Lemon Blueberry Cheesecake Cookies (Print version)

Soft cookies with creamy cheesecake filling, fresh lemon zest, and juicy blueberries. A perfect blend of tangy and sweet flavors.

# What you'll need:

→ Cookie Dough

01 - 1 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1/4 cup brown sugar, packed
04 - 1 large egg
05 - 2 tsp lemon zest (from about 2 lemons)
06 - 2 tbsp fresh lemon juice
07 - 1 tsp vanilla extract
08 - 2 1/2 cups all-purpose flour
09 - 1/2 tsp baking soda
10 - 1/2 tsp salt

→ Cheesecake Filling

11 - 4 oz cream cheese, softened
12 - 1/4 cup granulated sugar
13 - 1 tsp vanilla extract

→ Add-ins

14 - 3/4 cup fresh blueberries (or frozen, unthawed)

→ Optional Glaze

15 - 2/3 cup powdered sugar
16 - 1-2 tbsp lemon juice

# How to make it:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
03 - Beat in the egg, lemon zest, lemon juice, and vanilla extract until just combined.
04 - In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients, mixing just until combined.
05 - Gently fold in the blueberries with a spatula, being careful not to break them up too much.
06 - In a small bowl, combine cream cheese, granulated sugar, and vanilla extract until smooth.
07 - Scoop about 1 1/2 tbsp of cookie dough and flatten it in your hand. Add 1 tsp of cheesecake filling to the center, then wrap the dough around the filling and seal. Repeat with remaining dough and filling.
08 - Place cookies 2 inches apart on prepared baking sheets.
09 - Bake for 11-13 minutes, or until the edges are lightly golden but centers look just set. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 - Optional: Mix powdered sugar and lemon juice to make a thick glaze. Drizzle over cooled cookies.

# Expert suggestions:

01 -
  • The tangy cream cheese center stays creamy even after baking, creating that perfect cheesecake surprise in every bite
  • Fresh blueberries burst slightly in the oven, creating little pockets of sweetness that balance the bright lemon flavor
  • These cookies look impressive but are actually quite simple to make, perfect for impressing guests without spending hours in the kitchen
02 -
  • Chilling the wrapped cookie dough for 15 minutes before baking helps them hold their shape better and prevents the cheesecake filling from leaking out
  • If your blueberries are very large, cut them in half before folding them into the dough so you dont end up with giant berries that make the cookies lopsided
  • The cookies might look slightly underbaked when you take them out, but they continue cooking on the hot baking sheet and firm up perfectly
03 -
  • Use a small cookie scoop to portion the cheesecake filling so each cookie gets exactly the same amount
  • If you want extra lemon flavor, add 1/2 teaspoon of lemon zest to the cream cheese filling mixture
  • Frozen blueberries work beautifully in this recipe and actually help prevent the dough from becoming too sticky, just add them unthawed

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