Easy Key Lime Cheesecake Sugar Cookie Cups
    Servings Prep Time
    12cups 10minutes
    Cook Time
    18minutes
    Servings Prep Time
    12cups 10minutes
    Cook Time
    18minutes
    Easy Key Lime Cheesecake Sugar Cookie Cups
    Ingredients
    • 116 oz. pkg. Pillsbury refrigerated sugar cookie dough
    No Bake Key Lime Cheesecake
    • 6oz. cream cheese, softened
    • 15.3 oz. Key Lime Greek Yogurt
    • 1/2teaspoon vanilla extract
    • 1-2tablespoons key lime juice (may sub regular lime)
    • 1/4cup sifted powdered sugar
    • zest from 1 key lime (may sub. regular lime)
    Garnish
    • Fresh berries
    • whipped cream
    Instructions
    1. Preheat oven to 350F degrees.
    2. 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).
    3. 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).
    4. 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.
    5. Garnish with berries and whipped cream if desired.
    Recipe Notes

    *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.