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Lemon Coconut Cheesecake Cookies

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Lemon Coconut Cheesecake Cookies are a delightful twist on classic cheesecake, featuring a tender lemon cookie base topped with a creamy cheesecake mixture and a sprinkle of shredded coconut. A quick bake or broil gives them a golden, toasted look, making them a refreshing treat for any occasion.

  • Author: Tina
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 7 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

For the Cookie Base:

¾ cup unsalted butter, softened

⅔ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 tablespoon lemon zest

1 tablespoon lemon juice

1 ¾ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

½ cup shredded coconut (optional for texture in the base)

For the Cheesecake Topping:

8 oz cream cheese, softened

⅓ cup powdered sugar

1 tablespoon lemon juice

1 teaspoon lemon zest

½ teaspoon vanilla extract

For the Topping:

½ cup sweetened shredded coconut

Instructions

  1. Preheat your oven: Set the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Cream the butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  3. Mix in the wet ingredients: Add in the egg, vanilla extract, lemon zest, and lemon juice. Mix until smooth and well combined.
  4. Add the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until a soft dough forms.
  5. Optional texture: If you’re using shredded coconut for texture in the base, fold it in now.
  6. Shape the dough: Scoop 1 to 1 ½ tablespoon-sized balls of dough onto the baking sheet. Gently flatten each ball into a thick disk (about 2 inches wide) using your fingers or the bottom of a glass.
  7. Bake the cookie bases: Bake the cookies for 8-10 minutes, or until the edges are set but the centers are still soft. The cookies should puff up slightly but remain flat enough to hold the topping.
  8. Cool the cookies: Let the cookies cool on the tray for a few minutes before transferring them to a wire rack to cool completely.
  9. Make the Cheesecake Topping: In a bowl, beat together the softened cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth and fluffy.
  10. Chill for easy scooping: Chill the cheesecake mixture in the refrigerator for 15-30 minutes to make scooping easier.
  11. Assemble and Finish: Top the cookies: Once the cookies are fully cooled, dollop 1 rounded teaspoon of the cheesecake mixture onto each cookie. Add shredded coconut: Sprinkle the shredded coconut generously over the cheesecake topping.
  12. Final Bake or Broil (Optional): Optional broiling: To create a toasted coconut effect, return the topped cookies to the oven at 375°F for 3-4 minutes to slightly set the topping and warm the cookie. Alternatively, you can place the cookies under the broiler for 1-2 minutes to lightly toast the coconut. Watch carefully to avoid burning! Optional soft finish: If you prefer a softer, less toasted finish, you can skip the broil step, and the cookies will still be delicious.

Notes

  • If you prefer a coconut-free version, simply skip the shredded coconut in both the base and the topping for a pure lemon cheesecake flavor.
  • Top the finished cookies with fresh berries like raspberries or blueberries for a colorful and fruity twist.
  • For a vegan-friendly version, use dairy-free butter and a dairy-free cream cheese substitute.

Nutrition

Find it online: https://cheftinaskitchen.com/lemon-coconut-cheesecake-cookies/