Easy Mini Cheesecake Bites

By carol gorman

Ingredients

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup butter, softened
• 1 tsp. vanilla
• 3/4 cup powdered sugar
• 6 Tbsp. multi-colored sprinkles
• 1/2 cup miniature semi-sweet chocolate chips
• 6 Tbsp. chocolate-covered toffee bits, finely chopped

Details

Servings 20
Preparation time 30mins
Cooking time 165mins
Adapted from kraftrecipes.com

Preparation

Step 1

Beat cream cheese, butter and vanilla in medium bowl until blended. Gradually add sugar, mixing well after each addition.

Freeze 1 hour or until cream cheese mixture is firm enough to handle.

Shape cream cheese mixture into 40 balls, using about 1 rounded tsp. cream cheese mixture for each ball. Place in single layer in shallow pan; refrigerate 15 min. or until firm.

Place sprinkles in small bowl, then place chocolate chips and chopped toffee bits in 2 separate small bowls.

Remove 14 cheese balls from refrigerator; roll, 1 at a time, in sprinkles. Place in single layer on parchment-covered baking sheet; place in refrigerator. Repeat with 13 of the remaining cheese balls and chocolate chips, then repeat with remaining cheese balls and toffee. Keep refrigerated.