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Lemon Blueberry Cheesecake Cookies

Lemon Blueberry Cheesecake Cookies
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Lemon Blueberry Cheesecake Cookies are the perfect summer treat, combining the rich creaminess of cheesecake with the zesty freshness of lemon and sweet blueberries. These delightful cookies are soft, buttery, and filled with a creamy cheesecake center, topped with a luscious homemade blueberry jam. Ideal for summer gatherings, bake sales, or a sweet indulgence at home, these cookies will leave everyone craving more. With their unique flavor profile and easy preparation, they are sure to become a favorite in your dessert repertoire.

Ingredients

Scale
  • 6 oz (170 g) cream cheese, cold
  • 3 tbsp (38 g) granulated white sugar
  • 1/2 tsp vanilla extract
  • 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 extract
  • 1/4 cup (50 g) granulated white sugar, for rolling dough

Instructions

  1. Prepare the cheesecake filling by beating cream cheese, sugar, and vanilla until smooth. Scoop onto parchment-lined baking sheet and freeze until firm.
  2. Make blueberry jam by cooking fresh blueberries with sugar until thickened, then let cool.
  3. Mix dry ingredients: flour, baking powder, baking soda, and salt.
  4. Cream softened butter with lemon zest and sugar until fluffy. Add egg and vanilla; mix well before incorporating dry ingredients.
  5. Assemble cookies by flattening dough balls around frozen cheesecake filling. Roll in sugar and create an indent for jam on top.
  6. Bake at 350°F (175°C) for 12–14 minutes until edges are golden.

Nutrition

Find it online: https://dailyrecipetime.com/lemon-blueberry-cheesecake-cookies/