Lemon Blueberry Cheesecake Cookies (Printable Version)
Soft cookies with creamy cheesecake filling, fresh lemon zest, and juicy blueberries for a perfect sweet treat.
# Ingredient List:
→ Cookie Dough
01 - 1 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1/4 cup brown sugar, packed
04 - 1 large egg
05 - 2 teaspoons lemon zest
06 - 2 tablespoons fresh lemon juice
07 - 1 teaspoon vanilla extract
08 - 2 1/2 cups all-purpose flour
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon salt
→ Cheesecake Filling
11 - 4 ounces cream cheese, softened
12 - 1/4 cup granulated sugar
13 - 1 teaspoon vanilla extract
→ Add-ins
14 - 3/4 cup fresh blueberries
→ Optional Glaze
15 - 2/3 cup powdered sugar
16 - 1-2 tablespoons lemon juice
# Step-by-Step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
03 - Mix in the egg, lemon zest, lemon juice, and vanilla extract until just combined.
04 - In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, mixing just until combined.
05 - Gently fold in the blueberries with a spatula, being careful not to break them.
06 - In a small bowl, combine cream cheese, granulated sugar, and vanilla extract until smooth.
07 - Scoop about 1 1/2 tablespoons of dough and flatten in your hand. Place 1 teaspoon of cheesecake filling in the center, then wrap the dough around and seal completely. Repeat with remaining dough and filling.
08 - Place cookies 2 inches apart on the prepared baking sheets.
09 - Bake for 11 to 13 minutes, until edges are lightly golden and centers appear set. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 - Mix powdered sugar and lemon juice to form a thick glaze. Drizzle over the cooled cookies.
# Tips from hearthlykitchen:
01 -
- You get that luxurious cheesecake texture without the hour-long baking time or water bath drama
- The bright lemon cuts through the richness, making them impossible to eat just one
- They look impressive but come together with basic cookie-baking skills
02 -
- Chilling the dough for 30 minutes prevents the cookies from spreading too much and losing their filling
- The cheesecake center should be fully sealed or it will leak during baking
- These are best served the same day but keep well in the fridge
03 -
- Dont skip the lemon zest, its what makes these cookies taste bright instead of just sweet
- If using frozen blueberries, keep them frozen until the moment you fold them in