Go Back

Lemon Blueberry Cheesecake Cookies

Delightful cookies combining tangy lemon, sweet blueberries, and rich cheesecake, perfect for gatherings or as a sweet snack.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings: 18 cookies
Course: Dessert, Sweet Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cheesecake Filling
  • 6 oz cream cheese, cold Make sure it's cold for easier mixing.
  • 3 tbsp granulated white sugar
  • 1/2 tsp vanilla
For the Blueberry Jam
  • 12 oz fresh blueberries Fresh blueberries provide the best flavor.
  • 1/4 cup granulated white sugar
For the Cookies
  • 2 3/4 cups all-purpose flour, spooned and leveled
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup granulated white sugar For the cookie dough.
  • 2 tbsp lemon zest
  • 1 cup unsalted butter, very softened
  • 1 large egg, at room temperature
  • 2 tsp vanilla
  • 1/4 cup granulated white sugar, for rolling dough in

Method
 

For the Cheesecake Filling
  1. Line a small cookie sheet with parchment paper.
  2. Mix the cream cheese, 3 tablespoons of sugar, and vanilla until fluffy.
  3. Scoop into 18 portions and freeze.
For the Blueberry Jam
  1. Cook the blueberries and 1/4 cup of sugar in a pot for about 40 minutes, stirring frequently until thickened and reduced.
  2. Chill the jam in the fridge.
For the Cookies
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix flour, baking powder, baking soda, and salt; set aside.
  3. In another bowl, rub together the sugar and lemon zest. Then cream this mixture with the softened butter until light and fluffy.
  4. Add the egg and 2 teaspoons of vanilla and mix until combined.
  5. Incorporate the dry ingredients just until combined, then gently fold in the cooled blueberry jam.
  6. Scoop the dough into portions, place a piece of cheesecake filling in the center, and shape into discs.
  7. Roll the dough in sugar and place on baking sheets.
  8. Bake in the oven for 11-12 minutes, then let cool before serving.

Notes

These cookies are best enjoyed fresh out of the oven but can also be served at room temperature. Optionally serve with whipped cream or sprinkle extra lemon zest on top.