Lemon Blueberry Cheesecake Cookies Recipe
Indulge in the delightful combination of tangy lemon, sweet blueberries, and creamy cheesecake with these Lemon Blueberry Cheesecake Cookies. A perfect treat for any occasion!
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cheesecake Filling:
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
Blueberry Jam:
- 12 oz (340 g) fresh blueberries
- 1/4 cup (50 g) granulated white sugar
Cookies:
- 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
- 1/4 cup (50 g) granulated white sugar, for rolling dough in
Instructions
- For the Cheesecake Filling: Line a small cookie sheet with parchment paper. Add the cream cheese, sugar, and vanilla to a small bowl. Mix until fluffy and sugar dissolves. Scoop into 18 portions on the baking sheet. Freeze.
- For the Blueberry Jam: Cook blueberries and sugar in a pot until thick. Chill.
- For the Cookies: Preheat oven. Mix dry ingredients. Cream sugar, lemon zest, and butter. Add egg and vanilla. Mix in dry ingredients. Fold in jam. Shape dough around frozen cheesecake discs. Roll in sugar. Bake and enjoy!
Notes
- Freeze cheesecake filling well before using.
- Chill blueberry jam to make it easier to work with.
- Flatten cookie dough for better shape retention.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Lemon Blueberry Cheesecake Cookies, Dessert, Baking, Blueberries, Cream Cheese
