Lemon Cheesecake Cookies

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Get ready to indulge in the most amazing lemon cheesecake cookies ever! Picture this: irresistibly chewy lemon cookies filled with creamy lemon cheesecake and coated in zesty lemon sugar. These cookies are a lemon lover’s dream come true!

Here’s why you’ll fall in love with this lemony delight:

  • They have the perfect chewy texture that’ll have you coming back for more with every bite.
  • Each cookie is stuffed with a heavenly cheesecake filling that’s sweet and creamy, making it the star of the show.
  • And let’s talk about that bold lemon flavor! The dough is packed with fresh lemon zest and rolled in lemon-infused sugar, giving you a taste of summer in every bite.

Lemon Cheesecake Cookies

Prep Time 1 hour
Cook Time 11 minutes
Course Dessert
Servings 16 cookies


For the Cheesecake Filling:

  • 6 oz cream cheese chilled
  • 3 tablespoons granulated sugar
  • ½ tablespoon lemon zest

For the Lemon Sugar:

  • ½ cup granulated sugar
  • ½ tablespoon lemon zest

For the Lemon Cookies:

  • 1 ¾ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter softened
  • ¾ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 2 ½ tablespoons lemon zest


For the Lemon Cheesecake Filling:

  • Line a small cookie sheet with parchment paper.
  • In a small bowl, beat the cream cheese and sugar until fluffy. Mix in the lemon zest.
  • Scoop the cheesecake filling into 16 portions onto the baking sheet. Freeze until firm.

For the Lemon Sugar:

  • Combine the sugar and lemon zest in a small bowl. Rub them together to release the lemon oils. Set aside.

For the Lemon Cookies:

  • Preheat the oven and line baking sheets with parchment paper.
  • Whisk together the flour, baking powder, baking soda, and salt.
  • Cream the butter and sugars until fluffy, then mix in the egg yolks, vanilla, and lemon zest.
  • Add the dry ingredients to the wet ingredients and mix until combined.
  • Chill the dough, then scoop portions and flatten them. Place a frozen cheesecake ball in the center, encase it with dough, and roll into balls.
  • Roll the cookie dough balls in the lemon sugar.
  • Bake until golden brown, then cool on a wire rack.

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