Description
These Zesty Key Lime Cheesecake Cookie Cups are a delightful fusion of tangy key lime cheesecake filling nestled inside buttery sugar cookie cups. They combine the freshness of key lime juice and zest with creamy cheesecake, all within a crisp baked cookie shell. Perfect as a refreshing and indulgent dessert that’s easy to prepare and sure to impress at any gathering.
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
For Garnish
- Whipped cream
- Extra lime zest or lime slices
Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly to prevent sticking.
- Make Cookie Cups: In a mixing bowl, combine the refrigerated sugar cookie dough with the all-purpose flour and mix well until fully incorporated. Divide the dough into 12 equal portions, roll each into a ball, and press each ball firmly into the muffin cups shaping into a cup with edges raised to hold the filling.
- Bake the Cups: Bake the shaped cookie dough cups in the preheated oven for 10 to 12 minutes until golden. Remove from oven and gently press down the centers while still warm to maintain the cup shape. Allow the cookie cups to cool completely in the tin.
- Prepare Cheesecake Filling: In a separate medium bowl, beat the softened cream cheese until smooth and creamy. Add sweetened condensed milk, key lime juice, lime zest, and vanilla extract. Blend thoroughly until mixture is uniform and creamy.
- Fill the Cups: Once the cookie cups are cooled, spoon or pipe the key lime cheesecake filling into each cookie cup evenly, filling them to the top.
- Chill: Place the filled cookie cups in the refrigerator and chill for at least 1 hour to allow the 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 extra lime zest or a small lime slice for added freshness and presentation.
Notes
- Use room temperature cream cheese for a smooth cheesecake filling.
- Key lime juice can be substituted with regular lime juice if unavailable, though the flavor will be slightly different.
- Pressing down the centers of the cookie cups after baking helps keep the shape to hold the filling.
- Chilling is essential to set the cheesecake filling firmly inside the cookie cups.
- These cookie cups can be stored covered in the refrigerator for up to 3 days.
