Soft, buttery lemon cheesecake cookies with pools of silky lemon curd. They’re perfectly sweet, a little citrusy, and melt in your mouth with every bite! Basically sunshine in cookie form.
I made these little beauties with @zulkasugar ‘s organic, non-GMO, bone-char free sugars. I used a combination of their pure cane sugar & brown pure cane sugar to give these cookies the perfect crispy edge and chewy center. And I used their powdered pure cane sugar to give the perfect touch of sweetness to the creamy, pillowy cheesecake layer!
Cookies
- ⅔ cup vegan butter (150g)
- ½ cup Zulka Pure Cane Sugar (100g)
- ½ cup Zulka Brown Pure Cane Sugar (100g)
- 1 tbsp cornstarch
- 1 1/2 tbsp dairy-free milk
- 2 tsp vanilla
- 1/2 tbsp lemon juice
- zest of 1/2 lemon
- 1 ¼ cups + 2 tbsp all-purpose flour (215g)
- ½ tsp baking soda
- ¼ tsp baking powder
- pinch of turmeric (optional, for color)
- ¼ tsp salt
- 2 tsp poppy seeds
Cheesecake
- 220g vegan heavy whipping cream
- 70g vegan cream cheese
- 1/2 cup Zulka Powdered Pure Cane Sugar
- 1 tsp vanilla
Toppings
- lemon curd
- poppy seeds
- lemon slices
Directions
- In a large bowl, mix the cookie ingredients.
- Use a cookie scoop to scoop out the dough onto a cookie sheet. You should get 12 cookies. Refrigerate the dough for 30 minutes. Preheat the oven to 350°F/175°C.
- Once the cookies have chilled and the oven has preheated, bake the cookies for 12 minutes.
- Add the heavy whipping cream to a stand mixer and whip until stiff peaks form. Add the cream cheese, powdered sugar, and vanilla & mix until the mixture is smooth and creamy.
- Once the cookies have baked and *fully* cooled, scoop a generous dollop of cheesecake topping on each cookie. Then add a spoonful of lemon curd, poppyseeds, and top with a lemon wedge if you wish!
- Enjoy and store in the fridge.
