Lemon Blueberry Cheesecake Cookies (Printable)
Soft cookies filled with cheesecake cream, loaded with blueberries and fresh lemon zest for the perfect sweet-tart treat.
# What You'll 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
# How-To Steps:
01 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside for later use.
02 - Beat softened butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy, approximately 2-3 minutes.
03 - Add egg, vanilla extract, lemon zest, and lemon juice to the butter mixture. Beat until thoroughly combined.
04 - Gradually mix dry ingredients into wet mixture until just incorporated. Do not overmix.
05 - Gently fold blueberries into the dough. Refrigerate for at least 30 minutes for optimal handling and flavor development.
06 - Blend cream cheese and powdered sugar in a small bowl until completely smooth and lump-free.
07 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
08 - Scoop approximately 2 tablespoons of dough, flatten slightly in palm, place 1 teaspoon cheesecake filling in center, and fold dough around filling to seal completely.
09 - Place filled cookies on prepared baking sheets, spacing about 2 inches apart to allow for spreading.
10 - Bake for 11-13 minutes until edges just begin to turn golden brown. Avoid overbaking to maintain chewy texture.
11 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- The cheesecake center stays creamy and surprising even after baking
- Fresh lemon zest cuts through the richness so every bite feels light
02 -
- Do not skip chilling the dough or the cookies will spread into thin puddles
- Seal the dough completely around the filling or it will leak during baking
03 -
- Weigh your flour instead of scooping directly from the bag for consistent results
- Use a cookie scoop for evenly sized cookies that bake at the same rate