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Lemon Blueberry Cheesecake Cookies Recipe

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This Lemon Blueberry Cheesecake Cookie recipe features a tangy cream cheese filling, luscious homemade blueberry jam, and zesty lemon-infused sugar cookies. The combination of the creamy cheesecake center, sweet-tart jam, and soft lemon cookies creates a uniquely delightful treat perfect for any occasion.

Ingredients

For the Cheesecake Filling

  • 6 oz (170 g) cream cheese, cold
  • 3 tbsp (38 g) granulated white sugar
  • 1/2 tsp vanilla extract

For the Blueberry Jam

  • 12 oz (340 g) fresh blueberries
  • 1/4 cup (50 g) granulated white sugar

For the Cookies

  • 2 3/4 cups (344 g) all-purpose flour, spooned and leveled
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (200 g) granulated white sugar
  • 2 tbsp (20 g) lemon zest
  • 1 cup (227 g) unsalted butter, very softened
  • 1 large egg, at room temperature
  • 2 tsp vanilla extract
  • 1/4 cup (50 g) granulated white sugar, for rolling dough in

Instructions

  1. Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, add the cold cream cheese, sugar, and vanilla. Mix on medium-high speed with an electric mixer until the mixture is fluffy and the sugar has dissolved, about 2 minutes. Scoop the mixture into eighteen 2 tsp portions onto the baking sheet and slightly flatten each into a thick disc. Freeze until completely frozen.
  2. Make the Blueberry Jam: Add the fresh blueberries and sugar to a medium pot over medium heat. Cook for about 40 minutes, smashing the berries halfway through with a wooden spoon and stirring continuously toward the end to prevent sticking. The jam should thicken to approximately 1/2 cup (120 ml). Remove from heat and refrigerate to chill while preparing the dough.
  3. Preheat and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  5. Extract Lemon Flavor: In a large bowl, combine granulated sugar and lemon zest. Rub the zest into the sugar with your fingertips to release maximum lemon aroma and flavor.
  6. Cream Butter with Sugar and Lemon: Add softened butter to the lemon sugar mixture. Using an electric mixer on high speed, cream together for 1-2 minutes until the mixture turns very light and fluffy.
  7. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture. Mix on medium speed until pale and very fluffy, about 1-2 minutes.
  8. Combine Dry and Wet Ingredients: Add the dry flour mixture to the wet ingredients. Mix on low speed just until combined.
  9. Incorporate Blueberry Jam into Dough: Push 3/4 of the dough to one side of the bowl. Flatten the remaining 1/4 portion on the bottom of the bowl and spoon 1/4 of the blueberry jam onto this flattened dough. Add another 1/4 portion of dough on top and spoon another 1/4 of jam. Repeat this layering once more so that jam is evenly dispersed in layers. Using a rubber spatula, cut the dough into quarters and gently fold each section just until jam is slightly folded in to maintain pockets of jam in the dough. Do not fully mix.
  10. Assemble Cookies with Cheesecake Filling: Using a 2 tbsp cookie scoop, portion out 18 dough balls. Slightly flatten each and place one frozen cheesecake disc in the center. Close the dough around the cheesecake filling, ensuring it is completely covered, and shape into a slightly flattened disc.
  11. Roll Dough in Sugar: Roll each cookie dough disc in the reserved granulated sugar to coat evenly. Keep the cheesecake discs frozen until use to prevent melting.
  12. Bake Cookies: Place six cookies at a time on the prepared baking sheets. Bake for 11-12 minutes at 350°F (175°C). Immediately after baking, use a large circular cookie cutter to gently round edges and create perfect circles.
  13. Cool Cookies: Allow cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. Serve once cooled.

Notes

  • Keep cheesecake filling discs frozen until you are ready to assemble the cookies to prevent melting and ensure easy handling.
  • The blueberry jam will thicken significantly; stir frequently toward the end to avoid burning.
  • Rolling cookie dough in sugar before baking gives a nice sweet crust and slight texture contrast.
  • Flattening cookies before baking helps them spread evenly and bake uniformly.
  • Use room temperature eggs and very softened butter for best dough texture.
  • Store baked cookies in an airtight container for up to 3 days or freeze them for longer storage.

Find it online: https://oliviabakes.com/lemon-blueberry-cheesecake-cookies-recipe/