Lemon Blueberry Cheesecake Cookies with Bursting Berries Recipe
Indulge in these delightful Lemon Blueberry Cheesecake Cookies, where zesty lemon, sweet bursting blueberries, and creamy cheesecake come together in a soft, buttery cookie. Perfect for a special occasion or an everyday treat, these cookies deliver a refreshing citrus flavor paired with rich cheesecake filling, creating a wonderfully balanced dessert that’s both fruity and decadent.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 Cream Cheese Filling: In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Set aside or refrigerate until needed to keep it firm.
- Make the Cookie Dough: In a large mixing bowl, beat the softened butter with granulated sugar and light 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 for that bright citrus flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add this dry mixture into the wet ingredients, mixing just until incorporated to avoid overworking the dough.
- Fold in Blueberries: Gently fold in the blueberries to the dough, distributing them evenly without crushing.
- Assemble the Cookies: Scoop a tablespoon of cookie dough and flatten it slightly in your hand. Place a small spoonful (about a teaspoon) of the cream cheese filling in the center, then cover with another tablespoon of cookie dough, sealing the edges carefully. Roll gently into a ball, ensuring the filling is completely enclosed.
- Chill the Dough: Place the filled cookie dough balls on a baking sheet lined with parchment paper and freeze for at least 30 minutes. This helps to prevent spreading during baking and keeps the filling intact.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Arrange the chilled cookies on a parchment-lined baking sheet, spaced about 2 inches apart. Bake for 12-15 minutes, or until the edges are lightly golden but the centers remain soft.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delightful cookies fresh for the best texture and flavor.
Notes
- Use fresh or frozen blueberries; if frozen, do not thaw to prevent bleeding into the dough.
- For extra lemony flavor, add a teaspoon of lemon extract along with the zest and juice.
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Chilling the dough is key to preventing the cookies from spreading and losing their shape.
- Store cookies in an airtight container for up to 3 days or freeze for longer storage.
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