Lemon Blueberry Cheesecake Cookies (Printable View)

Soft cookies with cheesecake filling, fresh blueberries, and bright lemon zest. Perfect sweet-tart combination.

# Ingredient List:

→ 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

# How to Make It:

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 fully combined and smooth.
04 - Gradually blend dry ingredients into wet mixture until just incorporated. Avoid overmixing to prevent tough cookies.
05 - Gently fold blueberries into dough. Chill for 30 minutes for easier handling (recommended but optional).
06 - Combine cream cheese and powdered sugar in small bowl until smooth and creamy.
07 - Heat oven to 350°F. Line two baking sheets with parchment paper.
08 - Scoop 2 tablespoons dough, flatten slightly, place 1 teaspoon cheesecake filling in center, and fold dough around to seal completely.
09 - Place filled cookies 2 inches apart on prepared baking sheets. Bake for 11-13 minutes until edges just begin to turn golden.
10 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool fully.

# Expert Suggestions:

01 -
  • They combine the best parts of cheesecake and cookies into one handheld dessert that feels indulgent but disappears way too fast
  • The tart blueberries cut through the cream cheese filling so every bite balances sweet, tangy, and creamy perfectly
02 -
  • Chilling the dough isn't optional if you want neatly filled cookies, warm dough spreads too fast and the filling escapes
  • Seal the dough around the cream cheese filling really well, press the edges together firmly like you're sealing a dumpling
03 -
  • Zest your lemons before cutting them, it's nearly impossible to zest a lemon that's already been juiced
  • These freeze beautifully unfrosted and can be baked straight from frozen, just add 2 minutes to the baking time

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