Lemon Blueberry Cheesecake Cookies (Print-Friendly Version)
Lemon blueberry cheesecake cookies bring a burst of summer flavor with chewy cookies, fresh blueberries, and a creamy center. A perfect fit for easy summer cookies, blueberries and cream, and gourmet cookie lovers. This is truly one to keep handy.
# Ingredients You’ll Need:
→ Cheesecake Filling
01 -
6 ounces cream cheese, cold
02 -
3 tablespoons granulated white sugar
03 -
1/2 teaspoon pure vanilla extract
→ Blueberry Jam
04 -
12 ounces fresh blueberries
05 -
1/4 cup granulated white sugar
→ Cookie Dough
06 -
2 3/4 cups all-purpose flour, spooned and leveled
07 -
1/2 teaspoon baking powder
08 -
1/2 teaspoon baking soda
09 -
1/2 teaspoon salt
10 -
1 cup granulated white sugar
11 -
2 tablespoons lemon zest
12 -
1 cup unsalted butter, very softened
13 -
1 large egg, at room temperature
14 -
2 teaspoons pure vanilla extract
→ For Rolling
15 -
1/4 cup granulated white sugar
# How to Make It:
01 -
Line a small tray with parchment paper. Add cold cream cheese, granulated sugar, and vanilla extract to a bowl. Beat with an electric mixer on medium-high speed until the mixture is fluffy and sugar is dissolved, about 2 minutes. Portion into small dollops and freeze until solid.
02 -
Combine fresh blueberries and sugar in a medium saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens and reduces to approximately 1/2 cup. Remove from heat and refrigerate until well chilled.
03 -
Set oven temperature to 350°F. Line two baking sheets with parchment paper.
04 -
In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside for later use.
05 -
Place softened unsalted butter, granulated sugar, and lemon zest in a large bowl. Cream the mixture using an electric mixer on high speed for 1 to 2 minutes until very light and fluffy.
06 -
Incorporate the egg and vanilla extract into the butter mixture. Mix on medium speed until the batter appears pale and fluffy, about 1 to 2 minutes.
07 -
Gradually add the whisked dry ingredients to the creamed mixture, mixing until just combined to form a soft dough.
08 -
Add chilled blueberry jam to the cookie dough, folding gently to distribute the jam in streaks without overmixing.
09 -
Scoop portions of dough and flatten gently. Place a frozen cheesecake filling portion in the center and wrap to fully enclose. Roll each stuffed dough ball in granulated sugar until coated.
10 -
Arrange the prepared dough balls onto the lined baking sheets, leaving room for spreading. Bake in the preheated oven for 11 to 14 minutes or until edges are golden. Cool on trays before transferring to a wire rack.
# Extra Suggestions:
01 -
Freeze the cheesecake filling thoroughly to prevent leakage during baking.
02 -
Ensure blueberry jam is thick and well chilled before swirling into the dough.
03 -
Handling dough with lightly floured hands may aid assembly.