Why Make This Recipe
Lemon Blueberry Cheesecake Cookies are a delightful treat that combines the bright flavors of citrus and berries with the creamy richness of cheesecake. These cookies are perfect for any occasion, whether you’re hosting a party, enjoying a family get-together, or simply satisfying your sweet tooth. They are easy to make and can quickly become a favorite in your home.
How to Make Lemon Blueberry Cheesecake Cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Juice of 1 lemon
- 1/2 cup fresh blueberries
- 4 ounces cream cheese, softened
- 1/4 cup blueberry jam
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix together the flour, baking soda, and salt.
- In another bowl, cream the butter, sugar, and brown sugar until fluffy.
- Add the egg, vanilla, lemon zest, and lemon juice to the mixture.
- Gradually add the dry ingredients to the wet mix until just combined.
- Fold in the blueberries gently.
- For each cookie, take a spoonful of dough, create a small hole in the center, add a small piece of cream cheese and a dollop of blueberry jam, then cover it with more dough.
- Bake for 10-12 minutes or until lightly golden.
- Let cool before serving.
How to Serve Lemon Blueberry Cheesecake Cookies
These cookies are best served fresh out of the oven, warm and gooey. They can also be enjoyed at room temperature. Pair them with a cup of tea or coffee for an afternoon snack, or serve them on a dessert platter at gatherings. For an added touch, sprinkle some powdered sugar on top before serving.
How to Store Lemon Blueberry Cheesecake Cookies
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can store them in the fridge for up to a week. To freeze, place the cookies in a freezer-safe bag, separating layers with parchment paper, and they can last for up to 2 months.
Tips to Make Lemon Blueberry Cheesecake Cookies
- Make sure your butter and cream cheese are at room temperature for easy mixing.
- Gently fold in the blueberries to avoid crushing them.
- Use fresh blueberries for the best flavor, but frozen blueberries can work as well—just be sure to thaw and drain them before use.
Variation
You can customize these cookies by adding a little bit of almond extract for a different flavor twist or swap the blueberry jam with raspberry or strawberry jam for variety.
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them before adding to the mixture.
Can I make these cookies ahead of time?
Yes, you can make the dough ahead of time and chill it in the refrigerator for up to 24 hours before baking.
What can I use instead of cream cheese?
If you’re looking for a lighter option, you can use Greek yogurt or a dairy-free cream cheese alternative.
Lemon Blueberry Cheesecake Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix together the flour, baking soda, and salt.
- In another bowl, cream the butter, sugar, and brown sugar until fluffy.
- Add the egg, vanilla, lemon zest, and lemon juice to the mixture.
- Gradually add the dry ingredients to the wet mix until just combined.
- Fold in the blueberries gently.
- For each cookie, take a spoonful of dough, create a small hole in the center, add a small piece of cream cheese and a dollop of blueberry jam, then cover it with more dough.
- Bake for 10-12 minutes or until lightly golden.
- Let cool before serving.
