Introduction

These Lemon Blueberry Cheesecake Cookies combine tangy cream cheese filling with sweet blueberry jam, all wrapped in a soft, lemon-zested cookie. They’re a delightful treat perfect for any occasion where you want something fruity and creamy in a handheld bite.

Lemon Blueberry Cheesecake Cookies Recipe - Recipe Image

Ingredients

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 in

Instructions

Step 1: Make the cheesecake filling by combining the cold cream cheese, 3 tablespoons of granulated sugar, and 1/2 teaspoon vanilla extract in a bowl. Mix until smooth and creamy, then chill in the refrigerator while you prepare the other parts.
Step 2: Prepare the blueberry jam by placing the fresh blueberries and 1/4 cup granulated sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens into a jam-like consistency, about 10 to 15 minutes. Remove from heat and let it cool completely.
Step 3: Whisk together the all-purpose flour, baking powder, baking soda, and salt in a large bowl. In another bowl, cream the softened butter, 1 cup sugar, and lemon zest until light and fluffy. Add the egg and 2 teaspoons vanilla extract, beating until combined.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Chill the dough for at least 30 minutes to make it easier to handle.
Step 5: Preheat your oven to 350°F (175°C). Take about a tablespoon of dough and flatten it in your palm. Place about 1 teaspoon of the cheesecake filling in the center, then 1 teaspoon of the cooled blueberry jam on top. Fold the dough around the filling completely, shaping it into a ball.
Step 6: Roll each dough ball in the remaining 1/4 cup granulated sugar to coat. Arrange them on a parchment-lined baking sheet, spacing each about 2 inches apart.
Step 7: Bake for 12 to 14 minutes, until the edges are lightly golden but the centers remain soft. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon juice to the dough along with the zest.
If fresh blueberries aren’t available, use frozen blueberries for the jam—but thaw and drain excess liquid before cooking.
To keep the cheesecake filling smooth and easy to spoon, make sure the cream cheese is well chilled before mixing.
Use a cream cheese that’s full fat for the best flavor and texture.

Storage

Store these cookies in an airtight container in the refrigerator for up to 5 days to keep the cheesecake filling fresh. Bring them to room temperature before serving for the best flavor and texture. You can also freeze the baked cookies for up to 2 months; thaw overnight in the fridge and warm slightly before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without cream cheese?

The cream cheese adds the signature cheesecake flavor and creamy texture, so omitting it would change the overall taste and mouthfeel. For the best results, it’s recommended to include the cream cheese filling.

How do I prevent the blueberry jam from being too runny?

Cook the blueberries over medium heat until the mixture thickens and reduces to a jam-like consistency. If it’s still too liquid after cooling, continue cooking for a few more minutes to evaporate excess moisture.

Lemon Blueberry Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.6 from 102 reviews

These Lemon Blueberry Cheesecake Cookies combine a soft, tangy cream cheese center with a sweet blueberry jam, all wrapped in a tender lemon-scented cookie dough. Perfectly baked to golden edges with a soft center, these cookies offer a delightful burst of citrus and berry flavors in every bite.

Author: Isabella
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 1 hour 10 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cheesecake Filling

6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar
1/2 tsp vanilla extract

Blueberry Jam

12 oz (340 g) fresh blueberries
1/4 cup (50 g) granulated white sugar

Cookie Dough

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 in

Instructions

Make the Cheesecake Filling: In a bowl, combine the cold cream cheese, granulated sugar, and vanilla extract. Mix together until smooth and creamy. Chill in the refrigerator while preparing the other components.
Prepare the Blueberry Jam: In a small saucepan, combine fresh blueberries and granulated sugar. Cook over medium heat, stirring occasionally until the berries break down and the mixture thickens to a jam-like consistency, about 10-15 minutes. Remove from heat and allow to cool completely.
Mix the Cookie Dough: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. In a separate bowl, cream the softened butter, sugar, and lemon zest together until light and fluffy. Add the egg and vanilla extract and beat until combined. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms. Chill the dough for at least 30 minutes.
Assemble the Cookies: Preheat the oven to 350°F (175°C). Take a tablespoon of dough and flatten it in the palm of your hand. Place about 1 teaspoon of the cheesecake filling in the center, followed by 1 teaspoon of the cooled blueberry jam. Fold the dough up around the filling to enclose it fully, then form into a ball. Roll the ball in the remaining granulated sugar to coat.
Bake: Place the coated dough balls onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 12-14 minutes or until the edges are lightly golden but the centers remain soft. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Make sure the cream cheese is cold before mixing to achieve the creamiest cheesecake filling.
Allow blueberry jam to cool completely before assembling to prevent dough from becoming soggy.
Chilling the dough helps the cookies hold their shape and improves texture.
Watch baking time closely; cookies should be lightly golden at edges but soft in center for the best texture.
These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: lemon blueberry cheesecake cookies, lemon cookies, blueberry cheesecake cookies, cream cheese cookies, homemade cookies, lemon zest cookies