Friday, July 6, 2012

Mini Pineapple Cheesecakes

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

1.) Whip cool whip, cream cheese, pineapple, and sugar together.
2.) Spoon into phyllo cups.
3.) Chill for one hour and serve.

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