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Best Lemon Blueberry Cheesecake Cookies Recipe

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.
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Prep Time 45 minutes
Cook Time 12 minutes
Total Time 1 hour 30 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Beat cream cheese, sugar, and vanilla until smooth. Portion into small discs and freeze until solid.
  2. Cook blueberries and sugar over medium heat until thickened into jam. Chill completely.
  3. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  4. Whisk flour, baking powder, baking soda, and salt in a bowl.
  5. Rub lemon zest into sugar, then cream with butter until fluffy. Add egg and vanilla.
  6. Mix in dry ingredients until just combined.
  7. Gently fold blueberry jam into dough, leaving visible swirls.
  8. Flatten dough portions, wrap around frozen cheesecake filling, seal, and roll in sugar.
  9. 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.