Description

These Lemon Blueberry Cheesecake Cookies feature soft lemon-zested cookie dough filled with creamy cheesecake centers and swirls of homemade blueberry jam. A bright, fruity dessert perfect for spring gatherings, holidays, or anytime cheesecake cravings.

Ingredients

Scale

6 oz cream cheese, cold
3 tablespoons granulated sugar
1/2 teaspoon vanilla extract
12 oz fresh blueberries
1/4 cup granulated sugar
2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
2 tablespoons lemon zest
1 cup unsalted butter, softened
1 large egg, room temperature
2 teaspoons vanilla extract
1/4 cup granulated sugar, for rolling

Instructions

Beat cream cheese, sugar, and vanilla until smooth. Portion into small discs and freeze until solid.
Cook blueberries and sugar over medium heat until thickened into jam. Chill completely.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Whisk flour, baking powder, baking soda, and salt in a bowl.
Rub lemon zest into sugar, then cream with butter until fluffy. Add egg and vanilla.
Mix in dry ingredients until just combined.
Gently fold blueberry jam into dough, leaving visible swirls.
Flatten dough portions, wrap around frozen cheesecake filling, seal, and roll in sugar.
Bake for 11–12 minutes, cool briefly on pan, then transfer to rack.

Notes

Freeze cheesecake filling fully before assembling. Do not overmix jam into dough to preserve pockets of blueberry flavor.

Prep Time: 45 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 280
Sugar: 22g
Sodium: 180mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg

Keywords: lemon blueberry cheesecake cookies, cheesecake cookies, lemon cookies, blueberry dessert, stuffed cookies