Description
Indulge in the delightful flavors of Lemon Blueberry Cheesecake Cookies, a perfect treat for any occasion. These cookies combine the creamy richness of cheesecake with sweet blueberry jam and a zesty hint of lemon, all nestled in soft, buttery cookie dough. The result is a chewy, flavorful cookie that is not only beautiful but also incredibly satisfying. Ideal for dessert tables, gatherings, or casual snacking, these cookies promise to impress your guests and brighten up your day.
Ingredients
Scale
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
- 12 oz (340 g) fresh blueberries
- 1/4 cup (50 g) granulated white sugar
- 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
- Prepare the cream cheese filling by mixing cold cream cheese with sugar and vanilla until smooth; chill.
- Make blueberry jam by cooking fresh blueberries with sugar until thickened; cool completely.
- For the cookie dough, whisk flour, baking powder, baking soda, and salt. Cream softened butter with sugar and lemon zest until fluffy; add egg and vanilla. Gradually combine dry ingredients to form a soft dough; chill for 30 minutes.
- Preheat oven to 350°F (175°C). Shape dough around cheesecake filling and blueberry jam into balls, roll in sugar.
- Bake on parchment-lined sheets for 12–14 minutes until edges are golden; cool before transferring.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 9g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg