After my last minute rush to get a Valentine’s dessert thrown together with leftover frosting, cookies, and raspberry filling, I stumbled on a NEW dessert that is so ridiculously AMAZING I don’t know how this desert hasn’t come to light yet! Cheesecake Sugar Cookies flavored with fruit fillings!!! I like to have holiday themes for each month and because it is March, I decided to go with a Key Lime flavor for my cakes and desserts. My new custom recipes this month included a Blueberry Key Lime Cake, a Key LIme Tunnel cake, and a Key Lime Dressing for a spinach salad…AND last but definitely not least, my Key Lime Cheesecake Sugar Cookies. If you like Key Lime, you will LOVE these recipes! I am talking complete FOOD NIRVANA!
Because I use a St. Patrick’s day rainbow and shamrock “Lucky” theme for March, I wanted a way to incorporate that with this recipe. So I busted out the larger shamrock cookie cutter and my rainbow sprinkles to get these stinkin’ cute shamrock cookies! I also love the added crunch from the sprinkles!!! You can see that one of the larger cookies I used the same green frosting as the smaller cookies, one was just my cream cheese frosting, and one I lined the piping bag with 3 stripes of the key lime fruit filling (recipe at the bottom) to get a variegated frosted cookie. I love the variations, and all are so yummy!
This is my go to sugar cookie recipe, and you will get rave reviews! To make these Key Lime Cheesecake Sugar Cookies, you need:
1 recipe of sugar cookies, cut out, baked, and completely cooled.
1 recipe of my cream cheese frosting (found at the bottom of the page)
1/4-1/2 c of my Key Lime Fruit Filling recipe.
Mix in the key lime fruit filling to taste, then pipe or frost your cookies. Store frosted cookies in an airtight container in the refrigerator, and they will last up to 3 weeks. They also freeze well in an airtight container for up to 3 months. These storing guidelines also work for leftover frosting. I also use this Key Lime Cheesecake Frosting on cakes, and this cake was particularly delicious!
2 T corn starch, mixed in 1/2 c cold water
2) Bring the juice mix to a boil.
3) Add the corn starch and water mix, and let boil stirring constantly until thickened.
4) Let the fruit filling cool before adding to an airtight dish to chill in the refrigerator. DO not use to fill cakes or to add to frostings until completely chilled.
NOTE: I use this to flavor frosting, fill cakes, vinaigrette dressing, and many other key lime recipes.
To fill a cake: frost the bottom layer with an even coating of frosting, pipe a frosting “dam” around the boarder of the frosted cake, then dollop a general tablespoon or two depending on the layer size, and spread evenly to the dam before topping with another layer of cake; and repeat until the top layer.