These Raspberry Lime Cookie cups are not only pretty to look at, they taste  delicious.

Raspberry Lime Cookie Cups are a winning  combination of sweetened condensed milk, cream cheese,  and raspberry preserves, topped with a fresh raspberry and lime slice.

This recipe that I created for a summertime party is light, refreshing, and looks so pretty on your serving tray.

Some other recipes you may enjoy that contain raspberries:
RASPBERRY LEMON CREAM CHEESE CAKE BARS
RASPBERRY MASCARPONE COCONUT CREAM TART
ALMOND BERRY TIARA CAKE WITH FRESH RASPBERRY SAUCE
RASPBERRY MASCARPONE CHOCOLATE BROWNIE BITES

How To Make Raspberry Lime Cookie Cups
(Full list of ingredients and instructions in printable recipe card.)

INGREDIENTS

roll of refrigerated sugar cookie dough
ready made graham cracker crust
sweetened condensed milk
cream cheese
3 limes
red raspberry preserves
fresh raspberries

INSTRUCTIONS

• Preheat the oven. Prepare the mini muffin pans with removable bottoms. Set cookie dough of of refrigerator to soften.
• In a large mixing bowl, crumble the cookie dough. Add the graham cracker crumbs and combine ingredients well, using your hands.  Divide the dough into 24 equal size balls, about 1-inch each. Press a ball into the bottom of each cup to form a crust.
• Bake for 10 minutes. Remove pan from oven to a wire cooling rack. Using the end of a wooden spoon, make a slight indentation in each cookie cup.
• Combine the sweetened condensed milk, cream cheese, and lime juice. Cook as directed in recipe card.
• Spoon some of the filling into each cookie cup, top with raspberry jam, lightly swirl with a toothpick, and chill for 1 hour.
• Remove the cookie cups from the pans as instructed. Place on serving platter. Garnish with a lime wedge and a raspberry. Sprinkle lime zest over the tops.

Why You Will Love Raspberry Lime Cookie Cups

• These are such an easy, summertime dessert to make.
• The combination of lime, cream cheese, raspberry, and sugar cookie crust is just delicious.
• They are light, refreshing and look elegant to serve at a party.

Helpful Tips and Frequently Asked Questions

I use the ready made graham cracker crust in this recipe because this is more flavorful than plain graham cracker crumbs, but they can be used if necessary.

Mini Muffin Pans with Removable Bottoms can be purchased at kitchen stores or online. Amazon has several different options.

Roll the dough into equal size balls, 1 inch works well. Do not overbake the cookie dough crusts. They will become dry of overbaked.

After the cookie cups with filling are chilled, carefully, remove the cookie cups from pan by pushing the bottom disc upward with fingers. Remove disc from bottom of crust using a butter knife.

Can these be made in advance?
YES, These can be made a day ahead of serving. Store in airtight containers and refrigerate for up to 2-3 days total. After 3 days, the cookie crusts will become soggy.

This post was shared on Sweet Little Bluebird Weekend Potluck.

Print Pin

RASPBERRY LIME COOKIE CUPS

This recipe that I created for a summertime party is light, refreshing, and looks so pretty on your serving tray. It is a winning combination of sweetened condensed milk, cream cheese, and raspberry preserves, topped with a fresh raspberry and lime slice.

Course Desserts

Cuisine American

Keyword Cookie Cups, Raspberry Lime Cookie Cups,

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 24

Calories 300kcal

Author pamelashank2015

Ingredients

• 1 16.5oz roll refrigerated sugar cookie dough
• 1/4 cup crumbs from graham cracker ready made pie crust may use graham cracker crumbs
• 1 14oz can sweetened condensed milk
• 6 oz cream cheese softened
• 3 medium limes washed
• 1/4 cup red raspberry preserves
• 24 medium fresh raspberries washed and dry

Instructions

• Preheat oven to 350 degrees F. Lightly spray 2 (12 cup) mini cheesecake pans with removable bottoms, with no stick cooking spray.
• Break up and crumble the cookie dough into a large mixing bowl. Add the graham cracker crumbs and combine well, using hands. Divide the dough into 24 equal size balls, about 1-inch each. Press a ball into the bottom of each cup to form a crust.
• Bake for 10 minutes. Remove pan from oven to a wire cooling rack. Using the end of a wooden spoon, make a slight indentation in each cookie cup.
• Meanwhile, combine the sweetened condensed milk and cream cheese in a medium size saucepan. Cut 6 slices from one of the limes (1/4 inch each). Squeeze the juice from the remaining part of that lime into the saucepan. Set the slices aside. Zest the remaining 2 limes and set this aside. Cut each of the limes in half and squeeze the juice from them into the saucepan with sweetened condensed milk. Cook the milk, cream cheese and lime juice over a low heat, stirring constantly until mixture begins to bubble and starts to thicken; about 20 minutes. Remove from the heat.
• Spoon equal amounts of the filling (about 1 Tablespoon) onto each cookie crust. Top each with 1/2 teaspoon preserves. Using a toothpick, lightly swirl into the filling. Chill pans for 1 hour. Loosen the cookie cups around the edges with a small plastic knife. Return to refrigerator for 1 hour.
• Carefully, remove the cookie cups from pan by pushing the bottom disc upward with fingers. Remove disc from bottom of crust using a butter knife. Transfer to a serving platter. Cut each lime slice into 4 wedges. Garnish each cookie cup with a lime wedge pointed into the filling, and a raspberry. Sprinkle lime zest over the cookie tops. Refrigerate until ready to serve.
• Makes 2 dozen

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.

NOTES

I use the ready-made graham cracker crust in this recipe because this is more flavorful than plain graham cracker crumbs, but they can be used if necessary.

Mini Muffin Pans with Removable Bottoms can be purchased at kitchen stores or online. Amazon has several different options.

After the cookie cups with filling are chilled, carefully, remove the cookie cups from pan by pushing the bottom disc upward with fingers. Remove disc from bottom of crust using a butter knife.