Impressive and delicious EASY NO BAKE key lime cheesecake filling cocooned in soft sugar cookie cups made from pre-made cookie dough – doesn’t get much simpler or delicious! Perfect for any occasion, like Easter or baby/bridal showers!
You might have noticed I’m somewhat obsessed with cheesecake – so rich, silky and creamy.
And now I am obsessed with these Key Lime Cheesecake Sugar Cookie Cups.
The velvety cheesecake is sweet, tart and comprised of just a few ingredients – Greek Key Lime yogurt, cream cheese, sugar, vanilla and finished with key lime zest (if you can’t find key limes, you can substitute regular limes), whisked to silky cheesecake creamyliciousness.
But that’s only half the perfection. The Key Lime Cheesecake is nestled in a soft, buttery, sugar cookie cup made by simply pressing premade sugar cookie dough into muffin tins (as you can see, they don’t need to be perfect)…
Then baked until just golden so they remain super soft, melt-in-your-mouth chewy.
Then filled with your easy no bake Key Lime cheesecake.
You can let your cheesecake filling set in the refrigerator for a couple hours then top with your favorite berries, OR…
If you can’t wait – and I couldn’t wait – you can immediately top and dig into the soft, sugar cookie stuffed Key Lime Cheesecake Cups.
Perfect either way. Perfect for any occasion.
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| Prep Time | 10 minutes |
| Cook Time | 18 minutes |
| Servings |
cups
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- 1 16 oz. pkg. Pillsbury refrigerated sugar cookie dough
- 6 oz. cream cheese, softened
- 1 5.3 oz. Key Lime Greek Yogurt
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons key lime juice (may sub regular lime)
- 1/4 cup sifted powdered sugar
- zest from 1 key lime (may sub. regular lime)
- Fresh berries
- whipped cream
Ingredients
No Bake Key Lime Cheesecake
Garnish
|
Rate this recipe!
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- Preheat oven to 350F degrees.
- Grease a 12-cup muffin tin with nonstick cooking spray with FLOUR (like this)*. Cut cookie dough into 12 even slices and press into the bottom and about 2/3 up the sides of prepared muffin cups. Bake for 18-20 minutes or until edges are barely golden. Let cool 5 minutes then gently transfer to a wire rack to cool completely (about 20 minutes).
- Meanwhile, in a bowl, beat cream cheese, Greek yogurt, vanilla, and 1 tablespoon key lime juice until smooth. Gradually beat in powdered sugar. Stir in key lime zest. Taste and add additional tablespoon lime juice if desired (how I like it).
- When cookie cups are cool, evenly spoon cheesecake filling into cups and refrigerate 1-2 hours to set. If you don’t want to wait, they are still delicious right away, the filling will just be softer.
- Garnish with berries and whipped cream if desired.
*If you don't have nonstick cooking spray with flour, you can use regular nonstick cooking spray and sprinkle the bottom of the muffin cups with a little sugar but I can’t guarantee all of the cookies will come out cleanly.
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Key Lime is my weakness. I could literally have it for dessert every day and never get tired of it. It reminds me of summer and Florida and all good things. I can’t wait to try these. 😀
I love your comments Erin, thank you so much! I love key lime too – totally is making me crave all things summer – can’t wait! I hope these satisfy your key lime craving – or they might just make you crave more 🙂
These look fantastic!
Thank you so much Rina! They are pretty tasty, I hope you love them!
I love love key lime! These little desserts look so good!
Thank you so much Jennie! If you love key lime, I think you will be a fan! Enjoy!
My husband LOVES key lime, and is constantly asking me to make him a key lime pie. But this looks so much easier! Not to mention delicious! I can’t wait to try these out!
Yay! So happy you can have a MUCH easier option! I am excited for you to try them out as well – can’t wait to hear what you think! Enjoy!
Love bright, colorful desserts like this! Perfect for spring!
Thank you Jessica! Me too! Just looking at them makes me happy. I think I am trying to will spring here with these. I think its working because its in 3 days! 🙂
Gorgeous and delicious cupcakes. Looks so inviting!
Thank you so much! I love a happy cupcake :)!
Made these for an Easter luncheon and they were a big hit! Thanks for sharing this recipe!
YAY! you are so welcome Marguerite! I am so happy they were a “hit”! Happy belated Easter!
will these taste good the next day? overnight?
Absolutely Kate, even better the longer they are refrigerated! Enjoy!
Will these get soggy if you make them the night before?
No the filling will set as it refrigerates so it won’t be soggy – hope that helps! Enjoy!
Are these made in a regular size muffin tin or a mini muffin tin? Can’t wait to try these! Thank you.
Hi Debbie! They are made in a regular size muffin tin. Enjoy!
Have you ever tried freezing these? Thanks!
Hi Becky, I haven’t tried freezing them but typically I love frozen no bake cheesecake so I think it should work just fine. good luck!