Lemon Cheesecake Cookie Cups
Lemon Cheesecake Cookie Cups are made in a mini muffin tin with prepared sugar cookie dough and a lemony cheesecake filling. It's a quick and easy spring or summer dessert!
Servings: 24
Ingredients
- 1 24-count package prepared sugar cookie dough
- 1 8-ounce package cream cheese, softened
- 2 teaspoons vanilla extract
- ½ cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- sliced strawberries, if desired
Instructions
- Preheat oven to 350 degrees
- Spray a 24-cup mini muffin tin with cooking spray
- Add a square of cookie dough to each muffin cup, and bake for 12 minutes or until outside is light golden brown
- Remove from oven, allow to cool slightly, and gently make an indentation in each cookie with handle of wooden spoon. Set aside
- Meanwhile, add the softened cream cheese and vanilla extract to a large mixing bowl, and beat with hand mixer until creamy
- Gradually add powdered sugar, and beat until well combined. Mix in lemon juice and zest until smooth and creamy. Refrigerate until cookie cups are ready to fill.
- Carefully remove cookie cups from muffin tin, and when completely cooled, spoon cheesecake filling into middle of cups. Top with additional lemon zest and sliced strawberries, if desired
Nutrition
Calories: 180kcal