Description
These Zesty Key Lime Cheesecake Cookie Cups are a delightful combination of tangy key lime cheesecake filling nestled in a sweet sugar cookie cup, topped with whipped cream and a hint of lime zest. Perfect for a refreshing dessert or sweet treat!
Ingredients
Scale
Sugar Cookie Cups:
- 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:
- Whipped cream (for topping)
- Extra lime zest or lime slices (for garnish)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
- Prepare the cookie cups: Slice the sugar cookie dough into 12 even pieces and press each slice into the bottom and slightly up the sides of each muffin cup to form a cookie shell.
- Make the cheesecake filling: In a medium bowl, beat the cream cheese, sugar, and flour until smooth. Add the egg, vanilla extract, key lime juice, and zest, mixing until fully combined.
- Fill the cups: Spoon the cheesecake mixture evenly into each cookie cup, filling almost to the top.
- Bake: Bake for 14–16 minutes or until the edges are lightly golden and the centers are just set.
- Cool and serve: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 1 hour before serving. Top with whipped cream and garnish with lime zest or small lime wedges.
Notes
- You can use homemade sugar cookie dough if preferred.
- For a tangier flavor, add a few extra drops of key lime juice.
- These store well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 220
- Sugar: 18g
- Sodium: 125mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg
