Description
These Zesty Key Lime Cheesecake Cookie Cups combine the delightful flavors of tangy key lime cheesecake with soft sugar cookie cups. Perfectly baked and filled with a creamy lime-infused cheesecake mixture, topped with whipped cream and lime zest, these treats offer a refreshing dessert experience that’s both visually appealing and delicious.
Ingredients
Scale
Cookie Cups
- 1 roll (16.5 oz) refrigerated sugar cookie dough
- 1/2 cup all-purpose flour
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/3 cup sweetened condensed milk
- 1/4 cup key lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon vanilla extract
Toppings
- Whipped cream
- Extra lime zest or lime slices for garnish
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin thoroughly to prevent the cookie cups from sticking during baking.
- Make Cookie Cups: In a mixing bowl, combine the refrigerated sugar cookie dough with the all-purpose flour until evenly mixed. Divide the dough into 12 equal portions, rolling each into a ball. Press each ball into the muffin tin cups, shaping each into a cup form to hold the filling.
- Bake Cookie Cups: Bake the shaped cookie cups in the preheated oven for 10-12 minutes until they begin to turn lightly golden. Remove from oven and gently press down the centers to keep the cup shape intact. Set aside and allow them to cool completely before filling.
- Prepare Cheesecake Filling: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the sweetened condensed milk, key lime juice, lime zest, and vanilla extract. Mix thoroughly until the filling is smooth and well combined.
- Fill the Cookie Cups: Once the cookie cups have completely cooled, spoon or pipe the prepared key lime cheesecake filling into each cookie cup, filling them generously but without overflow.
- Chill: Place the filled cookie cups in the refrigerator and chill for at least 1 hour to allow the cheesecake filling to set properly and flavors to meld.
- Garnish and Serve: Before serving, top each cookie cup with a dollop of whipped cream and garnish with additional lime zest or a small lime slice for a fresh, zesty finish.
Notes
- Make sure the cookie cups are completely cool before adding the cheesecake filling to prevent melting or sliding.
- You can substitute regular lime juice if key lime juice is unavailable, but key lime offers a distinct tartness.
- For easier removal, let the cookie cups cool fully and consider using a non-stick spray on the muffin tin.
- The cookie cups can be stored in the refrigerator, covered, for up to 3 days.
- This dessert pairs well with a light citrus or herbal tea for a refreshing treat.
