Description

These Lemon Blueberry Cheesecake Cookies are soft, thick, and bursting with bright citrus flavor, sweet blueberry swirls, and a creamy cheesecake center. They taste like a bakery-style dessert with a rich, fruity twist.

Ingredients

6 oz cream cheese, cold

3 tbsp granulated sugar

1/2 tsp vanilla extract

12 oz fresh blueberries

1/4 cup granulated sugar

2 3/4 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup granulated sugar

2 tbsp lemon zest

1 cup unsalted butter, very softened

1 large egg, room temperature

2 tsp vanilla extract

1/4 cup granulated sugar, for rolling

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Instructions

Beat the cream cheese, 3 tablespoons sugar, and 1/2 teaspoon vanilla extract together until smooth and fluffy. Scoop into 20 small portions, flatten slightly, and freeze until firm.
Cook the blueberries and 1/4 cup sugar in a saucepan over medium heat, stirring often, until thick and reduced into a jam-like consistency. Chill completely.
Preheat the oven to 350°F and line baking sheets with parchment paper.
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
In a large bowl, rub the lemon zest into 1 cup sugar to release the oils. Beat with softened butter until light and fluffy.
Add the egg and 2 teaspoons vanilla extract and mix until pale and creamy.
Add the dry ingredients and mix just until combined.
Gently fold the chilled blueberry jam into the dough, leaving visible streaks and pockets.
Scoop the dough into 20 portions. Flatten each piece, place a frozen cheesecake filling portion in the center, and seal the dough around it completely.
Roll each cookie in the remaining sugar and shape into slightly flattened discs.
Bake 6 cookies at a time for 11 to 12 minutes, until the edges are lightly golden.
Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

Add white chocolate chips for extra sweetness and texture.

Swap blueberries for raspberries or blackberries for a different flavor variation.

For stronger lemon flavor, add a small splash of lemon extract to the dough.

Store cookies in an airtight container in the refrigerator for up to 5 days.

Freeze baked or unbaked cookies in a sealed container for up to 2 months.

If baking from frozen, add 1 to 2 extra minutes to the baking time.

Prep Time: 2 hours
Cook Time: 12 minutes
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 310 kcal
Sugar: 24 g
Sodium: 180 mg
Fat: 16 g
Saturated Fat: 10 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 39 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 48 mg