Halloween Mini Cheesecakes

Ingredients

• 1 package refrigerated ready-to-bake sugar cookies dough , 16 ounce
• 1 container No Bake Cheesecake , 24 ounce
• candy corn
• colorful icing
• colorful sprinkles

Instructions

1. 1

   Preheat the oven to 350 degrees F (180 degrees C). Line a cupcake pan with paper liners.

2. 2

   Place one cookie dough piece in each cupcake liner.

3. 3

   Bake in the preheated oven for 12 minutes. Remove to cool on a wire rack.

4. 4

   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.

5. 5

   Refrigerate for 15 minutes to set.

6. 6

   Place toppings or candy in a small bowl. Decorate with Halloween toppings, candy, icing, and sprinkles. Take out of cupcake liners and enjoy!