Introduction: Honey Coconut Cheesecake Rangoon! W/ Bonus Recipes

Have you ever been munching on some warm, gooey crab rangoon and thought, "gee, I wish this were filled with cheesecake filling instead" without a clear vision of how that could even happen?

Well, wonder no more. Basically, you fill wonton shells with cheesecake and bake until tasty. But we will show you the details here in this tutorial.

This was created by myself and a friend.

We included several bonus recipes for special cheesecake rangoon versions. Feel free to use this idea and make your own.

We also included recipes for sweet dipping sauces, in case there isn't already enough sugar in this whole process for you.


Bonus recipes:

  • Fresh Mango Cheesecake Rangoon
  • Sweet Cinnamon Cheesecake Rangoon
  • S'Mores Cheesecake Rangoon
  • Salted Caramel Samoa Cheesecake Rangoon
  • Pumpkin Pie Cheesecake Rangoon
  • Raspberry Cheesecake Rangoon
  • Strawberry Cheesecake Rangoon
  • Mixed Berry Cheesecake Rangoon
  • Pineapple Cheesecake Rangoon
  • Various Rangoon Flavored Dipping Sauces

Step 1: What You Will Need (basic Recipe)

Makes: 48 dessert rangoon (you read that correctly...sugar coma, anyone?)

  • Wonton shells (package of 48 or so)
  • Jell O No Bake Cheesecake Mix
  • 2 oz. milk
  • 2 tablespoons honey
  • 2 oz. sweetened condensed milk
  • 8 oz. package of cream cheese
  • Butter and/or eggs
  • 1 cup sweet coconut flakes for baking
  • Confectioner's sugar
  • Several mixing bowls and spoons
  • A kitchen that is OK to destroy

If you have your ingredients, go ahead and set out a few baking pans and pre grease them with nonstick spray or a light coating of vegetable oil.

Go ahead and preheat your oven to about 340 degrees.

Step 2: Wonton Shell Prep

Follow the directions on the label of the wonton shell wrapper.

Ours asked us to:

  1. Thaw the shells
  2. Lightly dust them off
  3. Set aside until filling is ready

Step 3: Basic Filling Prep (Honey Coconut Cheesecake Rangoon)

We are going for a very heavy cheesecake filling, not your typical filling. Forget the instructions on the box.

First, gather your filling ingredients. This should include milk, the cheesecake mix (not the graham cracker crust mix included in the kit), honey, cream cheese, sweetened condensed milk, and coconut flakes.

You know how a lot of great crab rangoon has slivers of onion that adds to the texture? We're going for that texture with the coconut flakes. It works like a charm and adds a nice light taste to an already sweet and heavy dessert.

Mix the powder mix in with the cream cheese first. This is by far the roughest part of the venture. You will need some serious arm strength to make this happen, or a nice blender/mixer works wonders, too. Once it is mostly mixed together well, add in a little milk (we're talking two ounces of milk max), two ounces of sweetened condensed milk, two tablespoons of honey, and a cup of coconut flakes.

With the mix, this should be about 3 cups of filling after mixed thoroughly and is enough mix to make about 48 rangoons.

We will show you this basic filling recipe first, but we ended up making several batches after our first test batch with different fillings and toppings added in afterwards. We'll show you that in the massive bonus recipe section.

Once you have the ingredients for the basic filling mixed together very well, you are ready to either add toppings or try our Honey Coconut Cheesecake Rangoon.

If your filling is watery or mostly liquid, you will need to add something like more cheesecake mix or cream cheese to heavy it up. If you can grab a giant gob of it with a tablespoon, turn it upside down, and it stays put.. that is a great consistency and it won't leak out and burn.

Step 4: Basic Fold

OK, now we are ready to fold the filling into the wonton shells.

Scoop anywhere from a teaspoon to a heaping tablespoon of filling into each rangoon as desired. More does not necessarily mean merrier here. We recommend a flat tablespoon, not a heaping tablespoon. If you put too much filling in, the rangoon will puff and leak and possibly blow out. If you don't put enough filling in, the rangoon shell might burn and you will end up with a crunchy, thin rangoon and barely any filling.

You might need to practice with a couple of test pieces to get the right amount of filling.

Follow the instructions on the wonton shell wrapper for rangoon style folds. This is basically a triangle that is folded over on an edge to prevent leak.

Seal this with water or a little bit of egg mixture.

Step 5: Oven Time!

