Mini Cheesecake Bites

Mini Cheesecake Bites

22 Reviews 8 Pics
  • Prep

    35 m
  • Cook

    1 h
  • Ready In

    1 h 35 m
Recipe by  Campbell's Kitchen

“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.”

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Ingredients

Adjust Servings

Original recipe yields 24 servings

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Directions

  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.

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Reviews (22)

Rate This Recipe
Jessica
21

Jessica

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 dough (mini shells) for the crusts. They were already cooked so all I had to do was let them thaw - which only takes 10 minutes. I did, however, opt to crisp them in the oven following the package instructions. 2. You probably need to make twice the amount of filling, even if using the puff pastry! I did and it filled 15 mini phyllo shells with about 1/2 c left over. 3. I piped the filling into the shells - this is way better than using a spoon! 4. Decorated with fruit and drizzled with chocolate. Yum!!!

Dubs
14

Dubs

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, I drizzled a raspberry glaze on it. Puree a 10oz bag of frozen raspberries that has been thawed. Run the puree through a strainer to get all the seeds out. Mix in 2 tbsp white sugar, and 2 tbsp orange liqueur (I used cointreau). I placed the creamcheese cups on a white serving dish and drizzled the red raspberry puree on the entire thing. Leave it in the fridge for an hour or two and let all the smells and flavors come together. I tried it after I first drizzled and it tasted sooo bland. But after an hour it was such a rich, cream cheesy, raspberry-y flavor. Everyone at the party LOVED them, they disappeared in ½ hr. Great recipe idea!

Ellen Lerch
10

Ellen Lerch

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 likely to enjoy one (or more :) ) mini bites where they would say 'no, I shouldn't' to a slice of a big hummer cheesecake. Fantastic!! Thanks for a big keeper.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 118 cal
  • 6%
  • Fat
  • 5.4 g
  • 8%
  • Carbs
  • 14.7 g
  • 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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