Lemon Cheesecake Cookies

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.

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 45

Cook Time 10

Total Time 55

Servings cookies

Calories 200kcal

Author Gabby

Equipment

Baking Sheets
handheld mixer or Standing Mixer

Ingredients

Lemon Cheesecake Filling

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

Lemon Cookies

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)

US Customary - Metric

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

Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab. If you don't have one, use the scoop and level method.

Cream Cheese: depending on what kind of cream cheese you use, the amount of time it takes to freeze the filling may vary.

Powdered Sugar: If you are using regular (not vegan) cream cheese, increase the powdered sugar to 5½ Tablespoons. It's firmer than vegan cream cheese so more icing sugar will make the filling softer.

Storage & Freezing: 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.

Nutrition