Lemon Blueberry Cheesecake Cookies

Name: Lemon Blueberry Cheesecake Cookies
Prep time: 120 min
Cook time: 51 min
Total time: 171 min
Yield: 20 servings
Cuisine: American
Ingredients: 6 oz cream cheese, cold; 3 tbsp granulated sugar; 1/2 tsp vanilla extract; 12 oz fresh blueberries; 1/4 cup granulated sugar; 2 3/4 cups all-purpose flour; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup granulated sugar; 2 tbsp lemon zest; 1 cup unsalted butter, softened; 1 egg, room temp; 2 tsp vanilla extract; 1/4 cup granulated sugar

Soft and chewy lemon sugar cookies with jammy blueberry swirls, stuffed with a creamy vanilla cheesecake filling.

171 minHardServes 20280 cal/serving

AmericanDessertStovetop and OvenVegetarianNut-FreeSoy-FreePork-FreeNightshade-Free

Ingredients

6 oz cream cheese, cold
3 tbsp granulated sugar
1/2 tsp vanilla extract
12 oz fresh blueberries
1/4 cup granulated sugar
2 3/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
2 tbsp lemon zest
1 cup unsalted butter, softened
1 egg, room temp
2 tsp vanilla extract
1/4 cup granulated sugar

Instructions

1

Line a small cookie sheet with parchment paper.
2

Add 6 oz cold cream cheese, 3 tbsp granulated sugar, and 1/2 tsp vanilla extract to a small bowl and beat on medium-high speed until fluffy.
3

Scoop filling into 20 small discs onto the baking sheet and freeze until completely solid.
4

Combine 12 oz fresh blueberries and 1/4 cup granulated sugar in a medium pot over medium heat.
5

Cook for 40 minutes, mashing blueberries halfway through, until reduced to a thick jam, then chill in the fridge.
6

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
7

Whisk 2 3/4 cups all-purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt together in a medium bowl.
8

Rub 1 cup granulated sugar and 2 tbsp lemon zest together in a large bowl with your fingertips to extract the oils.
9

Add 1 cup softened unsalted butter and cream on high speed for 1-2 minutes until light and fluffy.
10

Mix in 1 room temp egg and 2 tsp vanilla extract until pale and fluffy.
11

Add the flour mixture and mix on low speed just until combined.
12

Layer dough and cooled blueberry jam alternately in quarters, then fold gently with a spatula to create jam pockets.
13

Scoop dough into 20 portions, flatten slightly, place a frozen cheesecake disc inside, and wrap the dough around it completely.
14

Roll dough discs in 1/4 cup granulated sugar and place on prepared baking sheets.
15

Bake for 11-12 minutes, cool on sheet for 10 minutes, then transfer to a cooling rack.

Questions

Can I make Lemon Blueberry Cheesecake Cookies dairy-free?

Not cleanly. Here the dairy (6 oz cream cheese, cold, 1 cup unsalted butter, softened) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dessert collection instead.

Can I make Lemon Blueberry Cheesecake Cookies gluten-free?

Yes. The gluten in this entry is 2 3/4 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Lemon Blueberry Cheesecake Cookies keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Lemon Blueberry Cheesecake Cookies?

Yes. As written it serves 20. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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