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Lemon Blueberry Cheesecake Cookies

Lemon Blueberry Cheesecake Cookies That Melt in Your Mouth

Delight in these Lemon Blueberry Cheesecake Cookies that blend chewy lemon-sugar, blueberry bursts, and creamy cheesecake for a summer treat.
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Prep Time 30 minutes
Cook Time 12 minutes
Freezing Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 20 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 ounces Cream Cheese Ensure it’s cold for easy mixing.
  • 1/4 cup Granulated Sugar Sweetens both the cheesecake filling and cookie dough.
  • 1 teaspoon Vanilla Extract Pure vanilla extract is recommended.
For the Blueberry Jam
  • 2 cups Fresh Blueberries Use ripe, fresh blueberries for optimal flavor.
For the Cookie Dough
  • 2 cups All-Purpose Flour Measure carefully to avoid excess.
  • 1 teaspoon Baking Powder A leavening agent for cookies.
  • 1/2 teaspoon Baking Soda Helps the cookies rise.
  • 1/4 teaspoon Salt Enhances overall flavor.
  • 1 each Lemon Zest Provides bright citrus flavor.
  • 1 cup Unsalted Butter Should be very softened.
  • 1 each Egg Best used at room temperature.
  • 1/4 cup Granulated Sugar for Rolling Coats the cookie dough for a sweet crust.

Equipment

  • Mixing Bowl
  • Saucepan
  • Baking sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, beat the cream cheese with granulated sugar and vanilla extract until fluffy and smooth, about 2-3 minutes.
  2. Scoop the mixture into 20 small portions and freeze them on a baking sheet for about 30 minutes.
  3. In a saucepan, combine fresh blueberries and granulated sugar over medium heat and cook for about 40 minutes until thick.
  4. Transfer the jam to a bowl and chill in the refrigerator.
  5. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  6. Whisk together flour, baking powder, baking soda, and salt in a bowl.
  7. Cream together softened butter, granulated sugar, and lemon zest until light and fluffy, about 3-4 minutes.
  8. Add the room-temperature egg and an additional teaspoon of vanilla extract and beat until pale and fluffy.
  9. Gradually mix in the dry ingredients until just combined.
  10. Fold in the chilled blueberry jam, leaving swirls for jam pockets.
  11. Take a portion of dough, flatten it slightly, and encapsulate a frozen cheesecake portion, rolling it into a ball.
  12. Roll each dough ball in granulated sugar.
  13. Place the cookies on a baking sheet and bake for 11-12 minutes or until edges are lightly golden.
  14. Allow the cookies to cool before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

These cookies are freezer-friendly and can be stored in an airtight container for up to 3 days at room temperature.

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