Lemon Blueberry Cheesecake Cookies (Print Version)
Soft cookies with tangy cream cheese filling, fresh lemon zest, and juicy blueberries swirled throughout.
# What You'll Need:
→ 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 tsp lemon zest
06 - 2 tbsp fresh lemon juice
07 - 1 tsp vanilla extract
08 - 2 1/2 cups all-purpose flour
09 - 1/2 tsp baking soda
10 - 1/2 tsp salt
→ Cheesecake Filling
11 - 4 oz cream cheese, softened
12 - 1/4 cup granulated sugar
13 - 1 tsp vanilla extract
→ Add-ins
14 - 3/4 cup fresh blueberries
→ Optional Glaze
15 - 2/3 cup powdered sugar
16 - 1-2 tbsp lemon juice
# Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
03 - Beat 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.
05 - Gradually add dry ingredients to wet ingredients, mixing just until combined.
06 - Gently fold in blueberries with a spatula, being careful not to break them up.
07 - In a small bowl, combine cream cheese, granulated sugar, and vanilla extract until smooth.
08 - Scoop about 1 1/2 tbsp of dough and flatten in your hand. Add 1 tsp cheesecake filling to center, wrap dough around filling, and seal. Repeat with remaining dough.
09 - Place cookies 2 inches apart on prepared baking sheets.
10 - Bake for 11-13 minutes until edges are lightly golden but centers look just set. Cool on baking sheet for 5 minutes, then transfer to wire rack.
11 - Mix powdered sugar and lemon juice to make a thick glaze. Drizzle over cooled cookies.
# Expert Tips:
01 -
- The texture alone will win you over, crisp edges giving way to a creamy cheesecake center that oozes just enough
- Fresh blueberries burst in your mouth while the bright lemon keeps every bite from feeling too heavy
02 -
- Sealing the dough around the filling completely is non negotiable, any gaps and the cream cheese will escape during baking
- Chilling the assembled cookies for 15 minutes before baking helps them hold their shape and creates thicker, softer cookies
03 -
- Use frozen blueberries if fresh ones aren't in season, just don't thaw them first or they'll turn your dough purple and make it too wet
- Room temperature cream cheese blends smoother and creates a more velvety filling, so take it out of the fridge at least 30 minutes before you start baking