Prep Time::15 mins
Cook Time::12 mins
Refrigerate Time::15 mins
Total Time::42 mins
Servings::12
Yield::12 mini cheesecakes
Ingredients
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1 (16 ounce) package refrigerated ready-to-bake sugar cookies dough, such as Pillsbury™ Ready to Bake!™ Sugar Cookie Dough
1 (24 ounce) container Philadelphia No Bake Cheesecake filling, softened
Halloween themed toppings (such as spooky eyes, candy pumpkins, candy corn)
colorful icing
colorful sprinkles
Directions
Preheat the oven to 350 degrees F (180 degrees C). Line a cupcake pan with paper liners.
Place one cookie dough piece in each cupcake liner.
Bake in the preheated oven for 12 minutes. Remove to cool on a wire rack.
Beat no bake cheesecake filling with a whisk or spoon until light and fluffy. With a disposable piping bag or spoon, pipe cheesecake on top of each cooled cookie up to the midpoint of cupcake liner. Gently flatten surface with a spoon, ensuring there are no air pockets.
Refrigerate for 15 minutes to set.
Place toppings or candy in a small bowl. Decorate with Halloween toppings, candy, icing, and sprinkles. Take out of cupcake liners and enjoy!