Description
These Lemon Blueberry Cheesecake Cookies combine tangy lemon zest and juice with sweet bursting blueberries, all wrapped in a soft, buttery cookie. Each cookie hides a luscious cheesecake filling, creating a delightful treat perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) packed light-brown sugar
- 2 large eggs, room temperature
- 1 Tbsp finely grated lemon zest
- 2 Tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- 1 ¼ cups (170 g) blueberries, fresh or frozen
Cheesecake Filling
- 8 oz (226 g) full-fat cream cheese, softened
- ¼ cup (30 g) powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the cheesecake filling: In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Set aside in the refrigerator while preparing the cookie dough.
- Make the cookie dough: In a large bowl, cream together the softened butter, granulated sugar, and light-brown sugar until light and fluffy. Beat in the eggs one at a time, then mix in the lemon zest, lemon juice, and vanilla extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and sea salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in blueberries: Gently fold the fresh or frozen blueberries into the dough, taking care not to crush them.
- Assemble the cookies: Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand. Add about 1 tablespoon of the chilled cheesecake filling in the center, then top with another scoop of cookie dough, sealing the edges to encase the filling completely.
- Chill the dough: Place the assembled cookie dough balls onto a baking sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes to firm up.
- Bake the cookies: Preheat the oven to 350°F (175°C). Arrange the chilled cookies on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 12 to 15 minutes or until the edges are golden and the cookies are set but still soft in the center.
- Cool and serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature for the best flavor and texture.
Notes
- Using fresh blueberries yields the best texture, but frozen blueberries can be used; handle gently to avoid juice coloring the dough.
- Make sure the cream cheese filling is well chilled before assembling to prevent it from melting during baking.
- Do not overbake the cookies to keep them soft and tender inside.
- Store cookies in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
- For a more intense lemon flavor, add extra lemon zest to the cream cheese filling.
Keywords: lemon blueberry cookies, cheesecake filled cookies, lemon dessert, berry cookies, soft cookies, summer treats