Lemon Poppy Seed Cheesecake Cookies
Tender lemon poppy seed cookies with a creamy cheesecake center and crunchy crumble topping — the perfect balance of tangy, sweet, and buttery.
Equipment
Ingredients
Cookie Dough
unsalted butter (softened)
115 g
cream cheese (softened)
115 g
granulated sugar
100 g
brown sugar (packed)
50 g
large egg
1 piece
lemon zest
2 piece
lemon juice
30 ml
vanilla extract
5 ml
all-purpose flour
250 g
baking powder
5 g
baking soda
2 g
salt
3 g
poppy seeds
15 g
Cheesecake Filling
cream cheese (softened)
115 g
granulated sugar
25 g
lemon zest
1 piece
lemon juice
15 ml
vanilla extract
2 ml
Crumble Topping
all-purpose flour
60 g
granulated sugar
30 g
butter (cold)
30 g
poppy seeds
5 g
Instructions
Preheat oven
Preheat the oven to 175°C and line a baking sheet with parchment paper.
Cream butter and cheeses
In a large bowl, cream together the softened butter and cream cheese until light and fluffy.
Add sugars
Beat in the granulated sugar and brown sugar until well combined.
Add egg and flavorings
Mix in the egg, lemon zest, lemon juice, and vanilla extract until smooth.
Add dry ingredients
Gradually mix in the flour, baking powder, baking soda, salt, and poppy seeds until just combined.
Prepare cheesecake filling
In a separate bowl, beat together cream cheese, sugar, lemon zest, lemon juice, and vanilla until smooth and creamy.
Make crumble topping
Combine flour, sugar, cold butter, and poppy seeds. Rub together with fingertips until mixture resembles coarse crumbs.
Form cookies
Scoop 2 tablespoons of cookie dough, flatten slightly, add 1 teaspoon cheesecake filling in center, and top with another flattened tablespoon of dough. Seal edges and flatten gently into a thick disc.
Add crumble topping
Gently press crumble topping onto the tops of each cookie.
Bake cookies
Bake at 175°C for 11-13 minutes until edges are lightly golden. Centers will still be soft.
Cool cookies
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Original recipe
Storage
Store in airtight container. Freeze baked cookies up to 1 month; thaw at room temperature.
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