Best 3 Lemon Cheesecake Cookie Bites Recipes

MINI LEMON CHEESECAKES

Steps:

• Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. If using a regular 12-count muffin pan, I suggest lining each cavity with cupcake liners for easier removal.
• Add the graham crackers to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the melted butter and sugar, and mix until everything is well combined. Evenly distribute the mixture between all 12 cavities in the mini cheesecake pan, making sure to press each one down firmly into one even layer.
• Bake at 325°F for 5 minutes, remove from the oven, and set aside to cool. Keep oven temperature at 325°F.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add in the granulated sugar and mix until well combined. Add the lemon juice, lemon zest, and vanilla extract until well combined. Scrape down the sides of the bowl if needed, then mix in the egg and egg yolk on low speed until just combined.
• Evenly distribute the cheesecake filling between all 12 cavities of the mini cheesecake pan (or muffin pan) and return to the oven.
• Bake at 325°F for 17-20 minutes or until the tops of the cheesecakes are set.
• Remove from the oven and allow to cool at room temperature for at least 1 hour. Cover tightly with plastic wrap and transfer to the refrigerator to chill for at least 3-4 hours or overnight. Once the cheesecakes are chilled, remove them from the pan. Top with whipped cream and fresh berries if desired, serve, and enjoy!

LEMON CHEESECAKE COOKIE BITES

Steps:

• Heat oven to 350° F. Spray 48 mini muffin cups with cooking spray.
• In medium bowl, mix cookie mix, softened butter, egg and lemon juice until soft dough forms. For each cookie bite, shape 2 teaspoons dough into ball, and place in mini muffin cup. Push down centers of balls to form little cups.
• In medium bowl, beat cream cheese, powdered sugar and 1/2 cup of the lemon curd with electric mixer on medium speed until well blended. Spoon mixture into decorating bag fitted with tip. Fill each cup with a teaspoon of mixture.
• Bake 9 to 10 minutes or until cookie edges are turning golden. Cool completely before removing from pan. When cool, top each with 1/4 teaspoon lemon curd.

LEMON CHEESECAKE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Beat butter and cream cheese together in a bowl. Add sugar and beat until light and fluffy. Add egg yolk, lemon peel, and lemon extract and beat well.
• Sift flour and salt together in a bowl. Add to the bowl with the butter mixture in 3 additions, mixing well after each. Add food coloring and mix in thoroughly.
• Press cookies 1 inch apart onto the prepared baking sheet using a cookie press fitted with a flower disc. Press 1 red hot cinnamon candy into the center of each cookie.
• Bake in the preheated oven until just starting to turn golden brown on the edges, 14 to 16 minutes; do not overbake.
• Transfer cookies to a wire rack to cool completely.