If you’re craving a cookie that feels like a bright burst of sunshine on your taste buds, you have to try this Lemon Cheesecake Cookies Recipe. These chewy, tangy, and creamy delights combine zesty lemon with rich cheesecake filling inside each bite-sized treat. The luscious cream cheese center tucked into a soft lemon cookie, topped with graham cracker crumble, delivers an irresistible mix of flavors and textures that will quickly become a household favorite. Get ready to fall in love with a cookie that turns every moment into a mini celebration of freshness and indulgence.
Ingredients You’ll Need
Gathering these simple, everyday ingredients is all it takes to create magic. Each one plays a vital role, whether enhancing the tangy lemon flavor, adding creamy richness, or bringing that tender cookie texture you’ll adore.
- Cream cheese (12 Tablespoons): Use softened regular or vegan cream cheese for the creamy, tangy cheesecake filling.
- Powdered sugar (5½ Tablespoons): Adds sweetness and smoothness to the cheesecake center.
- Lemon zest (4 Tablespoons total): The zest releases fresh lemon oils, giving a vibrant citrus punch to both dough and filling.
- Lemon juice (2 teaspoons total): Provides tang and brightens the overall flavor.
- Butter (1 cup): Softened regular or vegan butter adds richness and moisture to the cookie dough.
- White sugar (¾ cup): Sweetens and helps with cookie structure.
- Light brown sugar (¼ cup): Gives a subtle caramel undertone and chewiness.
- Egg (1): Binds ingredients and adds tenderness.
- Vanilla extract (2 teaspoons): Enhances the overall flavor with a smooth aroma.
- Salt (¼ teaspoon): Balances sweetness and intensifies flavors.
- Baking soda (1 teaspoon): Leavens the cookies, helping them rise perfectly.
- All-purpose flour (2¾ cups): Forms the base of the cookie dough.
- Graham crackers (1 cup, crushed): Sprinkled on top for a delightful crunch and classic cheesecake touch.
How to Make Lemon Cheesecake Cookies Recipe
Step 1: Prepare the Lemon Cheesecake Filling
Start by beating the softened cream cheese until smooth and creamy. Add the powdered sugar and continue mixing until fully incorporated. Stir in the lemon zest and lemon juice to infuse that refreshing citrus flavor. Set this luscious filling aside while you prepare your cookie dough; this filling will be the divine surprise inside each cookie.
Step 2: Make the Lemon Cookie Dough
In a large bowl, cream together the softened butter, white sugar, and light brown sugar until light and fluffy. Add the egg, vanilla extract, and lemon juice, mixing until smooth. Gradually blend in the lemon zest and salt. In a separate bowl, whisk together the flour and baking soda, then slowly combine with the wet ingredients. Mixing just until combined will keep your cookies tender and soft.
Step 3: Assemble the Cookies
Preheat your oven and line a baking sheet with parchment paper. Take a spoonful of cookie dough and flatten it slightly in your palm. Place a teaspoon of the lemon cheesecake filling in the center, then carefully fold the dough around the filling, sealing it completely to encase the creamy center. Roll the dough ball in the crushed graham crackers to coat the outside, then place the cookie on the prepared baking sheet with some space between each cookie.
Step 4: Bake to Perfection
Bake the cookies at 350°F (175°C) for about 12 to 15 minutes, just until the edges are set but the cookies remain soft. The filling will stay creamy and the tops will have that irresistible graham cracker crunch. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
How to Serve Lemon Cheesecake Cookies Recipe
Garnishes
A light dusting of powdered sugar adds an elegant touch and a gentle sweetness that enhances the lemon flavor. Fresh lemon zest sprinkled on top brings a pop of color and a hint of extra citrus aroma, making your cookies look as fresh as they taste.
Side Dishes
These cookies pair beautifully with a hot cup of Earl Grey tea or a frothy glass of cold milk. For an extra indulgent treat, serve alongside a scoop of vanilla bean ice cream or a dollop of whipped cream for a lovely textural contrast that complements the creamy cheesecake filling.
Creative Ways to Present
Arrange your Lemon Cheesecake Cookies Recipe on a pretty platter with slices of lemon and sprigs of fresh mint for a vibrant presentation. You can also sandwich two cookies together with extra cheesecake filling for a fun twist that doubles the creamy lemon goodness.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to 3 days to keep the texture soft and the filling creamy. If you need a little extra freshness, pop them in the fridge, but allow them to come back to room temperature before serving to enjoy the best flavor.
