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Lemon Blueberry Cheesecake Cookies

Lemon Blueberry Cheesecake Cookies for a Summer Breeze

Delightful Lemon Blueberry Cheesecake Cookies are a perfect summer treat, merging creamy cheesecake with vibrant lemon and blueberries.
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Prep Time 40 minutes
Cook Time 12 minutes
Chilling Time 10 minutes
Total Time 1 hour 2 minutes
Servings: 20 cookies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz Cream Cheese Ensure it's softened for easy mixing.
  • 1/3 cup Granulated White Sugar Can substitute with powdered sugar for a smoother texture.
  • 1 tsp Vanilla Extract Enhances flavor in both cheesecake filling and cookie dough.
For the Blueberry Jam
  • 2 cups Fresh Blueberries Offering natural sweetness and fruity flavor.
  • 1/4 cup Granulated White Sugar Adjust according to taste.
For the Cookies
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour blend.
  • 1 tsp Baking Powder Leavening agent to help cookies rise.
  • 1/2 tsp Baking Soda Enhances cookie rise and texture.
  • 1/4 tsp Salt Balances sweetness; can use sea salt.
  • 1 cup Granulated White Sugar Can substitute with coconut sugar.
  • 1 tbsp Lemon Zest Grate freshly for best results.
  • 1/2 cup Unsalted Butter Provides richness; should be softened.
  • 1 Large Egg May use a flax or chia egg for vegan.
  • 1/4 cup Granulated White Sugar For rolling; optional.

Equipment

  • mixing bowl
  • cookie sheet
  • saucepan
  • parchment paper
  • Whisk
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Prepare the Cookie Sheet. Line a cookie sheet with parchment paper and preheat your oven to 350°F (175°C).
  2. Make Cheesecake Filling. Beat together cream cheese, 1/3 cup granulated sugar, and 1 tsp vanilla extract until smooth. Freeze into mounds.
  3. Prepare Blueberry Jam. Combine fresh blueberries and 1/4 cup granulated sugar in a saucepan over medium heat for 40 minutes. Chill.
  4. Preheat Oven. Ensure your oven is preheated to 350°F (175°C) and line an additional cookie sheet.
  5. Mix Dry Ingredients. Whisk together flour, baking powder, baking soda, and salt in a bowl.
  6. Make Cookie Dough. Cream together 1 cup sugar, 1 tbsp lemon zest, and 1/2 cup butter. Add 1 egg and remaining vanilla.
  7. Combine Ingredients. Gradually mix dry ingredients into the wet mixture without overmixing.
  8. Layer Dough and Jam. Create alternating layers of dough and chilled jam in a bowl.
  9. Form Cookies. Portion dough, place a cheesecake filling mound in the center, enclose and roll in sugar.
  10. Bake. Bake for 11-12 minutes until edges are golden and centers are soft. Cool before serving.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 80mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Chill the cheesecake filling completely before use to prevent leakage. Don't overmix cookie dough to maintain texture.

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