We had people over for the fourth of July, and I was itching to make a no-bake pineapple cheesecake. However, I remembered the last time I did this, I had a ton of leftover cheesecake, and we're pretty low on fridge space these days. So I compromised and made much simpler and cuter mini-cheesecakes.
You will need:
-2 containers phyllo shells
- 1/2 block cream cheese (low fat is fine) - softened
- 1/2 tub cool-whip (do NOT use low fat)
- 1/2 can crushed pineapple - drained
- 1/4 cup sugar
Procedure:
1.) Whip cool whip, cream cheese, pineapple, and sugar together.
2.) Spoon into phyllo cups.
3.) Chill for one hour and serve.
