Introduction

These Lemon Blueberry Cheesecake Cookies combine tangy lemon, sweet blueberry jam, and creamy cheesecake in one delightful treat. Perfectly soft and bursting with flavor, they make a fantastic dessert or afternoon snack.

The image shows several round cookies with a marbled pattern of light beige and purple-blue colors, indicating blueberries mixed into the dough. One cookie in the center has a bite taken from it, revealing a creamy white filling inside. The cookies are placed on a surface with a white marbled texture, with some blueberry fruits and a sliced lemon around them. In the background, a white plate full of fresh blueberries is partly visible, decorated with small white and yellow flowers. The cookies have a slightly sugar-coated, textured outer layer. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar (for cheesecake filling)
1/2 tsp vanilla (for cheesecake filling)
12 oz (340 g) fresh blueberries
1/4 cup (50 g) granulated white sugar (for blueberry jam)
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 (for cookie dough)
2 tbsp (20 g) lemon zest
1 cup (227 g) unsalted butter, very softened
1 egg, at room temperature
2 tsp vanilla (for cookie dough)
1/4 cup (50 g) granulated white sugar (for rolling dough)

Instructions

Step 1: For the cheesecake filling, line a small cookie sheet with parchment paper. In a small bowl, mix the cold cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla with an electric mixer on medium-high speed until fluffy and the sugar dissolves, about 2 minutes.
Step 2: Scoop the cheesecake mixture into 18 portions of 2 teaspoons each onto the prepared sheet. Flatten each scoop slightly with the back of a spoon to form thick discs. Freeze until completely frozen.
Step 3: Make the blueberry jam by adding the blueberries and 1/4 cup sugar to a medium pot over medium heat. Cook for about 40 minutes, smashing halfway through with a wooden spoon. Stir continuously near the end to prevent sticking. The jam should thicken and reduce to about 1/2 cup. Remove from heat and chill in the fridge.
Step 4: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 5: In a large bowl, combine 1 cup sugar and lemon zest. Rub them together with your fingertips to release the lemon oils. Add the softened butter and beat with an electric mixer on high speed until light and fluffy, about 1-2 minutes.
Step 6: Add the egg and 2 tsp vanilla to the butter mixture and beat on medium speed until pale and fluffy, about 1-2 minutes.
Step 7: Add the dry ingredients to the wet mixture and mix on low speed just until combined.
Step 8: Move 3/4 of the dough to one side of the bowl. Flatten the remaining 1/4 of dough at the bottom of the bowl and spread 1/4 of the blueberry jam over it. Layer another 1/4 of dough over the jam and then spoon another 1/4 of jam on top. Repeat this layering one more time. Using a spatula, cut the dough into quarters and gently fold each section just until the jam is slightly swirled in, leaving visible jam pockets.
Step 9: Scoop the dough into 18 portions (about 2 tablespoons each). Slightly flatten each portion, place a frozen cheesecake disc in the center, then wrap the dough fully around the cheesecake, shaping into a slightly flattened disc.
Step 10: Roll each cookie dough piece in 1/4 cup sugar. Keep cheesecake discs frozen until ready to use.
Step 11: Place cookies on the prepared baking sheets, baking 6 at a time for 11-12 minutes. Right after removing from the oven, press a large circular cookie cutter around each cookie to shape them perfectly.
Step 12: Cool cookies on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Serve and enjoy!

Tips & Variations

Use fresh lemon zest for the brightest flavor; frozen zest won’t provide the same aroma.
For a sweeter jam, add a little honey or more sugar while cooking the blueberries.
Freeze cheesecake discs ahead of time to speed up assembling on baking day.
Swap fresh blueberries for frozen if out of season, just thaw and drain excess liquid before cooking the jam.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. To reheat, warm in a 300°F (150°C) oven for 5-8 minutes until soft.

How to Serve

A close-up view of several round cookies with a marbled pattern of light beige and dark purple swirls, giving them a soft, slightly grainy texture. The cookies are arranged closely together on a white marbled surface. Between and around the cookies, there are a few whole blueberries, bright yellow lemon slices, and a small white daisy flower with a yellow center, adding a fresh and colorful touch to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for the jam?

Yes, you can use frozen blueberries. Thaw them first and drain any excess liquid before cooking to prevent the jam from becoming too watery.

What if I don’t have cream cheese for the filling?

Cream cheese is essential for the cheesecake filling’s texture and flavor, but you could try substituting with mascarpone or ricotta for a slightly different result.