Description
Indulge in the delightful taste of Lemon Blueberry Cheesecake Cookies, where creamy cheesecake meets fruity blueberry jam, all enveloped in a soft, zesty cookie. These cookies are perfect for any occasion, offering a unique flavor that will impress your guests. Each bite balances the tartness of lemon with the sweetness of blueberries, delivering a satisfying treat that’s both visually stunning and delicious. Ideal for gatherings or as an everyday snack, this recipe is simple enough for beginners and rewarding for seasoned bakers alike.
Ingredients
Scale
- 6 oz cold cream cheese
- 3 tbsp granulated white sugar
- 1/2 tsp vanilla extract
- 12 oz fresh blueberries
- 1/4 cup granulated white sugar
- 2 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated white sugar
- 2 tbsp lemon zest
- 1 cup unsalted butter, very softened
- 1 egg, at room temperature
- 2 tsp vanilla extract
- 1/4 cup granulated white sugar for rolling dough
Instructions
- In a bowl, combine the cold cream cheese, granulated sugar, and vanilla extract. Mix together until smooth and creamy. Chill in the refrigerator while preparing the other components.
- In a small saucepan, combine fresh blueberries and granulated sugar. Cook over medium heat, stirring occasionally until the berries break down and the mixture thickens to a jam-like consistency, about 10-15 minutes. Remove from heat and allow to cool completely.
- In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. In another bowl, cream the softened butter with sugar and lemon zest until light and fluffy. Add the egg and vanilla extract; beat until combined. Gradually add dry ingredients to wet ingredients until a soft dough forms. Chill the dough for at least 30 minutes.
- Preheat the oven to 350°F (175°C). Take about one tablespoon of dough and flatten it in your palm. Place about one teaspoon of cheesecake filling in the center followed by one teaspoon of cooled blueberry jam. Fold up around the filling to enclose it fully then form into a ball. Roll the ball in remaining granulated sugar to coat.
- Place coated dough balls onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 12-14 minutes or until edges are lightly golden but centers remain soft. Allow cooling on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg