Easy Key Lime Cheesecake Sugar Cookie Cups

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! 

Key Lime Cheesecake Sugar Cookie Cups with a variety of fruit on top.


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.

Front view of Key Lime Cheesecake Sugar Cookie Cups with a variety of fruit on top.

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)…

Showing how to make Key Lime Cheesecake Sugar Cookie Cups adding dough to tin.

Then baked until just golden so they remain super soft, melt-in-your-mouth chewy.

Key Lime Cheesecake Sugar Cookie Cups baking cups in tin.

Then filled with your easy no bake Key Lime cheesecake.

Key Lime Cheesecake Sugar Cookie Cups adding filling to cups.

You can let your cheesecake filling set in the refrigerator for a couple hours then top with your favorite berries, OR…

Key Lime Cheesecake Sugar Cookie Cups with a variety of fruit on top with lime garnish.

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.

Top view of Key Lime Cheesecake Sugar Cookie Cups with a variety of fruit on top with lime garnish.

Perfect either way.  Perfect for any occasion.




Looking for more Cheesecake Recipes?

Easy Key Lime Cheesecake Sugar Cookie Cups

Servings: 12 cups
Total Time: 28 minutes
Prep Time: 10 minutes
Cook Time: 18 minutes

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  • 1 16 oz. pkg. Pillsbury refrigerated sugar cookie dough

No Bake Key Lime Cheesecake

  • 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


  • 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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  1. Erin @ Miss Scrambled Egg says

    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. 😀

    • Jen says

      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 🙂

    • Jen says

      Thank you so much Rina! They are pretty tasty, I hope you love them!

    • Jen says

      Thank you so much Jennie! If you love key lime, I think you will be a fan! Enjoy!

  2. Maggie says

    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!

    • Jen says

      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!

    • Jen says

      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! 🙂

    • Jen says

      Thank you so much! I love a happy cupcake :)!

  3. Marguerite says

    Made these for an Easter luncheon and they were a big hit! Thanks for sharing this recipe!

    • Jen says

      YAY! you are so welcome Marguerite! I am so happy they were a “hit”! Happy belated Easter!

  4. kate says

    will these taste good the next day? overnight?

    • Jen says

      Absolutely Kate, even better the longer they are refrigerated! Enjoy!

      • Alyssa says

        Will these get soggy if you make them the night before?

        • Jen says

          No the filling will set as it refrigerates so it won’t be soggy – hope that helps! Enjoy!

  5. Debbie Hendrickson says

    Are these made in a regular size muffin tin or a mini muffin tin? Can’t wait to try these! Thank you.

    • Jen says

      Hi Debbie! They are made in a regular size muffin tin. Enjoy!

  6. Becky says

    Have you ever tried freezing these? Thanks!

    • Jen says

      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!

  7. Alyson says

    I am gathering recipes for a Ladies Tea at church and these look so delicious! Do you think the recipe would work in mini muffin tins?

    • Jen says

      Hi Alyson, I think it would work but it might be hard to manipulate the sugar cookies into such a small mini muffin tin – but if you have the patience, I think it would be delicious!

      • Alyson says

        Thanks for your reply! I think I will do a practice batch.

  8. Caryn says

    Do I need key lime yogurt? Can I substitute something else?

    • Jen says

      You can substitute lime yogurt 🙂

  9. Ari says

    My cookies puffed up too much in the muffin pan and there isn’t room for the filling. Any suggestions?

    • Jen says

      They should settle down after cooling, but you if you need to once they are cool, you can also push them down with your fingers, spoon or cup.

  10. Holly says

    Made this for a luncheon yesterday and what a BIG hit! Everyone thought I had bought them. Lots of raves and requests for the recipe! So yummy! Thanks!

    • Jen says

      YES! That is awesome Holly! I am thrilled they were such a hit with so many people wanting the recipe! Thanks for taking the time to make my day!

  11. Aya says

    I dont have lime greek yoghurt, what can substitute ot with?

    • Jen says

      Hi Aya, unfortunately that is the main flavor component so there is not a good substitute except regular lime yogurt.

  12. Katie says

    Would these be ok refrigerated overnight?

  13. Wendy says

    Can you substitute for lemon yogurt, lemon zest and lemon juice to have a different flavor to offer?

    • Jen says

      Absolutely! I haven’t personally tried it but I don’t see why not! The only thing I can think of is that lemon can be more tart so you might need to add a little bit more sugar- but taste it first and see what you think

  14. Marion says

    Hello Jen, this recipe sounds wonderful. I am planning on making it for a graduation party. Can I make this in advance, if yes, how many days in advance? Please let me know.
    Thanks, Marion

    • Jen says

      Hi Marion, I wouldn’t make the cookie cup crusts in advance because they won’t be as soft and chewy. The cheesecake portion you can definitely make in advance – probably 3 days is good.

  15. Lisa says

    What would the cooking time adjustment be if using mini muffin tins?

    • Jen says

      Yes, you would need to bake them much less if using. I can’t give you a specific time as I haven’t personally tried it, good luck!

  16. Rita says

    Jen, would using paper baking cups to line the cupcake pans work? Looking forward to making these for luncheons at church.

    • Jen says

      I haven’t tried it, but I’m sure it would! You are going to be very popular at the luncheons!!