Lemon Blueberry Cheesecake Cookies (Printable)
Soft, creamy treats combining cheesecake filling with fresh lemon and blueberry flavors in a perfectly baked cookie.
# Ingredient List:
→ Cookie Dough
01 - 1 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1/4 cup packed brown sugar
04 - 1 large egg
05 - 2 teaspoons lemon zest
06 - 2 tablespoons fresh lemon juice
07 - 1 teaspoon vanilla extract
08 - 2 1/2 cups all-purpose flour
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon salt
→ Cheesecake Filling
11 - 4 oz cream cheese, softened
12 - 1/4 cup granulated sugar
13 - 1 teaspoon vanilla extract
→ Add-ins
14 - 3/4 cup fresh blueberries
→ Optional Glaze
15 - 2/3 cup powdered sugar
16 - 1-2 tablespoons lemon juice
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, approximately 2 minutes.
03 - Mix in egg, lemon zest, lemon juice, and vanilla extract until just combined.
04 - In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients, mixing until just incorporated.
05 - Gently fold blueberries into the dough using a spatula, taking care not to crush the berries.
06 - In a small bowl, combine cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
07 - Scoop approximately 1 1/2 tablespoons of dough and flatten in your palm. Place 1 teaspoon of cheesecake filling in the center, then wrap dough around the filling to seal completely. Repeat with remaining dough and filling.
08 - Place cookies 2 inches apart on prepared baking sheets.
09 - Bake for 11-13 minutes until edges are lightly golden and centers appear set. Cool on baking sheets for 5 minutes before transferring to wire rack to cool completely.
10 - Whisk powdered sugar with lemon juice to form a thick glaze. Drizzle over cooled cookies if desired.
# Expert Tips:
01 -
- They capture everything wonderful about cheesecake without needing a water bath or springform pan
- The lemon cuts through the richness perfectly while blueberries add bursts of sweetness
02 -
- Chilling the dough for 30 minutes helps prevent the cheesecake filling from leaking during baking
- If you see any cream cheese peeking through, just pinch a little dough over it before baking
03 -
- Zest your lemons before juicing them—its much easier to handle the whole fruit while its still firm
- Use a cookie scoop for consistently sized cookies that bake evenly