Place the cupcake liners in a 12-muffin tin.

In a large food processor, pulse the vanilla creme cookies until completely crumbled. Pour in the melted butter and continue to pulse until all is incorporated.

Transfer the cookie and butter mixture into a bowl. Use a spatula to retrieve all the butter from the bottom of the food processor that was not incorporated and stir it into the mixture.

As a guide, use a tablespoon to form equal cups. Scoop two tablespoons into each cupcake liner, then use the back of a spoon to help form the crust in the cups by pressing the mixture evenly into the bottom and up the sides. Place in the freezer for about 20 minutes or until hard.

Remove from the freezer and scoop 2 tablespoons of Key Lime Skyr into the cups. Return to the freezer for about 20 minutes, until it sets but is not completely frozen. Remove from the freezer and store in the fridge. When ready to serve, garnish with mini lime wedges!