Lemon Poppy Seed Cheesecake (Printable)

Soft cookies with creamy cheesecake filling, bright lemon zest, and crunchy poppy seeds.

# What You’ll Need:

→ Cookie Dough

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1 tablespoon poppy seeds
06 - 1/2 cup unsalted butter, softened
07 - 3/4 cup granulated sugar
08 - 2 tablespoons lemon zest
09 - 1 large egg
10 - 1 teaspoon vanilla extract
11 - 2 tablespoons fresh lemon juice

→ Cheesecake Filling

12 - 6 oz cream cheese, softened
13 - 1/4 cup powdered sugar
14 - 1/2 teaspoon vanilla extract

→ For Rolling

15 - 1/4 cup granulated sugar
16 - additional poppy seeds (optional)

# Directions:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
03 - In a large bowl, beat butter, granulated sugar, and lemon zest until light and fluffy, about 2–3 minutes. Mix in the egg, vanilla extract, and lemon juice until well combined.
04 - Gradually blend in the dry ingredients, mixing just until incorporated. Cover and chill the dough for at least 15 minutes to make it easier to handle.
05 - In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy. Chill while assembling the cookies.
06 - Scoop 1½ tablespoons of dough, flatten into a disc, and place 1 teaspoon of cheesecake filling in the center. Top with another 1 tablespoon of dough, seal edges, and roll into a ball gently.
07 - Roll each filled dough ball in granulated sugar and extra poppy seeds if desired. Place on prepared baking sheets, spacing 2 inches apart.
08 - Bake for 12–14 minutes or until edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • That surprise cheesecake center makes people pause and ask what you did differently
  • The poppy seeds add this tiny crunch that keeps every bite interesting
  • They store beautifully but rarely last long enough to test that theory
02 -
  • Chill that dough even if youre impatient, warm dough will ooze filling everywhere and youll have sad flat cookies
  • Seal the edges really well, use a little water on your fingers if the dough feels dry and crumbly
  • The centers should still look slightly underbaked when you pull them out, they firm up as they cool
03 -
  • Use a cookie scoop for consistent sizing, theyll bake evenly and look uniform
  • If dough cracks while sealing, let it warm up slightly or press gently with damp fingers
  • The rolling sugar is optional but creates this lovely crackly exterior that contrasts beautifully with the soft center

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