Made with layers of homemade chocolate chip cookie dough, cheesecake, and a variety of Fun Size M&M’S®, SNICKERS® & TWIX® candies from your local Walmart, these delicious Cheesecake Bites are guaranteed to be the hit of any party.
In a large mixing bowl cream together the butter, white sugar, and brown sugar until smooth and creamy. Beat in the eggs one at a time, followed by the vanilla.
Add the hot water to a small cup and dissolve the baking soda. Add to the butter and sugars and mix well to combine.
Add salt and four to the mixing bowl with the butter and salt and mix well until just combined. Mix in the mini chocolate chips and set aside.
For the Cheesecake Layer
In a medium mixing bowl beat the cream cheese until creamy. Beat in the eggs and the sugar and mix until combined and creamy. Gently stir in the sprinkles and set aside.
Preheat oven to 375 degrees F. Line a 9 x 13-inch baking pan with two sheets of parchment paper so that it hangs over the side of the pan. Spray with non-stick cooking spray.
Gather approximately half to two-thirds of the cookie dough and transfer to prepared baking pan. Use your fingers to evenly distribute the cookie dough to cover the entire bottom of the pan.
Organize the mini TWIX® candies and mini SNICKERS® candies in rows directly on top of the cookie dough, leaving a small space between each chocolate candy.
Pour the cheesecake batter directly over the top of the Mars Seasonal Halloween Candies.
Gather large, cookie-size chunks of cookie batter and place directly on top of the chocolate candies. Scatter with M&M’S® Peanut Ghoul’s Mix and mini chocolate chips.
Transfer to preheated oven and bake for approximately 40 minutes, or until cheesecake is firm to the touch (see notes).
Remove from the oven and allow to cool for 10 minutes before adding additional chocolate candy toppings and candy eyeballs. Cover baking pan with foil and refrigerate for at least 4 hours, or until cooled throughout.
Remove the Halloween Chocolate Chip Cookie Cheesecake Bites from the refrigerator and carefully left from the pan using the extra parchment paper.
Slice into 48 cheesecake bites, storing in an airtight container in the refrigerator until ready to serve. Enjoy!
If cookies are starting to brown on top but cheesecake is not fully cooked, cloak baking pan with a sheet of tin foil to protect the cookies from direct heat.