Name: Lemon Cheesecake Cookies Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 1 h 11 min
Cuisine: American
Ingredients: 6 oz (170 g) cream cheese, cold; 3 tbsp (38 g) granulated white sugar; 1/2 tbsp (5 g) lemon zest; 1/2 cup (100 g) granulated white sugar; 1/2 tbsp (5 g) lemon zest; 1 3/4 cups (218 g) all-purpose flour, spooned and leveled; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 3/4 cup (168 g) unsalted butter, softened; 3/4 cup (165 g) light brown sugar, packed; 1/4 cup (50 g) granulated white sugar; 2 egg yolks, at room temperature; 1 tsp vanilla extract; 2 1/2 tbsp (25 g) lemon zest

If you adore the tangy brightness of lemon combined with the rich, creamy decadence of cheesecake, then you’re in for an absolute treat with this Lemon Cheesecake Cookies Recipe. These cookies deliver a perfect balance of zesty citrus flavor and velvety texture in every bite, making them an irresistible snack or dessert. Each cookie encases a luscious cheesecake center, wrapped in buttery, soft lemon-infused dough and dusted with a sparkling lemon sugar crust. Trust me, once you try this Lemon Cheesecake Cookies Recipe, it will quickly become a favorite to bake and share with friends and family.

Ingredients You’ll Need

A single layer of creamy, smooth, light beige frosting with small orange specks is spread evenly inside a shallow white speckled bowl with a brown rim. The texture of the frosting is soft and airy with gentle swirls and peaks showing the spreading motion. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The magic of this Lemon Cheesecake Cookies Recipe lies in simple, quality ingredients that work together to create complex flavor and fabulous textures. Every element, from the citrusy lemon zest to the creamy cream cheese and the soft, buttery dough, plays a key role in making these cookies unforgettable.

Cream Cheese (6 oz / 170 g, cold): Provides the rich and creamy cheesecake filling that melts in your mouth.
Granulated White Sugar (3 tbsp for filling, 1/2 cup for dough, 1/4 cup for rolling): Sweetens both the cheesecake center and cookie exterior perfectly without overpowering the tang.
Lemon Zest (total 3 1/2 tbsp): Packs a fresh, vibrant lemon flavor into every layer—cake, dough, and sugar coating.
All-Purpose Flour (1 3/4 cups / 218 g): Provides the sturdy yet tender base for the cookie dough.
Baking Powder (1/2 tsp): Adds just enough lift for a soft, delicate crumb.
Baking Soda (1/2 tsp): Helps the cookies rise and spread slightly, contributing to their ideal texture.
Salt (1/2 tsp): Enhances every flavor nuance, especially the sweet and sour balance.
Unsalted Butter (3/4 cup / 168 g, softened): Adds richness and moisture, giving the cookie dough that melt-in-your-mouth quality.
Light Brown Sugar (3/4 cup / 165 g, packed): Brings subtle caramel notes and extra chewiness to the cookies.
Egg Yolks (2, room temperature): Bind the dough together and add richness without heaviness.
Vanilla Extract (1 tsp): A hint of warmth that rounds out the bright lemon flavor beautifully.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Lemon Cheesecake Cookies Recipe

Step 1: Prepare the Lemon Cheesecake Filling

Start by lining a small cookie sheet with parchment paper to keep things clean and easy. Beat the cold cream cheese and sugar together until fluffy and smooth—this only takes about 2 minutes with an electric mixer. Adding lemon zest here is the key to infusing that sweet cheesecake center with a lively citrus kick. Portion the cheesecake filling into 16 small scoops and pop them in the freezer until they are rock solid—this step keeps them intact during baking.

Step 2: Make the Lemon Sugar Coating

Next, get the lemon sugar ready. Mix granulated sugar and lemon zest in a bowl, then rub them together with your fingers. This simple action releases the natural lemon oils, transforming the sugar into a fragrant, sparkly coating that will give the cookies their signature zingy crunch.

Step 3: Whip Up the Cookie Dough

Line two baking sheets with parchment, and whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Then, in your mixer’s bowl, cream the softened butter with both brown and white sugars until fluffy—this gives your dough a light, tender structure full of moisture. Beat in the egg yolks, vanilla, and an extra dose of lemon zest to amplify that fresh flavor. Finally, slowly incorporate the dry ingredients on low speed, careful not to overmix to keep the cookies soft and tender.

