnish
Preheat the oven to 350°F. Place a wonton wrapper in each well of a mini muffin pan, carefully pressing the center down and overlapping the sides as needed to make the four corners stand up. Using a pastry brush, lightly coat the inside of each wonton cup with melted butter, then sprinkle generously with coarse sugar. Bake wonton cups for 10-12 minutes until golden and crispy. Remove from oven and set aside to cool. Meanwhile, beat the cream cheese and granulated sugar in a medium bowl until smooth. Mix in the whipped cream, beating lightly until smooth. Spoon the cream cheese mixture into a gallon-sized freezer-safe zipper-top bag (the freezer ones are usually a lot sturdier), press all of the extra air out, and twist to close, like you would a pastry bag. Snip about 1/2″ off one of the bottom corners, and pipe the cream cheese mixture into the cooled wonton cups. Top the cream cheese mixture with strawberry slices and a small mint leaf. Refrigerate until ready to serve.