In a large bowl, pour 1 cup of the International Delight Coffee Creamer and slowly wisk in cornstarch until completely smooth

Let mixture sit for 20 minutes

Preheat oven to 350 F

Using a mini muffin pan, place 1 wrapper in each muffin cup and allow it to form to the round shape

Bake wonton wrappers for 10-12 minutes - or until hardened and golden brown

Pour cream mixture into a sauce pan and heat on medium-low heat. Add in remaining coffee creamer and powdered sugar

Using a wisk, stir the contents constantly until it thickens considerably (about 6-7 minutes)

Remove from heat

Add in both almond and vanilla extract and stir

Place a layer of plastic wrap over the mixture to prevent a film from forming over the top. Allow to sit until mixture is room temperature - roughly 20-30 minutes

After the mixture reaches room temp, add in entire container of ricotta cheese and stir well

Transfer mixture into a piping bag (or use a small spoon) and pipe into wonton cups

Top with crushed peppermint and white chocolate chips

Serve immediately or refrigerate