Introduction

These Lemon Blueberry Cheesecake Cookies combine tangy lemon, juicy blueberries, and creamy cheesecake for a delightful treat. Soft and bursting with flavor, they’re perfect for any occasion or just a sweet afternoon snack.

A stack of four soft blueberry cookies is shown, with the top cookie having a bite taken out of it, revealing a slightly crumbly inside; the cookies have a pale creamy dough color interspersed with deep purple-blue blueberry spots and small patches of melted white chocolate or butter on the surface. One cookie rests upright leaning against the others, showing its smooth, rounded edges and blueberry distribution. Around the stack, three fresh blueberries lie on a wooden board. In the softly blurred background, more cookies and two yellow lemons on a white plate are visible, all on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cheesecake Filling:

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

Blueberry Jam:

12 oz fresh blueberries
1/4 cup granulated white sugar

Cookie Dough:

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, room temperature
2 tsp vanilla extract
1/4 cup granulated white sugar (for rolling dough)

Instructions

Step 1: Line a small cookie sheet with parchment paper. In a small bowl, combine cream cheese, 3 tablespoons sugar, and 1/2 teaspoon vanilla. Beat on medium-high speed until fluffy and smooth, about 2 minutes. Scoop into eighteen 2-teaspoon portions on the sheet, slightly flatten, and freeze until fully firm.
Step 2: In a medium pot over medium heat, add fresh blueberries and 1/4 cup sugar. Cook for about 40 minutes, smashing berries halfway through, until thick and reduced to roughly 1/2 cup. Remove from heat and chill in the refrigerator.
Step 3: Preheat oven to 350℉ (175℃). Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
Step 4: In a large bowl, combine 1 cup sugar and lemon zest. Rub together with your fingertips to release lemon oils. Add softened butter and beat with an electric mixer on high until light and fluffy, about 1-2 minutes.
Step 5: Add the egg and 2 teaspoons vanilla to the butter mixture. Mix on medium speed until pale and fluffy, about 1-2 minutes.
Step 6: Add the dry ingredients and mix on low speed just until combined. Push about three-quarters of the dough to the side of the bowl; flatten the remaining dough in the bottom. Spoon one-quarter of the blueberry jam on top, then layer one-quarter of the dough, followed by another quarter of jam. Repeat until jam is evenly distributed.
Step 7: Cut the dough into quarters with a spatula and gently fold each until the jam is slightly incorporated but still visible.
Step 8: Using a 2-tablespoon cookie scoop, portion dough into 18 equal amounts. Flatten each slightly, place a frozen cheesecake disc in the center, and cover completely with dough. Shape into slightly flattened discs.
Step 9: Roll each cookie in the reserved 1/4 cup sugar, then place on the prepared baking sheets. Bake six cookies at a time for 11-12 minutes until edges are set but centers still soft.
Step 10: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Use fresh lemons for the zest to maximize lemon flavor and brightness in the dough.
Swap blueberry jam for raspberry or strawberry for a different fruity twist.
Make the cheesecake filling ahead of time and freeze to make assembly quicker.
For extra lemon kick, add a teaspoon of lemon juice to the dough mixture.

Storage

Store cookies in an airtight container at room temperature for up to one week. They also freeze well for up to three months. To enjoy, reheat cookies briefly in the microwave for a few seconds to refresh their softness and flavor.

How to Serve

A stack of four round blueberry shortcakes sits on a wooden board atop a white marbled surface, with one shortcake in front showing plump, dark purple blueberries embedded in a pale, crumbly dough, and a small pat of melting butter on top. The top shortcake has a bite taken out of it, revealing a soft, moist inside with blueberries inside the dough as well. Three fresh blueberries are placed at the lower left corner of the board. In the soft-focused background, two yellow lemons rest in a white bowl, and more blueberry shortcakes are seen. The warm natural light highlights the textures and colors vividly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought blueberry jam instead of making my own?

Yes, you can substitute homemade blueberry jam with store-bought jam to save time. Just be sure to use a thick jam to prevent the dough from becoming too wet.

How do I prevent the cheesecake filling from leaking during baking?

Freezing the cheesecake filling discs thoroughly before encasing them in dough helps keep them intact while baking. Also, seal the dough completely around the filling to avoid leaks.