Name: Lemon Blueberry Cheesecake Cookies Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: American
Ingredients: 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 in

Ingredients

6 oz (170 g) cream cheese, cold

3 tbsp (38 g) granulated white sugar (for cheesecake filling)

1/2 tsp vanilla extract (for cheesecake filling)

12 oz (340 g) fresh blueberries

1/4 cup (50 g) granulated white sugar (for blueberry jam)

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 (for cookie dough)

2 tbsp (20 g) lemon zest

1 cup (227 g) unsalted butter, very softened

1 egg, at room temperature

2 tsp vanilla extract (for cookie dough)

1/4 cup (50 g) granulated white sugar (for rolling dough)

Instructions

Step 1: In a bowl, combine the cold cream cheese, 3 tablespoons of granulated sugar, and 1/2 teaspoon vanilla extract. Mix until smooth and creamy, then chill in the refrigerator while preparing the other components.

Step 2: For the blueberry jam, place fresh blueberries and 1/4 cup granulated sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens to a jam-like consistency, about 10 to 15 minutes. Remove from heat and let cool completely.

Step 3: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 4: In a separate bowl, cream the softened butter with 1 cup granulated sugar and lemon zest until light and fluffy. Add the egg and 2 teaspoons vanilla extract, beating until combined.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Chill the dough for at least 30 minutes.

Step 6: Preheat the oven to 350°F (175°C). Take a tablespoon of dough and flatten it in the palm of your hand. Place about 1 teaspoon of cheesecake filling in the center, then 1 teaspoon of cooled blueberry jam on top.

Step 7: Fold the dough around the filling to fully enclose it, then roll into a ball. Roll each ball in the remaining 1/4 cup granulated sugar to coat.

Step 8: Place the coated dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 12 to 14 minutes until edges are lightly golden but centers remain soft.

Step 9: Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use frozen blueberries if fresh are not available, just thaw and drain excess juice before cooking.

Add a pinch of cinnamon or cardamom to the dough for a warm spice twist.

For a vegan version, substitute cream cheese with vegan cream cheese and use a flax egg instead of a regular egg.

If you prefer a stronger lemon flavor, increase lemon zest to 3 tablespoons.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Be sure to thaw and drain them well before cooking to avoid excess moisture in the jam.

How do I prevent the filling from leaking out during baking?

Make sure to fully enclose the filling by pressing the dough edges firmly around it and sealing well. Chilling the dough before assembling also helps it hold its shape better.