Split cookies; place, top sides down, in single layer on parchment-covered rimmed baking sheet.
2
Place small scoop of cheesecake on each of 12 cookie halves, adding about 1 Tbsp. cheesecake to each cookie half. Cover with remaining cookie halves to make 12 sandwiches.
3
Dip half of each cookie sandwich, 1 at a time, into melted chocolate; return to baking sheet. Immediately top with sprinkles.
4
Refrigerate 30 min. or until firm.
Recipe Tips
NoteLook for the refrigerated cheesecake in the bakery section of your supermarket. If you can instead only find slices of cheesecake, you will need to purchase either 1 large or 2 small slices of cheesecake to get the approximately 3/4 cup cheesecake needed to prepare this recipe. When preparing this recipe, use both the cheesecake crust and filling.
NoteThese fun treats can be refrigerated up to 24 hours before serving.
Substitute Substitute 3/4 cup refrigerated ready-to-eat cheesecake filling for the cheesecake half. Look for this cheesecake filling in a tub next to the other cream cheese products in the dairy section of your supermarket.
Nutrition factsNutrition information
Amount Per Serving
Calories150
% Daily Value
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Cholesterol 10mg
Sodium 115mg
Total Carbohydrate 20g
Dietary Fiber 1g
Total Sugars 14g
Includes Added Sugars 13g
Protein 2g
Vitamin D 0%
Calcium 2%
Iron 4%
Potassium 2%
Vitamin A 2%
Vitamin C 0%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.