Ingredients
For the sugar cookie cups:
1 roll (16.5 oz) refrigerated sugar cookie dough
1/2 cup all-purpose flour
For the key lime 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
Optional toppings:
Whipped cream
Extra lime zest or slices for garnish
Instructions
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Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin.
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In a bowl, mix the sugar cookie dough with the flour until well combined. Roll the dough into 12 equal balls and press each into the muffin cups, shaping them into a cup form.
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Bake for 10-12 minutes, then gently press the centers down to maintain the cup shape. Allow them to cool completely.
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While the cookie cups cool, prepare the cheesecake filling. In a medium bowl, beat the cream cheese until smooth. Add sweetened condensed milk, key lime juice, lime zest, and vanilla extract. Mix until creamy.
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Once the cookie cups have cooled, spoon or pipe the key lime cheesecake filling into each cup.
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Chill the cookie cups for at least 1 hour before serving.
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Before serving, top with whipped cream and extra lime zest or slices if desired.
Notes
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Variations: Swap sugar cookie dough for chocolate chip cookie dough or try different citrus flavors like lemon or orange.
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Storage: Store in an airtight container in the refrigerator for up to 3 days.
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Reheating: These are best served chilled, but you can warm the sugar cookie cups before adding the cheesecake filling and then chill them again before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
