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Lemon Blueberry Cheesecake Cookies

Lemon Blueberry Cheesecake Cookies: Sweet, Chewy Bliss

These Lemon Blueberry Cheesecake Cookies blend zesty lemon and sweet blueberries into a creamy and chewy treat perfect for any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz Cream Cheese Ensure it's cold for the right texture.
  • ¼ cup Granulated White Sugar Substitute with brown sugar for deeper flavor.
  • 1 teaspoon Vanilla Extract Use pure vanilla for the best taste.
For the Cookie Dough
  • 1 cup Fresh Blueberries Frozen blueberries can be used, be mindful of extra juices.
  • 2 cups All-Purpose Flour Spoon and level for accuracy.
  • 1 teaspoon Baking Powder Ensure it’s fresh for proper rising.
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt No substitutions needed.
  • Zest of 1 Lemon Fresh is best—avoid bottled lemon juice.
  • ½ cup Unsalted Butter Must be very soft to cream well.
  • 1 Egg Should be at room temperature for better incorporation.
For Coating

Equipment

  • Mixing Bowl
  • Saucepan
  • Baking Sheet
  • Parchment paper
  • Whisk
  • cookie scoop

Method
 

Preparation Steps
  1. In a mixing bowl, combine cream cheese, granulated sugar, and vanilla extract. Beat until light and fluffy, about 2-3 minutes. Scoop into small discs and freeze for at least 30 minutes.
  2. In a saucepan over medium heat, combine fresh blueberries and granulated sugar. Stir gently while cooking for 8-10 minutes until thickened. Remove from heat and cool completely.
  3. In a large bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, mix sugar with lemon zest, then add softened butter and cream together until fluffy, about 3 minutes.
  4. Add the egg and vanilla extract to the creamed mixture. Beat well, then gradually add dry ingredients until just incorporated. Fold in chilled blueberry jam.
  5. Preheat oven to 350°F (175°C). Portion dough, flatten slightly, and place a cheesecake disc in the center. Wrap dough around it and roll in granulated sugar. Place on a lined baking sheet.
  6. Bake for 11-12 minutes until lightly golden but soft in the center. Cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Chill the cheesecake filling to prevent leakage during baking. Store in an airtight container for optimal freshness.

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