Description
Delight in the tangy and sweet combination of lemon blueberry cheesecake cookies, featuring a creamy cheesecake filling and a luscious blueberry jam wrapped in a soft, buttery cookie.
Ingredients
Scale
- 6 oz (170 g) cream cheese
- cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
- 12 oz (340 g) fresh blueberries
- 1/4 cup (50 g) granulated white sugar
- 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
- 1/4 cup (50 g) granulated white sugar
- for rolling dough in
Instructions
- In a mixing bowl, beat together the cream cheese, 3 tablespoons of sugar, and vanilla until smooth. Set aside.
- In a saucepan, combine fresh blueberries and 1/4 cup sugar over medium heat. Cook, stirring gently, until the blueberries release their juices and the mixture thickens, about 10 minutes. Remove from heat and let cool.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In another large bowl, cream the softened butter and 1 cup sugar until light and fluffy. Add lemon zest, egg, and 2 teaspoons vanilla, mixing until combined.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Chill the dough for 30 minutes in the refrigerator.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop tablespoon-sized portions of dough and flatten slightly. Place a teaspoon of cheesecake filling in the center, then wrap the dough around it, ensuring it’s sealed.
- Roll each cookie ball in the extra sugar and place them on the prepared baking sheets, spacing them apart.
- Bake for 12-15 minutes or until the edges are lightly golden. Allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
For best results, chill the dough thoroughly to prevent spreading during baking.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: Lemon Blueberry Cheesecake Cookies, dessert, cookie recipe, cheesecake cookies, blueberry jam cookies