Description
These Zesty Key Lime Cheesecake Cookie Cups combine a buttery sugar cookie base with a creamy, tangy key lime cheesecake filling, making a perfectly portioned dessert that’s refreshing and delightful for any occasion.
Ingredients
Scale
Cookie Base
- 1 package (16.5 oz) refrigerated sugar cookie dough
Cheesecake Filling
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons key lime juice
- 1 teaspoon key lime zest
Topping and Garnish
- Whipped cream (for topping)
- Extra lime zest or lime slices (for garnish)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin to prevent sticking.
- Create Cookie Shells: Slice the refrigerated sugar cookie dough into 12 even pieces. Press each slice firmly into the bottom and slightly up the sides of each muffin cup to form a sturdy cookie shell.
- Mix Cheesecake Filling: In a medium bowl, beat the softened cream cheese, granulated sugar, and flour until smooth and creamy. Then add the egg, vanilla extract, key lime juice, and key lime zest, mixing well until fully combined and smooth.
- Fill Cookie Cups: Spoon the cheesecake mixture evenly into each prepared cookie shell, filling nearly to the top but leaving a small space to avoid overflow during baking.
- Bake: Place the muffin tin into the preheated oven and bake for 14 to 16 minutes or until the edges are lightly golden and the centers are just set but still slightly jiggly.
- Cool: Allow the cookie cups to cool in the pan for 10 minutes to set, then carefully transfer them to a wire rack to cool completely to room temperature.
- Chill: Refrigerate the cooled cookie cups for at least 1 hour to fully firm up the cheesecake filling.
- Serve: Before serving, top each cookie cup with a dollop of whipped cream and garnish with additional lime zest or small lime wedges for an extra zesty touch.
Notes
- You can use homemade sugar cookie dough if preferred for a more personalized flavor.
- For a tangier cheesecake filling, add a few extra drops of key lime juice to the mixture.
- These cookie cups store well refrigerated in an airtight container for up to 3 days.
