Introduction

These Lemon Blueberry Cheesecake Cookies combine tangy lemon, sweet blueberries, and creamy cheesecake filling in every bite. They offer a delightful blend of flavors and textures perfect for a special treat or dessert.

The image shows a stack of three purple and white cream-filled cookies with a speckled pattern on their surface. Each cookie has two rounded purple outer layers with a smooth white cream layer sandwiched in the middle. Behind the stack, there are more cookies scattered on a wooden surface, with a couple of fresh blueberries and a small white daisy flower adding color contrast. The cookies look soft and slightly textured, and one cookie at the top of the stack is broken in half, revealing the creamy filling inside. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar
1/2 tsp vanilla extract
12 oz (340 g) fresh blueberries
1/4 cup (50 g) granulated white sugar
2 3/4 cups (344 g) all-purpose flour, spooned and leveled
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup (200 g) granulated white sugar
2 tbsp (20 g) lemon zest
1 cup (227 g) unsalted butter, very softened
1 egg, at room temperature
2 tsp vanilla extract
1/4 cup (50 g) granulated white sugar, for rolling dough

Instructions

Step 1: Prepare the cheesecake filling by beating the cold cream cheese with 3 tablespoons of sugar and 1/2 teaspoon vanilla extract until smooth. Scoop small portions onto a baking sheet and freeze until firm.
Step 2: Make the blueberry jam by cooking the blueberries with 1/4 cup sugar over medium heat until thickened. Allow to cool completely.
Step 3: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 4: Rub the lemon zest into 1 cup granulated sugar to release the oils. Beat this mixture with the softened butter until fluffy. Add the egg and 2 teaspoons vanilla extract, then mix in the dry ingredients until just combined.
Step 5: Scoop dough into balls, flatten them slightly, and place a frozen cheesecake filling piece in the center. Seal the dough around the filling, roll each ball in 1/4 cup sugar, and place on a baking sheet.
Step 6: Press a small indent on top of each cookie and spoon in a small amount of the cooled blueberry jam. Bake at 350°F (175°C) for 12–14 minutes until edges are golden but centers remain soft.
Step 7: Let the cookies cool completely before serving to allow the cheesecake filling to set inside.

Tips & Variations

Use fresh lemon zest for the best flavor and avoid the bitter white pith.
Freeze the cheesecake filling well to prevent melting during baking.
Substitute frozen blueberries if fresh are unavailable, but thaw and drain them first.
For a stronger berry flavor, add a teaspoon of lemon juice to the blueberry jam.

Storage

Store the cookies in an airtight container in the refrigerator for up to 4 days. Reheat briefly in the microwave if desired, but avoid overheating to prevent the cheesecake filling from softening too much. For longer storage, freeze wrapped cookies for up to one month and thaw in the fridge before serving.

How to Serve

The image shows a stack of four round, purple-blue cookies with a marbled pattern on a white marbled surface. Each cookie has a smooth white cream layer sandwiched in the middle, making two halves joined by the cream. One cookie on the top of the stack is broken in half, revealing a soft, gooey white and light purple filling inside, with some melted yellowish bits. Around the stack, there are whole cookies and a few fresh blueberries scattered. A small white daisy flower is placed near the cookies, adding a delicate touch. The lighting is soft, highlighting the texture of the cookies and cream. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies ahead of time?

Yes, you can prepare the dough and cheesecake filling in advance and freeze them separately. Assemble and bake the cookies when ready for fresh results.

What if I don’t have lemon zest?

If you don’t have lemon zest, you can use a small amount of lemon extract, but use sparingly to avoid overpowering the cookie. Fresh zest is preferred for natural brightness and aroma.