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The Boat Shed Kitchen

Tangy Lemon Cheesecake Cookies

These lemon cheesecake cookies combine a tender, lemon-scented cookie base with a creamy cheesecake topping and toasted coconut finish. Sweet, tangy, and rich with texture, they’re the perfect treat for spring and summer gatherings—or anytime you need a citrusy pick-me-up.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time (topping) 15 minutes
Total Time 45 minutes
Servings: 18 cookies
Calories: 190
Ingredients Method Notes

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 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

Method
 

  1. Make the cookie base: Preheat oven to 350°F.
  2. Cream butter and sugar. Mix in egg, vanilla, zest, and lemon juice.
  3. Add dry ingredients and optional coconut.
  4. Scoop and flatten dough onto parchment-lined tray.
  5. Bake the cookies: Bake for 8–10 minutes. Cool completely.
  6. Make topping: Beat cream cheese, powdered sugar, lemon juice/zest, and vanilla until smooth. Chill.
  7. See full steps with tips & photos → https://theboatshedcafe.com/tangy-lemon-cheesecake-cookies/

Notes

  • Make sure cream cheese is fully softened to avoid lumps in the topping.
  • You can omit the coconut or replace it with crushed graham crackers or lemon zest curls.
  • Cookies can be stored in the fridge in a sealed container for up to 5 days.