Lemon Blueberry Cheesecake Cookies (Printable)
Soft cookies with cheesecake filling, fresh blueberries, and bright lemon zest. Perfectly sweet and tangy.
# What You'll 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
# Directions:
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 thoroughly combined.
04 - Gradually incorporate dry ingredients into wet mixture, mixing just until flour disappears. Do not overmix.
05 - Gently fold blueberries into dough. If using frozen berries, add directly from freezer. Refrigerate dough for 30 minutes for easier handling.
06 - Blend softened cream cheese and powdered sugar in small bowl until completely smooth.
07 - Set oven to 350°F. Line two baking sheets with parchment paper.
08 - Scoop approximately 2 tablespoons dough, flatten slightly, place 1 teaspoon cheesecake filling in center, and enclose completely by folding dough edges together. Pinch seams to seal.
09 - Place filled cookies 2 inches apart on prepared baking sheets.
10 - Bake for 11-13 minutes until edges are lightly golden. Centers should appear slightly underbaked for optimal chewiness.
11 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool fully before serving.
# Expert Tips:
01 -
- They taste exactly like cheesecake but you can eat them with your hands
- The tart lemon balances the sweet cream cheese filling in ways that make people pause after their first bite
02 -
- Chilling the dough for 30 minutes prevents the cookies from spreading too much and losing their filling
- Sealing the dough around the cream cheese filling is the most critical step so take your time
03 -
- Use a cookie scoop to ensure all cookies are the same size so they bake evenly
- If your dough feels too sticky to work with chill it for 15 minutes before stuffing