Easy Mini Cheesecake Bites

• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1/4 cup butter, softened
• 1 tsp. vanilla
• 3/4 cup icing sugar
• 6 Tbsp. multi-coloured sprinkles
• 1/2 cup miniature semi-sweet chocolate chips
• 6 Tbsp. chocolate-covered toffee bits, finely chopped

1. Beat cream cheese, butter and vanilla in medium bowl until blended.
2. Gradually add sugar, mixing well after each addition.
3. Freeze 1 hour or until cream cheese mixture is firm enough to handle.
4. Shape cream cheese mixture into 40 balls, using about 1 rounded tsp.
5. cream cheese mixture for each ball.
6. Place in single layer in shallow pan; refrigerate 15 min.
7. or until firm.
8. Place sprinkles in small bowl, then place chocolate chips and chopped toffee bits in 2 separate small bowls.
9. Remove 14 cheese balls from refrigerator; roll, 1 at a time, in sprinkles.
10. Place in single layer on parchment-covered baking sheet; place in refrigerator.
11. Repeat with 13 of the remaining cheese balls and chocolate chips, then repeat with remaining cheese balls and toffee.
12. Keep refrigerated.

cream cheese, butter, vanilla, icing sugar, multicoloured sprinkles, semisweet chocolate chips, chocolatecovered toffee bits

Taken from www.kraftrecipes.com/recipes/easy-mini-cheesecake-bites-187786.aspx (may not work)