Step 4: Assemble Your Lemon Cheesecake Cookies

Chill the dough briefly to make it easier to handle, then scoop 16 equal portions. Flatten each dough ball, place a frozen cheesecake center in the middle, and carefully wrap the dough all around it, sealing it completely. Roll each cookie ball in the lemon sugar mixture for that irresistible sparkle and citrus hit. Placing the cheesecake balls in the freezer until needed helps maintain their shape and texture.

Step 5: Bake and Cool

Bake the cookies in batches of six on the prepared sheets at 350°F for 11-12 minutes. After baking, let them cool on the sheet for 10 minutes to set, then transfer them to a wire rack to cool completely. The result is a cookie that’s tender on the outside, creamy inside, and bursting with lemon flavor in every bite.

How to Serve Lemon Cheesecake Cookies Recipe

The image shows a single round dough piece in light golden color, placed on a flat white marbled surface. On top of the dough, in the center, is a dollop of smooth, creamy white filling, slightly rounded and soft in texture. The dough looks soft and crumbly around the edges. photo taken with an iphone --ar 4:5 --v 7

Garnishes

You can keep it simple by serving these beauties as they are, or get fancy by dusting them lightly with powdered sugar just before serving. A thin twist of fresh lemon peel on the side adds a lovely visual and an extra pop of citrus aroma. For parties, a drizzle of white chocolate or a sprinkle of edible flowers can elevate these treats to showstopper status.

Side Dishes

These cookies pair wonderfully with a cup of hot tea—Earl Grey or chamomile works particularly well. A glass of cold milk or a dollop of freshly whipped cream also complements the creamy lemon cheesecake center perfectly. For an indulgent twist, serve alongside a scoop of vanilla or lemon sorbet to match the cookie’s bright flavors.

Creative Ways to Present

Try stacking these Lemon Cheesecake Cookies Recipe treats on a pretty cake stand for an inviting dessert display. Wrap a few in parchment paper tied with a ribbon for charming party favors or gifts. You can even sandwich two cookies together with lemon curd or cream cheese frosting for an extra special lemon lover’s delight.

Make Ahead and Storage

Storing Leftovers

Store any leftover cookies in an airtight container at room temperature for up to 3 days. The cookies stay soft and luscious, so they’re just as delicious the next day. If you prefer them chilled, keeping them in the fridge is fine, but allow the cookies to sit at room temperature briefly before enjoying so the cheesecake center is perfectly creamy.

Freezing

These cookies freeze beautifully! After baking and cooling completely, place them in a freezer-safe container with layers separated by parchment paper. Freeze for up to 2 months. When you want a treat, just thaw at room temperature for about 30 minutes. You can also freeze the assembled cookie dough balls (with filling inside) before baking for up to 1 month—bake them straight from frozen with a couple extra minutes in the oven.

Reheating

For that fresh-baked warmth and tender texture, gently reheat cookies in a 300°F oven for 5-7 minutes. Avoid microwaving as it can make the dough a bit too soft or the cheesecake filling overheat. This little step makes the cookies taste freshly baked every time!

FAQs

Can I make this Lemon Cheesecake Cookies Recipe dairy-free?

Yes! Substitute the cream cheese and butter with your favorite dairy-free alternatives like vegan cream cheese and plant-based butter. The texture and flavor will be slightly different, but still deliciously refreshing.

Why do I need to freeze the cheesecake filling before baking?

Freezing the cheesecake filling helps it maintain its shape while baking inside the dough. Without freezing, the filling could melt too quickly and leak out, losing that signature creamy center.

Can I use lemon juice instead of zest?

Lemon zest is preferred because it contains flavorful oils that give intense lemon aroma without extra moisture. Lemon juice can be added in small amounts for tang, but don’t replace zest entirely, or the texture and balance may be affected.

How long do these cookies keep fresh at room temperature?

Stored in an airtight container, these cookies stay fresh and moist for about 3 days at room temperature. Beyond that, refrigeration is recommended to keep the cheesecake filling stable.

Can I make the dough and filling ahead of time?

Absolutely! You can prepare both components the day before. Keep the dough refrigerated or frozen, and the cheesecake filling frozen until you are ready to assemble and bake the cookies.

Final Thoughts

If you’re looking for a delightful treat that combines the tart brightness of lemon with the luscious creaminess of cheesecake, this Lemon Cheesecake Cookies Recipe is calling your name. It’s a fantastic way to impress loved ones or satisfy your own sweet cravings with something a bit extraordinary. Dive into making these cookies soon—you won’t regret having such a joyful, citrusy indulgence in your baking repertoire!

Lemon Cheesecake Cookies Recipe

Ingredients You’ll Need

How to Make Lemon Cheesecake Cookies Recipe