Introduction

These Lemon Blueberry Cheesecake Cookies combine tangy lemon, sweet blueberry jam, and creamy cheesecake filling for a delightful treat. Soft, flavorful, and filled with pockets of jam, they’re perfect for impressing friends or enjoying as a special snack.

A stack of three thick blueberry cookies is in the center, showing a soft texture with visible purple-blue swirls mixed in the light dough; the top cookie has a clear bite taken off, revealing a creamy white filling inside. Around the stack are more similar cookies, all showing the same marbled blueberry pattern with rough edges. In the lower front part of the image, three fresh blueberries and a bright yellow lemon slice are placed on a white marbled surface, along with a small white and yellow flower. In the background, out of focus, there is a white bowl filled with fresh blueberries. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar (for cheesecake filling)
1/2 tsp vanilla (for cheesecake filling)
12 oz (340 g) fresh blueberries
1/4 cup (50 g) granulated white sugar (for blueberry jam)
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 (for dough)
2 tbsp (20 g) lemon zest
1 cup (227 g) unsalted butter, very softened
1 egg, at room temperature
2 tsp vanilla (for dough)
1/4 cup (50 g) granulated white sugar (for rolling dough)

Instructions

Step 1: Prepare the cheesecake filling by mixing cold cream cheese, 3 tablespoons sugar, and 1/2 teaspoon vanilla in a small bowl with an electric mixer on medium-high speed until fluffy and sugar dissolves (about 2 minutes). Scoop into eighteen 2-teaspoon portions onto parchment-lined baking sheet, flattening each slightly. Freeze until completely solid.
Step 2: Make the blueberry jam by cooking blueberries and 1/4 cup sugar in a medium pot over medium heat for about 40 minutes, stirring and smashing halfway through. The jam should thicken and reduce to about 1/2 cup. Chill in the refrigerator.
Step 3: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Step 4: In a large bowl, rub together the 1 cup sugar and lemon zest with your fingertips to release lemon oils. Add softened butter and beat with an electric mixer on high until light and fluffy (1-2 minutes). Add egg and 2 teaspoons vanilla, mixing on medium until pale and fluffy (1-2 minutes).
Step 5: Add dry ingredients to the butter mixture and mix on low speed until just combined.
Step 6: Divide dough into quarters in the bowl. Flatten one quarter on the bottom, spoon 1/4 of the chilled blueberry jam on top, cover with another quarter of dough, then another 1/4 of jam. Repeat to layer jam evenly. Fold the sections gently, leaving small pockets of jam visible without fully mixing in.
Step 7: Scoop dough into eighteen 2-tablespoon portions, flatten each slightly, then place one frozen cheesecake disc in the center. Encase cheesecake fully with dough and shape into a flattened disc. Roll each cookie dough ball in sugar.
Step 8: Place cookies on parchment-lined baking sheets (6 at a time). Bake for 11-12 minutes until set. Right out of the oven, gently press a large circular cookie cutter around each cookie to shape perfect rounds.
Step 9: Let cookies cool 10 minutes on the baking sheet, then transfer to a wire rack to cool completely before serving.

Tips & Variations

Freeze cheesecake discs solid to prevent melting during assembly and keep cookies from spreading too much.
Use fresh lemon zest rather than dried for brighter flavor in the dough.
Swap blueberries for raspberries or mixed berries to vary the jam flavor.
For extra lemon zing, add a teaspoon of lemon juice to the dough.
Use an electric mixer with a paddle attachment for easier creaming of butter and sugar.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container for up to 1 month. Reheat gently in a low oven or microwave before serving to soften cheesecake filling.

How to Serve

The image shows a close-up of a stack of three blueberry cookies with a bite taken out from the top cookie, revealing a creamy, light beige filling inside. The cookies have a marbled texture of purplish-blue and light beige, showing the blueberry swirls throughout. Around the stack are more cookies of the same pattern, with slices of bright yellow lemon and a few fresh blueberries placed near the base. In the background, a white bowl filled with blueberries and small white flowers with yellow centers adds detail. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for the jam?

Yes, frozen blueberries work well for the jam. Just thaw and drain excess liquid before cooking to avoid overly watery jam.

How do I keep the cheesecake filling from leaking during baking?

Freezing the cheesecake filling discs solid before wrapping them in dough is key to preventing leakage. Also, fully encase the filling to seal it inside the cookie dough.