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Lemon Blueberry Cheesecake Cookies

Lemon Blueberry Cheesecake Cookies for a Sweet Summer Treat

Lemon Blueberry Cheesecake Cookies are a delightful combination of soft cookies filled with cheesecake and bursting with lemon and blueberry flavors.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 2 hours
Total Time 2 hours 42 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz Cream Cheese Use cold for easier mixing.
  • 3 tbsp Granulated Sugar Adjust to taste based on desired sweetness.
  • 1/2 tsp Vanilla Extract Using pure vanilla will yield the best results.
For the Cookie Dough
  • 1 cup Unsalted Butter Ensure it's very softened.
  • 1.25 cups Granulated Sugar Includes 1/4 cup for rolling.
  • 2 tbsp Lemon Zest Fresh is recommended for best taste.
  • 1 large Egg Room temperature for even mixing.
  • 2.75 cups All-Purpose Flour Spoon and level for an accurate measurement.
  • 1/2 tsp Baking Powder Leavening agent.
  • 1/2 tsp Baking Soda Leavening agent.
  • 1/2 tsp Salt Balances sweetness.
For the Blueberry Jam
  • 12 oz Fresh Blueberries Can substitute with other berries if desired.
  • 1/4 cup Granulated Sugar Helps to thicken the blueberry jam.
For Rolling the Cookies
  • 1/4 cup Granulated Sugar Creates a sweet outer layer.

Equipment

  • Mixing bowl
  • Medium saucepan
  • Parchment Paper
  • cookie scoop
  • baking sheets

Method
 

Step‑by‑Step Instructions
  1. Prepare Cheesecake Filling: In a mixing bowl, combine cream cheese, granulated sugar, and vanilla extract. Beat until smooth and fluffy. Spoon into discs and freeze for at least 2 hours.
  2. Make Blueberry Jam: Cook blueberries and granulated sugar over medium heat until thickened, about 6-8 minutes. Cool and refrigerate.
  3. Preheat Oven: Preheat oven to 350°F (175°C) and prepare baking sheets.
  4. Combine Dry Ingredients: Whisk flour, baking powder, baking soda, and salt together in a bowl.
  5. Mix Cookie Dough: Cream butter and sugar until fluffy, add egg and vanilla. Gradually blend in dry ingredients.
  6. Incorporate Blueberry Jam: Fold blueberry jam into cookie dough gently.
  7. Form Cookies: Portion dough, place a cheesecake disc in the center, enclose, roll in sugar, and place on baking sheets.
  8. Bake: Bake cookies for 11-12 minutes until lightly golden. Cool on baking sheets before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 0.5gSugar: 12gVitamin A: 250IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container for up to 3 days or freeze them for up to 2 weeks. Reheat in microwave for 10-15 seconds before serving.

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