Key Lime Cheesecake cookies are a combination of key lime pie and cheesecake in cookie form! These cookies have a soft graham cracker cookie base with a slightly crisp coating of sugar and are filled with a creamy key lime cheesecake filling. We then add a pinch of lime zest to the top after baking. These delectable treats are easy to make, quite adorable, and are one of my most popular cookies!
I developed this recipe while creating my Key Lime Pie Thumbprints. They both have the key lime flavor however these contain that rich, decadent cheesecake taste and texture as well.
Key Limes vs. Persian Limes
Key limes, also known as ‘Mexican limes’ or ‘West Indies limes,’ are smaller, contain more seeds, and have thinner skins than regular limes. They are grown in tropical and subtropical regions and are known for their distinctive tart and sweet flavor. Highly coveted for desserts, marinades, and other specialties, they are sometimes difficult to locate at food stores. Although you may use regular (Persian) limes in place of key limes, if they are available to you, they are worth seeking out. Otherwise, I highly recommend bottled key lime juice, such as Nellie & Joe’s.
Key Lime Cheesecake Cookie Process
Key Lime Cheesecake cookies are quick and easy to make but do allow yourself a bit of extra time for the shaped cookies to chill in the freezer prior to baking.
Make Dough
Beat the butter in a large bowl using a handheld mixer or stand mixer until creamy. Scrape down the sides and the bottom with a spatula. Add the sugar and beat on medium speed for about 1 minute. Add in the egg yolks and vanilla. Mix until combined and scrape down sides again. In a separate bowl, combine salt, flour, and graham cracker crumbs. (To make the graham cracker crumbs, I used a food processor to pulse 10 sheets of honey graham crackers. Make sure they are fairly small crumbs so they will combine with the dough.) Add to the butter mixture. Beat on low speed until just combined and dough is formed. The dough will be a bit crumbly but will come together.
Shape Cookies
Using a cookie scoop or your hands, shape 1 Tbsp size scoops into balls and roll in granulated sugar. Be sure to roll the balls firmly together to lessen the chances your cookies will crack when making indents. Place on a plate lined with waxed paper. Using your thumb or the back of a measuring spoon, gently press an indent into the cookies. (I typically use a 1/2 tsp measuring spoon to form the indents but use whatever size works for your cookies.) If they begin to crack, just pinch back together. Chill in the freezer for 20-30 minutes.
Prep Oven
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
Fill Cookies and Bake
Using a handheld or stand mixer, beat the cream cheese and sugar until smooth. Be sure to use full-fat block-style cream cheese (not the kind in a tub). Add the key lime juice and lime zest. Mix well. Add the sour cream and beat until combined. The filling will be on the thinner side.
Remove the cookies from the freezer. Add filling to each cookie until it is almost overflowing and bake for 12-13 minutes or just until the edges are beginning to turn light golden brown. Do not overbake. (The filling will deflate a little as it cools. This is why you should fill them as much as possible without overflowing.) Sprinkle just a few flakes of lime zest on the cookies after coming out of the oven. Let the cookies sit on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
What if I cannot find Key Limes?
No worries! Key limes can be difficult to locate at times. If they are not available to you, I recommend using bottled key lime juice, such as Nellie & Joe’s. If using bottled juice, be sure it is key lime juice and not regular lime juice as this will not taste the same. For the lime zest, you may use either regular or key limes.
How should I store these?
These cookies should be kept in the refrigerator in an airtight container due to having cream cheese and sour cream in the filling. They will keep in the refrigerator for up to a week.
Can Key Lime Cheesecake Cookies Be Frozen?
Yes! These cookies can be frozen for up to 3 months. Be sure to store in an airtight container and place waxed or parchment paper between layers so they do not stick to each other. When ready to use, thaw overnight in the refrigerator. Unbaked cookie dough may be frozen for up to 2 months.
Tips
- Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
- Room temperature is important! When certain ingredients (eggs, cream cheese, butter, etc.) are listed as room temperature, there are scientific reasons behind this. At room temperature, these ingredients blend together better and result in a smoother batter. Ultimately, you will end up with a better final product!
- To soften butter quickly, slice into small pieces and let sit on the counter while you gather the rest of your ingredients. Room temperature butter may be cooler than you think. You will know it is ready when you press your finger into it, it leaves an indent but does not sink into the butter.
- Cream cheese and sour cream – Now is not the time to skimp on these two ingredients! For the best taste and texture, use full-fat block-style cream cheese and full-fat sour cream.
- Key lime juice – If using bottled juice, be sure it is key lime juice and not regular lime juice.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Kitchen Scale – precisely measure ingredients
- Food Processor – to crush graham crackers
- Baker’s Half Sheet – to bake cookies
- Cooling Racks – to cool cookies and dishwasher friendly!!
- Stand Mixer – to mix dough
- Zester – to zest key limes
- Juicer – to juice key limes
If you liked this recipe, try our
Key Lime Cheesecake Cookies
Key Lime Cheesecake cookies are a combination of key lime pie and cheesecake in cookie form! These cookies have a soft graham cracker cookie base with a slightly crisp coating of sugar and are filled with a creamy key lime cheesecake filling.
Ingredients
- COOKIES:
- 2 cups (4 sticks) salted butter, softened
- 1 and 1/3 cup (264 g) granulated sugar, plus more for rolling
- 2 egg yolks, room temp
- 2 tsp pure vanilla extract
- ¼ tsp salt
- 4 cups (480 g) all-purpose flour
- 1 cup (140 g or about 10 sheets) graham cracker crumbs
- FILLING:
- 1 (8 oz) pkg full-fat cream cheese, softened
- ½ cup (100 g) granulated sugar
- ¼ cup freshly squeezed key lime juice or bottled key lime juice
- 2 tsp lime zest, plus more for garnish
- ½ cup (114 g) sour cream, room temp
Directions
- Step 1 COOKIES: Beat butter in a large bowl using a handheld mixer or stand mixer until creamy. Scrape down the sides and bottom with a spatula. Add sugar and beat on medium speed for about 1 minute. Add egg yolks and vanilla. Mix until combined and scrape down sides again. In a separate bowl, combine salt, flour, and graham cracker crumbs. Add to butter mixture. Beat on low speed until just combined and dough is formed. (Dough will be a bit crumbly but will come together.)
- Step 2 Using a cookie scoop or your hands, shape 1 Tbsp size scoops into balls and roll in granulated sugar. Place on a plate lined with waxed paper. Using your thumb or the back of a measuring spoon, gently press an indent into the cookies. If they begin to crack, just pinch back together. Chill in the freezer for 20-30 minutes.
- Step 3 PREP: Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
- Step 4 FILLING: Using a handheld or stand mixer, beat cream cheese and sugar until smooth. Add key lime juice and lime zest. Mix well. Add sour cream and beat until combined. Filling will be on the thinner side.
- Step 5 BAKE: Remove cookies from freezer. Spoon filling into each cookie until it is almost overflowing and bake for 12-13 minutes or just until the edges are beginning to turn light golden brown. Do not overbake. (The filling will deflate a little as it cools.) Sprinkle just a few flakes of lime zest on the cookies after coming out of the oven. Transfer to a wire rack to cool completely.
- Step 6 STORAGE: Store in an airtight container in the refrigerator for up to a week or in the freezer for up to 3 months. When ready to use, thaw overnight in the refrigerator. Unbaked cookie dough may be frozen for up to 2 months.
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Have a wonderful day!
These are so addicting! I never knew I liked key lime but I do now! Amazing recipe! Great job!!
Thank you so much!