Lemon Cheesecake Cookies
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These lemon cheesecake cookies are soft, chewy and stuffed with the most amazing lemon cheesecake filling! Rolled in graham cracker crumbs, these cookies are really like a slice lemon cheesecake in cookie form.
My strawberry cheesecake cookies and raspberry cheesecake cookies are extremely popular for a reason – they are soft, pillowy cookies stuffed with the dreamiest cheesecake filling!
I knew I had to make a lemon version for Spring, and these zesty and bright lemon cheesecake cookies are truly perfect! I’ve added some crushed graham cracker crumbs to these cookies to get a real cheesecake taste.
Featured Reader Review
“Amazing!!! Followed the recipe and added white chocolate chips to the cookie mixture. Was a huge hit with friends and coworkers!”
Chantal
Why You’ll Love My Lemon Cheesecake Cookies
- These lemon cheesecake cookies can be made with regular ingredients or they can be made dairy free.
- Each lemon cookie is stuffed with a lemon cream cheese filling, which helps keep them soft for days!
- You only need simple ingredients that you probably already have in your pantry!
- These cookies are naturally flavored with lemon thanks to fresh lemon juice and lemon zest.
Ingredients Needed
- Cream Cheese: you can use regular cream cheese or dairy free/vegan cream cheese. If you’re using vegan cream cheese, it may take longer to freeze for the cheesecake filling, and I recommend a brand with a coconut base, like Violife. If you’re based in Europe and your cream cheese comes in tubs instead of packets, just pat it dry with a paper towel as it has a higher moisture content.
- Lemon Juice: you can use fresh lemon juice but store bought is fine too!
- Butter: you can use regular butter or vegan butter if you’re diary free.
- Flour: I’ve tested this recipe with all purpose flour, but if you’re gluten free you can use gluten free all purpose 1-1 baking flour.
- Graham Crackers: I love using graham crackers to get that cheesecake taste, but you can leave those out if you want! If you’re in the UK you can swap them out for digestive biscuits.
Step By Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: Start by making the lemon cheesecake filling. Combine the cream cheese with the icing sugar, lemon zest and lemon juice in a small bowl until smooth.
Line a plate with parchment paper and scoop out 23 heaping teaspoons of the cream cheese mixture. Place on the place and freeze for at least 45 minutes, or until frozen. Crush your graham crackers if using and set aside.
Step 2: In a bowl, beat the butter, light brown sugar, white sugar and lemon zest with a handheld mixer until light and fluffy. Add in the egg, vanilla extract and lemon juice, beating to combine.
Step 3: Add the flour, salt, and baking soda mixing until just combined.
Step 4: Preheat the oven to 350°Fahrenheit and line two baking sheets with parchment paper. Roll the dough into 2 tablespoon sized cookie dough balls and place on the baking sheets.
Step 5: Take the lemon cheesecake filling out of the freezer. Gently press one into the middle of each cookie dough ball.
Step 6: Cover the cream cheese filling with the dough, wrapping it around so it is completely covered.
Step 7: Roll each cookie dough ball in crushed graham crackers, then add a few larger pieces of graham crackers on top.
Gently flatten each cookie slightly and bake for 9-12 minutes, or until the edges are set and lightly golden brown. While one baking sheet is baking, place the other in the fridge. Enjoy!
Expert Tips
- Measuring your flour: make sure you measure your flour properly, otherwise you might have dry and crumbly cookie dough.
- Freeze the cheesecake balls: you want to make sure the lemon cream cheese filling is completely frozen before you stuff the cookies! Depending on the brand and type of cream cheese you use, it may need more time in the freezer.
- Chill the unbaked cookie dough balls: when the first batch of cookies are in the oven, place the other sheet of cookie dough balls in the fridge. That way they don’t soften up too much before baking.
- Don’t over bake: you want these lemon cheesecake cookies to be soft and chewy, so take them out of the oven when the edges have set and turned a light golden brown but the middle is slightly under-baked.
- Double check the icing sugar: the type of cream cheese you use affects the amount of icing sugar you use, so double check the recipe card and note section!
