Go Back
Delicious lemon cheesecake cookies topped with icing on a rustic wooden table

Lemon Cheesecake Cookies

Savor these delightful Lemon Cheesecake Cookies that blend the rich flavor of cheesecake with the bright essence of lemon. They’re perfect for any occasion and easy to prepare, making them a go-to dessert for busy weeknights or festive gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cheesecake filling
  • ¾ cup ¾ cup (6 oz or 170 g) block-style cream cheese (cold) Versatile ingredient for a creamy filling.
  • 3 tablespoons 3 Tablespoons (38 g) granulated white sugar Sweetens the cheesecake filling.
  • ½ tablespoon ½ Tablespoon lemon zest Adds bright lemon flavor.
For the cookie dough
  • 2 cups 2 cups + 2 Tablespoons (265 g) all-purpose flour Forms the cookie dough base.
  • ¾ teaspoon ¾ teaspoon baking soda Helps cookies rise.
  • ½ teaspoon ½ teaspoon salt Enhances overall flavor balance.
  • 1 cup 1 cup (200 g) granulated sugar Sweetens the cookie dough.
  • ½ cup ½ cup (113 g) unsalted butter (melted and slightly cooled) Provides moisture and richness.
  • 1 large 1 large egg (room temperature) Binds the ingredients together.
  • 1 large 1 large egg yolk (room temperature) Adds richness and structure.
  • 2 tablespoons 2 Tablespoons freshly squeezed lemon juice Brings freshness to the dough.
  • ½ teaspoon ½ teaspoon vanilla extract Adds depth to the flavor.
  • to taste Additional granulated sugar for rolling cookies in For a sweet finish.

Method
 

Preparation
  1. In a medium bowl, beat the cold cream cheese until smooth.
  2. Add 3 tablespoons of granulated sugar and half a tablespoon of lemon zest. Mix until well combined.
  3. Form the cheesecake filling into small balls and place them on a parchment-lined tray. Freeze while making the cookies.
Baking
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In another bowl, combine the granulated sugar, melted butter, lemon zest, egg, egg yolk, lemon juice, and vanilla extract. Mix until smooth.
  4. Gradually add the dry ingredients to the wet mixture. Mix until just combined.
  5. Take the cheesecake filling out of the freezer. Scoop dough, place a cheesecake ball in the center, then enclose it with dough.
  6. Roll each cookie ball in granulated sugar before placing it on the prepared baking sheets.
  7. Bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
  8. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

For the best results, use cold cream cheese, and chill the filled cookie dough balls to maintain their shape. Adjust sweetness to taste by balancing sugar and lemon juice. Serve with fresh berries or a drizzle of lemon glaze.