Lemon Blueberry Cheesecake Cookies (Printable)
Chewy cookies filled with creamy cheesecake, fresh blueberries, and bright lemon zest.
# What You'll Need:
→ Cookie Dough
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)
# Directions:
01 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside for later use.
02 - Beat softened butter, granulated sugar, and brown sugar in a large mixing bowl 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 dry ingredients into wet mixture until just combined. Avoid overmixing to prevent tough cookies.
05 - Gently fold blueberries into dough. Refrigerate for at least 30 minutes to prevent excessive spreading during baking.
06 - Mix cream cheese and powdered sugar in a small bowl until completely smooth and creamy.
07 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
08 - Scoop approximately 2 tablespoons dough, flatten slightly, place 1 teaspoon cheesecake filling in center, and fold dough around filling to seal completely.
09 - Place cookies on prepared baking sheets, spacing about 2 inches apart to allow for spreading.
10 - Bake for 11-13 minutes until edges just begin to turn golden. Remove promptly to maintain soft, chewy texture.
11 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely before serving.
# Cooking Tips:
01 -
- The cream cheese center stays soft and gooey even after baking, creating that instant cheesecake satisfaction without any water bath or cracking disasters
- Lemon and blueberries are one of those combinations that just works every single time, bright and comforting at once
02 -
- If any cream cheese filling shows through the dough it will brown faster than the cookie so seal those edges really well
- Using frozen blueberries keeps them from bursting and turning your dough purple while baking
03 -
- Really chill that dough because cold dough keeps the cream cheese from melting out during baking
- Don't overbake these cookies since they continue cooking on the hot baking sheet after you pull them out