Cheesecake Cookies

These soft, buttery cookies combine the flavors of classic cheesecake with a handheld treat. A tender cookie base with graham cracker and lemon is topped with a creamy, tangy cream cheese filling. Quick to make in under 35 minutes, they’re perfect for bakers of all levels.

Print Pin

Course: cookies

Cuisine: American

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: servings

Calories: 200kcal

Author: Maya Collins

Ingredients

2 cups all-purpose flour
1 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup graham cracker crumbs
4 ounces cream cheese, softened
1/4 cup granulated sugar
1 teaspoon lemon zest
1/2 teaspoon vanilla extract

Instructions

Preheat oven to 350°F (180°C)
Sift flour, baking powder, and salt; set aside
In a bowl, cream butter, granulated sugar, and brown sugar until light
Add egg, lemon zest, and vanilla; mix until smooth
Gradually add dry ingredients (except baking powder/salt) to wet ingredients; stir until just combined
Fold in graham cracker crumbs
Drop dough by rounded tablespoons onto a parchment-lined baking sheet
In another bowl, beat cream cheese and 1/4 cup sugar until fluffy
Spoon a small amount of filling onto each dough ball
Bake for 12-14 minutes until edges are golden
Let cool slightly before transferring to a wire rack

Notes

Use parchment paper to prevent spreading
Cream cheese should be at room temperature for smooth texture
For extra richness, add a sprinkle of lemon zest to the cookie dough
Store in an airtight container for up to 3 days
Freeze baked cookies for up to 2 months

Nutrition