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Lemon Blueberry Cheesecake Cookies

Lemon Blueberry Cheesecake Cookies: Your New Summer Obsession

Lemon Blueberry Cheesecake Cookies are a delightful summer treat blending zesty lemon, juicy blueberries, and a creamy cheesecake center.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz Cream Cheese Ensure softened
  • 1/3 cup Granulated White Sugar Adjust to taste
  • 1 tsp Vanilla Extract Opt for pure vanilla
For the Cookie Dough
  • 1/2 cup Unsalted Butter Must be softened
  • 1 cup Granulated White Sugar Feel free to adjust
  • 1/4 cup Granulated White Sugar For rolling
  • 2 cups All-Purpose Flour Can substitute gluten-free
  • 1 tsp Baking Powder Ensure fresh
  • 1/2 tsp Baking Soda A leavening agent
  • 1/4 tsp Salt Balances sweetness
  • 1 large Egg Use room temperature
  • 1 tbsp Lemon Zest Enhances lemony taste
  • 2 cups Fresh Blueberries Ensure ripe
For the Blueberry Jam
  • 1 cup Granulated White Sugar Adjust to taste
  • 2 cups Fresh Blueberries Use only the ripest

Equipment

  • Oven
  • Mixing Bowl
  • cookie sheet
  • Parchment paper
  • Saucepan
  • Mixer

Method
 

Preparation Steps
  1. Line a cookie sheet with parchment paper. Mix softened cream cheese with 1/3 cup sugar and vanilla until smooth. Portion into small discs and freeze for 30 minutes.
  2. Combine 2 cups blueberries and sugar in a saucepan over medium heat. Stir for 40 minutes until thickened. Let cool completely.
  3. Preheat oven to 350°F (175°C). Combine dry ingredients: 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. Cream 1/2 cup butter with 1 cup sugar and lemon zest until fluffy. Mix in egg and 1 tsp vanilla until combined.
  4. Gradually mix dry ingredients into wet mixture until just combined. Set aside some dough for rolling.
  5. Take cheesecake discs from the freezer, flatten a portion of dough, place a disc in the center, and enclose it completely.
  6. Roll each cookie in remaining sugar. Place on the baking sheet and bake for 11-12 minutes until edges are golden. Cool on the sheet before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 80mgPotassium: 60mgFiber: 0.5gSugar: 8gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Ensure cheesecake filling is frozen before wrapping in dough. Avoid overmixing dough for tenderness. Use a cookie scoop for uniform size. Store in an airtight container for up to 3 days or freeze raw dough for up to 24 hours.

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