Lemon Blueberry Cheesecake Cookies (Printable)
Soft cookies with creamy cheesecake filling, fresh lemon zest, and juicy blueberries baked to golden perfection.
# What You'll Need:
→ Cookie Dough
01 - 1 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1/4 cup brown sugar, packed
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. Gradually add to wet ingredients, mixing just until combined.
05 - Gently fold in the blueberries with a spatula, being careful not to break them up too much.
06 - In a small bowl, combine cream cheese, granulated sugar, and vanilla extract until smooth.
07 - Scoop about 1 1/2 tablespoons of cookie dough and flatten it in your hand. Add 1 teaspoon of cheesecake filling to the center, then wrap the dough around the filling and seal. Repeat with remaining dough and filling.
08 - Place cookies 2 inches apart on prepared baking sheets.
09 - Bake for 11 to 13 minutes, or until the edges are lightly golden but centers look just set. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 - Mix powdered sugar and lemon juice to make a thick glaze. Drizzle over cooled cookies if desired.
# Tips from dashanddishes:
01 -
- They taste like cheesecake but you can eat them with your hands, which is basically the best of both worlds
- The tart lemon cuts through the cream cheese filling so you get that perfect sweet tangy balance in every bite
02 -
- Chill the dough for 30 minutes if it's too sticky to work with, especially in warm kitchens
- The centers will look underbaked when you take them out but they firm up beautifully while cooling
03 -
- Use a small cookie scoop for the filling so each cookie gets the same amount
- Zest your lemons before cutting them for juice, it's much easier to handle