Coffee Bean Cheese Cookies
These Coffee Bean Cheese Cookies are one of those nostalgic recipes that look elegant but are surprisingly simple to make. With a soft cookie base, creamy cheesecake-style filling, and chocolate coffee bean topping, they’re perfect for Shavuos, dessert platters, or anytime you want something a little different. The recipe originally appeared on Esther O and has become a reader favorite over the years.
Why You’ll Love These Cookies
The combination of buttery dough, cream cheese filling, and crunchy coating gives these cookies an incredible texture contrast. They’re rich without being too heavy, and the coffee bean garnish makes them look bakery-worthy with minimal effort.
They also freeze beautifully, making them ideal for prepping ahead.
The Secret to the Crunchy Coating
One of the best things about this recipe is how versatile it is.
You can roll the cookies in almost any cookie crumbs you have on hand, including:
- Graham cracker crumbs
- Lotus cookie crumbs
- Chocolate cookie crumbs
Each option gives the cookies a slightly different flavor profile, so feel free to customize based on what you love or what’s already in your pantry.
Tips for Perfect Coffee Bean Cheese Cookies
- Don’t overmix the dough or the cookies can become dense.
- Chill the dough slightly if it feels too soft to roll.
- Add the chocolate coffee bean immediately after baking while the filling is still soft.
- For a prettier finish, use finely crushed crumbs so the coating sticks evenly.
Serving & Storage
These cookies taste amazing slightly chilled and pair perfectly with coffee. Store them in an airtight container in the fridge for up to 5 days, or freeze for longer storage.
If you’re making them for Shavuos, they look beautiful displayed on a tiered dessert tray alongside cheesecakes and mini dairy desserts.
Coffee Bean Cheese Cookies
Ingredients
Dough
- 2 sticks margarine
- 4 oz whipped cream cheese
- 1 cup sugar
- 1 egg
- 1 Tbsp lemon juice
- 2 1/4 cups flour
- 1 tsp baking powder
- graham crackers or chocolate or lotus cookies crushed
Filling
- ½ container whipped cream cheese
- 4 Tbsp sugar
- ½ tsp lemon juice
- 1 egg separated
- 1 Tbsp sour cream
- Chocolate coffee beans for decoration
Instructions
- Preheat oven to 350 degrees.
- In the bowl of your mixer, cream the margarine, cream cheese and sugar until fluffy.
- Add in the egg, lemon juice, flour and baking powder. Mix till dough forms. Do not over mix.
- Crush graham crackers in food processor and set aside.
- Combine all filling ingredients, besides for the egg white and mix well.
- In a separate bowl, beat egg white with fork till frothy. Form dough into 1” balls. Dip each ball into egg whites, then into crushed graham crackers. Place on parchment lined cookie sheet.
- Make indentation with thumb in center of each cookie. Place approximately ½ tsp. filling into each indentation.
- Bake for 15 minutes. Remove from oven and place a coffee bean in the center of the cheese filling (before the cookie cools).
