Why Make This Recipe
Lemon Blueberry Cheesecake Cookies are a delightful treat that combines the tangy flavor of lemon with sweet blueberries and rich cheesecake. These cookies are perfect for sharing at gatherings, enjoyed as a sweet snack, or even served as a dessert. The burst of fresh blueberries and creamy cheesecake filling gives each bite a unique flavor and texture that is sure to please anyone who tries them.
How to Make Lemon Blueberry Cheesecake Cookies
Ingredients
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
- 12 oz (340 g) fresh blueberries
- 1/4 cup (50 g) granulated white sugar
- 2 3/4 cups (344 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (200 g) granulated white sugar
- 2 tbsp (20 g) lemon zest
- 1 cup (227 g) unsalted butter, very softened
- 1 egg, at room temperature
- 2 tsp vanilla
- 1/4 cup (50 g) granulated white sugar, for rolling dough in
Directions
For the Cheesecake Filling:
- Line a small cookie sheet with parchment paper.
- Mix the cream cheese, 3 tablespoons of sugar, and vanilla until fluffy. Scoop into 18 portions and freeze.
For the Blueberry Jam:
- Cook the blueberries and 1/4 cup of sugar in a pot for about 40 minutes, stirring frequently until thickened and reduced.
- Chill the jam in the fridge.
For the Cookies:
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, baking powder, baking soda, and salt; set aside.
- In another bowl, rub together the sugar and lemon zest. Then cream this mixture with the softened butter until light and fluffy.
- Add the egg and 2 teaspoons of vanilla and mix until combined.
- Incorporate the dry ingredients just until combined, then gently fold in the cooled blueberry jam.
- Scoop the dough into portions, place a piece of cheesecake filling in the center, and shape into discs.
- Roll the dough in sugar and place on baking sheets.
- Bake in the oven for 11-12 minutes, then let cool before serving.
How to Serve Lemon Blueberry Cheesecake Cookies
These cookies are best enjoyed fresh out of the oven but can also be served at room temperature. They make a lovely dessert with a dollop of whipped cream or can be enjoyed with a glass of milk. Feel free to sprinkle some extra lemon zest over the top for added brightness.
How to Store Lemon Blueberry Cheesecake Cookies
Store the cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Just place them in a sealed bag or container, and they can last up to 3 months in the freezer.
Tips to Make Lemon Blueberry Cheesecake Cookies
- Make sure your cream cheese is cold for easier mixing.
- Use fresh blueberries for the best flavor, but you can substitute frozen blueberries if needed.
- Don’t skip chilling the blueberry jam; it helps in maintaining the structure of the cookies.
- If you want more lemon flavor, add an extra teaspoon of lemon zest to the dough.
Variation
You can swap out blueberries for other fruits like raspberries or strawberries for a different fruity twist. Adding a bit of white chocolate can also provide a delightful sweetness that pairs nicely with the lemon and berries.
FAQs
Q: Can I make these cookies ahead of time?
A: Yes! You can prepare the cheesecake filling and blueberry jam ahead of time. Assemble the cookies and bake them the day you plan to serve them for the freshest taste.
Q: What’s the best way to thaw frozen cookies?
A: To thaw, place the frozen cookies in the refrigerator overnight or allow them to sit at room temperature for a couple of hours.
Q: Can I use a substitute for cream cheese?
A: While cream cheese provides the best flavor and texture, you can use mascarpone cheese as a substitute if you prefer. It will create a slightly different taste but still delicious.