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Lemon Cheesecake Cookies Recipe

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3.9 from 74 reviews

Delight in these delicious Lemon Cheesecake Cookies featuring a tangy, creamy lemon cheesecake filling wrapped in soft, lemon-infused cookie dough, and finished with a crunchy graham cracker coating. Perfectly balanced between sweet and tart, these cookies offer a refreshing twist on classic cheesecake, ideal for spring and summer treats.

Ingredients

Lemon Cheesecake Filling

  • 12 Tablespoons (6 oz) (170 g) cream cheese, softened, regular or vegan
  • 5½ Tablespoons (45 g) powdered sugar (icing sugar/confectioners sugar)
  • 1½ Tablespoons lemon zest (from one lemon)
  • 1½ teaspoons lemon juice

Lemon Cookies

  • 1 cup (210 g) butter, softened, regular or vegan
  • ¾ cup (150 g) white sugar
  • ¼ cup (50 g) light brown sugar
  • 2½ Tablespoons lemon zest (from roughly 2 lemons)
  • 1 egg
  • 2 teaspoons vanilla extract
  • ½ Tablespoon lemon juice
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 2¾ cups (343 g) all-purpose flour
  • 1 cup chopped or crushed graham crackers (around 12 graham crackers), for topping

Instructions

  1. Prepare Cheesecake Filling: In a small bowl, combine softened cream cheese, powdered sugar, lemon zest, and lemon juice until the mixture is smooth and creamy.
  2. Freeze Filling: Line a plate with parchment paper and use a teaspoon or small scoop to portion 23 heaping teaspoons of the cream cheese mixture onto the plate. Freeze for at least 45 minutes or until the filling is firm and frozen solid. Meanwhile, crush the graham crackers and set aside.
  3. Make Cookie Dough: In a mixing bowl, beat softened butter, light brown sugar, white sugar, and lemon zest using a handheld mixer until the mixture is light, fluffy, and well combined.
  4. Add Wet Ingredients: Beat in the egg, vanilla extract, and lemon juice until fully incorporated.
  5. Add Dry Ingredients: Gently fold in the all-purpose flour, salt, and baking soda, mixing just until combined without overworking the dough.
  6. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
  7. Shape Cookies and Insert Filling: Roll the cookie dough into 2-tablespoon-sized balls and place them on the baking sheets. Remove the frozen cheesecake filling from the freezer, and gently press one portion of filling into the center of each dough ball.
  8. Seal and Coat Cookies: Carefully wrap the dough around the cheesecake filling to fully encase it. Roll each filled dough ball in the crushed graham crackers to coat them completely. For added texture, place a few larger graham cracker pieces on top of each cookie and gently flatten slightly.
  9. Bake: Bake the cookies in the preheated oven for 9-12 minutes, or until the edges are set and golden brown but the centers remain soft.
  10. Alternate Baking Sheets: While one baking sheet bakes, place the other in the fridge to keep the dough chilled and prevent spreading.
  11. Cool and Serve: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. Serve and enjoy the luscious lemon cheesecake cookies!

Notes

  • Use regular or vegan cream cheese depending on your dietary preference; adjust powdered sugar if using vegan cream cheese as it may be less sweet.
  • The graham crackers add a delightful crunch and complement the lemon cheesecake filling perfectly; ensure they are crushed finely for an even coating.
  • Chilling the cheesecake filling and dough helps maintain the cookie shape and prevents spreading during baking.
  • These cookies store well in an airtight container in the refrigerator for up to 4 days.
  • For a stronger lemon flavor, you can add an extra teaspoon of lemon zest or a bit more lemon juice to the dough.
  • To make this gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend and ensure the graham crackers are gluten-free.

Find it online: https://justsosavory.com/lemon-cheesecake-cookies-recipe/