Lemon Blueberry Cheesecake Cookies
These bakery-style cookies feature a bright lemon dough swirled with rich blueberry jam and filled with a creamy cheesecake center. Soft, chewy, and bursting with flavor, they’re a handheld twist on classic blueberry cheesecake.
Equipment
- Medium saucepan
- Large mixing bowl
- electric hand mixer or stand mixer
- Baking Sheets
- Parchment paper
- Fine-mesh sieve optional
- cookie scoop (2-tablespoon size)
Ingredients
- 6 oz cream cheese
- 3 tbsp granulated sugar (for filling)
- 0.5 tsp vanilla extract (for filling)
- 12 oz blueberries
- 0.25 cup granulated sugar (for jam)
- 2.75 cups all-purpose flour
- 1 cup unsalted butter (very softened)
- 1 cup granulated sugar
- 0.25 cup granulated sugar (for rolling)
- 2 tbsp lemon zest
- 1 large egg
- 2 tsp vanilla extract
- 0.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
Instructions
- In a bowl, mix cream cheese, sugar, and vanilla until smooth. Scoop into 18 small discs on parchment and freeze for 1 hour.
- In a saucepan, simmer blueberries and sugar for about 40 minutes until thick and reduced to about 1/2 cup. Cool completely.
- Rub lemon zest into sugar, then cream with softened butter for 2 minutes until light and fluffy. Beat in egg and vanilla.
- Whisk flour, baking powder, baking soda, and salt. Add to wet mixture and mix until combined.
- Gently fold in the chilled blueberry jam with just 2–3 folds to create swirls.
- Scoop 2 tablespoons of dough, flatten, place a frozen cheesecake disc inside, seal tightly, and roll in sugar.
- Bake at 350°F (175°C) for 10–12 minutes until edges are set and centers remain soft.
- Cool on the baking sheet for 10 minutes before transferring. Refrigerate leftovers.
Notes
Ensure the jam is thick and fully chilled before folding into the dough to prevent excess spreading. Keep the cream cheese centers frozen until assembly. Store cookies refrigerated due to the cheesecake filling.