Preheat your oven to 350 degrees Fahrenheit.
Grease a standard muffin tin with non-stick cooking spray.
Divide the sugar cookie dough into 12 equal portions.
Press one portion of dough into the bottom and slightly up the sides of each muffin cup.
Bake for 10 to 12 minutes until the edges turn golden brown.
Remove the tin from the oven and carefully press the centers down with a small spoon to create a deep well.
Allow the cookie cups to cool completely before removing them from the pan.
Beat the softened cream cheese and sugar in a mixing bowl until light and fluffy.
Fold in the key lime juice and half of the lime zest to the mixture.
Stir in the whipped topping until combined.
Pipe or spoon the cheesecake mixture into the cooled cookie cups.
Garnish with the remaining lime zest and serve chilled.