Lemon Blueberry Cheesecake Cookies (Printable View)
Soft chewy treats with creamy cheesecake center, fresh blueberries, and bright lemon zest
# What You'll Need:
→ Cookie Dough
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1/4 cup brown sugar, packed
07 - 1 large egg
08 - 1 teaspoon vanilla extract
09 - 1 tablespoon lemon zest
10 - 2 tablespoons fresh lemon juice
→ Cheesecake Filling
11 - 4 oz cream cheese, softened
12 - 3 tablespoons powdered sugar
→ Add-ins
13 - 1 cup fresh or frozen blueberries (do not thaw if frozen)
# How-To Steps:
01 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside for later use.
02 - Beat softened butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy, approximately 2-3 minutes.
03 - Mix in egg, vanilla extract, lemon zest, and lemon juice until thoroughly combined.
04 - Gradually incorporate dry ingredients into wet mixture, mixing just until flour disappears. Do not overmix.
05 - Gently fold blueberries into the dough. Refrigerate for at least 30 minutes to prevent excessive spreading during baking.
06 - Blend cream cheese and powdered sugar in a small bowl until completely smooth and no lumps remain.
07 - Heat oven to 350°F. Line two baking sheets with parchment paper.
08 - Scoop approximately 2 tablespoons of dough, flatten in palm, place 1 teaspoon cheesecake filling in center, and wrap dough around filling to seal completely.
09 - Place filled cookies on prepared baking sheets, leaving 2 inches of space between each cookie.
10 - Bake for 11-13 minutes until edges just begin to turn golden. Centers should still appear slightly soft.
11 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely before serving.
# Expert Advice:
01 -
- That moment when you bite through the soft cookie and hit the creamy cheesecake center is absolutely magical
- The tart blueberries cut through the richness perfectly, so they never feel too sweet
- They look impressive but come together in about 30 minutes, even if you're not an experienced baker
02 -
- Chilling the dough isn't strictly necessary, but I've found it prevents the cookies from spreading too thin and helps the flavors develop
- When sealing the cheesecake filling inside, make sure there are no gaps or leaks, otherwise the filling might burst out during baking
- Frozen blueberries work beautifully here, just toss them in straight from the freezer to avoid turning your dough purple
03 -
- Room temperature ingredients mix together more easily and create a better texture, so plan ahead and set everything out about 30 minutes before you start baking
- If your dough feels too soft to work with, especially in warm weather, pop it in the fridge for 15-20 minutes to firm up slightly