Description
Lemon Blueberry Cheesecake Cookies are soft, bakery-style cookies filled with tangy lemon zest, bursts of blueberry jam, and a creamy cheesecake center for the ultimate sweet and citrusy dessert.
Ingredients
Scale
Cheesecake Filling
- 6 oz cream cheese, cold
- 3 tbsp granulated white sugar
- ½ tsp vanilla extract
Blueberry Jam
- 12 oz fresh blueberries
- ¼ cup granulated white sugar
Cookie Dough
- 2¾ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup granulated white sugar
- 2 tbsp fresh lemon zest
- 1 cup unsalted butter, very softened
- 1 large egg, room temperature
- 2 tsp vanilla extract
- ¼ cup granulated white sugar (for rolling)
Instructions
- Whip cream cheese, sugar, and vanilla until fluffy; freeze for 1 hour.
- Cook blueberries and sugar over medium heat until thick and jammy; cool completely.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Rub lemon zest into sugar, then cream with butter until light and fluffy.
- Beat in egg and vanilla until pale and creamy.
- Mix dry ingredients into wet ingredients on low speed until just combined.
- Flatten dough, add blueberry jam and cheesecake filling, and seal into a ball.
- Roll dough balls in sugar.
- Bake at 350°F (175°C) for 11–12 minutes until edges are set.
- Cool on baking sheet 10 minutes before transferring to rack.
Notes
Do not overbake—cookies should be soft in the center. Freezing the cheesecake filling is essential for easy assembly and clean centers.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 195
- Sugar: 16g
- Sodium: 145mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: lemon blueberry cookies, cheesecake cookies, lemon dessert cookies