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
- 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
Preheat the oven to 350 degrees F (180 degrees C). Line a cupcake pan with paper liners.
-
2
Place one cookie dough piece in each cupcake liner.
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3
Bake in the preheated oven for 12 minutes. Remove to cool on a wire rack.
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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.
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5
Refrigerate for 15 minutes to set.
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6
Place toppings or candy in a small bowl. Decorate with Halloween toppings, candy, icing, and sprinkles. Take out of cupcake liners and enjoy!
Nutrition Facts
Per serving
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