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Lemon Blueberry Cheesecake Cookies Recipe

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4.7 from 5 reviews

Lemon Blueberry Cheesecake Cookies are a delightful treat combining soft, lemon-zested cookies with luscious pockets of blueberry jam and creamy cheesecake filling. These cookies feature a luscious combination of tart and sweet flavors wrapped in a tender, sugar-crusted exterior, perfect for any occasion.

Ingredients

Cheesecake Filling

  • 6 oz cream cheese, cold
  • 3 tbsp granulated white sugar
  • 1/2 tsp vanilla extract

Blueberry Jam

  • 12 oz fresh blueberries
  • 1/4 cup granulated white sugar

Cookies

  • 2 3/4 cups all purpose flour, spooned and leveled
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup granulated white sugar
  • 2 tbsp lemon zest
  • 1 cup unsalted butter, very softened
  • 1 egg, at room temperature
  • 2 tsp vanilla extract
  • 1/4 cup granulated white sugar, for rolling dough in

Instructions

  1. Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine cream cheese, sugar, and vanilla. Beat on medium-high speed until fluffy and sugar is dissolved, about 2 minutes. Scoop the filling into eighteen 2-tsp portions onto the baking sheet, flattening each into a thick disc with the back of a spoon. Freeze until completely solid.
  2. Make Blueberry Jam: In a medium pot over medium heat, combine fresh blueberries and sugar. Cook for 40 minutes, smashing the berries halfway through with a wooden spoon. Stir continuously near the end to prevent sticking. The jam should reduce to about 1/2 cup and become very thick. Remove from heat and chill in the refrigerator while preparing the dough.
  3. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  4. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  5. Combine Sugar and Lemon Zest: In a large bowl, rub lemon zest into the granulated sugar with your fingertips to release the oils and enhance lemon flavor.
  6. Cream Butter with Sugar and Lemon: Add softened butter to the lemon sugar mixture. Cream with an electric mixer on high speed for 1 to 2 minutes until very light and fluffy.
  7. Add Egg and Vanilla: Incorporate the egg and vanilla extract, mixing on medium speed until pale and fluffy, about 1 to 2 minutes.
  8. Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined.
  9. Fold in Blueberry Jam: Push three-quarters of the dough to one side of the bowl and flatten one-quarter on the bottom. Spoon one-quarter of the blueberry jam over this layer, then cover with another quarter of dough and jam. Repeat to evenly distribute the jam pockets. Use a rubber spatula to cut the dough into quarters and gently fold each section to slightly incorporate jam without fully mixing it in.
  10. Assemble Cookies: Scoop eighteen 2-tablespoon portions of dough. Flatten each slightly and place a frozen cheesecake disc in the center. Carefully encase the cheesecake filling fully with dough and shape each into a slightly flattened disc.
  11. Roll in Sugar and Bake: Roll each cookie in granulated sugar and arrange on the prepared baking sheets—six cookies per sheet. Bake for 12 minutes until cooked through. When cookies come out of the oven, press gently around their edges with a large circular cookie cutter to perfect their shape.
  12. Cool and Serve: Let cookies cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely before serving.

Notes

  • Keep cheesecake filling discs frozen until ready to assemble to prevent melting into the dough.
  • Rubbing lemon zest with sugar intensifies lemon aroma and flavor.
  • Don’t fully mix blueberry jam into the dough; small pockets create bursts of fruity sweetness.
  • Flattening the dough discs before baking helps maintain shape and ensures even cooking.
  • Use a cookie cutter right after baking to achieve perfectly round edges while cookies are still warm and malleable.
  • Store leftover cookies in an airtight container in the refrigerator for up to 5 days.

Find it online: https://mealsbykate.com/lemon-blueberry-cheesecake-cookies-recipe/