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Lemon Blueberry Cheesecake Cookies

Lemon Blueberry Cheesecake Cookies

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Indulge in the delightful combination of zesty lemon and sweet blueberries with these Lemon Blueberry Cheesecake Cookies. These soft, chewy cookies are filled with a creamy cheesecake center, making them a perfect treat for any occasion. With their inviting aroma and bright flavors, they are sure to become a favorite among family and friends. Whether you’re hosting a gathering or simply treating yourself after a long day, these cookies offer a refreshing twist on traditional desserts. Easy to make and versatile, you can whip up a batch in no time and enjoy the deliciousness of summer all year round!

Ingredients

Scale
  • 6 oz (170 g) cream cheese, cold
  • 3 tbsp (38 g) granulated white sugar
  • 1/2 tsp vanilla
  • 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
  • 1/4 cup (50 g) granulated white sugar, for rolling dough in

Instructions

  1. Prepare the cheesecake filling by mixing cold cream cheese, granulated sugar, and vanilla in a bowl until smooth. Set aside.
  2. In another bowl, combine flour, baking powder, baking soda, and salt. In a separate bowl, cream softened butter and sugar until fluffy. Add lemon zest, egg, and vanilla; gradually mix in dry ingredients.
  3. Gently fold in fresh blueberries without overmixing.
  4. Scoop cookie dough, flatten slightly, place cheesecake filling inside, then wrap the dough around it to form balls. Roll each ball in granulated sugar before placing on a lined baking sheet.
  5. Bake at 350°F (175°C) for about 11 minutes until lightly golden around the edges. Allow to cool slightly before enjoying.

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