Mini Individual Cheesecake Recipe: Pineapple |



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

Crust Instructions

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.

Filling Instructions

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.

Mini Individual Cheesecake Recipe: Pineapple |