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This Halloween mini cheesecakes recipe, an eerie twist on a delightful and tasty treat, blends sugar cookies and a no-bake cheesecake for a deliciously haunting bite.
Ingredients
- refrigerated ready-to-bake sugar cookies dough, such as Pillsbury™ Ready to Bake!™ Sugar Cookie Dough: 1 pack (16 ounce pack)
- Philadelphia No Bake Cheesecake filling: 1 container (24 ounce container, softened)
- Halloween themed toppings (such as spooky eyes, candy pumpkins, candy corn):
- colorful icing:
- colorful sprinkles:
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (180 degrees C). Line a cupcake pan with paper liners.
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Place one cookie dough piece in each cupcake liner.
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Bake in the preheated oven for 12 minutes. Remove to cool on a wire rack.
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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.
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Refrigerate for 15 minutes to set.
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Place toppings or candy in a small bowl. Decorate with Halloween toppings, candy, icing, and sprinkles. Take out of cupcake liners and enjoy!
