Lemon Blueberry Cheesecake Cookies (Printable)
Chewy lemon cookies stuffed with creamy cheesecake filling and fresh blueberries for the perfect sweet-tart dessert.
# What You Need:
→ Cookie Dough
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1/4 cup brown sugar, packed
07 - 1 large egg
08 - 1 teaspoon vanilla extract
09 - 1 tablespoon lemon zest
10 - 2 tablespoons fresh lemon juice
→ Cheesecake Filling
11 - 4 oz cream cheese, softened
12 - 3 tablespoons powdered sugar
→ Add-ins
13 - 1 cup fresh or frozen blueberries (do not thaw if frozen)
# Steps:
01 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
02 - Beat softened butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy, about 2-3 minutes.
03 - Mix in egg, vanilla extract, lemon zest, and lemon juice until fully combined.
04 - Gradually fold in dry ingredients until just incorporated. Gently stir in blueberries. Refrigerate dough for 30 minutes for best results.
05 - Blend cream cheese and powdered sugar in a small bowl until smooth and creamy.
06 - Heat oven to 350°F. Line two baking sheets with parchment paper.
07 - Scoop 2 tablespoons of dough, flatten slightly, place 1 teaspoon cheesecake filling in center, and wrap dough around filling to seal completely.
08 - Place cookies 2 inches apart on baking sheets. Bake for 11-13 minutes until edges lightly brown.
09 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool fully.
# Expert Hints:
01 -
- They taste exactly like cheesecake but you can eat them with your hands
- The tart blueberries cut through all that sweetness perfectly
- People will think you spent hours on something that took 30 minutes
02 -
- Cold dough is infinitely easier to work with when stuffing that cheesecake center
- Sealing the dough completely around the filling prevents leaks during baking
- These taste even better the next day if they last that long
03 -
- Room temperature ingredients blend together seamlessly and prevent curdling
- Lemon a year ago taught me that zest matters more than juice for bright flavor