Lemon Cheesecake Cookies | Egg-Free | Slow Baking Therapy

Soft lemon cookies filled with creamy cheesecake inside. Egg-free, easy, and so delicious!

For Cheesecake Filling--
200 g salted cheese spread (or cream cheese if available)
40 g sugar (taste and add more if filling feels salty)
5 g lemon juice (1 tsp)
3 g lemon zest (½ tbsp)
2 g vanilla extract (½ tsp)

Method:
1. Beat everything until smooth.
2. Scoop small dollops (about 30 g each)
3. Freeze for at least 1 hour (must be firm before stuffing into cookies).

For Lemon Cookie Dough---
200 g sugar
6 g lemon zest (1 tbsp)
113 g melted butter (or dairy-free butter)
60 g thick yogurt (egg replacer)
5 g vanilla extract (1 tsp)
210 g all-purpose flour (or gluten-free blend)
2 g baking powder (½ tsp)
2 g baking soda (½ tsp)
3 g salt (skip if cheese spread is already salty)

Method:
1. Rub sugar and lemon zest together with your fingers until fragrant.
2. Whisk in melted butter, yogurt, and vanilla.
3. Sift in flour, baking powder, baking soda, and salt. Mix until the dough forms.
4. Chill dough in fridge for 10–15 minutes (easier to handle).

Shaping & Baking:
1. Preheat oven to 175°C (350°F).
2. Take about 2 tbs of dough, flatten it in your palm, place a frozen filling ball in the center, and cover with more dough to seal.
3. Place on a baking tray lined with parchment.
4. Chill shaped cookies in fridge for another 10 minutes (important if using soft cheese spread).
5. Bake at 350°F (175C °C) for about 14-16 minutes
6. Cool completely before serving (filling sets as it cools).

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