A Few of us get together every few months and take turns hosting a small get together: It’s not a lot of people: Most of the time it’s like 6 of us, but sometimes we’ll invite more guests to shake things up. But tonight will just be the 6 of us, and maybe a kid or two for good measure.
Even though it’s Not My Turn, I’m hosting so we can get the group together before the end of summer.
I was seriously debating on purchasing desserts. But I had a few ideas I wanted to try. These mini cheesecakes weren’t one of them lol.
Originally I was going to do: Deep Fried Cheesecake Won tons: You put the cream cheese inside won ton wrapper and deep fry it. But I was trying to find a way to bake it. This wasn’t working.
So I had previously seen others use won ton wrappers as a cup holder or pie shell, and thought Hey Maybe I’ll do mini cheesecakes:
Pineapple Cheesecake is what I made. But you can make this any way you would like and is very versatile.
This recipe made 10 mini cheesecakes:
Mini Pineapple Cheesecake
- 20 wonton wrappers Preferably 2inch ones.
- 1 can drained crushed pineapple
- 1 500ml Cool Whip
- 1 8oz Cream Cheese
- 3 TBS Icing sugar
- 1 – 12 muffin container
Get your oven ready for 350 degrees
Spray your cupcake/muffin container well with oil
Take your wonton wrappers and push down to shape the bottom of the wrapper somewhat with the 4 points up. Take a second wrapper and overlay it opposite so there is 8 points sticking up in total
Put in the oven for 3-6 minutes and watch for golden brown. Take out and let cool.
Mix the Cream Cheese, pineapple, cool whip, and icing sugar together using a hand mixer.
Spoon in the cream cheese mixture into your new won ton wrapper cups.
Put in the fridge for 10 minutes before serving. Add garnish if desired.