Preheat your oven to 375°F (190°C) for baking the wonton cups.

Brush each wonton wrapper with melted butter, place them in a greased muffin tin, and bake for 5–7 minutes until golden brown and crispy. Let them cool completely.

In a mixing bowl, whisk together the cheesecake pudding mix and half & half for about 2 minutes until thick. Chill in the fridge for about 5 minutes.

Spoon the cheesecake pudding into each wonton cup and top with blueberries, strawberries, and raspberries.

Melt the white chocolate chips with heavy cream in a microwave-safe bowl in 15-second intervals, stirring until smooth.

Drizzle the melted white chocolate over each cup, add whipped topping, and garnish with extra berries.

Chill the cups in the refrigerator for at least 1 hour before serving.