Lemon Pudding Cheesecake Cookies

I’m taking a Lemon Cheesecake and turning it into a cookie! These Lemon Pudding Cheesecake Cookies have a zest of lemon flavor with a creamy cheesecake filling. They are light, refreshing, and citrus-y and insanely delicious! Your going to want to drop everything and go make them!

A bucket of #Lemon Pudding Cheesecake Cookies at sewlicioushomedecor.com

Today is special.


Because I put a fun twist on Lemon Cheesecake. That’s reason enough, right?

and this recipe is almost too easy.


that’s two reasons.

A cup full of #Lemon Pudding Cheesecake #Cookies sewlicioushomedecor.com

who says everything has to be made from scratch?

Not me

I can perfect any cake mix in a box and you’ll never be able to tell the difference.

Let’s call it having your cake and eating it too.

Citrusy #Lemon Pudding Cheesecake Cookies at sewlicioushomedecor.com

With only a few ingredients you’ll be able to have these made in no time.

and they will make you happy.

The only problem is I can’t stop eating them. Help!

Lemon Pudding Cheesecake Cookies

A creamy burst of lemon zest all wrapped up in a soft, moist cookie.

2 hrPrep Time

10 minCook Time

2 hr, 10 Total Time

Save RecipeSave Recipe

5 based on 1 review(s)

Recipe Image


  • 1 Super Moist White Cake Mix
  • (don't prepare mix as indicated on the box, follow these instructions instead)
  • 2 Eggs
  • 1/2 Cup vegetable oil. (not butter)
  • 1 3.4-oz. box of Lemon Jello instant pudding
  • Cheesecake Filling
  • 1/2 of one 8oz. package of PHILADELPHIA Cream Cheese, softened
  • 2 Tablespoons butter or margarine, softened or melted slightly
  • 1/2 tsp.lemon juice
  • 2 Cups powdered sugar


  1. Preheat oven to 350.
  2. In a mixing bowl, combine cake mix, instant pudding mix, eggs, and vegetable oil. Mix and then knead with your hands. It will form a dough. Cover in saran wrap and place in the refrigerator until ready to use.
  3. Cheesecake
  4. Combine cream cheese, butter, lemon juice, and powdered sugar. Mix with a mixer until thick and creamy.
  5. Spoon out about 1 teaspoon and place on a cookie sheet. Put in the freezer for a couple of hours to set.
  6. When cheesecake filling is ready, prepare your cookies.
  7. Scoop out 1-2 tablespoons of cookie dough. Roll into balls then flatten into a circle. Fill with the cream cheese filling balls, then roll it up into a ball.
  8. Place on a lined baking sheet and bake for about 8-12 minutes. Depending on the size of your balls.The tops won't brown, but the bottom will. Right when you take them out of the oven, press them down to form a round cookie shape.


Serve warm. Store remaining cookies in an air tight container and put in refrigerator.

Want more?

Try these Strawberry Pudding Cheesecake Cookies

#Strawberry Pudding and a Cheesecake filling cookies by sewlicioushomedecor.com

 Make a Quick and Easy Snack Baggie to keep them in for snacks or lunches!

{waterproof and lined}

Quick and Easy Snack Baggie 10 sewlicioushomedecor.com
Follow SewLicious Home Decor’s board Delicious Cookies & Cookie Craft Ideas and Tips on Pinterest.

Follow SewLicious Home Decor's board SEWlicious Sew'en Stuff on Pinterest.
i link up to these great parties and the country cook!


  1. Made a double batch of these delicious lemon cookies and took them to work. Everyone loved them. Can't wait to make them again.
  2. Two words... mind blown!! I can see why you can't stop eating these, Marti! They look insanely dangerously good! (Did that make sense?! hehe) I really love the creative filling inside. I love cake mix cookies... they are so super moist! Pinning these babies, but printing out first! (Your photos are amazing!)
    • Gloria, you are the sweetest person! I love it when Gloria comes to visit!! Yes, unfortunately I know exactly what insanely dangerously good means! haha
  3. These cookies look and sounds DELICIOUS !! We love lemon flavos in sweets, but I've never actually eaten such cookies with cream cheese inside.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: