Description
These Key Lime Pie Cheesecake Cookies combine the tangy brightness of key lime pie with the creamy richness of cheesecake, all wrapped up in a soft, buttery cookie topped with a crunchy graham cracker crumble. Perfect for summer gatherings or a sweet treat any time of year.
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh key lime zest (about 3–4 key limes, or 1 regular lime)
- 2 tablespoons fresh key lime juice
- 4 oz (113g) cream cheese, softened
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for filling)
- 1/2 cup (50g) graham cracker crumbs (about 4 whole crackers, crushed)
- 2 tablespoons unsalted butter, melted (for crumble)
- 1 tablespoon granulated sugar (for crumble)
- Pinch of salt (for crumble)
Instructions
- Make the Graham Cracker Crumble: In a small bowl, combine graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt. Mix until sandy in texture. Set aside, or toast on a baking sheet at 350°F (175°C) for 5-7 minutes for extra crunch.
- Prepare the Cheesecake Filling: In a medium bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. Chill in the fridge while you mix the dough.
- Mix the Cookie Dough: In a large bowl, cream together softened butter, granulated sugar, and brown sugar with an electric mixer for 2-3 minutes until light and fluffy. Beat in egg and vanilla extract. Add lime zest and juice; mix until combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture, mixing on low just until combined.
- Shape the Cookies: Scoop about 1 1/2 tablespoons of dough per cookie and flatten in your palm. Spoon about 1 teaspoon of chilled cheesecake filling into the center, fold dough around it, and roll into a ball. Place on a prepared baking sheet, spacing 2 inches apart. Sprinkle graham cracker crumble on top, pressing lightly.
- Bake: Preheat oven to 350°F (175°C). Bake cookies for 10-12 minutes, or until edges are lightly golden and centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve: Enjoy warm for a gooey center or let cool for a cheesecake-like texture.
Notes
Chill the cheesecake filling before stuffing to prevent leaks. Don’t overmix the dough for a soft texture. Toast the graham cracker crumble for extra crunch. For gluten-free, use a 1:1 GF flour blend and GF graham crackers. Cookies are best enjoyed fresh but can be stored or frozen as dough balls.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12
- Sodium: 90
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 22
- Protein: 2
Keywords: key lime pie cookies, cheesecake cookies, graham cracker crumble, citrus cookies, summer dessert, easy cookie recipe, stuffed cookies, lime dessert, picnic cookies, party cookies