Go Back
Lemon Blueberry Cheesecake Cookies

Lemon Blueberry Cheesecake Cookies That Will Steal the Show

These Lemon Blueberry Cheesecake Cookies combine buttery texture and creamy filling with a delightful lemon and blueberry flavor.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 14 minutes
Chilling Time 30 minutes
Total Time 1 hour 14 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesecake Filling
  • 6 oz Cream Cheese use full-fat for the richest flavor.
  • 3 tbsp Granulated White Sugar coconut sugar can be used as a healthier alternative.
  • 1/2 tsp Vanilla always opt for pure vanilla extract for the best taste.
For the Blueberry Jam
  • 12 oz Fresh Blueberries you can use frozen blueberries, but they may need extra cooking time.
  • 1/4 cup Granulated White Sugar adjust based on taste while cooking blueberries for jam.
For the Cookie Dough
  • 2 3/4 cups All-Purpose Flour substitute with gluten-free flour if desired.
  • 1/2 tsp Baking Powder acts as a leavening agent for a light texture.
  • 1/2 tsp Baking Soda compliments the baking powder for perfect rise.
  • 1/2 tsp Salt balances the sweetness and enhances flavors.
  • 2 tbsp Lemon Zest brings in a refreshing citrus note; you can omit for a simpler flavor.
  • 1 cup Unsalted Butter very softened, ensure it's at room temperature for easy mixing.
  • 1 cup Granulated White Sugar use different sweeteners if desired.
For Rolling
  • 1/4 cup Granulated White Sugar for rolling the cookies; offers sweetness on the exterior.

Equipment

  • mixing bowl
  • electric mixer
  • parchment paper
  • Medium saucepan
  • baking sheet

Method
 

Step-by-Step Instructions
  1. Prepare Cheesecake Filling: Combine cream cheese, sugar, and vanilla in a bowl and beat until smooth. Form balls and freeze for at least 1 hour.
  2. Make Blueberry Jam: Cook blueberries and sugar in a saucepan over medium heat until thickened, about 15-20 minutes. Cool completely.
  3. Cookie Dough: Preheat oven to 350°F. Whisk flour, baking powder, baking soda, and salt in a bowl. Cream butter and sugar until light and fluffy.
  4. Combine Ingredients: Add egg and vanilla to butter mixture. Gradually mix in dry ingredients and fold in lemon zest.
  5. Chill Dough: Cover and refrigerate dough for at least 30 minutes.
  6. Assemble Cookies: Encapsulate cheesecake balls in cookie dough, roll in sugar, and shape into balls.
  7. Bake: Space cookie balls on lined baking sheet and bake for 12-14 minutes. Cool on sheet for 5 minutes before transferring to a wire rack.

Notes

These cookies can store in an airtight container for up to 5 days or be frozen for later enjoyment.