Lemon Poppy Seed Cheesecake (Printable)
Soft, tangy lemon cookies with creamy cheesecake filling and crunchy poppy seeds for a unique dessert experience.
# What You’ll Need:
→ Cookie Dough
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1 tablespoon poppy seeds
06 - 1/2 cup unsalted butter, softened
07 - 3/4 cup granulated sugar
08 - 2 tablespoons lemon zest
09 - 1 large egg
10 - 1 teaspoon vanilla extract
11 - 2 tablespoons fresh lemon juice
→ Cheesecake Filling
12 - 6 oz cream cheese, softened
13 - 1/4 cup powdered sugar
14 - 1/2 teaspoon vanilla extract
→ For Rolling
15 - 1/4 cup granulated sugar
16 - Additional poppy seeds as desired
# Steps:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, and poppy seeds in a medium bowl. Set aside.
03 - Beat butter, granulated sugar, and lemon zest in a large bowl until light and fluffy, about 2-3 minutes.
04 - Mix in egg, vanilla extract, and lemon juice until well combined.
05 - Gradually blend in dry ingredients, mixing just until incorporated. Cover and chill dough for at least 15 minutes.
06 - Beat cream cheese, powdered sugar, and vanilla in a separate bowl until smooth and creamy. Chill while assembling cookies.
07 - Scoop 1½ tablespoons of dough, flatten into a disc, and place 1 teaspoon of cheesecake filling in center. Top with 1 tablespoon dough, seal edges, and roll into a ball.
08 - Roll each filled dough ball in granulated sugar and extra poppy seeds if desired. Place on prepared baking sheets, spacing 2 inches apart.
09 - Bake for 12-14 minutes until edges are lightly golden. Cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
# Expert Advice:
01 -
- The cheesecake center stays incredibly creamy even after baking creating that unexpected surprise bite
- Poppy seeds add just enough texture to make each cookie interesting without being overwhelming
02 -
- Dough that is too warm will be nearly impossible to stuff so do not skip that chilling step
- Sealing the edges completely is crucial or the cheesecake filling will leak during baking
03 -
- Use a cookie scoop for uniform sizes so they bake evenly
- If the dough starts feeling sticky while working pop it back in the fridge for a few minutes