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Zesty Lemon Cheesecake Cookies

Zesty Lemon Cheesecake Cookies

Zesty Lemon Cheesecake Cookies: Creamy lemon filling, buttery cookie dough, & graham crunch! Easy, gluten-free/vegan options. The ultimate dessert mashup!
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Course: Dessert
Cuisine: American
Prep Time: 45 minutes
Cook Time: 12 minutes
Freezing: 2 hours
Total Time: 3 hours
Servings: 23 Cookies

Ingredients
  

For the Lemon Cream Filling:

  • 8 oz cream cheese softened (dairy-free alternative works too)
  • 1/2 cup powdered sugar increase to 3/4 cup if using dairy-free cream cheese
  • 1 tablespoon fresh lemon zest
  • 2 teaspoons fresh lemon juice

For the Cookie Dough:

  • 3/4 cup unsalted butter softened (or plant-based butter alternative)
  • 1/2 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 2 tablespoons lemon zest from approximately 2-3 lemons
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • 2 1/4 cups all-purpose flour or 1:1 gluten-free baking flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda

For Coating:

  • 1 cup graham cracker crumbs or digestive biscuits for UK bakers
  • Extra graham cracker pieces for topping

Instructions

  • Prepare the Lemon Cream Filling: Combine softened cream cheese, powdered sugar, lemon zest, and lemon juice in a mixing bowl. Beat until completely smooth with no lumps. Line a plate with parchment paper and drop 23 heaping teaspoon-sized portions onto the paper. Place in freezer for at least 1 hour until completely solid.
  • Prepare the Cookie Dough: In a large bowl, cream together the softened butter, brown sugar, granulated sugar, and lemon zest until light and fluffy (about 3 minutes). Add the egg, vanilla extract, and lemon juice, mixing until well incorporated.
  • Add Dry Ingredients: In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix.
  • Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Place the graham cracker crumbs in a shallow bowl.
  • Form Cookie Balls: Scoop approximately 2 tablespoons of cookie dough and roll into a ball. Make an indentation in the center with your thumb.
  • Add Filling: Remove the frozen lemon cream cheese portions from the freezer. Place one frozen cream cheese portion into the indentation of each cookie dough ball.
  • Seal and Coat: Gently wrap the cookie dough around the cream cheese filling, ensuring it's completely enclosed. Roll each filled cookie ball in the graham cracker crumbs until fully coated. Place a few larger graham cracker pieces on top for decoration.
  • Shape and Bake: Slightly flatten each cookie and place on the prepared baking sheet, spacing them about 2 inches apart. While one batch bakes, refrigerate the remaining dough balls to keep them firm.
  • Bake: Bake for 10-12 minutes, or until the edges are set and just beginning to turn golden. The centers will still look slightly underdone.
  • Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Cream Cheese Options: Regular or plant-based cream cheese both work well. If using plant-based, a coconut-based variety yields the best results.
Storage: Store in an airtight container in the refrigerator for up to 4 days. These cookies can also be frozen for up to 2 months.
Measuring Flour: For best results, spoon flour into measuring cups and level with a knife rather than scooping directly with the measuring cup.
Lemon Intensity: For a stronger lemon flavor, increase the zest by 1-2 teaspoons.
Filling Consistency: If your cream cheese filling is too soft to scoop, chill it for 15-20 minutes before portioning.
Cookie Size: This recipe yields approximately 23 cookies.
Tried this recipe?Mention @ThatOvenFeelin or tag #ThatOvenFeelin!