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!
lemon cheesecake cookie cups
approximate cooling time
prepared sugar cookie dough
cream cheese, softened
sliced strawberries, if desired
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