Cream cheese, lemon cookies, and graham crackers are combined and wrapped around a delicious creamy cookie butter center. These no bake lemon cheesecake cookies are the perfect treat for the heat of summer!
2cupslemon cookie crumbsdivided in half (I used Trader Joes Meyer Lemon Thins)
1cupgraham cracker crumbs (about 5 sheets)
½cupTrader Joes cookie butter or almond butter
¾cupconfectioner's sugar
1teaspoonvanilla extract
Instructions
Line a cookie sheet with plastic wrap. Set aside.
In the bowl of a hand or stand mixer, beat cream cheese until smooth. Add in 1 cup cookie crumbs and all graham cracker crumbs and blend until mixture comes together into a fairly firm dough.
Using a small (2 tablespoon) cookie scoop, scoop dough onto prepared cookie sheet. Press a one teaspoon measuring spoon into each ball, or use your thumb, to make an indent.
In a medium bowl, mix together cookie butter, confectioner's sugar, and vanilla. It will be fairly crumbly but should stick together if you squeeze a bit of it in your hand. (If it's too sticky, add a bit more confectioner's sugar until it is dry. If it is too crumbly and won't hold together when squeezed, add a bit more cookie butter.)
Using your 1 teaspoon measuring spoon, scoop out 1 teaspoon of the cookie butter mixture and roll it into a ball. Place one ball into the indent of each cookie.
Form the dough around the cookie butter center and press to seal. Gently re-roll into a ball. Repeat until all cookies are filled.
Using the palm of your hand, GENTLY flatten each ball into a cookie shape.
Place remaining 1 cup cookie crumbs onto a plate. Lightly press each cookie in the crumbs to coat. Flip cookie over and repeat.
Refrigerate cookies until well chilled.
Store in a well covered container in the refrigerator.