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Lemon Blueberry Cheesecake Cookies Recipe

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4.9 from 106 reviews

These Lemon Blueberry Cheesecake Cookies combine tangy lemon zest, fresh blueberries, and creamy cheesecake filling in a soft, flavorful cookie. Featuring a homemade blueberry jam and rich cream cheese centers, these cookies offer a perfect balance of sweetness and tartness, ideal for a delightful treat or special occasion.

Ingredients

Scale

Cheesecake Filling

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

Blueberry Jam

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

Cookie Dough

  • 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 egg, at room temperature
  • 2 tsp vanilla extract
  • 1/4 cup (50 g) granulated white sugar, for rolling dough in

Instructions

  1. Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, add cold cream cheese, sugar, and vanilla extract. Using an electric mixer on medium-high speed, beat until fluffy and sugar is dissolved, about 2 minutes. Scoop filling into eighteen 2-tsp portions on the cookie sheet and slightly flatten each to form thick discs. Freeze until completely solid.
  2. Make Blueberry Jam: In a medium pot over medium heat, combine blueberries and sugar. Cook for approximately 40 minutes, mashing halfway through with a wooden spoon. Stir continuously toward the end to prevent sticking as the jam thickens. The jam should reduce to about 1/2 cup and become very thick. Remove from heat and chill in the refrigerator while preparing dough.
  3. Preheat Oven and Prepare Pans: Set the oven to 350℉ (175℃) and line two baking sheets with parchment paper.
  4. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  5. Incorporate Lemon Zest and Sugar: In a large bowl, add granulated sugar and lemon zest. Rub together with fingertips to release oils and maximize lemon flavor.
  6. Cream Butter with Lemon-Sugar Mixture: Add softened butter to lemon-sugar mix. Using an electric mixer on high speed, cream together for 1-2 minutes until pale and fluffy.
  7. Add Egg and Vanilla: Mix in egg and vanilla extract on medium speed until very fluffy and pale in color, about 1-2 minutes.
  8. Combine Wet and Dry Ingredients: Add the dry flour mixture to the wet ingredients and mix on low speed just until combined.
  9. Distribute Blueberry Jam into Dough: Push about three-quarters of the dough to one side of the bowl. Flatten remaining quarter into the bottom of the bowl. Spoon a quarter of the jam on top of this dough section. Then top with another quarter of the dough and another quarter of the jam. Repeat until jam is dispersed in layers within the dough.
  10. Fold the Dough: Using a rubber spatula, cut the dough into quarters and fold each section only enough to slightly mix the jam in. Avoid fully blending; pockets of jam should remain visible.
  11. Assemble Cookies: Using a 2-tablespoon cookie scoop, portion the dough into 18 pieces. Flatten each slightly, place a frozen cheesecake disc in the center, then encase it fully with dough. Shape into slightly flattened discs to ensure better baking spread.
  12. Roll in Sugar: Roll each cookie dough piece in the reserved sugar for a sweet finish. Keep cheesecake discs frozen until ready for use during assembly.
  13. Bake Cookies: Place dough portions on the prepared baking sheets, baking 6 at a time for 11-12 minutes. Immediately after baking, use a large circular cookie cutter to gently shape cookies into perfect circles.
  14. Cool and Serve: Let cookies cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely before serving.

Notes

  • Freezing the cheesecake filling discs before assembling is crucial to prevent melting during baking.
  • Be careful not to fully incorporate the blueberry jam into the dough to maintain pockets of sweetness.
  • Rolling cookies in sugar adds a pleasant texture and sparkle.
  • Using parchment paper helps prevent sticking and eases cleanup.
  • Shape cookies with a cookie cutter immediately after baking for uniform, attractive cookies.
  • Ensure all ingredients, especially butter and egg, are at room temperature for best texture.

Keywords: lemon blueberry cheesecake cookies, cheesecake cookies, blueberry jam cookies, lemon zest cookies, creamy cheesecake cookies, homemade blueberry jam, baked desserts

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