The return of warmer weather has me in a serious springtime mood—I’m ready to set aside all the rich, heavy stews and casseroles of winter and replace them with lighter fare. Spring meals call for light and sweet desserts, which was the only excuse I needed to bake up these adorable Lemon Cheesecake Cookie Bites. These sweet treats start with a sugar cookie base and are filled with a smooth and citrusy cheesecake mixture that packs just the right amount of lemon punch. Making these bites is super easy and they’re ready in a few simple steps. For the cookie cups, you’ll need a bag of Betty Crocker sugar cookie mix, butter, fresh lemon juice and an egg. For the filling, you’ll need cream cheese, powdered sugar and lemon curd. Preheat the oven to 350°F, spray 48 mini muffin cups with cooking spray and start making the sugar cookie base. In a medium bowl, mix cookie mix, softened butter, egg and lemon juice until a soft dough forms. Next, for each cookie bite, roll 2 teaspoons of cookie dough into a ball and place in a prepared mini muffin cup. Push down the centers of the balls to form cookie cups. Make the cheesecake filling next by beating cream cheese, powdered sugar and ½ cup of the lemon curd with an electric mixer on medium speed until well-blended. Spoon the cheesecake mixture into a decorating bag fitted with a tip and fill each cup with about a teaspoon of the mixture. Bake the cookie bites for 9 to 10 minutes or until the cookie edges are golden. Let them cool completely before removing from the muffin tin. Once cooled, top the bites with 1/4 teaspoon of lemon curd.