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Lemon Blueberry Cheesecake Cookies Recipe

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★★★★★

4.8 from 135 reviews

These Lemon Blueberry Cheesecake Cookies combine creamy cheesecake filling, sweet tangy blueberry jam, and bright lemon zest in a soft, chewy cookie. The cookie dough encloses a frozen cheesecake disc and pockets of blueberry jam for bursts of flavor in every bite. Perfect for spring and summer gatherings, these cookies offer a unique blend of cheesecake richness and fruity freshness baked into a delightful treat.

Ingredients

Scale

Cheesecake Filling

  • 6 oz (170 g) cream cheese, cold
  • 3 tbsp (38 g) granulated white sugar
  • 1/2 tsp vanilla extract

Blueberry Jam

  • 12 oz (340 g) fresh blueberries
  • 1/4 cup (50 g) granulated white sugar

Cookie Dough

  • 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 large egg, at room temperature
  • 2 tsp vanilla extract
  • 1/4 cup (50 g) granulated white sugar, for rolling dough in

Instructions

  1. Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, add the cold cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla extract. Using an electric mixer on medium-high speed, mix until fluffy and sugar dissolves, about 2 minutes. Scoop out 18 portions of 2 tsp each onto the baking sheet and flatten slightly with the back of a spoon to form discs. Freeze until completely solid.
  2. Make Blueberry Jam: In a medium pot over medium heat, combine fresh blueberries and 1/4 cup sugar. Cook for about 40 minutes, smashing berries halfway through with a wooden spoon. Stir continuously towards the end to prevent sticking. The jam should reduce to about 1/2 cup and be very thick. Remove from heat and refrigerate to chill.
  3. Preheat Oven and Prepare Pans: Preheat 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. Prepare Lemon Sugar Mixture: In a large bowl, combine 1 cup sugar and lemon zest. Rub together with fingertips to release lemon oils and intensify flavor.
  6. Cream Butter and Lemon Sugar: Add softened butter to lemon sugar mixture. Using an electric mixer on high speed, beat for 1-2 minutes until very light and fluffy.
  7. Add Egg and Vanilla: Mix in the egg and 2 tsp vanilla extract on medium speed until pale and fluffy, about 1-2 minutes.
  8. Create Cookie Dough: Add dry ingredients to wet mixture and mix on low speed just until combined.
  9. Incorporate Blueberry Jam: Push three-quarters of dough to one side of the bowl. Flatten the remaining quarter on the bottom. Spoon one-quarter of the blueberry jam onto the flattened dough, then add another quarter of dough on top and another quarter of jam. Repeat until all jam and dough are layered. Using a rubber spatula, cut dough into four sections and gently fold each just enough to create jam pockets without fully mixing.
  10. Assemble Cookies: Using a 2 tbsp cookie scoop, portion dough into 18 cookies on parchment. Slightly flatten each portion, place a frozen cheesecake disc in the center, then enclose the cheesecake completely with dough. Shape each into a slightly flattened disc for even baking.
  11. Roll in Sugar: Roll each cookie dough ball in the reserved 1/4 cup granulated sugar to coat.
  12. Bake Cookies: Place 6 cookies per baking sheet and bake for 11-12 minutes at 350°F (175°C). Immediately after baking, use a large circular cookie cutter to gently shape them into perfect circles.
  13. Cool and Serve: Let cookies cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely before serving.

Notes

  • Freezing the cheesecake filling discs before assembling helps keep the cheesecake from melting and spreading during baking.
  • Smashing and stirring blueberry jam frequently prevents burning and ensures a thick, concentrated jam.
  • Do not fully mix the jam into the dough to maintain gooey pockets throughout the cookie.
  • Slightly flattening cookies before baking helps them spread evenly without losing shape.
  • Using a cookie cutter right after baking gives the cookies a professional, uniform appearance.

Keywords: lemon blueberry cookies, cheesecake cookies, blueberry jam cookies, lemon zest cookies, unique cookie recipe, soft cookies with cream cheese filling

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