Easy Mini Cheesecake Balls

(Courtesy of Kraft)

Ingredients:
1 pkg. (8 oz.) cream cheese, softened
1/4 c. butter, softened
1 tsp. vanilla
3/4 c. powdered sugar
6 Tbsp. multi-colored sprinkles
1/2 c. miniature semi-sweet chocolate chips
6 Tbsp. chocolate-covered toffee bits, finely chopped

Directions:
Beat cream cheese, butter and vanilla in a medium bowl until blended.  Gradually add sugar, mixing well after each addition. 

Freeze for 1 hour or until cream cheese mixture is firm enough to handle.

Shape cream cheese mixture into 40 balls, using about 1 rounded tsp. cream cheese mixture for each ball.  Place in a single layer in a shallow pan; refrigerate 15 minutes or until firm.

Place sprinkles in a small bowl, then place chocolate chips and chopped toffee bits into 2 separate small bowls.

Remove 14 cheese balls from the refrigerator; roll, 1 at a time, in sprinkles.  Place in a single layer on parchment-covered baking sheet; place in the refrigerator.  Repeat with 13 of the remaining cheese balls and chocolate chips, then repeat with the remaining cheese balls and toffee.  Keep refrigerated.  

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