-Ingredient Cheesecake Bites
-Ingredient Cheesecake Bites
Ingredients
For the Cookie Bases
- 1 package Pillsbury Sugar Cookie Dough, safe to eat raw variety
For the Cheesecake Filling
- 1 container Philadelphia No Bake Cheesecake Filling, original flavor
For the Toppings
- 1/2 cup strawberry pie filling, as needed
- 1/4 cup Ghirardelli Premium Chocolate Sauce, as needed
- 1/4 cup caramel drizzle, as needed
- 1/4 cup Heath Bar bits, as needed
Instructions
- 1
Preheat your oven to 325°F.
⏱️ 5 min•🌡️ 325
- 2
Take the Pillsbury Sugar Cookie Dough and break off individual squares. Place one square into each cavity of a mini muffin tin.
⏱️ 5 min
- 3
Bake the cookie dough in the preheated oven for 15 minutes, or until the edges are lightly golden.
⏱️ 15 min•🌡️ 325
- 4
Once baked, carefully remove the mini muffin tin from the oven. While the cookies are still warm, use the rounded back of a tablespoon measuring cup to gently press down into the center of each cookie, creating an indentation or 'cup'.
⏱️ 5 min
- 5
Allow the cookie cups to cool completely on a wire rack. This is crucial for them to hold their shape when filled.
⏱️ 45 min
- 6
Open the container of Philadelphia No Bake Cheesecake filling. Spoon the cheesecake filling into a plastic Ziploc bag.
⏱️ 3 min
- 7
Snip off a small corner of the Ziploc bag to create a makeshift piping bag. Pipe the cheesecake filling into the center of each cooled cookie cup.
⏱️ 5 min
- 8
Customize the cheesecake bites by adding your desired toppings. Drizzle with strawberry pie filling, chocolate sauce, caramel, or sprinkle with Heath Bar bits.
⏱️ 5 min
- 9
Serve immediately and enjoy your 3-Ingredient Cheesecake Bites!
Kitchen Tools
Nutrition Facts (per serving)
-Ingredient Cheesecake Bites
Ingredients
For the Cookie Bases
- 1 package Pillsbury Sugar Cookie Dough, safe to eat raw variety
For the Cheesecake Filling
- 1 container Philadelphia No Bake Cheesecake Filling, original flavor
For the Toppings
- 1/2 cup strawberry pie filling, as needed
- 1/4 cup Ghirardelli Premium Chocolate Sauce, as needed
- 1/4 cup caramel drizzle, as needed
- 1/4 cup Heath Bar bits, as needed
Instructions
- 1
Preheat your oven to 325°F.
⏱️ 5 min•🌡️ 325 - 2
Take the Pillsbury Sugar Cookie Dough and break off individual squares. Place one square into each cavity of a mini muffin tin.
⏱️ 5 min - 3
Bake the cookie dough in the preheated oven for 15 minutes, or until the edges are lightly golden.
⏱️ 15 min•🌡️ 325 - 4
Once baked, carefully remove the mini muffin tin from the oven. While the cookies are still warm, use the rounded back of a tablespoon measuring cup to gently press down into the center of each cookie, creating an indentation or 'cup'.
⏱️ 5 min - 5
Allow the cookie cups to cool completely on a wire rack. This is crucial for them to hold their shape when filled.
⏱️ 45 min - 6
Open the container of Philadelphia No Bake Cheesecake filling. Spoon the cheesecake filling into a plastic Ziploc bag.
⏱️ 3 min - 7
Snip off a small corner of the Ziploc bag to create a makeshift piping bag. Pipe the cheesecake filling into the center of each cooled cookie cup.
⏱️ 5 min - 8
Customize the cheesecake bites by adding your desired toppings. Drizzle with strawberry pie filling, chocolate sauce, caramel, or sprinkle with Heath Bar bits.
⏱️ 5 min - 9
Serve immediately and enjoy your 3-Ingredient Cheesecake Bites!