Lemon Blueberry Cheesecake Cookies (Print Version)
Soft cookies with blueberries, cream cheese filling, and bright lemon zest. A sweet-tart dessert ready in under 35 minutes.
# What You'll Need:
→ Cookie Dough
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1/4 cup brown sugar, packed
07 - 1 large egg
08 - 1 teaspoon vanilla extract
09 - 1 tablespoon lemon zest
10 - 2 tablespoons fresh lemon juice
→ Cheesecake Filling
11 - 4 oz cream cheese, softened
12 - 3 tablespoons powdered sugar
→ Add-ins
13 - 1 cup fresh or frozen blueberries (do not thaw if frozen)
# How-To Steps:
01 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside for later use.
02 - In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, approximately 2-3 minutes.
03 - Beat in egg, vanilla extract, lemon zest, and lemon juice until fully incorporated and smooth.
04 - Gradually mix in dry ingredients until just combined. Avoid overmixing to prevent tough cookies.
05 - Gently fold blueberries into dough. Refrigerate for at least 30 minutes for best results (recommended but optional).
06 - Mix cream cheese and powdered sugar in small bowl until completely smooth and no lumps remain.
07 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
08 - Scoop approximately 2 tablespoons dough, flatten slightly, place 1 teaspoon cheesecake filling in center, and fold dough around filling to seal completely.
09 - Place stuffed cookies on prepared baking sheets, spacing about 2 inches apart to allow for spreading.
10 - Bake for 11-13 minutes until edges just begin to turn golden. Do not overbake for optimal chewy texture.
11 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely before serving.
# Expert Tips:
01 -
- They capture everything divine about cheesecake in handheld form without the hourlong bake time
- The tart lemon balances the sweet filling so these never feel cloying or heavy
02 -
- The dough must be well chilled or the cheesecake filling will burst through the sides while baking
- Seal the filling completely or the creamy center will leak onto your baking sheet
03 -
- Use a cookie scoop for consistent sizes so they all bake at the same rate
- Rotate the baking sheets halfway through baking for even browning