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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.
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 20 minutes
Servings 8 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.