Toffee Bits Cheesecake Cups

Toffee Bits Cheesecake Cups

  • PRINT

SKILL LEVEL : beginner

Ingredients

  Amount Per Serving % DV *
Calories280
Calories from Fat180
Total Fat20 g31% DV
Saturated Fat11 g55% DV
Trans Fat0 g
Cholesterol85 mg28% DV
Sodium250 mg10% DV
Total Carbohydrates23 g8% DV
Dietary Fiber0.0 g0% DV
Sugars21 g
Protein4 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron2% DV
  Amount Per Serving % DV *
Calories280
Calories from Fat180
Total Fat20 g31% DV
Saturated Fat11 g55% DV
Trans Fat0 g
Cholesterol85 mg28% DV
Sodium250 mg10% DV
Total Carbohydrates23 g8% DV
Dietary Fiber0.0 g0% DV
Sugars21 g
Protein4 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron2% DV
  • 16 to 18 vanilla wafer cookies
  • 3 packages cream cheese (8 oz. each) , softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1-1/3 cups HEATH BITS 'O BRICKLE Toffee Bits (8-oz. pkg.) , divided

Directions

  • 1. Heat oven to 350°F. Line 2-1/2-inch muffin cups with paper bake cups; place vanilla wafer on bottom of each cup.
  • 2. Beat cream cheese and sugar in large bowl on low speed of mixer until smooth. Beat in eggs and vanilla just until blended. Do not overbeat. Gently stir 1 cup toffee bits into batter; pour into prepared cups to 1/4 inch from top.
  • 3. Bake 20 to 25 minutes or until almost set. Remove from oven; immediately sprinkle about 1/2 teaspoon bits onto each cup. Cool completely in pan on wire rack. Remove from pan. Cover; refrigerate about 3 hours. Store leftover cups in refrigerator.18 cups.
Ingredients sitting on a table

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