Now that your oven is preheated, arrange your test pieces on a greased baking pan.

Brush melted butter or mixed egg mixture onto the tops of your foldovers, and get ready to place in the oven.

We recommend trying butter on one rangoon and egg on another so you can figure out what you like best. Butter will help you get to a golden brown, and egg adds a little hint of savory crunch.

Once you have your wontons coated with butter and/or egg, place them in the oven and set the timer for 20 minutes.

Be sure to check on them at about ten minutes, and every couple minutes afterwards. Your oven may vary, and this also depends on things like how much filling you used, what you coated your rangoon with and to what extent, etc.

If you see dark brown around any edges or corners, take them out quick. That's a bit too far, but you will be OK.

We need a golden brown. That special, yummy color of golden brown.

Let them cool for about ten minutes and then sprinkle confectioner's sugar on top. You can also drizzle honey on them, sprinkle coconut flakes, or whatever you fancy.

Step 6: Taste Test!

Whoa, hold on!

We said taste test, not eat all the food!

Yep, if you did this anywhere near right, even with slightly burnt rangoon, these will be ultra tasty and too good to put down. You may end up gorging yourself on your test rangoon before getting around to making more. That almost happened with us.

Now, are you feeling a little more adventurous?

I am going to assume you said, "YES!" emphatically at your screen.

Read on, adventurer! We have some special bonus recipes for you.

Step 7: Bonus Recipe: Fresh Mango Cheesecake Rangoon!

Makes: as many as you want

Oh, what?!

Yes, here is our special Fresh Mango Cheesecake Rangoon.

Same as the basic filling.

This time, dice up some fresh mango.

Spoon out the basic filling onto wonton shells as before, but now place about a teaspoon worth of fresh, diced mango in each shell on top of the filling.

Wrap and bake as normal. After they cool from baking, add a couple cubes of mango on top as garnish along with your choice of confectioner's sugar, honey, and/or coconut flakes.

Step 8: Bonus Recipe: Sweet Cinnamon Cheesecake Rangoon!

Makes: four rangoon

This is one of my personal favorites out of our dessert rangoon experiments.

You will want to have on hand:

  • Tandoori powder (say what?!)
  • Cinnamon sugar sprinkles
  • Candied cinnamon pellets
  • Honey

Take four tablespoons of the basic filling and add in more honey (about another tablespoon), half a teaspoon of Tandoori powder, a generous sprinkle of cinnamon sugar, and about a teaspoon of candied cinnamon pellets.

Fold and bake as normal.

When they cool, garnish with your choice of Tandoori powder, cinnamon sugar, confectioner's sugar, honey, and/or coconut flakes.

Step 9: Bonus Recipe: S'Mores Cheesecake Rangoon!

Makes: four rangoon

Cannot go wrong here. S'Mores + cheesecake + dessert rangoon. What more could you want?

You will need:

  • the graham cracker crust mix from the Jell O No Bake kit
  • chocolate syrup
  • miniature marshmallows

Again, start with the basic filling. Four tablespoons should be enough. Mix in a tablespoon of chocolate syrup, a tablespoon of graham cracker mix, and about 8 to 12 mini marshmallows. We want about 2 to 3 marshmallows per rangoon.

You will probably have mix left over here. You could make more rangoon, or you could sit this bowl aside to eat the mix plain. Either way, your doctor is going to frown on your tasty, tasty health decisions today.

Bake and cool after folding this S'Mores mix into the rangoon shells.

Garnish with chocolate syrup, graham cracker crust mix, honey, confectioner's sugar, and/or coconut flakes. Notice a pattern yet with these garnishes?

Step 10: Bonus Recipe: Salted Caramel Samoa Cheesecake Rangoon!

Makes: not enough (four rangoon)

You know the drill. Reach for the basic filling.

This time, we need:

  • Salted caramel hazelnut spread (we found a version that Jif makes)
  • Chocolate syrup
  • More coconut flakes

Take your basic filling and add in a tablespoon of salted caramel hazelnut spread, a tablespoon of chocolate syrup, and a generous pinch of additional coconut flakes.

Fold into shells, bake, and cool.

Garnish with chocolate syrup, small dollop of hazelnut spread, honey, coconut flakes, and/or confectioner's sugar.

This recipe adds a little crunch, so wary of your cooking time. Check on them. This ends up tasting almost exactly like a Samoa Girl Scout cookie. Except as cheesecake. In a dessert rangoon. You're welcome.

