Lemon Blueberry Cheesecake Cookies (Printer-friendly)
Soft, chewy treats featuring fresh blueberries, tangy lemon, and creamy cheesecake filling nestled in buttery cookie dough.
# What You'll Need:
→ Cookie Dough
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1/4 cup brown sugar, packed
07 - 1 large egg
08 - 1 teaspoon vanilla extract
09 - 1 tablespoon lemon zest
10 - 2 tablespoons fresh lemon juice
→ Cheesecake Filling
11 - 4 oz cream cheese, softened
12 - 3 tablespoons powdered sugar
→ Add-ins
13 - 1 cup fresh or frozen blueberries (do not thaw if frozen)
# How To Make It:
01 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside for later use.
02 - In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, approximately 2-3 minutes.
03 - Mix in egg, vanilla extract, lemon zest, and lemon juice until fully incorporated and smooth.
04 - Gradually blend in dry ingredients until just combined. Avoid overmixing to maintain tender texture.
05 - Gently fold blueberries into the dough. Refrigerate for at least 30 minutes for easier handling and optimal results.
06 - In a small bowl, beat cream cheese and powdered sugar until completely smooth and creamy.
07 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
08 - Scoop approximately 2 tablespoons of dough, flatten slightly, place 1 teaspoon cheesecake filling in center, and fold dough around filling to seal completely.
09 - Place filled cookies on prepared baking sheets, leaving about 2 inches of space between each to allow for spreading.
10 - Bake for 11-13 minutes until edges are lightly golden. Centers should remain slightly soft for chewy texture.
11 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely before serving.
# Expert Tips:
01 -
- They bake up soft and chewy with a surprise cream cheese center that oozes just right when you bite into the warm cookie
- The combination of tart lemon and sweet blueberries hits that perfect sweet spot that keeps everyone reaching for seconds
02 -
- Chilling the dough is the secret to keeping that cheesecake filling from leaking out during baking
- Overbaking even by a minute will dry out these soft beauties so watch them closely
03 -
- Raspberries or chopped strawberries make excellent substitutions when blueberries are not in season
- A dusting of powdered sugar right before serving makes these look bakery beautiful