Why You’ll Love This Recipe
These Zesty Lemon Cheesecake Cookies offer a unique twist on classic lemon desserts. The smooth, tangy lemon cream cheese filling brings a cheesecake-like quality to the cookie, while the soft lemon dough gives a light texture. The graham cracker coating adds the perfect crunch, mimicking the crust of a cheesecake. They’re incredibly easy to make, versatile (with vegan and gluten-free options), and packed with a refreshing citrus flavor. Whether you’re hosting a party or looking for a delicious snack, these cookies are sure to be a hit.
Ingredients
For the Lemon Cream Filling:
- 8 oz cream cheese (dairy-free alternative works too)
- ½ cup powdered sugar (increase to ¾ cup if using dairy-free cream cheese)
- 1 tablespoon fresh lemon zest
- 2 teaspoons fresh lemon juice
For the Cookie Dough:
- ¾ cup unsalted butter (or plant-based butter alternative)
- ½ cup light brown sugar, packed
- ¼ 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 ¼ cups all-purpose flour (or 1:1 gluten-free baking flour)
- ½ teaspoon salt
- ½ teaspoon baking soda
For Coating:
- 1 cup graham cracker crumbs (or digestive biscuits for UK bakers)
- Extra graham cracker pieces for topping
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Lemon Cream Filling: In a mixing bowl, combine softened cream cheese, powdered sugar, lemon zest, and lemon juice. Beat until smooth and free of lumps. Line a plate with parchment paper and drop 23 heaping teaspoon-sized portions of the mixture onto the paper. Freeze for at least 1 hour or until solid.
- Prepare the Cookie Dough: In a large bowl, cream together 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 flour, salt, and baking soda. Gradually add the dry ingredients 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 graham cracker crumbs in a shallow bowl.
- Form Cookie Balls: Scoop about 2 tablespoons of dough and roll into a ball. Create an indentation in the center of each dough ball with your thumb.
- Add Filling: Remove the frozen lemon cream cheese portions from the freezer and place one portion into the indentation of each cookie dough ball.
- Seal and Coat: Gently wrap the cookie dough around the cream cheese filling, ensuring it is fully enclosed. Roll each filled cookie ball in graham cracker crumbs until completely coated. Top with larger graham cracker pieces 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.
- Bake: Bake for 10-12 minutes, or until the edges are set and just beginning to turn golden. The centers will look slightly underdone.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: This recipe yields approximately 24 cookies.
- Prep Time: 20 minutes (plus 1 hour for freezing the filling)
- Cook Time: 10-12 minutes
- Total Time: 1 hour 30 minutes
Variations
- Vegan Version: Use a plant-based butter and dairy-free cream cheese to make these cookies vegan-friendly.
- Gluten-Free Version: Swap the all-purpose flour with a 1:1 gluten-free baking flour to make these cookies gluten-free.
- Add a Glaze: For a more decadent finish, drizzle a simple lemon glaze over the cooled cookies.
- Use a Different Filling: If you want to try something different, swap the lemon cream cheese filling with a flavored fruit preserve, like raspberry or strawberry.
Storage/Reheating
- Storage: Store these cookies in an airtight container at room temperature for up to 5 days. You can also refrigerate them for added freshness.
- Freezing: These cookies freeze well. To freeze, place them in a single layer on a baking sheet, freeze until solid, and then transfer them to a freezer-safe container. Thaw at room temperature.
- Reheating: To reheat, simply microwave them for a few seconds, or place them in the oven at 300°F (150°C) for 5-10 minutes until warm.
FAQs
Can I use a non-dairy cream cheese for the filling?
Yes, a non-dairy cream cheese alternative works well. Just keep in mind that you may need to increase the powdered sugar by ¼ cup to balance the flavor.
Can I make these cookies without lemon zest?
Lemon zest is crucial for the fresh, zesty flavor of these cookies, but you can reduce the amount if you prefer a milder taste.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours before baking.
Can I make the filling without cream cheese?
If you’re looking for a dairy-free alternative, try using cashew cream or another vegan-friendly cream cheese alternative.
Can I use a gluten-free flour blend?
Yes, using a 1:1 gluten-free baking flour blend will work perfectly in this recipe for a gluten-free version.
How can I make these cookies more tangy?
To increase the tanginess, add more lemon zest to the dough or lemon juice to the filling. You can also try adding a splash of lemon extract.
How do I know when the cookies are done?
The cookies are done when the edges are golden and set, but the centers will still look slightly soft.
Can I freeze the lemon cream filling?
Yes, the lemon cream filling can be frozen. After scooping it onto parchment paper, freeze it solid and store in an airtight container until ready to use.
How long do these cookies stay fresh?
These cookies stay fresh for about 5 days at room temperature and up to a week in the fridge.
Can I use graham cracker crumbs from a box?
Yes, store-bought graham cracker crumbs work fine for this recipe, or you can crush whole graham crackers yourself.
Conclusion
Zesty Lemon Cheesecake Cookies are the perfect dessert for any lemon enthusiast. With their creamy lemon filling, soft dough, and crunchy graham cracker coating, they offer an irresistible combination of flavors and textures. Easy to make with options for vegan and gluten-free diets, these cookies are sure to be a hit at your next gathering. Enjoy the sweet and tangy goodness!
Zesty Lemon Cheesecake Cookies
These Zesty Lemon Cheesecake Cookies combine a creamy, tangy lemon filling with a soft cookie dough, rolled in graham cracker crumbs for a delightful crunch, offering an irresistible dessert perfect for any occasion.
- Prep Time: 20 minutes (plus 1 hour for freezing the filling)
- Cook Time: 10-12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
8 oz cream cheese (dairy-free alternative works too)
½ cup powdered sugar (increase to ¾ cup if using dairy-free cream cheese)
1 tablespoon fresh lemon zest
2 teaspoons fresh lemon juice
¾ cup unsalted butter (or plant-based butter alternative)
½ cup light brown sugar, packed
¼ 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 ¼ cups all-purpose flour (or 1:1 gluten-free baking flour)
½ teaspoon salt
½ teaspoon baking soda
1 cup graham cracker crumbs (or digestive biscuits for UK bakers)
Extra graham cracker pieces for topping
Instructions
- Prepare the Lemon Cream Filling: In a mixing bowl, combine softened cream cheese, powdered sugar, lemon zest, and lemon juice. Beat until smooth and free of lumps. Line a plate with parchment paper and drop 23 heaping teaspoon-sized portions of the mixture onto the paper. Freeze for at least 1 hour or until solid.
- Prepare the Cookie Dough: In a large bowl, cream together 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 flour, salt, and baking soda. Gradually add the dry ingredients 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 graham cracker crumbs in a shallow bowl.
- Form Cookie Balls: Scoop about 2 tablespoons of dough and roll into a ball. Create an indentation in the center of each dough ball with your thumb.
- Add Filling: Remove the frozen lemon cream cheese portions from the freezer and place one portion into the indentation of each cookie dough ball.
- Seal and Coat: Gently wrap the cookie dough around the cream cheese filling, ensuring it is fully enclosed. Roll each filled cookie ball in graham cracker crumbs until completely coated. Top with larger graham cracker pieces 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.
- Bake: Bake for 10-12 minutes, or until the edges are set and just beginning to turn golden. The centers will look slightly underdone.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a vegan version, use plant-based butter and dairy-free cream cheese.
To make these gluten-free, swap the all-purpose flour for a 1:1 gluten-free baking flour blend.
Add a lemon glaze for a more decadent finish.
These cookies can be made ahead of time and stored for up to 5 days at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg
