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Lemon Blueberry Cheesecake Cookies Recipe

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★★★★★

4.7 from 78 reviews

These Lemon Blueberry Cheesecake Cookies feature a delightful combination of creamy cheesecake filling, tangy lemon zest, and sweet blueberry jam all encased in a soft, tender cookie. Perfect for spring or summer treats, these cookies balance fruity freshness and rich creaminess in each bite.

Ingredients

Scale

Cheesecake Filling

  • 6 oz (170 g) cream cheese, cold
  • 3 tbsp (38 g) granulated white sugar
  • 1/2 tsp vanilla extract

Blueberry Jam

  • 12 oz (340 g) fresh blueberries
  • 1/4 cup (50 g) granulated white sugar

Cookie Dough

  • 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

For Rolling

  • 1/4 cup (50 g) granulated white sugar

Instructions

  1. Prepare the cheesecake filling: Beat the cold cream cheese with 3 tablespoons of granulated sugar and 1/2 teaspoon vanilla extract until smooth and creamy. Scoop small portions onto a baking sheet lined with parchment paper and freeze until firm to make it easier to handle in the next steps.
  2. Make the blueberry jam: In a saucepan, cook fresh blueberries with 1/4 cup granulated sugar over medium heat. Stir occasionally and cook until the mixture thickens into a jam-like consistency. Remove from heat and let cool completely.
  3. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
  4. Prepare cookie dough: Rub the lemon zest into 1 cup of granulated sugar to release the essential oils and fragrance. Beat the lemon-scented sugar together with the softened butter until fluffy and light. Add the egg and 2 teaspoons vanilla extract and mix well. Gradually incorporate the dry ingredients into the butter mixture until just combined into a smooth dough.
  5. Assemble cookies: Scoop dough balls using a spoon or cookie scoop, flatten slightly in your hand, then place a frozen cheesecake filling portion in the center. Carefully seal the dough around the cheesecake to fully enclose it. Roll the sealed dough balls in 1/4 cup granulated sugar and arrange them on a baking sheet lined with parchment paper.
  6. Add blueberry jam and bake: Press a small indent in the top center of each coated cookie and spoon a small amount of the cooled blueberry jam into the indentation. Bake the cookies in a preheated oven at 350°F (175°C) for 12 to 14 minutes or until the edges are golden but the centers remain soft.
  7. Cool and serve: Allow the cookies to cool completely on the baking sheet or a wire rack. This cooling step is crucial as it lets the cheesecake filling set inside, providing a creamy surprise when bitten.

Notes

  • Freezing the cheesecake filling ensures it stays intact while enclosing the dough.
  • Be gentle while sealing the dough around the cheesecake to prevent leakage during baking.
  • Use fresh lemons for zest to get the best flavor and aroma.
  • These cookies can be stored in an airtight container in the refrigerator for up to 4 days.
  • For a more intense blueberry flavor, use a blueberry preserves or jam of your choice.

Keywords: lemon blueberry cheesecake cookies, cheesecake cookies, blueberry jam cookies, lemon zest cookies, creamy filling cookies

Find it online: https://nayabaker.com/lemon-blueberry-cheesecake-cookies-recipe/