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Easy Lemon Blueberry Cheesecake Cookies Recipe

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.
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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: 195
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Whip cream cheese, sugar, and vanilla until fluffy; freeze for 1 hour.
  2. Cook blueberries and sugar over medium heat until thick and jammy; cool completely.
  3. Whisk flour, baking powder, baking soda, and salt in a bowl.
  4. Rub lemon zest into sugar, then cream with butter until light and fluffy.
  5. Beat in egg and vanilla until pale and creamy.
  6. Mix dry ingredients into wet ingredients on low speed until just combined.
  7. Flatten dough, add blueberry jam and cheesecake filling, and seal into a ball.
  8. Roll dough balls in sugar.
  9. Bake at 350°F (175°C) for 11–12 minutes until edges are set.
  10. 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.