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+ servings

Easy Key Lime Cheesecake Sugar Cookie Cups

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

Ingredients

  • 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)

Garnish

  • Fresh berries
  • whipped cream

Instructions

  • 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.

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.