Lemon Blueberry Cheesecake Cookies (Printable)
Soft cookies stuffed with tangy cream cheese filling and fresh blueberries, finished with bright lemon zest.
# What You'll Need:
→ Cookie Dough
01 - 1 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1/4 cup brown sugar, packed
04 - 1 large egg
05 - 2 tsp lemon zest (from about 2 lemons)
06 - 2 tbsp fresh lemon juice
07 - 1 tsp vanilla extract
08 - 2 1/2 cups all-purpose flour
09 - 1/2 tsp baking soda
10 - 1/2 tsp salt
→ Cheesecake Filling
11 - 4 oz cream cheese, softened
12 - 1/4 cup granulated sugar
13 - 1 tsp vanilla extract
→ Add-ins
14 - 3/4 cup fresh blueberries (or frozen, unthawed)
→ Optional Glaze
15 - 2/3 cup powdered sugar
16 - 1-2 tbsp lemon juice
# How To Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
03 - Beat in the egg, lemon zest, lemon juice, and vanilla extract until just combined.
04 - In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients, mixing just until combined.
05 - Gently fold in the blueberries with a spatula, being careful not to break them up too much.
06 - In a small bowl, combine cream cheese, granulated sugar, and vanilla extract until smooth.
07 - Scoop about 1 1/2 tbsp of cookie dough and flatten it in your hand. Add 1 tsp of cheesecake filling to the center, then wrap the dough around the filling and seal. Repeat with remaining dough and filling.
08 - Place cookies 2 inches apart on prepared baking sheets.
09 - Bake for 11-13 minutes, or until the edges are lightly golden but centers look just set. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 - Mix powdered sugar and lemon juice to make a thick glaze. Drizzle over cooled cookies.
# Expert Suggestions:
01 -
- The cheesecake filling stays creamy and luscious even after baking, creating that incredible contrast between soft cookie and smooth cream center
- Fresh lemon zest and juice brighten everything up while blueberries add little pockets of jammy sweetness throughout
- These cookies look fancy enough for a dessert spread but come together in under 40 minutes with simple pantry ingredients
02 -
- Chilling the dough for 30 minutes before wrapping around the filling makes it much less sticky and easier to work with
- Make sure you seal the dough completely around the filling, or you'll have cream cheese leaking out during baking
- These cookies look underdone when you pull them out, but they continue cooking on the hot baking sheet and set up perfectly
03 -
- Weighing your flour instead of measuring by cup will give you the most consistent cookie texture every time
- If your kitchen is warm, refrigerate the scooped dough balls for 10 minutes before baking to help them hold their shape