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Heavenly Mini Cheesecake Bites

  • 1 roll refrigerated pie crust
  • 2 (8 ounce) package cream cheese softened
  • 1/2 cup sugar
  • 1/2 tsp. vanilla
  • 2 eggs
  • 1 cup (2 sticks) unsalted butter room temperature
  • 4 cups powdered sugar sifted
  •  tsp vanilla extract
  • 2 to 3 tbsp milk more or less for desired consistency
  • 2 to 3 drops red food coloring
  1. On a flat surface roll out the pie crust. Cut with a cookie cutter into round shapes. Bake according to package directions.

  1. Heat oven to 325°F.
  2. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
  3. Place into a 9 inch round baking pan.
  4. Bake 30 min. or until center is almost set. Cool. Refrigerate 3 hours.
  5. After chilled use cookie cutter (same one you used for the crust) and cut out into round shapes.
  6. Place on top of the cooled crust.
  1. In a hand mixer, on medium speed, whip the butter until light and fluffy, making sure there are no clumps.
  2. On low speed, slowly add in powdered sugar, half a cup at a time until well combined. Add in vanilla and food coloring (until desired colored)
  3. Add water or milk by the tablespoon until desired consistency. You should be able to hold a spoon of icing on its side without it falling off the spoon.
  4. Cut one small corner of a zip-lock bag, put frosting into the bag and pipe frosting by squeezing the frosting through the hole.