Pistachio & Meyer Lemon Cheesecake Cookies
Soft pistachio cookies stuffed with a creamy Meyer lemon cheesecake filling. Gluten-free, rich, and packed with flavor in every bite.
Servings 10 cookies
Calories 373kcal
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 (store-bought is fine, or use my favorite 2-ingredient pistachio butter recipe)
- 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 (store-bought is fine, or use my favorite 2-ingredient pistachio butter recipe)
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.
Notes
- 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.
Nutrition
Calories: 373kcal | Carbohydrates: 27g | Protein: 13g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 37mg | Sodium: 154mg | Potassium: 175mg | Fiber: 5g | Sugar: 18g | Vitamin A: 109IU | Vitamin C: 0.3mg | Calcium: 137mg | Iron: 2mg