Description

Indulge in the delightful combination of flavors with Lemon Blueberry Cheesecake Cookies, where zesty lemon meets sweet blueberries in a rich, creamy filling. These whimsical treats are perfect for any occasion, from summer picnics to cozy gatherings or simply enjoying with your afternoon tea. The soft cookie exterior encases a luscious cheesecake center and is topped with homemade blueberry jam, creating a balanced bite that bursts with freshness and indulgence. Easy to prepare, these cookies will impress family and friends alike!

Ingredients

Scale

6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar
1/2 tsp vanilla extract
12 oz (340 g) fresh blueberries
1/4 cup (50 g) granulated white sugar
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

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Instructions

Prepare the cheesecake filling by beating cream cheese, sugar, and vanilla until smooth; freeze small scoops until firm.
Make blueberry jam by simmering fresh blueberries with sugar until thickened; cool completely.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cream softened butter with lemon zest and sugar until fluffy; add egg and vanilla. Gradually mix in dry ingredients.
Encase frozen cheesecake filling in dough balls; roll in sugar before placing on a baking sheet.
Create an indent on each cookie and fill it with blueberry jam.
Bake at 350°F (175°C) for 12–14 minutes until edges are golden.

Prep Time: 30 minutes
Cook Time: 12–14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (45g)
Calories: 180
Sugar: 10g
Sodium: 100mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg