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Cinnamon Cheesecake Sundaes

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Crispy shells covered in melted cinnamon and sugar hold a surprise- a rich and creamy cheesecake filling covered with your favorite sundae toppings!


  • 12 wonton wrappers
  • 1 c. sugar (divided)
  • 1 tsp cinnamon
  • cooking spray
  • 1 (8oz) package of Philadelphia Cream Cheese
  • 1 tsp. vanilla
  • 1 (8 oz) tub of Cool Whip
  • chocolate sundae topping (or any flavor you like!)
  • rainbow sprinkles 🙂


  • CUPS: Lay 12 wonton wrappers out on a flat surface
  • Spray both front and back sides of wrappers with cooking spray.
  • Mix 1/2 c. sugar with the cinnamon
  • Carefully coat each wonton wrapper in sugar and cinnamon on both sides.
  • Poke the wrapper down into a muffin cup that has also been sprayed with cooking spray.
  • Bake wrappers at 350 degrees for 6-8 minutes (check often) until golden brown on edges.
  • Remove from muffin tin and allow to cool on a plate.
  • FILLING:  Mix Philadelphia Cream Cheese with remaining 1/2 c. sugar until well blended
  • Add vanilla and blend well.
  • Stir in 1/2 of a container of Cool Whip and stir until smooth.
  • When cups are cool, spoon filling evenly into each cup (I used a Small Cookie Scoop to get the “ice cream” look)
  • Top with chocolate or other toppings.
  • Pipe or spoon remaining Cool Whip on the top and then decorate with sprinkles.
  • ENJOY!

Serves: 12


My thoughts:

I created this recipe for the 2011 Real women of Philadelphia cooking contest.  I love the challenge of these contests- they make me think outside the box!  I’ve made this recipe 3 times now and it turns out perfect every time.  What a fun little dessert!  Hope you get a chance to try it out and make the people in your life smile 🙂

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