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.