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Lemon Blueberry Cheesecake Cookies

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Indulge in the delightful Lemon Blueberry Cheesecake Cookies, where refreshing citrus meets sweet blueberries for a unique twist on classic cookies. Each soft and chewy cookie is filled with a creamy cheesecake center and topped with luscious blueberry jam, making them perfect for summer gatherings or a cozy afternoon snack. This easy-to-follow recipe allows anyone to create these impressive treats, ensuring lovely presentations that will wow your guests. Whether served on their own or alongside fresh fruit and beverages, these cookies are destined to become a favorite in your dessert repertoire.

Ingredients

Scale
  • 6 oz (170 g) cream cheese, cold
  • 3 tbsp (38 g) granulated white sugar
  • 1/2 tsp vanilla extract
  • 12 oz (340 g) fresh blueberries
  • 1/4 cup (50 g) granulated white sugar
  • 2 3/4 cups (344 g) all-purpose flour, spooned and leveled
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (200 g) granulated white sugar
  • 2 tbsp (20 g) lemon zest
  • 1 cup (227 g) unsalted butter, very softened
  • 1 egg, at room temperature
  • 2 tsp vanilla extract
  • 1/4 cup (50 g) granulated white sugar, for rolling dough

Instructions

  1. Prepare the cheesecake filling by beating cream cheese, granulated sugar, and vanilla extract until smooth. Scoop small portions onto a baking sheet and freeze until firm.
  2. Make the blueberry jam by cooking fresh blueberries with granulated sugar over medium heat until thickened. Allow to cool completely.
  3. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  4. Rub lemon zest into granulated sugar to release oils. Beat this mixture with softened butter until fluffy. Add the egg and vanilla extract. Gradually mix in the dry ingredients until just combined.
  5. Scoop portions of dough, flatten slightly, and place one frozen cheesecake filling in the center. Seal the dough around it to form a ball. Roll each cookie ball in granulated sugar before placing it on a prepared baking sheet.
  6. Press an indent on top of each cookie ball and spoon in some cooled blueberry jam.
  7. Bake at 350°F (175°C) for 12–14 minutes or until the edges are golden brown but the centers remain soft. Cool completely on wire racks.

Nutrition

Find it online: https://happycookingtime.com/lemon-blueberry-cheesecake-cookies/