The velvety cheesecake is sweet, tart and comprised of just a few ingredients – Greek Key Lime yogurt, cream cheese, sugar, vanilla and finished with key lime zest (if you can’t find key limes, you can substitute regular limes), whisked to silky cheesecake creamyliciousness.
But that’s only half the perfection. The Key Lime Cheesecake is nestled in a soft, buttery, sugar cookie cup made by simply pressing premade sugar cookie dough into muffin tins (as you can see, they don’t need to be perfect)…
- 1 16 oz. pkg. Pillsbury refrigerated sugar cookie dough
- No Bake Key Lime Cheesecake
- 6 oz. cream cheese, softened
- 1 5.3 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)
- Fresh berries
- whipped cream
- Preheat oven to 350F degrees.
- 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).
- 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).
- 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.
- Garnish with berries and whipped cream if desired.