1 16 oz. pkg. refrigerated sugar cookie dough
6 oz. cream cheese, softened
1 5.3 oz. Chobani Key Lime Greek Yogurt
1/2 teaspoon vanilla extract
1-2 tablespoons key lime juice
1/4 cup sifted powdered sugar
zest from 1 key lime
Preheat oven to 350F degrees.
Grease a 12-cup muffin tin with nonstick cooking spray with flour. Cut cookie dough into 12 even slices and press into the bottom and about 2/3 up the sides of prepared muffin cups. Bake for 18-20 minutes or until edges are barely golden. Let cool 5 minutes then gently transfer to a wire rack to cool completely.
In a large bowl, beat cream cheese, Greek yogurt, vanilla, and 1 tablespoon key lime juice until smooth. Gradually beat in powdered sugar. Stir in key lime zest. Taste and add additional tablespoon lime juice if desired.
When cookie cups are cool, evenly spoon cheesecake filling into cups and refrigerate 1-2 hours to set. If you don’t want to wait, they are still delicious right away, the filling will just be softer.
Garnish with berries and whipped cream if desired.