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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.
Makes
11 Cookie Cups
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.
