Easy Lemon Cheesecake Cookies Recipe
With my background as a bakery owner and culinary teacher, I know what it takes to make an exceptional cookie! This Lemon Cheesecake Cookie Recipe is a standout because it combines bakery-style flavor with a simple and approachable recipe that anyone can master.
Table of Contents
These lemon curd cheesecake cookies are the perfect treat for lemon lovers! The combination of a buttery graham cracker cookie base topped with creamy cream cheese frosting and tangy lemon curd creates a perfect treat with just the right mix of sweetness and bright citrus flavor.
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Why You’ll Love this Lemon Cookie Recipe
- Bakery-quality cookies at home. This lemon cheesecake cookie recipe gives you professional results with simple ingredients.
- Amazing texture in every bite. A soft, buttery graham cracker cookie topped with smooth cheesecake frosting and tangy lemon curd creates the perfect cookie.
- Cream cheese and marshmallow fluff create magic. The cheesecake frosting needs just three ingredients and comes together quickly for a delicious topping that pairs perfectly with the lemon.
- Adjust the lemon flavor to your taste. Add more or less lemon curd to each cookie depending on how much citrus flavor you like, making these cookies great for all lemon lovers.
- Perfect for making ahead. For the best lemon cheesecake cookies, you’ll want to chill them in the refrigerator, so you can easily prepare them a day before you need them.
What goes into this Recipe
- Vanilla Cake Mix: This makes the base of our delicious cookies quick and easy. It gives great flavor while saving you time in the kitchen.
- Graham Cracker Crumbs: These give the cookies their signature graham cracker taste. You can buy them ready-made or crush your own graham crackers. It is such a fun ingredient to add to cheesecake cookies.
- Butter: I used melted butter which makes mixing easier. Salted butter adds extra flavor, but unsalted works too if that’s what you have.
- Cream Cheese: Let it soften on your counter for about an hour before making the frosting. Soft cream cheese mixes much better and won’t leave lumps.
- Marshmallow Fluff: This makes the cheesecake frosting light and creamy.
- Lemon Curd: The star of the creamy lemon cheesecake filling! Store-bought works great, or you can make your own with fresh lemons if you have time.
See recipe card for full information on ingredients and quantities.
How to make Lemon Cheesecake Cookies
- In a medium bowl, whisk together the vanilla cake mix, brown sugar, and graham cracker crumbs to combine all the dry ingredients well. Add the melted butter and eggs to the bowl and mix using an electric mixer until you have a thick cookie dough.
- Use a large cookie scoop (about 4 tablespoons) to measure out the dough and form each portion into a disc shape.
- Place 6 cookies on your prepared baking sheet, leaving space between each cookie for spreading. Bake for 10-12 minutes or until the cookies are set but still soft. Let the cookies cool completely on the baking sheet before adding any toppings. Continue baking the remaining dough in batches.
- Once each batch of cookies has cooled completely, make the frosting by adding the softened cream cheese to a medium bowl. Mix with an electric mixer until the cream cheese is smooth and free of lumps. Add the marshmallow fluff and powdered sugar to the bowl with the cream cheese. Mix everything together until you have a creamy, smooth frosting.
- Spread about a tablespoon of the cheesecake frosting on top of each of the baked cookies. Use the back of a spoon to create a small well in the center of the frosting like you would in thumbprint cookies.
- Add a heaping teaspoon of lemon curd to the middle of each cookie, filling the well you created.
Expert Tips
- Use a large cookie scoop for consistent sizing. This ensures all your lemon cheesecake cookies bake evenly. It works great for these Salted Caramel Cheesecake Cookies too.
- For best results, allow cookies to cool completely before frosting. Otherwise the cheesecake frosting will melt into the cookies and create a messy appearance.
- Soften your cream cheese properly. For the smoothest frosting, make sure your cream cheese sits at room temperature for at least an hour before mixing.
- Adjust the lemon curd amount to your taste. Lemon lovers might want a heaping teaspoon for more delicious lemon flavor, while those who prefer a more subtle flavor can use less. You should also try this Lemon Curd Cake.
Storage and Freezing
Store: Keep your lemon cheesecake cookies in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting needs to stay cold to maintain its texture and flavor. Store them in a single layer to prevent the lemon curd from getting smashed or sliding off the cookies.
Freeze: You can freeze the graham cracker cookies (unfrosted) for up to 3 months in a freezer bag. When you’re ready to serve them, thaw at room temperature, then add the cheesecake frosting and lemon curd. The frosting and lemon curd don’t freeze well, so it’s best to add these components after thawing the cookies.
Recipe FAQs
Yes, use a medium cookie scoop and bake for 8-9 minutes. This will result in 16-20 cookies.
Yes! While vanilla cake mix works best for these lemon curd cookies, you could try lemon cake mix for extra lemon flavor or even a white cake mix as a substitute.
If you don’t have graham cracker crumbs, you can make your own by crushing graham crackers in a food processor.
Absolutely! Homemade lemon curd made with fresh lemon juice and lemon zest will give these cookies an even more intense lemon flavor. There are many simple recipes available that use egg yolks, sugar, butter, and lemons.
Do you love lemon? Try these Recipes…
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Easy Lemon Cheesecake Cookies Recipe
Ingredients
Graham Cracker Cookies
- 1 box vanilla cake mix {13.25 ounces}
- ¼ cup brown sugar {packed}
- 1 ¼ cup graham cracker crumbs
- ½ cup butter {melted}-I used salted butter
- 2 large eggs
Cheesecake Frosting
- 16 ounces cream cheese {softened}
- 7 ounces marshmallow fluff {or marshmallow creme}
- 2 cups powdered sugar
Topping
- ½ cup lemon curd
Instructions
- Preheat the oven to 350°.
Graham Cracker Cookies
- In a medium bowl combine the vanilla cake mix, brown sugar and graham cracker crumbs. Whisk to combine the dry ingredients. Add the melted butter and eggs to the dry ingredients and mix using a hand held or stand mixer until you have a thick dough.
- Use a large cookie scoop {or about 4 tablespoons} to measure out dough and form each dough mound into a large disc. Place 6 onto a silicone mat {or parchment} lined baking sheet. Bake for 10-12 minutes or until set. Remove from the oven and allow the cookies to cool completely on the baking sheet. Continue until all of the dough is baked.
Cheesecake Frosting
- Once the cookies have cooled, add the softened cream cheese to a medium bowl and mix with an electric mixer until smooth. Add the marshmallow fluff and the powdered sugar and mix until you have a creamy frosting.
Assembly
- Spread about a tablespoon of cheesecake frosting on the top of each cookie. Use the back of a spoon or the end of an off set spatula to create a bit of a well in the frosting. Add a heaping teaspoon of lemon curd to the middle of each cookie. Store leftovers in an airtight container in the refrigerator.
