Fresh Lemon Blueberry Cheesecake Cookies You'll Love

Delight in these Lemon Blueberry Cheesecake Cookies, combining soft textures with tangy lemon and sweet blueberries, featuring a creamy cheesecake center.

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Prep Time 30

Cook Time 12

Freezing Time 1

Total Time 1 42

Servings: 24 cookies

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cheesecake Filling

6 oz Cream Cheese Provides a creamy, rich flavor for the filling; can be substituted with lactose-free cream cheese.
3 tbsp Granulated White Sugar Sweetens the cheesecake filling and balances acidity; standard white sugar works perfectly.
1/2 tsp Vanilla Adds a warm, sweet flavor; using pure vanilla extract enhances the taste.

For the Blueberry Jam

12 oz Fresh Blueberries Provides fruity flavor and texture in the cookies; frozen blueberries can be used but may affect the jam's consistency.
1/4 cup Granulated White Sugar Sweetens and enhances the blueberry flavor; adjust according to taste.

For the Cookie Dough

2 3/4 cups All-Purpose Flour Acts as the main structure for the cookies; for a gluten-free version, substitute with a gluten-free flour blend.
1/2 tsp Baking Powder Helps the cookies rise and become fluffy.
1/2 tsp Baking Soda Provides leavening for the cookie dough.
1/2 tsp Salt Balances sweetness and enhances the cookie flavor.
1 cup Granulated White Sugar Sweetens the cookie base; can be replaced with brown sugar for a deeper flavor.
2 tbsp Lemon Zest Infuses bright, citrusy notes; always go for fresh zest for the best flavor.
1 cup Unsalted Butter Provides richness and moisture necessary for cookies; ensure it's soft enough to cream easily.
1 pc Egg Binds ingredients and helps with leavening; a flax egg can be used for a vegan option.
2 tsp Vanilla Adds flavor to the cookie dough, enhancing its overall taste profile.
1/4 cup Granulated White Sugar Used to coat the cookie dough before baking for a sweet crust.

Equipment

mixing bowl
baking sheet
Parchment Paper
saucepan
Spatula
cookie scoop

Method

Step-by-Step Instructions

In a mixing bowl, beat the cream cheese, sugar, and vanilla until light and fluffy. Portion into small discs and freeze for at least 1 hour.
In a medium pot, combine blueberries and sugar. Cook for about 40 minutes until thickened to a jam-like consistency. Cool.
Preheat your oven to 350°F. Whisk together flour, baking powder, baking soda, and salt. Cream butter, sugar, and lemon zest until fluffy.
Add the egg and vanilla to the butter mixture, mixing well. Gradually incorporate dry ingredients until just combined. Fold in cooled blueberry jam.
Using a cookie scoop, flatten the dough, place a cheesecake disc in the center, and encase it. Coat in sugar.
Arrange cookies on sheets and bake for 11-12 minutes until edges are set and golden. Cool on a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Tips for optimal results include ensuring the filling is fully frozen and measuring the flour accurately. Use room temperature eggs for better mixing and leave some blueberry jam visible for bursts of flavor.

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