Lemon Blueberry Cheesecake Cookies Recipe
These Lemon Blueberry Cheesecake Cookies combine tangy lemon zest, sweet blueberry jam, and creamy cheesecake filling in a soft, buttery cookie. Perfect for spring or summer, they blend bright citrus flavors with luscious berry notes for a delightful treat that’s as beautiful as it is delicious.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cheesecake Filling:
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
For the Blueberry Jam:
- 12 oz (340 g) fresh blueberries
- 1/4 cup (50 g) granulated white sugar
For the Cookies:
- 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 extract
- 1/4 cup (50 g) granulated white sugar, for rolling dough in
Instructions
- Make the Blueberry Jam: In a small saucepan over medium heat, combine fresh blueberries and 1/4 cup sugar. Cook, stirring occasionally, until the blueberries break down and the mixture thickens, about 10-15 minutes. Remove from heat and let cool completely.
- Prepare the Cheesecake Filling: In a mixing bowl, beat cold cream cheese with 3 tbsp sugar and 1/2 tsp vanilla extract until smooth and creamy. Refrigerate until ready to use.
- Make the Cookie Dough: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream the softened butter with 1 cup sugar and lemon zest until light and fluffy. Add the egg and vanilla extract and beat until combined. Gradually add the dry ingredients, mixing until just incorporated.
- Assemble the Cookies: Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper. Scoop about 1 tablespoon of dough and flatten it slightly. Place a small dollop of cheesecake filling in the center, followed by a small amount of blueberry jam. Fold the dough around the filling and jam to enclose, forming a ball. Roll the ball in the remaining 1/4 cup sugar and place on the baking sheet, spacing them about 2 inches apart.
- Bake: Bake cookies for 12-15 minutes or until the edges are lightly golden but the center is still soft. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use cold cream cheese for best texture in the filling.
- Make the blueberry jam ahead of time and refrigerate to speed up assembly.
- Do not overbake cookies; they should remain soft and chewy.
- The lemon zest adds a bright citrus flavor—do not skip!
- Store cookies in an airtight container at room temperature for up to 3 days.
Keywords: lemon blueberry cookies, cheesecake cookies, blueberry jam cookies, lemon zest cookies, soft cookies with filling, summer cookies