Description
These Lemon Blueberry Cheesecake Cookies combine the tangy richness of cheesecake with sweet blueberry jam and bright lemon zest in a soft, buttery cookie. Each bite offers a luscious cream cheese filling paired with vibrant blueberry jam, nestled within tender lemon-infused cookies rolled in sugar for a subtle crunch. Perfect for special occasions or a delightful everyday treat.
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
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 egg, at room temperature
- 2 tsp vanilla extract
- 1/4 cup (50 g) granulated white sugar, for rolling dough in
Instructions
- Make the Cheesecake Filling: In a bowl, combine the cold cream cheese, granulated sugar, and vanilla extract. Mix together until smooth and creamy. Chill in the refrigerator while preparing the other components.
- Prepare the Blueberry Jam: In a small saucepan, combine fresh blueberries and granulated sugar. Cook over medium heat, stirring occasionally until the berries break down and the mixture thickens to a jam-like consistency, about 10-15 minutes. Remove from heat and allow to cool completely.
- Mix the Cookie Dough: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. In a separate bowl, cream the softened butter, sugar, and lemon zest together until light and fluffy. Add the egg and vanilla extract and beat until combined. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms. Chill the dough for at least 30 minutes.
- Assemble the Cookies: Preheat the oven to 350°F (175°C). Take a tablespoon of dough and flatten it in the palm of your hand. Place about 1 teaspoon of the cheesecake filling in the center, followed by 1 teaspoon of the cooled blueberry jam. Fold the dough up around the filling to enclose it fully, then form into a ball. Roll the ball in the remaining granulated sugar to coat.
- Bake: Place the coated dough balls onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 12-14 minutes or until the edges are lightly golden but the centers remain soft. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Ensure the cream cheese is cold before mixing to achieve the best filling texture.
- The blueberry jam can be prepared in advance and stored in the refrigerator for up to 3 days.
- For a stronger lemon flavor, increase the lemon zest to 3 tablespoons if desired.
- Do not overbake the cookies to keep them soft and chewy.
- Store the cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling.
