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!
Today is special.
Why?
Because I put a fun twist on Lemon Cheesecake. That’s reason enough, right?
and this recipe is almost too easy.
there
that’s two reasons.
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.
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!
Want more? Try these Strawberry Pudding Cheesecake Cookies
Lemon Pudding Cheesecake Cookies
A creamy burst of lemon zest all wrapped up in a soft, moist cookie.
Ingredients
- 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
Instructions
- Preheat oven to 350.
- 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.
Cheesecake
- Combine cream cheese, butter, lemon juice, and powdered sugar. Mix with a mixer until thick and creamy.
- Spoon out about 1 teaspoon and place on a cookie sheet. Put in the freezer for a couple of hours to set.
- When cheesecake filling is ready, prepare your cookies.
- 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.
- 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.
Notes
Serve warm. Store remaining cookies in an air tight container and put in refrigerator.
Nutrition Information:
Yield: 24 Cookies Serving Size: 1Amount Per Serving: Calories: 148Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 28mgSodium: 78mgCarbohydrates: 15gFiber: 0gSugar: 12gProtein: 2g
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