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lemon blueberry cheesecake cookies

Lemon Blueberry Cheesecake Cookies You'll Adore Every Bite

These lemon blueberry cheesecake cookies combine zesty lemon and sweet blueberries for a delightful treat you'll adore with every bite.
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Prep Time 30 minutes
Cook Time 12 minutes
Freezing Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 6 oz Cream Cheese Ensure it's cold for proper mixing.
  • 3 tbsp Granulated White Sugar Standard sugar with no substitutions needed.
  • 1/2 tsp Vanilla Extract Thicker vanilla paste can be used for a richer taste.
For the Blueberry Jam
  • 12 oz Fresh Blueberries Frozen blueberries can be substituted.
  • Granulated White Sugar Adjust to taste based on sweetness of blueberries.
For the Cookie Dough
  • 2 3/4 cups All-Purpose Flour Measure correctly to avoid excess weight.
  • 1/2 tsp Baking Powder Helps cookies rise and achieve a soft texture.
  • 1/2 tsp Baking Soda Works with baking powder for leavening.
  • 1/2 tsp Salt Any table salt can be used.
  • 1 cup Granulated White Sugar Standard granulated sugar is preferred.
  • 2 tbsp Lemon Zest Fresh zest is recommended for maximum taste.
  • 1 cup Unsalted Butter Ensure it’s very soft.
  • 1 large Egg Should be at room temperature.
  • 2 tsp Vanilla Extract Same substitution options as above.
  • 1/4 cup Granulated White Sugar For rolling.

Equipment

  • medium mixing bowl
  • Saucepan
  • Large Bowl
  • electric mixer
  • Cookie Scoop
  • Parchment Paper

Method
 

Preparation Steps
  1. In a medium mixing bowl, combine the cold cream cheese, 3 tablespoons of granulated white sugar, and 1/2 teaspoon of vanilla extract. Use an electric mixer for about 2-3 minutes, until fluffy and smooth. Freeze for at least 30 minutes.
  2. In a saucepan over medium heat, add fresh blueberries and sugar to sweeten. Cook for 30-40 minutes until thick jam-like consistency is achieved. Allow to cool completely.
  3. Preheat your oven to 350°F and line baking sheets. In a large bowl, whisk together flour, baking powder, baking soda, salt. In another bowl, beat butter, sugar, and lemon zest until light and fluffy, then add egg and vanilla extract.
  4. Gradually add dry ingredients to the creamed mixture, mixing until combined. Carefully fold in the cooled blueberry jam.
  5. Using a cookie scoop, take dough, flatten it, and place a cheesecake disc in the center, enclosing it. Roll each cookie in granulated sugar.
  6. Bake for 11-12 minutes until edges are lightly golden. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 190kcalCarbohydrates: 25gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 30mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Ensure the blueberry jam is thick to prevent spreading during baking. Freeze the cheesecake filling for best results. Use a kitchen scale to measure flour accurately.

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