Description
These Lemon Blueberry Cheesecake Cookies combine the vibrant zest and juice of fresh lemons with juicy blueberries for a refreshing burst of flavor in every bite. Featuring a soft, buttery cookie base and a luscious cheesecake filling, these cookies offer a perfect balance of tartness and sweetness, ideal for spring and summer gatherings or any time you’re craving a fruity dessert with a creamy twist.
Ingredients
Scale
Cookie Dough
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) packed light-brown sugar
- 2 large eggs, room temperature
- 1 Tbsp finely grated lemon zest
- 2 Tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- 1 ¼ cups (170 g) blueberries, fresh or frozen
Cheesecake Filling
- 8 oz (226 g) full-fat cream cheese, softened
- ¼ cup (30 g) powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Fold in Blueberries: Gently fold in the fresh or frozen blueberries, being careful not to break them up too much to preserve their bursting texture in the cookies.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour to allow it to firm up, which helps prevent excessive spreading during baking.
- Prepare Cheesecake Filling: In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Chill until ready to use.
- Shape and Assemble Cookies: Preheat the oven to 350°F (175°C). Scoop dough into 2-tablespoon sized balls. Flatten each ball slightly and place a small dollop of cheesecake filling in the center. Wrap the dough around the filling and gently shape into a ball, ensuring the filling is fully enclosed.
- Bake: Place assembled cookies on a parchment-lined baking sheet, spaced about 2 inches apart. Bake for 12-15 minutes or until edges are lightly golden. The centers should look set but still soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This resting time helps them set and prevents breakage.
Notes
- For best blueberry flavor, use fresh berries; if using frozen, add them from frozen and do not thaw to minimize bleeding into the dough.
- Chilling the dough is essential for helping the cookies hold their shape and to prevent spreading in the oven.
- Ensure cream cheese is fully softened for a smooth filling consistency.
- Store cookies in an airtight container in the refrigerator to keep the cheesecake filling fresh; they are best enjoyed within 3-4 days.
- To make dough easier to handle, keep your hands slightly damp when shaping the cookies around the filling.
Keywords: lemon blueberry cookies, cheesecake cookies, bursting berry cookies, lemon zest cookies, blueberry desserts, soft cookies, creamy filling, fruit cookies