Lemon Cheesecake Cookie Cups
Lemon Cheesecake Cookie Cups are easy desserts made in a mini muffin tin with sugar cookie crusts and no-bake lemony cheesecake filling. This quick and easy dessert is perfect for spring or summer and elegant enough for entertaining!
Servings: 24
Cost: $10
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 optional for garnish
Instructions
- Preheat oven to 350℉
- Spray a 24-cup mini muffin tin with non stick 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. Remove to a wire rack or tray while still warm to cool completely
- 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.
- Spoon cheesecake filling into middle of cups. Top with additional lemon zest and sliced strawberries, if desired. Keep refrigerated
Video
Notes
Allow cream cheese to soften at room temperature for easier mixing.
The recipe makes enough filling to just fill the cups to the rims. If you want to overfill them, I suggest doubling the filling.
Make sure cups are completely cooled before filling.
Nutrition
Calories: 115kcal | Carbohydrates: 3g | Protein: 0.05g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Cholesterol: 0.2mg | Sodium: 3mg | Potassium: 3mg | Fiber: 0.02g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 0.3mg | Calcium: 0.3mg | Iron: 0.02mg
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