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Lemon Blueberry Cheesecake Cookies

Delightful cookies that blend the tartness of lemon, sweetness of blueberries, and creamy cheesecake goodness in one bite-sized treat.
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Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
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.