Holiday Sugar Cookie Cheesecake Bites

• Vegetarian
• Gluten free

• Baking & Spices

  • 1 Holiday sprinkles
  • 1 tbsp Sugar

• Dairy

  • 1 8 oz block Cream cheese
  • 2 cups Milk
  • 1 Pouch sugar cookie mix and the eggs a butter it uses

• Desserts

  • 1 Large package Vanilla pudding

Found on lifewiththecrustcutoff.com

Ingredients

• One pouch sugar cookie mix and the eggs a butter it uses (I used Betty Crocker)
• Holiday sprinkles
• 8 oz block softened cream cheese
• 1 T sugar
• Large package vanilla pudding (5.1 oz)
• 2 cups milk

Directions

• Preheat oven to 350
• Lightly grease a mini muffin tin (24 count)
• In a bowl mix your sugar cookie dough according to directions.
• Add in your sprinkles, probably about a tablespoon but you can add as much or little as you like.
• Roll the dough into balls.
• Place one dough ball in each muffin cup.
• Spread the dough up the sides to form a cup.
• Bake until lightly browned 10-12 minutes.
• Remove from oven and while still how use a spoon or little shot glass to press down the middle of the cookie cups, reforming the cup shape.
• Let cool.
• In a mixer mix together the cream cheese, sugar.
• In a separate bowl mix the pudding mix and 2 cups of milk.
• Whip together the cream cheese mixture and the pudding mixture.
• Spoon the cheesecake filling into a ziploc bag. Cut off tip.
• Fill cups with filling, sprinkle with sprinkles and serve!!