Lemon Blueberry Cheesecake Cookies Recipe
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.
- 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
