Lemon Cheesecake Cookies

Name: Lemon Cheesecake Cookies
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Ingredients: 12 Tablespoons (6 oz) cream cheese, softened (regular or vegan SEE NOTES); 4½ Tablespoons powdered sugar (icing sugar/confectioners sugar) (SEE NOTES if using regular (not vegan) cream cheese); 1½ Tablespoon lemon zest ((one lemon)); 1½ teaspoon lemon juice; 1 cup butter, softened ((regular or vegan)); ¾ cup white sugar; ¼ cup 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 all-purpose flour (SEE NOTES); 1 cup chopped or crushed graham crackers (around 12 graham crackers) ((for topping))

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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.

Lemon cheesecake cookies cut in half and stacked on top of one another

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.

Why You'll Love These 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

Lemon cheesecake cookies ingredients in bowls with labels

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!

Lemon cheesecake cookies instructions in six steps

FAQs and Expert Tips

Why is my cheesecake filling runny?

It might be runny depending on the type of cream cheese you’re using! If you’re using regular cream cheese, please note that you need a different amount of icing sugar. If you’re using a vegan cream cheese, the base of the cream cheese might mean it has a different consistency so it needs longer in the freezer to firm up.

Can I leave out the filling?

You sure can, or you can make my lemon shortbread cookies!

Can I leave out the graham crackers?

I love adding the graham cracker crumbs as it gives the cookies a nice crunch, but if you don’t have them on hand then you can leave them out.

Lemon cheesecake cookies stacked on top of each other

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 and Freezing 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.

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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!

The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.