Name: Apple Cheesecake Wonton Cups
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24
Cuisine: American
Ingredients: 24 wonton wrappers; 8 ounces cream cheese, softened; 1/4 cup sour cream; 1/4 cup granulated sugar; 1/4 teaspoon vanilla extract; 1 cup apple pie filling; 1 cup brown sugar; 3/4 cup all purpose flour; 3/4 cup quick oats; 1/2 cup butter, melted

Switch up your dessert game with these Apple Cheesecake Wonton Cups! A delicious combination of creamy cheesecake, sweet apple pie filling, and crunchy streusel topping inside a crispy wonton shell… they’re a fun and easy twist on a classic and sure to be a new fall favorite!

I’ll be the first to admit that I have a bit of an obsession with wonton cups. I’ve loved them for years… ever since my aunt started making these Southwest Chicken Wonton Cups at holiday gatherings several years back.

Since then I’ve made countless different flavor combos, from Jalapeño Popper Wonton Cups to BBQ Chicken Wonton Cups to Crab Rangoon Wonton Cups. And the one thing that’s always true about them? Everyone LOVES them!

But. I’ve never until now made a dessert version… even though it’s been on my list forever. And let me tell you, these Apple Cheesecake Wonton Cups do NOT disappoint.

Filled with creamy no-bake cheesecake, apple pie filling, and crispy streusel topping, they’re everything you want in a fall dessert… in bite size form! Perfect for parties, game days, and most definitely holidays. And best of all, everyone gets their own!

What you’ll need for this recipe

Wonton wrappers – Wonton wrappers are essentially thin sheets of dough that are typically used to make the outer layer of wontons or dumplings. They can be filled with any of your favorite ingredients, savory or sweet, and they’re the perfect shell for these apple cheesecake wonton cups.

Cream cheese – Cream cheese forms the base of the cheesecake filling. I used an 8 ounce brick of full fat plain cream cheese, which I softened to room temperature before combining with the other ingredients. You can substitute a lower fat version, but I wouldn’t recommend using flavored or whipped cream cheese because it has a softer texture that won’t hold up as well in this recipe.

Sour cream – Sour cream is used to balance out the heaviness of the cream cheese filling. I used 1/4 cup of full fat sour cream for maximum creaminess. You can substitute a lower fat version if you prefer.

Granulated sugar – 1/4 cup of granulated sugar gives the cheesecake filling the sweetness it needs. Since this is essentially a no-bake cheesecake filling, you can feel free to use sugar substitutes without affecting the baking process.

Vanilla extract – 1/4 teaspoon of vanilla extract gives the cheesecake filling a little bit of extra flavor without overpowering the apple flavor in this recipe.

Apple pie filling – You’ll need 1 cup of apple pie filling, which can either be canned, jarred, or homemade. Depending on the size of the apple pieces in the filling, you may need to chop them to better fit in the wonton cups.

Streusel topping – Finally, a simple streusel topping made with flour, oats, brown sugar, and melted butter is the perfect topping for this recipe! Not a fan of streusel? Feel free to leave it out.

How to make Apple Cheesecake Wonton Cups

Bake the wonton shells – Pre-baking the wonton shells is an important first step so that the shells are nice and crispy, especially on the bottoms. To pre-bake, spray a muffin tin with non-stick cooking spray, then gently press one wrapper into each cup, letting the corners fold upward. Bake at 350° F for 8 minutes. Set aside to cool, but don’t remove them from the muffin tin.

Make the filling – While the shells are baking, prepare the cheesecake filling by combining softened cream cheese, sour cream, granulated sugar, and vanilla extract in a medium mixing bowl. Use a hand mixer on medium speed to mix until smooth and creamy, about 1 minute.

Make the streusel topping – In a separate mixing bowl, prepare the streusel topping by combining the flour, oats, brown sugar, and melted butter. Use a fork to mix until large crumbs form.

Assemble the wonton cups – Once the shells have cooled slightly in the tins, assemble the wontons by evenly distributing the cheesecake mixture, then the apple pie filling, and finally the streusel topping among the shells.

Bake & enjoy – Bake the assembled cups at 350° for another 8-10 minutes. Cool to desired temperature, then enjoy as is or topped with whipped cream.

Recipe variations

Use 2 wonton wrappers per muffin tin for extra crunch
Substitute store-bought cheesecake filling (Philadelphia brand) for homemade
Use any flavor of pie filling
Omit the streusel topping
Top with a small scoop of vanilla ice cream
Drizzle with caramel sundae topping

Storage tips

Leftover wonton cups can be stored in an airtight container in the refrigerator for 2-3 days. After that, the wonton wrappers will start getting soggy. To reheat, I would suggest either the oven or air fryer at 350° F until heated through.

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