Key Lime Cheesecake Cookies

The Kelly Kitchen

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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.

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Prep Time 40

Cook Time 12

Total Time 3

Servings: 70 Cookies

Course: Dessert, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

2 cups salted butter, softened (4 sticks)
1 ⅓ 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, room temp
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

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method

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.)
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.
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.

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.

ASSEMBLY

Remove cookies from freezer. Spoon filling into each cookie until it is almost overflowing.
BAKE: 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.

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.

Notes

AMOUNT: This is a large-batch recipe, perfect for parties, bake sales, or freezing for later because they are always a crowd-pleaser! For a smaller batch, all ingredients can easily be halved.

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