Print

Lemon Cheesecake Cookies

lemon cheesecake cookies - featured image
Print Recipe

These Lemon Cheesecake Cookies are soft, chewy, and bursting with fresh citrus flavor, featuring a creamy cheesecake center for the ultimate summer treat. Easy to make and perfect for parties, picnics, or whenever you crave a bright, tangy dessert.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 and 3/4 cups (220g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 ounces (115g) full-fat cream cheese, softened
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1/4 cup (50g) granulated sugar, for rolling

Instructions

  1. In a small bowl, combine cream cheese, powdered sugar, 1/4 teaspoon vanilla extract, and 1 teaspoon lemon zest. Mix until smooth and creamy.
  2. Scoop out 12 teaspoon-sized mounds of the filling onto a parchment-lined plate and freeze for 20–30 minutes.
  3. In a large bowl, cream together butter and 3/4 cup granulated sugar with a mixer until light and fluffy (about 2 minutes).
  4. Beat in egg, 2 teaspoons lemon zest, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract until fully combined.
  5. In a separate bowl, whisk together flour, baking powder, and salt.
  6. Gradually add dry ingredients to wet mixture, mixing on low until a soft dough forms. Do not overmix.
  7. Scoop about 2 tablespoons of dough per cookie, flatten in your palm, and place a frozen cheesecake filling mound in the center. Wrap dough around filling and roll into a ball.
  8. Roll each ball in 1/4 cup granulated sugar to coat.
  9. Place filled cookie balls on a parchment-lined baking sheet and chill in the fridge for 15–20 minutes.
  10. Preheat oven to 350°F (180°C). Bake chilled cookies for 10–12 minutes, until edges are set and tops look slightly underdone.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm for a gooier center or cooled for a classic cheesecake texture.

Notes

Freeze the cheesecake filling before shaping cookies to prevent leaking. Use fresh lemon zest and juice for the best flavor. If dough is sticky, chill before shaping. For gluten-free, use a 1:1 gluten-free flour blend. Cookies can be made dairy-free with vegan substitutes. Store in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: lemon cheesecake cookies, summer dessert, easy lemon cookies, cream cheese cookies, picnic dessert, lemon cookie recipe, cheesecake stuffed cookies

Find it online: https://norasfoods.com/lemon-cheesecake-cookies-recipe-easy-summer-dessert-youll-love/