Storage Instructions
I recommend eating these lemon cheesecake cookies the day of baking, but you can store them in an airtight container in the fridge for up to 4 days.
You can also freeze the baked cookies by placing them in a ziploc bag in the freezer for up to 2 months. Let them thaw in the fridge before enjoying.
More Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Lemon Cheesecake Cookies
Ingredients
Lemon Cheesecake Filling
- 12 Tablespoons (6 oz) (170 g) cream cheese, softened, regular or vegan SEE NOTES
- 5½ Tablespoons (45 g) powdered sugar (icing sugar/confectioners sugar), SEE NOTES if using vegan cream cheese
- 1½ Tablespoon lemon zest, (one lemon)
- 1½ teaspoon 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, (roughly 2 lemons)
- 1 egg
- 2 teaspoons vanilla extract
- ½ Tablespoon lemon juice
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2¾ cup (343 g) all-purpose flour, SEE NOTES
- 1 cup chopped or crushed graham crackers (around 12 graham crackers), (for topping)
Instructions
- Start by making the lemon cheesecake filling. Combine the cream cheese with the icing sugar, lemon zest and lemon juice in a small bowl until smooth.
- Line a plate with parchment paper and scoop out 23 heaping teaspoons of the cream cheese mixture. Place on the place and freeze for at least 45 minutes, or until frozen. Crush your graham crackers if using and set aside.
- In a bowl, beat the butter, light brown sugar, white sugar and lemon zest with a handheld mixer until light and fluffy. Add in the egg, vanilla extract and lemon juice, beating to combine.
- Add the flour, salt, and baking soda, mixing until just combined.
- Preheat the oven to 350°Fahrenheit and line two baking sheets with parchment paper. Roll the dough into 2 tablespoon sized cookie dough balls and place on the baking sheets.
- Take the lemon cheesecake filling out of the freezer. Gently press one into the middle of each cookie dough ball.
- Cover the cream cheese filling with the dough, wrapping it around so it is completely covered.
- Roll each cookie dough ball in crushed graham crackers, then add a few larger pieces of graham crackers on top. Gently flatten each cookie slightly and bake for 9-12 minutes, or until the edges are set and golden brown. While one baking sheet is baking, place the other in the fridge. Enjoy!
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
So, I tried these yesterday with adding a little bit more sugar to the dough and honestly they were the BEST cookies I’ve ever had. Sooo soft and chewy, not cakey. Just the perfect texture! Thank you for this recipe.
Thank you for your kind review 😊
I was looking for recipe exactly like this because I was craving lemon cheesecake, but didn’t want to make a whole cheesecake. This hit the spot!! Really straightforward to make and the perfect amount of lemon. I had it right after baking and also from the fridge and have to agree that it is better right after baking, but still good from the fridge.
Glad this recipe was able to relieve your craving! Thank you for your review 🩵
Looking forward to baking but in step 5 the typo confused me. It should not be 2 balls but 23 balls to match the 23 cream cheese balls in the freezer.
Also, can I make a half-batch by dividing all ingredients by 2?
Hi Irena! It’s not a typo – the balls of dough should be 2 Tablespoons each (in size!).
Yes you can make a half batch! To halve the egg, measure it by weight, then whisk it together and use half of it (in grams). Enjoy!
Amazing!!! Followed the recipe and added white chocolate chips to the cookie mixture. Was a huge hit with friends and coworkers!
I’m so happy they were a hit Chantal! Thanks for the review!
These are seriously the best cookies I’ve ever had and made 🙂🙌 thank you so much for this excellent recipe! I even used whole wheat flour and they turned out perfect! The instructions were easy to follow too :). Wow what a fabulous idea of a cookie! I think these would be a great seller! Thank you again!
Jesus Christ is Lord! 💜
Acts 2:38 + John 3:5 = Titus 3:5
I am so happy you loved the cookies so much! Thanks so much for taking the time to come back and leave a review!
loved these very good and my parents loved them too
I’m so happy to hear that! Thanks for the review!