Our good friends decided to take their summer vacation close to home this year. They packed the car up yesterday, left me with their dog and took off to Key West. All of a sudden, I found myself craving Key Lime Pie! So I decided to whip up a batch of these Mini Key Lime Cheesecakes; in their honor of course.

These sweet treats are the perfect blend of sweet and sour.

If you love Key Lime pie, you are sure to love these!!!

Ingredients

• 1 package (16 oz.) Pillsbury ready to bake sugar cookies
• 6 oz. Philadelphia cream cheese, softened
• 1 5.3 oz. Chobani key lime greek yogurt
• 1/2 teaspoon vanilla extract
• 2 tablespoons of lime juice
• 1/4 cup of powdered sugar
• Zest from one lime

Garnish

• Cool Whip
• Lime slices
• Zest from one lime

Directions

1. Preheat oven to 350 degrees and spray a 12 cup muffin tin with a non-stick cooking spray that contains flour.
2. Break off two pieces of cookie dough and mold/roll it into a ball with your hands.
3. Press the rolled cookie dough into the bottom of your tin and up around the sides as evenly as possible to form a cup.
4. Bake for 20 minutes or until edges are golden.
5. Let cool about 10 minutes and transfer them to a cooling rack. Allow about 20 minutes for complete cooling.
6. Meanwhile, in a bowl or mixer; beat cream cheese, greek yogurt, vanilla and lime juice until smooth.
7. Gradually beat in powdered sugar.
8. Stir zest into your batter; taste and add additional lime juice as desired.
9. Once your cookie cups are cool, spoon cheesecake filling into the cups and refrigerate for about 2 hours to allow the filling to set.
10. Garnish & Enjoy!