Perfect Cheesecake Cookies (Soft, Tangy & Rolled in Graham Crust)
These cheesecake cookies deliver the rich, tangy flavor of classic cheesecake in a soft, creamy cookie. Made with full-fat cream cheese, butter, and a hint of lemon, then rolled in graham cracker crumbs for a true cheesecake crust finish, they stay tender and flavorful from the first bite to the last.
Ingredients
Cookie Dough
- 8 oz full-fat brick cream cheese softened to room temperature
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 tbsp lemon juice freshly squeezed
- 2 cups all-purpose flour
- 1 tbsp cornstarch
Graham Crust Coating
- 1 cup graham cracker crumbs finely crushed
- 1/4 cup granulated sugar for rolling
Instructions
- In a large bowl, beat the softened cream cheese and butter on high speed for 2–3 minutes until smooth, light, and creamy.
- Add the granulated sugar and lemon juice, mixing until fully combined.
- In a separate bowl, whisk together the flour and cornstarch. Add to the wet mixture and mix just until a soft dough forms.
- Cover and chill the dough for 30–60 minutes until firm enough to scoop and roll.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the graham cracker crumbs and sugar in a small bowl. Scoop the dough into balls and roll each one in the crumb mixture.
- Place cookies on the baking sheet and bake for 10–12 minutes, until the edges are set but the centers remain pale and soft.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Chilling the dough is essential for easy handling and soft centers. Avoid adding extra flour, as sticky dough creates the best cheesecake-like texture. Cookies should look slightly underbaked in the center when removed from the oven.