Description
These Lemon Blueberry Cheesecake Cookies are soft, buttery bakery-style cookies filled with a creamy cheesecake center and swirls of homemade blueberry jam. Bright lemon zest adds fresh citrus flavor, making them the perfect dessert for spring, summer, holidays, or anytime you’re craving a unique homemade cookie.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar (plus extra for rolling)
- Zest of 2 lemons
- 1 large egg
- 2 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for cheesecake filling)
- 1 tsp vanilla extract (for cheesecake filling)
- 1 1/2 cups fresh blueberries
- 2 tbsp granulated sugar (for blueberry jam)
Instructions
- In a small bowl, beat the cream cheese, sugar, and vanilla until smooth. Scoop small portions onto a parchment-lined tray, flatten slightly, and freeze until firm.
- Place the blueberries and sugar in a saucepan over medium heat. Cook until the berries break down and the mixture becomes thick like jam. Cool completely.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Rub the lemon zest into the sugar until fragrant, then cream it together with the softened butter until light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Gently fold the cooled blueberry jam into the dough, leaving visible swirls.
- Scoop portions of dough, flatten each one, place a frozen cheesecake disc in the center, and wrap the dough completely around the filling.
- Roll each cookie lightly in granulated sugar and place on a parchment-lined baking sheet.
- Bake in a preheated 350°F (175°C) oven for 13–15 minutes, or until the edges are lightly golden and the centers are still soft.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Freeze the cheesecake filling completely before assembling the cookies.
- Allow the blueberry jam to cool fully before mixing it into the dough.
- Do not overmix the dough after adding the flour.
- Use fresh lemon zest for the brightest flavor.
- Store the cookies in the refrigerator because of the cream cheese filling.
- Freeze baked cookies for up to 2 months in an airtight container.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 21g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg