cheesecake bites, shortcut version

Name: Cheesecake Bites, Shortcut Version
Prep time: 5 min
Cook time: 15 min
Yield: 48 serving(s)
Cuisine: American
Ingredients: 2 package(s) refrigerated sugar cookie dough, 24 count each; 24 ounce(s) refrigerated Philadelphia cheesecake filling, “no bake”; cherry pie filling; ## OPTIONS:; - refrigerated chocolate chip cookie dough or other flavors, 24 count; other decorations, like fresh fruit, candies, sprinkles, nuts, chocolate syrup, mini chocolate chips, caramel sauce

6 Pinches 8 Photos

Fran Miller

Parkersburg, WV

Updated on May 15, 2026

I confess that I absolutely did not invent this recipe, but I will truly attest to its ease when you need a last minute potluck dessert, start to finish in under an hour, and if you have 3 simple ingredients on hand and mini muffin tins. Yes, you could totally make these with homemade cookie dough and homemade cheesecake filling. You can even make your own cherry pie filling. But if you’re pressed for time, I don’t think anyone will be disappointed if you take a shortcut or 3. Confession is good for the soul, but definitely optional here! =^..^=

Rate

prep time 5 Min

cook time 15 Min

method Bake

yield 48 serving(s)

Ingredients

2 packages refrigerated sugar cookie dough, 24 count each
24 ounces refrigerated Philadelphia cheesecake filling, “no bake”
cherry pie filling
OPTIONS:
refrigerated chocolate chip cookie dough or other flavors, 24 count
other decorations, like fresh fruit, candies, sprinkles, nuts, chocolate syrup, mini chocolate chips, caramel sauce

How To Make cheesecake bites, shortcut version

Step 1

This is the refrigerated cookie dough I’m using today, one of each. The cheesecake filling container can be seen in Step #6.

Step 2

Place a cookie dough piece in every (ungreased) cup of your mini muffin tin. (If you only have one tin, cool it down quickly before baking another batch.)
Step 3

Bake at 325 degrees F for about 15 minutes, until they start turning brown around the edges. (See the photo in Step #4.) The center will still look a little underbaked. This is OK. It will get some residual baking time as it cools. You don’t want a hard cookie!
Step 4

Cool for ONLY 10 minutes IN THE TIN after you make an indentation in each cookie. I use the 1 teaspoon measuring spoon.
Step 5

Then remove the cookies to a cooling rack by slipping a knife gently under the edge, as shown. Cool completely.
Step 6

Once the cookies cool, fill a piping bag (or Ziploc baggie, clipping off a corner once filled) with the cheesecake filling. Or just spoon it in the cookies. No judgement here!
Step 7

Pipe or spoon in the filling…
Step 8

…then refrigerate to “set” them.
Step 9

Add toppings, as desired. Wrap and refrigerate leftovers, if you have any. =^..^=
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