Lemon Blueberry Cheesecake Cookies (Print)
Soft cookies with creamy cheesecake filling, fresh lemon zest, and juicy blueberries. A perfect blend of tangy and sweet in every bite.
# What You’ll Need:
→ Cookie Dough
01 - 1 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1/4 cup brown sugar, packed
04 - 1 large egg
05 - 2 tsp lemon zest (from about 2 lemons)
06 - 2 tbsp fresh lemon juice
07 - 1 tsp vanilla extract
08 - 2 1/2 cups all-purpose flour
09 - 1/2 tsp baking soda
10 - 1/2 tsp salt
→ Cheesecake Filling
11 - 4 oz cream cheese, softened
12 - 1/4 cup granulated sugar
13 - 1 tsp vanilla extract
→ Add-ins
14 - 3/4 cup fresh blueberries (or frozen, unthawed)
→ Optional Glaze
15 - 2/3 cup powdered sugar
16 - 1-2 tbsp lemon juice
# How To Make:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
03 - Beat in the egg, lemon zest, lemon juice, and vanilla extract until just combined.
04 - In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients, mixing just until combined.
05 - Gently fold in the blueberries with a spatula, being careful not to break them up too much.
06 - In a small bowl, combine cream cheese, granulated sugar, and vanilla extract until smooth.
07 - Scoop about 1 1/2 tbsp of cookie dough and flatten it in your hand. Add 1 tsp of cheesecake filling to the center, then wrap the dough around the filling and seal. Repeat with remaining dough and filling.
08 - Place cookies 2 inches apart on prepared baking sheets.
09 - Bake for 11-13 minutes, or until the edges are lightly golden but centers look just set. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 - Mix powdered sugar and lemon juice to make a thick glaze. Drizzle over cooled cookies.
# Expert Tips:
01 -
- The cheesecake center stays creamy and surprise-like even after baking, making every bite feel like discovering hidden treasure
- Fresh lemon zest cuts through the richness so you can eat three without feeling weighed down
- They look impressive but come together in under an hour, even if you're a messy baker like me
02 -
- Chill the dough for 30 minutes if your kitchen is warm or the cookies will spread too much and lose that cheesecake surprise in the center
- The centers might look slightly underbaked when you pull them out, but they'll continue cooking on the hot baking sheet and that's exactly what keeps them soft
- Frozen blueberries make the dough easier to work with, but don't thaw them first or they'll bleed everywhere and turn your dough purple
03 -
- Use a cookie scoop for even portions, and you'll get exactly 20 cookies every single time
- If the dough feels too sticky to work with, chill it for 15 minutes before stuffing the cookies