Image
Image
Made With
Makes
11 Cookie Cups
Savor a bite-sized burst of citrus bliss with our Lemon Cheesecake Cookie Cups. Tender lemon cookie cups cradle a rich cream cheese filling, topped with crumbled lemon cookies and fresh zest for an extra tangy kick.
Ingredients
12 pieces Otis Spunkmeyer Sweet Discovery Lemon Burst Cookies, dough, thawed
3/4 cup Heavy Cream, divided
12 ounces softened Cream Cheese
1 cup Powdered Sugar
1 teaspoon Vanilla Extract
2 teaspoons Lemon Juice
1/3 cup Sour Cream
4 tablespoons Lemon Zest
Preparation
- Press the cookie dough onto the bottom and up the sides of 12 greased mini muffin pan cups. Bake according to the direction for cookies. Set aside to cool.
- Beat the cream until it forms medium peaks, set aside.
- Blend softened cream cheese and powdered sugar in the bowl of an electric mixer on medium speed until smooth.
- Add vanilla, lemon juice, sour cream and blend thoroughly. Fold one cup heavy cream into cream cheese mixture.
- Fill each cookie crust with the cheesecake mixture, mounding slightly. Top with remaining whipped cream and lemon zest.
