Go Back
–+ servings
Lemon Blueberry Cheesecake Cookies

Lemon Blueberry Cheesecake Cookies for Sweet Spring Bliss

Lemon Blueberry Cheesecake Cookies are a delightful treat that combines the zesty brightness of lemon with juicy blueberries.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 42 minutes
Servings: 18 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 6 oz Cream Cheese cold
  • 3 tbsp Granulated White Sugar can substitute with coconut sugar
  • ½ tsp Vanilla pure vanilla extract preferred
For the Blueberry Jam
  • 12 oz Fresh Blueberries select plump, firm berries
  • ¼ cup Granulated White Sugar
For the Cookie Dough
  • 2 ¾ cups All-Purpose Flour spooned and leveled
  • ½ tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1 cup Granulated White Sugar can be substituted with brown sugar
  • 2 tbsp Lemon Zest rub with sugar to release oils
  • 1 cup Unsalted Butter very softened
  • 1 large Egg at room temperature
  • 2 tsp Vanilla
  • ¼ cup Granulated White Sugar for rolling

Equipment

  • Mixing bowl
  • Electric mixer
  • Saucepan
  • Baking sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Prepare Cheesecake Filling: Beat cold cream cheese with sugar and vanilla in a mixing bowl for 3-4 minutes until fluffy. Scoop into 18 portions, flatten into disks, and freeze for 1 hour.
  2. Make Blueberry Jam: Cook blueberries with sugar over medium heat for about 40 minutes, mashing occasionally until thick. Cool before chilling in the fridge.
  3. Prepare Cookie Dough: Mix flour, baking powder, baking soda, and salt in a bowl. Cream sugar with lemon zest and butter, add egg and vanilla. Gradually mix in dry ingredients.
  4. Assemble Cookies: Flatten dough, place blueberry jam in center, cover with another layer of dough, and seal edges. Arrange on a lined baking sheet.
  5. Bake: Preheat oven to 350°F (175°C). Roll cookies in sugar, bake for 11-12 minutes until edges are golden. Cool on baking sheets for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Chill the cheesecake filling for optimal results. Use fresh ingredients for best flavor. Measure flour accurately to avoid dense cookies.

Tried this recipe?

Let us know how it was!