Freezing
These cookies freeze beautifully. After baking and cooling completely, place them in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe container or bag, separating layers with parchment paper to prevent sticking. They keep well for up to 2 months.
Reheating
To enjoy the cookies as if freshly baked, warm them in a preheated oven at 300°F (150°C) for 5 to 7 minutes. This will soften the cookie and warm the cheesecake filling, bringing back that delightful creamy texture and lemony brightness.
FAQs
Can I use vegan cream cheese for this Lemon Cheesecake Cookies Recipe?
Absolutely! Using a vegan cream cheese works perfectly in the filling and offers a dairy-free option without compromising the rich, creamy texture.
Do I need to chill the dough before baking?
This recipe doesn’t require chilling, but if your kitchen is warm, chilling the dough for 15-20 minutes can make it easier to handle and help the cookies hold their shape better during baking.
Can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend that measures cup for cup, but be sure to check your baking soda and other ingredients for gluten. The texture might vary slightly but will still be delicious!
What’s the best way to crush the graham crackers for topping?
Place the graham crackers in a ziplock bag and use a rolling pin to crush them into small pieces. This gives the perfect crunchy texture without making the topping too fine or powdery.
How long do these cookies last fresh?
When stored properly in an airtight container at room temperature, they stay fresh and delightful for up to 3 days. Beyond that, refrigeration or freezing is recommended to maintain quality.
Final Thoughts
If you’re searching for a cookie that feels both comforting and exciting, this Lemon Cheesecake Cookies Recipe is a must-try. With its perfect balance of tangy lemon, creamy cheesecake filling, and tender cookie dough topped with graham crackers, it’s destined to become your new favorite treat. Bake a batch today and watch how quickly these sunny, sweet delights disappear!
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Lemon Cheesecake Cookies Recipe
Delight in these bright and tangy Lemon Cheesecake Cookies featuring a luscious lemon cheesecake filling sandwiched between soft, zesty lemon cookies topped with crunchy graham cracker crumbs. Perfectly balanced with citrus zing and creamy texture, these cookies make a refreshing treat for any occasion.
- Total Time: 45 minutes
- Yield: 24 sandwich cookies
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
- Prepare the Lemon Cheesecake Filling: In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, lemon zest, and lemon juice. Mix well until the filling is creamy and evenly combined. Set aside or refrigerate briefly while preparing the cookies.
- Make the Lemon Cookie Dough: In a large mixing bowl, cream together the softened butter, white sugar, and light brown sugar until light and fluffy. Incorporate the lemon zest, egg, vanilla extract, and lemon juice, mixing thoroughly after each addition.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Slowly add this dry mixture to the wet ingredients, mixing just until combined to form a cookie dough. Avoid overmixing to keep cookies tender.
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone baking mat.
- Form the Cookies: Scoop or roll the dough into approximately 1¼-inch diameter balls and place them spaced apart on the baking sheet. Flatten each ball gently with the palm of your hand or a spatula to about ½-inch thickness.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are set and the tops look slightly cracked but not browned. Remove from the oven and allow cookies to cool completely on the baking sheet.
- Assemble the Cookies: Once cooled, spread a generous layer of the lemon cheesecake filling onto the bottom of one cookie. Top with another cookie to create a sandwich. Press gently to adhere.
- Add Graham Cracker Topping: Sprinkle the chopped or crushed graham crackers onto the cheesecake filling around the edges or on top for added texture and flavor.
- Chill and Serve: Refrigerate the assembled cookies for at least 30 minutes to firm up the filling before serving. Enjoy chilled or at room temperature for best flavor.
Notes
- You can use vegan cream cheese and butter substitutes to make these cookies vegan-friendly.
- If using vegan cream cheese, consider adjusting powdered sugar slightly as some brands are less sweet.
- All-purpose flour works best for the texture, but you can substitute gluten-free flour blends if desired.
- Storing cookies in an airtight container in the refrigerator helps maintain the freshness of the cheesecake filling.
- For a stronger lemon flavor, feel free to increase lemon zest but keep juice quantity balanced to avoid overly wet dough.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
