CHIPS AHOY! Cookie Dough Cheesecake Bites

Name: CHIPS AHOY! Cookie Dough Cheesecake Bites
Prep time: 10 min
Total time: 370 min
Yield: 12
Ingredients: 15 CHIPS AHOY! Cookies, divided; 1 pkg. cream cheese, softened; 3 Tbsp. powdered sugar; ½ tsp. vanilla; 1 tub frozen whipped topping, thawed; 1½ tsp. sprinkles

Simple dessert bites like these cheesecake topped CHIPS AHOY! Cookies are a great entertaining hack. Prepped in just 10 minutes, they're an easy bite-size treat.

Prep time:

0 min

Total time:

0 h 0 min

Makes 12 servings

Ingredient list

15 CHIPS AHOY! Cookies, divided
1 pkg. (8 oz.) cream cheese, softened
3 Tbsp. powdered sugar
½ tsp. vanilla
1 tub (8 oz.) frozen whipped topping, thawed
1½ tsp. sprinkles

Directions

Chop 3 cookies; reserve for later use.

Place remaining cookies in single layer on parchment-covered baking sheet.

Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Stir in whipped topping.

Spread cream cheese mixture onto cookies on prepared baking sheet.

Refrigerate 6 hours.

Sprinkle reserved chopped cookies, then sprinkles over chilled topped cookies before serving.

Recipe Tips

How to Pipe the Cream Cheese Mixture
Spoon cream cheese mixture into pastry bag fitted with large star decorating tip, then use to pipe the cream cheese mixture onto the cookies.
Note
The cheesecake-topped cookies can be refrigerated up to 24 hours before serving. Or if you are pressed for time, you can serve them right away for a crunchier cookie bite.
Variation
Prepare recipe using Neufchatel cheese and/or frozen lite whipped topping.
Special Extra
Prepare recipe using basketball-shaped sprinkles or sprinkles in the colors of your favorite sports team.