Lemon Blueberry Cheesecake Cookies (Printable Version)
Soft cookies with creamy cheesecake center, fresh blueberries, and bright lemon zest.
# What You'll Need:
→ Cookie Dough
01 - 1 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1/4 cup packed brown sugar
04 - 1 large egg
05 - 2 teaspoons lemon zest
06 - 2 tablespoons fresh lemon juice
07 - 1 teaspoon vanilla extract
08 - 2 1/2 cups all-purpose flour
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon salt
→ Cheesecake Filling
11 - 4 oz cream cheese, softened
12 - 1/4 cup granulated sugar
13 - 1 teaspoon vanilla extract
→ Add-ins
14 - 3/4 cup fresh blueberries
→ Optional Glaze
15 - 2/3 cup powdered sugar
16 - 1-2 tablespoons lemon juice
# How to Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, approximately 2 minutes.
03 - Beat in the egg, lemon zest, lemon juice, and vanilla extract until just combined.
04 - In a separate bowl, whisk together flour, baking soda, and salt.
05 - Gradually add dry ingredients to wet ingredients, mixing just until combined.
06 - Gently fold in the blueberries with a spatula, taking care not to break them up excessively.
07 - In a small bowl, combine cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
08 - Scoop approximately 1 1/2 tablespoons of cookie dough and flatten in your palm. Place 1 teaspoon of cheesecake filling in the center, then wrap dough around filling to seal completely. Repeat with remaining dough and filling.
09 - Place cookies 2 inches apart on prepared baking sheets.
10 - Bake for 11 to 13 minutes until edges are lightly golden and centers appear set. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
11 - If desired, mix powdered sugar and lemon juice to form a thick glaze. Drizzle over cooled cookies before serving.
# Expert Insights:
01 -
- They taste like cheesecake but eat like cookies, which is basically the best of both worlds
- The lemon zest makes everything feel fancy even though they come together in under 40 minutes
- Friends will think you spent hours on these, but the secret is just wrapping dough around cheesecake filling
02 -
- Chilling the dough for 30 minutes before wrapping helps prevent the cheesecake filling from leaking during baking
- If the dough feels too sticky to work with, lightly flour your hands instead of adding more flour to the dough
- These cookies taste even better the next day as the flavors have time to meld in the refrigerator
03 -
- If your kitchen is particularly warm, freeze the formed cookies for 10 minutes before baking to help them hold their shape
- Add a pinch of lemon zest to the cream cheese filling for an extra bright note that cuts through the richness