Description
Lemon Blueberry Cheesecake Cookies
A bright, chewy, creamy cookie packed with lemon, blueberry, and cheesecake goodness.
Ingredients
Cheesecake Filling:
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12 oz cream cheese, cold
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6 tbsp granulated sugar
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1 tsp vanilla extract
Blueberry Jam:
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24 oz fresh blueberries (or frozen)
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½ cup granulated sugar
Cookie Dough:
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5½ cups all-purpose flour, spooned & leveled
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1 tsp baking powder
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1 tsp baking soda
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1 tsp salt
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2 cups unsalted butter, very soft
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2 cups granulated sugar
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4 tbsp fresh lemon zest
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2 large eggs, room temperature
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4 tsp vanilla extract
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½ cup granulated sugar (for rolling)
Optional Mix-Ins & Toppings:
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White chocolate chips, freeze-dried blueberries, fresh berries, powdered sugar, extra lemon zest
Instructions
1. Prep the Cheesecake Filling:
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Beat cold cream cheese, 6 tbsp sugar, and 1 tsp vanilla until smooth.
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Scoop 1–1.5 tsp portions onto a parchment-lined baking sheet. Freeze at least 1–2 hours until solid.
2. Make the Blueberry Jam:
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In a saucepan over medium heat, cook blueberries with ½ cup sugar for 10–15 minutes until thickened.
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Let cool completely.
3. Mix Dry Ingredients:
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Whisk together flour, baking powder, baking soda, and salt.
4. Cream Butter & Sugar:
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Beat butter, 2 cups sugar, and lemon zest until pale and fluffy (2–3 mins).
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Add eggs and 4 tsp vanilla; mix until combined.
5. Combine Wet & Dry:
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Gradually mix in the flour mixture on low speed. Fold in cooled blueberry jam for a marbled effect.
6. Assemble Cookies:
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Preheat oven to 350°F (175°C). Line baking sheets with parchment.
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Flatten 2-tbsp dough in your hand, place one frozen cheesecake dollop in the center, fold dough over and pinch closed.
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Roll in reserved sugar and place 2 inches apart on baking sheets.
7. Bake:
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Bake 11–13 minutes until edges are lightly golden and centers are soft.
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Cool 10–15 minutes on sheet before transferring to a wire rack.
Notes
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Freeze cheesecake filling for a firm, gooey center.
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Seal dough tightly around filling to prevent leaks.
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Spoon & level flour to avoid cakey cookies.
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Soft, not melted butter = chewy texture.
Nutrition
- Calories: 168 Cal per cookie
- Fat: 9g
- Carbohydrates: 20g
- Protein: 2g