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Lemon Blueberry Cheesecake Cookies Recipe

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★★★★★

4.5 from 110 reviews

Delicious Lemon Blueberry Cheesecake Cookies combine zesty lemon, sweet blueberry jam, and creamy cheesecake filling in a soft, flavorful cookie perfect for any occasion.

Ingredients

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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

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

Instructions

  1. Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine cold cream cheese, sugar, and vanilla extract. Mix on medium-high speed until fluffy and sugar dissolves, about 2 minutes. Scoop into 18 portions of 2 tsp each onto the lined sheet, flatten slightly, and freeze until completely solid.
  2. Make Blueberry Jam: Add fresh blueberries and sugar to a medium pot over medium heat. Cook and mash the berries halfway through for about 40 minutes until thickened and reduced to roughly 1/2 cup. Remove from heat and chill in the refrigerator.
  3. Preheat Oven and Prepare Dry Ingredients: Preheat 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.
  4. Mix Lemon Sugar and Butter: In a large bowl, combine sugar and lemon zest, rubbing together with fingertips to release lemon flavor. Add softened butter and beat on high speed with electric mixer for 1-2 minutes until light and fluffy.
  5. Add Egg and Vanilla: Add egg and vanilla extract, mixing on medium speed until pale and fluffy, approximately 1-2 minutes.
  6. Incorporate Dry Ingredients: Add dry ingredients and mix on low speed just until combined.
  7. Layer Jam in Dough: Push three-quarters of dough to one side; flatten remaining quarter at bottom of bowl. Spoon one-quarter of blueberry jam over flattened dough, add another quarter of dough on top, then a quarter of jam again. Repeat layering until jam is evenly dispersed throughout dough.
  8. Fold Dough and Jam: Cut dough into quarters using a rubber spatula and fold each section just until jam is slightly folded into the dough.
  9. Scoop and Assemble Cookies: Using a 2 tbsp cookie scoop, portion dough into 18 scoops. Flatten each scoop slightly. Place a frozen cheesecake filling disc in the center of each, then cover completely with dough and shape into a slightly flattened disc.
  10. Roll in Sugar and Bake: Roll each cookie in granulated sugar and place on prepared baking sheets, baking 6 cookies at a time for 11-12 minutes.
  11. Cool: Let the cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months.
  • Reheat frozen cookies in the microwave for a few seconds to regain freshness.
  • Ensure cream cheese is cold when preparing the filling to help it hold shape during freezing and baking.
  • Freezing cheesecake filling discs before assembling helps prevent melting into the cookie dough.

Keywords: Lemon blueberry cookies, cheesecake cookies, blueberry jam cookies, dessert cookies, lemon zest cookies, cream cheese cookies

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