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.