Halloween Mini Cheesecakes

Ingredients

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!