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Lemon Blueberry Cheesecake Cookies

Lemon Blueberry Cheesecake Cookies: A Refreshing Treat

Lemon Blueberry Cheesecake Cookies are a delightful fusion of zesty lemon and sweet blueberries, perfect for any dessert lover.
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Prep Time 30 minutes
Cook Time 12 minutes
Freezing Time 1 hour
Total Time 1 hour 42 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 ounces cream cheese use cold for the best texture
  • 1/2 cup granulated white sugar essential for the cheesecake filling
  • 1 teaspoon vanilla use pure vanilla extract for best results
For the Blueberry Jam
  • 2 cups fresh blueberries look for plump, firm berries
  • 1/4 cup granulated white sugar key for balancing tartness
For the Cookie Dough
  • 2 cups all-purpose flour measure accurately to avoid dense cookies
  • 1 teaspoon baking powder helps achieve light texture
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt balances sweetness
  • 1 tablespoon lemon zest infuses a fresh aroma
  • 1/2 cup unsalted butter softened for proper spreading
  • 1 large egg ensure it's at room temperature
For Finishing Touches
  • 1 cup sugar for rolling creates a sweet coating

Equipment

  • Mixing bowl
  • small saucepan
  • Baking Sheet
  • Parchment Paper
  • ice cube trays or silicone molds

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, beat cream cheese with granulated sugar and vanilla extract until light and fluffy, about 2-3 minutes. Spoon filling into ice cube trays and freeze for at least 1 hour.
  2. In a small saucepan, combine fresh blueberries with granulated sugar. Cook over medium heat for 30-40 minutes until thickened. Let cool and refrigerate.
  3. In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, cream butter with sugar and lemon zest, then mix in egg and vanilla. Fold in dry ingredients.
  4. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop portions of dough, flatten, place cheesecake filling and blueberry jam in the center, cover with more dough and seal edges.
  5. Roll cookies in sugar and place on baking sheet, spaced 2 inches apart. Bake for 11-12 minutes until edges are golden. Allow to cool on the baking sheet before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 3mgCalcium: 20mgIron: 0.5mg

Notes

Store in an airtight container for up to 3 days at room temperature, or refrigerate for up to 5 days.

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