Ingredients:
24 key lime coolers cookies
8 ounces cream cheese, softened
1 eggs
1/2 cup sugar
2 tablespoons key lime juice
1 teaspoon key lime zest
whipped cream
Directions:
Preheat oven to 350 F.
Fill 2 (12-muffin) mini muffin tins with paper cups and spray with cooking spray.
Place 1 Key Lime Cooler cookie in the bottom of the cup, flat side down.
Beat together cream cheese, egg, sugar, lime juice and zest until well mixed.
Fill the cups to the top.
Bake for 10 minutes.
Remove tarts to cool.
When completely cool, top with whipped cream.
(I use a pastry bag and star tip).
Servings: 24
Time preparation: 10 min.
Time total: 20 min.