Start by preparing the cheesecake filling. Place all the ingredients in a mixing bowl and beat with an electric mixer until smooth and combined. Scoop 12 rough teaspoon-size portions of the filling onto a lined baking tray, flatten each mound slightly and place in the freezer to set.

For the cookie dough, place the lime zest and sugar (sachet 1) in a mixing bowl and rub together to release the oils from the zest. Whisk in the melted butter, then mix in the egg until well combined. Add the cookie mix (sachet 2) and combine well to form a smooth soft dough. Cover and chill for at least 1 hour to allow the flavours to develop.

Preheat the oven to 160°C fan-assisted convection and line a large baking tray with baking paper.

Prepare the lime sugar by rubbing the lime zest into the sugar. Set aside.

Portion the cookie dough into even balls (enough for your cheesecake blobs). Working one at a time, flatten each ball of dough and place a frozen blob of cheesecake filling in the centre. Wrap the cookie dough around the filling until it is completely enclosed. Repeat with the remaining dough and filling. If the frozen cheesecake becomes too soft to work with, place them back in the freezer until they firm up again. Roll each stuffed cookie in the lime sugar and place on the prepared baking tray.

Bake the cookies for 10-12 minutes, then allow to cool slightly on the tray before enjoying.