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Lemon Blueberry Cheesecake Cookies

Lemon Blueberry Cheesecake Cookies: A Sweet Delight to Savor

These Lemon Blueberry Cheesecake Cookies are an irresistible treat that combines the zing of lemon and the sweetness of blueberry.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Freezing Time 2 hours
Total Time 2 hours 42 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 6 oz Cream Cheese Ensure it's cold for easier mixing.
  • 1/4 cup Granulated White Sugar Use granulated for the best texture.
  • 1/2 tsp Vanilla Fresh vanilla lends a richer taste.
For the Blueberry Jam
  • 12 oz Fresh Blueberries Frozen blueberries can be used if needed.
  • 3 tbsp Granulated White Sugar Adjust to taste based on the berry's tartness.
For the Cookie Dough
  • 2 3/4 cups All-Purpose Flour Spoon and level for accurate measurement.
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt Balances the sweetness.
  • 2 tbsp Lemon Zest Use only fresh zest for optimal taste.
  • 1 cup Unsalted Butter Must be really soft for smooth blending.
  • 1 cup + 3 Granulated White Sugar Provides sweetness and a crisp finish.
  • 1 Egg At room temperature.
  • 2 tsp Vanilla Enhances the flavor for a delicious aroma.

Equipment

  • Mixing bowl
  • electric mixer
  • Saucepan
  • Baking Sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine the cream cheese, granulated sugar, and vanilla. Beat until light and fluffy, about 3-4 minutes. Scoop out 20 tsp portions and freeze for 2 hours.
  2. In a medium saucepan, combine the fresh blueberries and granulated sugar. Cook over medium heat, stirring frequently, until blueberries burst and thicken, about 8-10 minutes. Cool completely and refrigerate.
  3. In a large bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, cream together butter, granulated sugar, and lemon zest until fluffy, about 4-5 minutes. Add egg and vanilla, mixing until combined.
  4. Fold the dry ingredients into the wet mixture until combined. Gently fold in the chilled blueberry jam.
  5. Portion out the dough into balls, flatten slightly, place a cheesecake disc in the center, and enclose it. Roll in granulated sugar and place on a parchment-lined baking sheet.
  6. Preheat the oven to 350°F (175°C). Bake the cookies for 11-12 minutes until the edges are golden. Cool on the baking sheet for 10 minutes before transferring.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 90mgPotassium: 60mgFiber: 0.5gSugar: 10gVitamin A: 150IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Store in an airtight container for up to 3 days. Freeze for longer storage up to 2 weeks.

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