Lemon Blueberry Cheesecake Cookies (Printable View)
Soft, chewy cookies stuffed with creamy cheesecake filling and fresh blueberries, kissed with zesty lemon for the ultimate sweet-tart dessert.
# 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)
# Cooking Steps:
01 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside for later use.
02 - Beat softened butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy, approximately 2-3 minutes.
03 - Mix in egg, vanilla extract, lemon zest, and lemon juice until thoroughly combined.
04 - Gradually blend dry ingredients into wet mixture until just incorporated. Avoid overmixing.
05 - Gently fold blueberries into the dough. Refrigerate for 30 minutes for easier handling (optional but recommended).
06 - Combine cream cheese and powdered sugar in a small bowl until smooth and creamy.
07 - Set oven to 350°F. Line two baking sheets with parchment paper.
08 - Scoop 2 tablespoons of dough, flatten slightly, place 1 teaspoon cheesecake filling in center, and fold dough around to seal completely.
09 - Place filled cookies on prepared baking sheets, spacing 2 inches apart.
10 - Bake for 11-13 minutes until edges begin to lightly brown. Avoid overbaking for optimal chewiness.
11 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
# Expert Tips:
01 -
- The cheesecake center stays gooey and luxurious while the edges get perfectly crisp
- They strike that rare balance between tangy and sweet that makes you reach for seconds
02 -
- Sealing the dough around the cheesecake filling is the most critical step. Any gaps and you'll have cream cheese leaking onto your baking sheet.
- Chilling the dough isn't optional for best results. Room temperature dough spreads too thin and the cheesecake center breaks through.
03 -
- Use a cookie scoop for uniform size which helps them all bake evenly
- Rotate your baking sheets halfway through for consistent browning