Lavender & Lemon Cheesecake Cookie Cups
Light and flavorful lavender & lemon cheesecake cookies cups are the perfect special occasion dessert.
- Pillsbury refrigerated Sugar Cookie Dough
- 8 oz cream cheese room temp
- ½ cup Greek yogurt
- ¼ cup sugar
- 2 drops lemon essential oil
- 2 drops lavender essential oil
- ¼ cup lemon juice
Grease a cupcake tray and line the tray with the sugar cookie dough and bake for 10 minutes.
Combine the cream cheese, greek yogurt and sugar and blend together.
Add in the lemon and lavender essential oil and lemon juice to the cream cheese mixture and combine.
Allow the cream cheese mixture to chill in refrigerator for an hour and then add to cooled cookie cups.
Garnish with a lemon slice and serve.