Lemon Blueberry Cheesecake Cookies

why make this recipe

Lemon Blueberry Cheesecake Cookies are a delightful blend of flavors and textures. They bring together the tartness of lemon, the sweetness of blueberries, and the creamy goodness of cheesecake all in one bite-sized treat. These cookies are perfect for any occasion, whether it’s a family gathering, a picnic, or just a sweet snack at home. Plus, they are fun to make and will impress friends and family alike!

how to make Lemon Blueberry Cheesecake Cookies

Ingredients:

• 6 oz cream cheese
• 3 tbsp granulated sugar (for filling)
• 0.5 tsp vanilla extract (for filling)
• 12 oz blueberries
• 0.25 cup granulated sugar (for jam)
• 2.75 cups all-purpose flour
• 1 cup unsalted butter (very softened)
• 1 cup granulated sugar
• 0.25 cup granulated sugar (for rolling)
• 2 tbsp lemon zest
• 1 large egg
• 2 tsp vanilla extract
• 0.5 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt

Directions:

1. In a bowl, mix cream cheese, 3 tablespoons of sugar, and vanilla until smooth. Scoop the mixture into 18 small discs on parchment paper and freeze for 1 hour.
2. In a saucepan, simmer blueberries with 0.25 cup of sugar for about 40 minutes until thick and reduced to about 1/2 cup. Let it cool completely.
3. Rub lemon zest into the remaining sugar, then cream it with softened butter for 2 minutes until light and fluffy. Beat in the egg and vanilla extract.
4. In another bowl, whisk flour, baking powder, baking soda, and salt. Add these dry ingredients to the wet mixture and mix until combined.
5. Gently fold in the chilled blueberry jam with just 2–3 folds to create swirls.
6. Scoop 2 tablespoons of dough, flatten it, place a frozen cheesecake disc inside, seal it tightly, and roll in sugar.
7. Bake at 350°F (175°C) for 10–12 minutes until the edges are set and the centers remain soft.
8. Cool on the baking sheet for 10 minutes before transferring. Refrigerate any leftovers.

how to serve Lemon Blueberry Cheesecake Cookies

These cookies are best enjoyed slightly warm or at room temperature. You can serve them as a dessert with a cup of tea or coffee. They also make a great snack for kids after school or as part of a potluck dessert table.

how to store Lemon Blueberry Cheesecake Cookies

To keep your cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for about a week or freeze them for a few months. Just make sure to layer them with parchment paper if storing in one container.

tips to make Lemon Blueberry Cheesecake Cookies

1. Ensure the cream cheese is very soft for easy mixing.
2. Do not skip freezing the cheesecake discs; this will help them hold their shape when baking.
3. For added flavor, use fresh blueberries if they are available.
4. Be gentle when folding in the blueberry jam to keep nice swirls in the cookies.

variation

You can add different fruits like raspberries or strawberries instead of blueberries for a twist. Additionally, you can try adding white chocolate chips for an extra treat.

FAQs

1. Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries. Just ensure they are well-drained to avoid excess moisture.

2. How can I tell when the cookies are done?
The edges should be set, and the centers will still look a bit soft. They will continue to set as they cool.

3. Can I make these cookies ahead of time?
Absolutely! You can prepare the dough in advance and freeze it. Just scoop and freeze the dough balls, then bake them straight from the freezer when you’re ready to enjoy them.

Lemon Blueberry Cheesecake Cookies

Delightful cookies that blend the tartness of lemon, sweetness of blueberries, and creamy cheesecake goodness in one bite-sized treat.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 12 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings: 18 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Filling

• 6 oz cream cheese Very soft for easy mixing.
• 3 tbsp granulated sugar For filling.
• 0.5 tsp vanilla extract For filling.

Jam

• 12 oz blueberries Fresh or well-drained frozen blueberries.
• 0.25 cup granulated sugar For jam.

Dough

• 2.75 cups all-purpose flour
• 1 cup unsalted butter Very softened.
• 1 cup granulated sugar
• 0.25 cup granulated sugar For rolling.
• 2 tbsp lemon zest
• 1 large egg
• 2 tsp vanilla extract
• 0.5 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt

Method

 

Prepare Filling

1. In a bowl, mix cream cheese, 3 tablespoons of sugar, and vanilla until smooth. Scoop the mixture into 18 small discs on parchment paper and freeze for 1 hour.

Prepare Jam

1. In a saucepan, simmer blueberries with 0.25 cup of sugar for about 40 minutes until thick and reduced to about 1/2 cup. Let it cool completely.

Make Dough

1. Rub lemon zest into the remaining sugar, then cream it with softened butter for 2 minutes until light and fluffy. Beat in the egg and vanilla extract.
2. In another bowl, whisk flour, baking powder, baking soda, and salt. Add these dry ingredients to the wet mixture and mix until combined.

Combine Ingredients

1. Gently fold in the chilled blueberry jam with just 2–3 folds to create swirls.

Shape and Bake Cookies

1. Scoop 2 tablespoons of dough, flatten it, place a frozen cheesecake disc inside, seal it tightly, and roll in sugar.
2. Bake at 350°F (175°C) for 10–12 minutes until the edges are set and the centers remain soft.
3. Cool on the baking sheet for 10 minutes before transferring. Refrigerate any leftovers.

Notes

Store cookies in an airtight container at room temperature for up to 3 days. Refrigerate for about a week or freeze for a few months, layering with parchment paper if storing in one container. For added flavor, use fresh blueberries if available.