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Easy Key Lime Cheesecake Sugar Cookie Cups

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
10 mins
Cook Time
10 mins
Total Time
28 mins
Servings: 12 cups
Course: Dessert , Cake

Ingredients

  • 1 oz. pkg. Pillsbury refrigerated sugar cookie dough
No Bake Key Lime Cheesecake
  • 6 oz. cream cheese, softened
  • 1 .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

    Cup of Yum
  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.

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.