Description
These Lemon Blueberry Cheesecake Cookies combine tangy cream cheese filling, fresh blueberry jam, and zesty lemon-scented buttery dough for a delightful soft cookie experience. Each bite offers a burst of creamy cheesecake and vibrant fruit flavor, perfect for spring and summer treats or any time you crave a unique cookie.
Ingredients
Scale
Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
Blueberry Jam
- 12 oz (340 g) fresh blueberries
- 1/4 cup (50 g) granulated white sugar
Cookie Dough
- 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
Instructions
- Prepare the cheesecake filling: Beat the cold cream cheese with 3 tablespoons sugar and 1/2 teaspoon vanilla extract until completely smooth and creamy. Portion the mixture into small scoops and place them onto a baking sheet. Freeze until firm to make them easier to work with in the cookie assembly.
- Make the blueberry jam: In a saucepan, combine the fresh blueberries and 1/4 cup sugar. Cook over medium heat, stirring occasionally, until the fruit breaks down and the mixture thickens to a jam-like consistency. Remove from heat and let it cool completely before using.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt thoroughly. Set aside.
- Prepare lemon sugar and dough: Rub the lemon zest into the 1 cup of sugar to release the oils and infuse the sugar with lemon flavor. Then, beat this lemon sugar with the very softened unsalted butter until light and fluffy. Add the egg and 2 teaspoons vanilla extract, mixing well. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form the cookie dough.
- Assemble the cookies: Scoop balls of dough and flatten them slightly in your hand. Place a frozen cheesecake filling portion in the center, then carefully seal the dough around it to fully encase the filling. Roll the dough balls in the extra 1/4 cup granulated sugar and place them on a baking sheet, spaced apart.
- Add blueberry jam topping: Press a small indent on top of each dough ball using your finger or a spoon. Spoon a small amount of the cooled blueberry jam into each indent to add a fruity burst.
- Bake the cookies: Preheat your oven to 350°F (175°C). Bake the cookies for 12 to 14 minutes or until the edges turn golden brown but the centers remain soft. This ensures the cheesecake filling stays creamy while the cookie cooks through.
- Cool before serving: Allow the cookies to cool completely on the baking sheet or a wire rack so that the cheesecake filling sets inside, preventing it from oozing out when eaten.
Notes
- Freezing the cheesecake filling before assembling prevents it from melting into the dough while baking.
- Use fresh blueberries for the best jam flavor; frozen blueberries can be used but may release more water.
- Rolling the dough balls in sugar creates a slightly crispy, sweet exterior contrast to the soft interior.
- Do not overbake to keep the cheesecake filling creamy and the cookie soft in the center.
- Store cookies in an airtight container in the refrigerator to keep the cheesecake filling fresh.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon blueberry cheesecake cookies, cheesecake cookies, blueberry jam cookies, lemon zest cookies, soft cookies, dessert, baked cheesecake treats
