Mini Cheesecake Bites

Mini Cheesecake Bites


"These delectable, no-bake cheesecake bites are made by filling Pepperidge Farm® Mini Puff Pastry Shells with a tasty combination of cream cheese, confectioners' sugar, whipped topping and vanilla, and are topped with fresh fruit, pie filling or melted chocolate."


1 h 35 m servings 118 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Bake, cool and remove the "tops" of the shells according to the package directions.
  2. Stir the cream cheese and sugar in a small bowl with a whisk until it's smooth. Fold the whipped topping and vanilla extract into the cream cheese mixture.
  3. Spoon about 2 teaspoons of the cream cheese mixture into each shell. Top with the fruit, pie filling and/or chocolate.
  4. Refrigerate for 1 hour before serving.


  • Nutrition Disclaimer:
  • The nutrition data for this recipe includes the full amount of all the topping ingredients. Actual nutrition will vary based on which and how much of the suggested toppings you use.
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  1. 25 Ratings


I rated this 4 stars because I couldn't make the actual recipe - my local grocery store did not sell the puff pastry! GREAT LOOKING DESSERT! Here are the changes I made . . . 1. I used phyllo d...

The 3 grocery stores around me didn't have mini puff cups so I used phylo cups like other reviewers suggested. I piped my cream cheese mixture into the cups, and instead of of topping with fruit...

As per Jessica's recommendation, I used phyllo dough minishells, crisped in the oven and then cooled. They present SO beautifully -- people went crazy for them. Actually, people are more likel...