Lemon Blueberry Cheesecake Cookies (Printer-friendly)
Soft chewy cookies filled with creamy cheesecake and fresh blueberries, finished with bright zesty lemon flavor.
# What You’ll Need:
→ Cookie Dough
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1/4 cup brown sugar, packed
07 - 1 large egg
08 - 1 teaspoon vanilla extract
09 - 1 tablespoon lemon zest
10 - 2 tablespoons fresh lemon juice
→ Cheesecake Filling
11 - 4 oz cream cheese, softened
12 - 3 tablespoons powdered sugar
→ Add-ins
13 - 1 cup fresh or frozen blueberries
# How to Make It:
01 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside for later use.
02 - Beat softened butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy, approximately 2-3 minutes.
03 - Mix in egg, vanilla extract, lemon zest, and lemon juice until fully incorporated and smooth.
04 - Gradually blend dry ingredients into wet mixture, mixing just until flour disappears. Do not overmix.
05 - Gently fold blueberries into the dough. Refrigerate for 30 minutes to firm up for easier handling.
06 - Combine cream cheese and powdered sugar in a small bowl, mixing until completely smooth and creamy.
07 - Heat oven to 350°F. Line two baking sheets with parchment paper and set aside.
08 - Scoop approximately 2 tablespoons dough, flatten in palm, place 1 teaspoon cheesecake filling in center, and wrap dough around to seal completely.
09 - Place filled cookies on prepared baking sheets, leaving 2 inches of space between each to allow for spreading.
10 - Bake for 11-13 minutes until edges are lightly golden. Centers should appear slightly underdone for optimal chewiness.
11 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to finish cooling.
# Expert Tips:
01 -
- The way the creamy cheesecake center oozes out when you take that first warm bite is pure magic
- These cookies strike the perfect balance between tart lemon and sweet blueberry without being overly sugary
02 -
- Chilling the dough is not optional if you want cookies that hold their shape
- Make sure the cheesecake filling is completely sealed inside or it will leak during baking
03 -
- Use a cookie scoop for uniform sized cookies that bake evenly
- Room temperature ingredients blend better and prevent the cheesecake filling from leaking