Lemon Blueberry Cheesecake Cookies (Printable)
Soft chewy cookies filled with creamy cheesecake and fresh blueberries with zesty lemon flavor.
# What You’ll Need:
→ Cookie Dough Base
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, do not thaw if frozen
# How To Make:
01 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside for later use.
02 - In a large mixing bowl, beat softened butter with granulated and brown sugars until light and fluffy, approximately 2-3 minutes.
03 - Mix in egg, vanilla extract, lemon zest, and lemon juice until fully incorporated and smooth.
04 - Gradually blend in the flour mixture until just combined, being careful not to overmix.
05 - Gently fold blueberries into the dough. Refrigerate for at least 30 minutes to prevent excessive spreading during baking.
06 - Combine softened cream cheese with powdered sugar in a small bowl until smooth and creamy.
07 - Set oven to 350°F. Line two baking sheets with parchment paper.
08 - Scoop approximately 2 tablespoons of dough, flatten slightly in your palm, place 1 teaspoon of cheesecake filling in center, and wrap dough around to seal completely.
09 - Place stuffed cookies 2 inches apart on prepared baking sheets to allow for spreading.
10 - Bake for 11-13 minutes until edges are lightly golden. Remove promptly to prevent overbaking.
11 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack until completely cooled.
# Expert Advice:
01 -
- The surprise creamy center makes everyone gasp when they bite in
- They taste like a bakery treat but come together in under an hour
- The lemon tang cuts through the richness perfectly
02 -
- Chilling the dough is not optional if you want neatly shaped cookies that dont spread into flat puddles
- Sealing the dough around the cheesecake filling takes patience, but any gaps will cause the filling to leak during baking
- These taste even better the next day when flavors have melded in the refrigerator
03 -
- Weighing your flour instead of measuring by volume prevents dense, dry cookies
- The tops should look slightly underbaked when you remove them from the oven as they continue cooking on the hot pan