Combine the cream cheese with the icing sugar, lemon zest and lemon juice in a small bowl until smooth.

Line a plate with parchment paper and scoop out 23 heaping teaspoons of the cream cheese mixture. Place on the plate and freeze for at least 45 minutes, or until frozen.

Crush your graham crackers if using and set aside.

In a bowl, beat the butter, light brown sugar, white sugar and lemon zest with a handheld mixer until light and fluffy.

Add in the egg, vanilla extract and lemon juice, beating to combine.

Add the flour, salt, and baking soda, mixing until just combined.

Preheat the oven to 350°F and line two baking sheets with parchment paper.

Roll the dough into 2 tablespoon sized cookie dough balls and place on the baking sheets.

Take the lemon cheesecake filling out of the freezer and gently press one into the middle of each cookie dough ball.

Cover the cream cheese filling with the dough, wrapping it around so it is completely covered.

Roll each cookie dough ball in crushed graham crackers, then add a few larger pieces of graham crackers on top.

Gently flatten each cookie slightly and bake for 9-12 minutes, or until the edges are set and golden brown.

While one baking sheet is baking, place the other in the fridge. Enjoy!