Lemon Blueberry Cheesecake Cookies (Print Version)
Soft chewy cookies with cheesecake filling, fresh blueberries, and bright lemon zest. The ultimate sweet-tart treat.
# What You 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
# How to Make It:
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 fully incorporated into the butter mixture.
04 - Gradually blend dry ingredients into wet mixture until just combined. Be careful not to 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 smooth and creamy.
07 - Heat oven to 350°F. Line two baking sheets with parchment paper.
08 - Scoop approximately 2 tablespoons of dough, flatten slightly, place 1 teaspoon cheesecake filling in center, and fold dough around 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 begin to lightly brown. Remove immediately to prevent overbaking.
11 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool entirely.
# Expert Hints:
01 -
- These cookies capture everything wonderful about cheesecake without the hour long bake time or water bath drama
- The tart lemon and sweet blueberries create this incredible bright flavor that cuts through all that creamy richness
02 -
- Chilling the dough is not optional if you want cookies that hold their shape instead of spreading into flat puddles
- The cheesecake filling needs to be completely sealed inside or it will leak during baking and create a sticky mess
03 -
- Use a cookie scoop to ensure all cookies are the same size for even baking
- Rotating the baking sheets halfway through baking helps everything cook evenly