Lemon Cheesecake Delight Cookies – Cheesecake Cookies Recipes You’ll Love
Ever found yourself at a bake sale, sniffing out the best-looking treat on the table, only to find out it's lemon cheesecake? Yeah, me too. That bright citrusy zing, the smooth creaminess—it’s downright magnetic. Now imagine all that in a cookie. That’s what these cookies are about.
They're a little messy, kinda gooey in the middle, and honestly? That’s the magic. The kind of cookie you eat standing over the kitchen sink, because crumbs and lemony smudges are inevitable. They taste like sunshine met a cheesecake and had a crumbly, dreamy baby.
This recipe blends everything I love about lemon cheesecake recipe with the joy of handheld dessert bliss. It’s become one of my go-to cream cheesecake recipes when I want to impress but not stress. And if you're into strawberry cheesecake cookies recipes, chocolate cheesecake recipes, or ever Googled a recipe for cheesecake that hits the lemon curd cheesecake recipe note just right—welcome. You’re in the right place.
Servings: 12 cookies
Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a small bowl, mix graham cracker crumbs and melted butter. Set aside.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, then stir in vanilla, lemon juice, and zest.
- Mix in flour, baking powder, and salt until just combined.
- Scoop dough, roll into balls, and roll in graham cracker mixture.
- Place on baking sheet and gently flatten each cookie.
- Bake for 12-15 minutes, or until edges are set and lightly golden.
- Cool on wire rack, then dust with powdered sugar before serving.