Pistachio & Meyer Lemon Cheesecake Cookies
These pistachio and Meyer lemon cheesecake cookies are soft, chewy, and crisp at the edges, with a creamy citrus center that tastes like cheesecake in cookie form. Nutty, lightly sweet, and just indulgent enough, they’re a cookie you'll want to go back to again and again!
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Some recipes come from months of testing. This one came from a client meltdown and a slightly panicked assistant.
Years ago, I was wrapping up a weekly menu for a longtime private chef client and threw together a cookie dough I’d been playing with that morning. Chewy, nutty, lightly sweet, and loosely connected to my ongoing cheesecake obsession. I tasted one, thought it was exceptional, and tucked a few into the delivery as a quiet bonus.
Later that day, as I was fully shifting into weekend mode, my phone buzzed. The client’s assistant texted asking if I could send more. A dozen more. Immediately. Apparently the client got home, spotted the cookies, and absolutely demolished them before even taking off their coat. Not a crumb left for anyone else in the house.
The problem was I hadn’t written anything down. They were a total experiment. I carved out time that evening, ran another batch, and this time documented everything. Somehow, they turned out even better. They became part of every drop after that. The client eventually moved away, and I don’t do much of that style of private cheffing anymore, but she still texts me about these cookies to this day.
They’re soft and chewy in the center, crisp around the edges, and stuffed with a pistachio Meyer lemon cream cheese filling that tastes like cheesecake, but better.
Why these pistachio and Meyer lemon cheesecake cookies work
The almond flour keeps the cookies tender and rich, while pistachio butter adds depth without overpowering the dough. Meyer lemon brings brightness and balance to the cream cheese filling, cutting through the richness just enough. The contrast between the crisp edges, soft center, and creamy filling is what makes these hard to stop eating.
"The cheesecake center makes these so fun"
I can't believe how well the surprise inside works. It's a trick I've never done before, but it was so easy! Chef Josh says you can do it with most cookies and I can't wait to try it on more.
Pistachio & Meyer Lemon Cheesecake Cookies
Equipment
- Baking Sheet
- Parchment Paper
- Wire rack
Ingredients
Cookie Dough
- 3 cups almond flour
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup honey or maple syrup
- ¼ cup plain Greek yogurt
- ¼ cup pistachio butter
- ⅓ cup chopped pistachios
- 1 teaspoon baking soda
Cream cheese filling
- ⅓ cup cream cheese softened
- Zest and juice of 1 Meyer lemon
- 1 teaspoon vanilla extract
- 1 tablespoon honey or maple syrup
- 3 tablespoons pistachio butter
Instructions
Make the filling
- In a small bowl, beat together the cream cheese, Meyer lemon zest and juice, vanilla extract, honey or maple syrup, and pistachio butter until smooth.
- Spoon tablespoon-sized dollops onto a parchment-lined tray and flatten slightly.
- Freeze for 20 minutes while you prepare the dough.
Make the cookie dough
- In a large bowl, whisk together the eggs, vanilla extract, honey or maple syrup, baking soda, and Greek yogurt until smooth.
- Stir in the almond flour until a soft, tacky dough forms.
- Fold in the pistachio butter and chopped pistachios, swirling gently to create a marbled effect. Do not overmix.
Assemble
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Flatten a ball of dough in your palm, place a frozen filling disc in the center, fold the dough around it, and gently flatten into a thick cookie. Repeat with remaining dough and filling.
Bake
- Bake for 12–15 minutes, until the edges are just beginning to turn golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Chef Tips
- Did you know you can turn almost any cookie into a cheesecake-stuffed cookie by using this filling and following the same assembly method? You can. Try it!
- These cookies are also excellent without the filling. Skip it entirely for a pistachio-forward cookie that still delivers.
- Swaps: To make these dairy-free, use dairy-free cream cheese and a dairy-free Greek-style yogurt.
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