Key Lime Cheesecake Sugar Cookie Cups
Description
Love Key Lime Pie? Then you'll love these Key Lime Cheesecake cookie cups. They are so much easier to make than a Key Lime Pie and just as good and tasty.
Ingredients
16 oz. pkg. Pillsbury refrigerated sugar cookie dough
non-stick cooking spray with flour*
No-Bake Key Lime Cheesecake:
6 oz. cream cheese, softened
5.3 oz. Key Lime Greek Yogurt
1/2 t. vanilla extract
1-2 T. key lime juice (or regular lime juice)
1/4 c. sifted powdered sugar
zest from 1 key lime (or regular lime)
Garnish: fresh berries like blue berries and strawberries, lime slices and whipped cream
Directions
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Preheat oven to 350 degrees.
Spray a 12 cup muffin pan with non-stick cooking spray with FLOUR.
Cut cookie dough into 12 even slices; press into the bottoms 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. Gently transfer to a wire rack to cool completely, about 20 minutes.
Meanwhile, in a bowl, beat cream cheese, Greek yogurt, vanilla, and 1 T. key lime juice until smooth; gradually beat in powdered sugar; stir in key lime zest. Taste; add an additional T. lime juice, if desired.
Once cookie cups are cool, evenly spoon cheesecake filling into cups; refrigerate 1-2 hours to set.
Garnish with berries and whipped cream, if desired.
Makes 12 cups.
*The non-stick cooking spray with flour could be substituted with regular non-stick cooking spray, then the bottoms of the muffin cups should be sprinkled with a little sugar, but all of the cookies might not come out cleanly.