My Vienna Fingers Cheesecake Bites are a quick and easy dessert recipe. Whip them up for special events or treat your family to something delicious and bite-sized. It’s a decadent and creamy bite-sized cheesecake that seems to disappear off of the plate.
Have you ever wondered about what it would be like to have your favorite cookie with cheesecake? Or what it would be like to have this delicious Vienna Finger Cookie with cheesecake?
One day my kids and I were pigging out on these cookies. Instantly I thought hmmm this and cheesecake would go very well together, it was then the idea was born for me to make these delicious cheesecake bites! To my surprise, they were a hit! I even added Hershey’s chocolate to half of the batch and made them marble cheesecake bites
Vienna Fingers Cookie Crust
Separate 20 cookies and remove the cream filling, Keep 4 cookies to the side for decoration to put on top of the Cheesecake Bites when you are ready to serve them. Crush the 20 creamless cookies in a big ziplock bag (this is fun for the kids if they want to help by using a cup or solid object to break the cookies).
In a saucepan melt 3 tablespoons of butter. KEEP HEAT ON LOW! Add 1 teaspoon of cinnamon. Add crushed cookies to saucepan until cookies are covered in the butter and cinnamon mix. Add crushed cookies to saucepan until cookies are covered in the butter and cinnamon mix. In a lined cupcake pan/muffin pan add the cookie crust, smash the cookie crust to the bottom of the cupcake liners (leave no spaces at the bottom!).
In a mixing bowl blend together with a mixer 1 stick of butter and 2 packages of Philadelphia cream cheese until well blended (do not over mix). Add 1/2 Cup of Heavy Whipping Cream and blend on low until well blended. Add 1 Cup of Sugar and 1/2 Cup of Sour Cream and blend on low.
Add this filling to the lined cupcake pan that has the Vienna Fingers Cookie Crust in it. Add Hershey’s Syrup to the tops and mix in for a Marble Cheesecake Bites version! Bake at 350 Degrees for 40 minutes. Remove from oven and let cool, refrigerate overnight and then serve topped with cookie crumbles and fresh-cut strawberries.
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Vienna Finger Cookie Crust