Lemon Ginger Cheesecake Cookies

A graham cracker cookie topped off with a zesty lemon ginger cheesecake filling to fulfill your decadent spring cookie dreams.

I love a cookie that is versatile. Not always, but every now and then, we need a cookie that does some heavy lifting and this is that cookie. With a thick and chewy texture, these graham cracker cookies carry the weight of a light, but indulgent cheesecake that makes all your lemon dreams come true.

What do these cookies taste like?

Honestly, these really do taste like cheesecake! Specifically your favorite lemon cheesecake, but better. And it’s better because it has ginger. It’s not a spicy ginger that would make your eyes water just the slightest, but a zesty, delicious ginger flavor that will make you wonder why you don’t put more ginger in your desserts. We also all know that lemon cheesecake usually has just the slightest hint of tartness so with the addition of a splash of lemon, this is the perfect lemon flavor.

What are graham cracker cookies?

Honestly, these are such a good cookie on their own. These have a bit of graham cracker flour aka crushed graham crackers in addition to flour, but the rest of the cookie is the same! I didn’t know graham crackers could add such a delicious flavor to the cookie on its own. I think you’ll be just as surprised as I was.

Storage

I would recommend keeping these cookies refrigerated to store them or until you’re ready to serve them! It helps the cheesecake filling maintain its structure much better.

Lemon Ginger Cheesecake Cookies

A graham cracker cookie topped off with a zesty lemon ginger cheesecake filling to fulfill your decadent spring cookie dreams.

Servings: 16 cookies

Prep Time: 20 minutes

Cook Time: 12 minutes

Cooling Time: 15 minutes

Total Time: 45-50 minutes

Equipment: Mixing bowl, Stand mixer/electric mixer, baking mat

Ingredients for Graham Cracker Cookies:

• 1 stick of butter, softened (113 grams)
• 1/2 cup of brown sugar (100 grams)
• 1/4 cup of sugar (50 grams)
• 1 egg, room temp
• 2 tbsp of neutral oil (30 grams)
• 1/2 tsp of salt
• 1 1/2 cups of flour (180 grams)
• 1/2 cup of graham crackers, crushed to a flour + 2 tbsp (90 grams)
• 1/2 tsp of baking soda
• 1 tbsp of cornstarch

Ingredients for Cheesecake Filling:

• 1/2 block of cream cheese (113 grams)
• 1/2 stick of butter, softened (65 grams)
• 1 cup of powdered sugar (115 grams)
• Zest of 1 lemon
• 1 tbsp of lemon juice
• 1/2 inch of fresh ginger root or 1 tbsp of powdered ginger

Instructions:

1. To a bowl of a stand mixer, add your softened butter, rosewater, and both sugars and beat until light and fluffy (~3-5 minutes)
2. Add in your egg and oil and beat again until combined.
3. Add in your flour, crushed graham crackers, cornstarch, baking soda, and salt and fold in with a spatula.
4. Set aside some of the additional graham cracker dust in a separate bowl
5. Preheat your oven to 350 F and stick the bowl of cookie dough in the freezer until the oven is ready.
6. Scoop the dough in portions of about 2 tbsps
7. Bake for 12 minutes.
8. While the cookies are baking, combine your cream cheese, butter, and sugar into a bowl and beat until combined.
9. Zest your lemon and ginger into the mixture and add your lemon juice until combined.
10. Once the cookies have completely cooled (15 minutes), spoon or pipe the cheesecake filling onto the cookies and dust with graham cracker dust!

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