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Lemon Blueberry Cheesecake Cookies Recipe

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4.7 from 58 reviews

Delight in these Lemon Blueberry Cheesecake Cookies, a perfect blend of tangy lemon zest, sweet blueberry jam, and creamy cheesecake filling nestled inside soft, fluffy cookies. Ideal for dessert lovers craving a fruity, creamy treat with a refreshing lemon twist.

Ingredients

For the Cheesecake Filling

  • 6 oz (170 g) cream cheese, cold
  • 3 tbsp (38 g) granulated white sugar
  • 1/2 tsp vanilla extract

For the Blueberry Jam

  • 12 oz (340 g) fresh blueberries
  • 1/4 cup (50 g) granulated white sugar

For the Cookies

  • 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 extract
  • 1/4 cup (50 g) granulated white sugar, for rolling dough in

Instructions

  1. Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, add the cold cream cheese, granulated sugar, and vanilla extract. Using an electric mixer on medium-high speed, beat the mixture until it becomes fluffy and the sugar dissolves, about 2 minutes. Scoop the filling into 18 portions of 2 teaspoons each onto the baking sheet. Slightly flatten each portion with the back of a spoon to form thick discs. Freeze until completely solid.
  2. Make the Blueberry Jam: In a medium pot over medium heat, combine the fresh blueberries and granulated sugar. Cook for approximately 40 minutes, mashing the blueberries halfway through with a wooden spoon. Stir continuously towards the end to prevent sticking as the mixture thickens. Once the jam is very thick and reduced to about 1/2 cup (120 ml), remove from heat and refrigerate until chilled.
  3. Prepare the Cookie Dough: Preheat the oven to 350℉ (175℃) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside. In a large bowl, combine granulated sugar and lemon zest. Rub them together with your fingertips to release maximum lemon flavor. Add the softened butter and beat with an electric mixer on high speed for 1-2 minutes until light and fluffy. Add the egg and vanilla extract, mixing on medium speed for 1-2 minutes until pale and fluffy.
  4. Combine Dry and Wet Ingredients and Add Jam: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until incorporated. Push three quarters of the dough to one side of the bowl. Flatten the remaining quarter on the bottom of the bowl. Spoon one quarter of the blueberry jam over this layer. Add another quarter of dough on top of the jam, then spoon another quarter of jam. Repeat layering until the jam is dispersed in four layers. Using a rubber spatula, cut the dough into quarters and fold each slightly so the jam is streaked but not fully mixed in, creating pockets of jam throughout the dough.
  5. Assemble Cookies with Cheesecake Center: Using a 2 tbsp cookie scoop, portion out 18 dough sections. Slightly flatten each portion, place a frozen cheesecake disc in the center, then fold the dough completely around the filling, ensuring it is fully enclosed. Shape each cookie into a flattened disc rather than a ball to promote even baking and spreading. Roll each cookie in granulated sugar to coat.
  6. Bake and Shape Cookies: Place six cookies per baking sheet and bake for 11-12 minutes in the preheated oven. Immediately after removing from the oven, gently use a large circular cookie cutter to shape the cookies perfectly round. Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.

Notes

  • Keep the cheesecake discs frozen until ready to use to prevent melting during assembly.
  • Rubbing lemon zest into sugar intensifies the lemon flavor in the cookies.
  • The blueberry jam should be very thick and sticky to avoid making the dough too wet.
  • Handle the dough gently when folding in jam to preserve pockets of jam for bursts of flavor.
  • Flattening cookies before baking helps them maintain an even shape and bake uniformly.
  • Using a cookie cutter immediately post-baking gives a professional, neat appearance.

Find it online: https://mealoria.com/lemon-blueberry-cheesecake-cookies-recipe/