Step 11: Bonus Recipe: Pumpkin Pie Cheesecake Rangoon!

Makes: four rangoon

Yep, start with the basic filling.

Now we need:

  • Pumpkin butter
  • Cinnamon

Add a tablespoon of pumpkin butter and a sprinkle of cinnamon to the basic filling.

Fold, bake, cool.

Garnish with a small dollop of pumpkin butter, cinnamon, confectioner's sugar, honey, and/or coconut flakes.

Step 12: Bonus Recipe: Raspberry Cheesecake Rangoon!

Makes: as many as you want

This is super easy, like the following recipes.

Instead of mixing the raspberry flavor in like we did, just scoop your filling into your shells as normal with the basic filling. Now, add a teaspoon of raspberry preserves to each shell before folding it up and baking it.

Cool and garnish. You know, with raspberry preserves. Or confectioner's sugar. I don't know, maybe honey or coconut flakes would work. Heck, try a combination. We don't care. Neither does your pancreas. Your pancreas has already leaped out of your body at this point. Might as well go for broke, eh?

Step 13: Bonus Recipe: Strawberry Cheesecake Rangoon!

Makes: as many as you want

Same as the Raspberry Cheesecake recipe, except using strawberries. You can use chopped strawberries, canned strawberries in syrup like we did, strawberry jam/jelly/preserves, whatever you want.

Scoop a tablespoon of basic mix into each shell, and add in a teaspoon of strawberry to each.

Bake, cool, garnish.

Coconut flakes, honey, confectioner's sugar, and/or strawberries go on top.

Step 14: Bonus Recipe: Berry Cheesecake Rangoon!

Makes: as many as you want

Now we experiment with pie filling. We mixed it all together, but we are encouraging you to try out as many of these bonus recipes as you like. So let's just keep rolling with this "add a small scoop into the shell alongside the basic filling" thing we have going for us.

So, do that. Add in a teaspoon of berry pie filling. We used a berry medley that had blueberry, blackberry, and I'm sure a bunch of other berry types. It was tasty.

Fold, bake, cool, garnish.

I feel like we've mentioned the various ways you can garnish enough so far that you won't miss it if we leave out the possibilities of garnishing with a small scoop of berry pie filling, coconut flakes, honey, and/or confectioner's sugar. So forgive us for leaving that out here.

Step 15: Bonus Recipe: Pineapple Cheesecake Rangoon!

Makes: as many as you want

For a completely new spin on things, we are going to take our basic filling and add a scoop of something else.

Yep, a tablespoon of basic filling to each shell, then add a teaspoon of pineapple pie filling to each.

Fold, bake, cool.

Garnish: your choice of a small dollop of pineapple pie filling, coconut flakes, honey, and/or confectioner's sugar. Surprised?

Step 16: Bonus Recipe: Rangoon Dipping Sauces!

This brings it all together. This is what will have you tearing up in joy while eating and tearing up in pain later on as your body tries to process all the sugar.

Basic dipping sauce

  • Sweet cream cheese fruit dip
  • Honey
  • Sweetened condensed milk

Take a tub of sweet cream cheese fruit dip, usually found in the fresh produce aisle of your grocery store, and add in whatever is left out of the can of sweetened condensed milk. This might be a lot, that's OK. Add in two tablespoons of honey and stir dramatically, striking a pose every ten seconds or so.

Now, flavor your dipping sauce.

Get a bunch of small bowls, and add little bit to each. Be sure and save enough basic dipping sauce to try plain.

Basically, this can turn into an entire dessert rangoon tasting party for a lot of friends and family. This reduces the chance that any one person will be hospitalized from too much sugar. This also increases your friend and family cred. They may start offering favors, money, and/or poetry to compensate you for opening their eyes to such beauty.

Here's some ideas we had on different varieties of dipping sauces:

We had a sampler pack of trial size margarita mix in different flavors. We had blood orange margarita mix, watermelon margarita mix, strawberry margarita mix, and traditional margarita mix. We added each of these to their own bowl with the basic dipping sauce.

We also experimented with extracts. Try orange extract (just a little! Be sparing here!) to make a Dreamsicle dipping sauce.

You cannot really go wrong with chocolate syrup here, either.

Get creative, this is one of the most fun parts.

An idea here is to actually set up a real dessert rangoon tasting party. Invite your guests to raid the kitchen and help you come up with dipping sauce ideas. You could even hold a contest for the tastiest dipping sauce made at the party.


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