If sunshine could be baked into a cookie, this would be it. These Lemon Coconut Cheesecake Cookies are soft, chewy, and filled with a creamy cheesecake center that melts in your mouth. The tropical sweetness of coconut meets the tangy brightness of lemon making every bite a perfect balance of flavors.
Whether you’re baking for a spring brunch, a holiday dessert platter, or just a little pick me up, this recipe is surprisingly simple but tastes like something straight from a bakery. Let’s get baking!
Lemon Coconut Cheesecake Cookies Recipe
Why You’ll Love These Lemon Coconut Cheesecake Cookies
- Sweet, Tangy, Tropical: The combination of lemon zest, coconut, and cheesecake filling is pure dessert magic.
- Soft & Chewy Texture: Coconut adds chewiness while the cheesecake center stays creamy.
- Easy to Make: Simple ingredients, no fancy tools just wholesome, homemade goodness.
Ingredients You’ll Need
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1 tsp lemon zest
For the Cookies:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tsp lemon juice
- 1 tbsp lemon zest
- 1 1/4 cups all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup sweetened shredded coconut (for rolling)
How to Make Lemon Coconut Cheesecake Cookies
Step 1: Prepare the Cheesecake Filling
In a small bowl, mix cream cheese, sugar, and lemon zest until smooth. Cover and refrigerate while you prepare the cookie dough.
Step 2: Make the Cookie Dough
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the egg, vanilla extract, lemon juice, and lemon zest.
In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until combined.
Step 3: Shape & Fill the Cookies
Scoop about 1 tablespoon of dough, flatten slightly, place 1 teaspoon of cheesecake filling in the center, then seal and roll into a ball. Roll each ball in shredded coconut to coat.
Step 4: Bake to Perfection
Place cookies 2 inches apart on a parchment lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes, or until the coconut is golden.
Baking Tips & Variations
- Chill the Dough: Helps prevent spreading and keeps the cheesecake filling in place.
- Toast the Coconut: For extra flavor, lightly toast coconut before rolling cookies.
- Try Citrus Twists: Swap lemon for lime or orange for a different flavor profile.
Serving & Storage
- Serve: Best enjoyed slightly warm so the cheesecake filling is extra creamy.
- Store: Keep in an airtight container in the fridge for up to 5 days.
- Freeze: Freeze unbaked cookie dough balls for up to 2 months bake straight from frozen, adding 1–2 minutes to baking time.
| Calories | 145 kcal |
| Carbohydrates | 16 g |
| Dietary Fiber | 1 g |
| Sugars | 10 g |
| Protein | 2 g |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Cholesterol | 28 mg |
| Sodium | 75 mg |
| Calcium | 20 mg |
| Iron | 0.6 mg |
FAQs Lemon Coconut Cheesecake Cookies
1. Do I need to refrigerate cheesecake cookies?
Yes. Because these cookies have a cream cheese filling, they should be stored in the refrigerator. Keep them in an airtight container for up to 5 days.
2. Can I freeze these cookies?
Absolutely! You can freeze the unbaked cookie dough balls (with filling) for up to 2 months. Bake directly from frozen, adding 1–2 minutes to the baking time. You can also freeze baked cookies for up to 1 month just thaw in the fridge overnight before enjoying.
3. Can I make these gluten-free?
Yes! Swap the all purpose flour with a 1:1 gluten-free baking flour. The taste and texture will still be delicious.
4. Can I use bottled lemon juice instead of fresh?
Fresh lemon juice and zest give the best flavor, but bottled lemon juice can be used in a pinch. Just make sure it’s pure juice without added flavors or preservatives.
5. How do I make sure my cookies don’t spread too much?
Chill the dough for 20–30 minutes before baking. This helps keep the cookies thicker and the filling in place.
Lemon Coconut Cheesecake Cookies Recipe
Ingredients
- 1/2 cup unsalted butter softened
- 4 oz cream cheese softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup shredded sweetened coconut
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat butter, cream cheese, and sugar until light and fluffy.
- Mix in egg, vanilla extract, lemon zest, and lemon juice until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture. Fold in shredded coconut.
- Drop tablespoon-sized dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes or until edges are lightly golden.
- Cool completely on wire racks. Dust with powdered sugar if desired.
Video
Notes
- For extra tang, add an additional teaspoon of lemon zest.
- Store in an airtight container for up to 5 days.
- Chill dough for 15 minutes before baking for thicker cookies.
