Lemon Coconut Cheesecake Cookies
Ingredients (Makes 12–14 cookies)
Crust/Base:
1 cup graham cracker crumbs
3 tbsp melted butter
2 tbsp shredded coconut (optional)
Cheesecake Filling:
8 oz (225g) cream cheese, softened
1/3 cup granulated sugar
2 tbsp fresh lemon juice
1 tsp lemon zest
1/2 tsp vanilla extract
1 egg
2 tbsp sour cream or Greek yogurt
Topping:
1 cup sweetened shredded coconut (toasted)
Extra lemon zest (optional)
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Instructions
1. Make the Crust Base:
Preheat oven to 325°F (165°C). Line a muffin tin with paper liners or use silicone molds.
Combine graham crumbs, melted butter, and optional coconut.
Press 1 tbsp of the mixture into each cavity to form the crust. Bake for 5–6 minutes and let cool.
2. Prepare the Filling:
Beat cream cheese until smooth. Add sugar, lemon juice, zest, vanilla, egg, and sour cream. Mix until creamy and lump-free.
Spoon mixture over the cooled crusts, filling each cup ¾ full.
3. Bake & Cool:
Bake for 15–18 minutes, until just set.
Cool completely, then chill in the fridge for 2–3 hours or overnight.
4. Garnish:
Roll the tops in toasted shredded coconut.
Sprinkle lemon zest over the top if desired.