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Best Lemon Blueberry Cheesecake Cookies You’ll Ever Make

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These Lemon Blueberry Cheesecake Cookies are a delightful combination of zesty lemon, sweet blueberries, and creamy cheesecake filling, all in a soft cookie form. Perfect for impressing guests or treating yourself, these cookies are surprisingly easy to make!

Ingredients

Scale
  • 8 ounces full-fat block cream cheese, softened
  • 1/4 cup granulated sugar (for cheesecake filling)
  • 1 teaspoon vanilla extract (for cheesecake filling)
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 ounces (half of a block) full-fat cream cheese, softened (for cookie dough)
  • 3/4 cup granulated sugar (for cookie dough)
  • 1 large egg
  • 1 teaspoon vanilla extract (for cookie dough)
  • Zest of one large lemon (about 1 tablespoon)
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh blueberries
  • 1 tablespoon fresh lemon juice

Instructions

  1. In a medium bowl, combine 8 ounces of softened, full-fat block cream cheese with 1/4 cup granulated sugar and 1 teaspoon vanilla extract. Beat until smooth, creamy, and lump-free, about 2-3 minutes. Set aside.
  2. In a large mixing bowl, cream together 1/2 cup of softened unsalted butter, 4 ounces of softened full-fat cream cheese, and 3/4 cup granulated sugar until light, fluffy, and pale in color, about 3-4 minutes. Beat in 1 large egg, 1 teaspoon vanilla extract, and the zest of one large lemon until just combined.
  3. In a separate medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Gently fold in 1 cup of fresh blueberries and 1 tablespoon of fresh lemon juice.
  4. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. Scoop portions of the cookie dough and roll them into balls, placing them about 2 inches apart on the baking sheets. Create a small indentation in the center of each cookie dough ball and spoon about 1-2 teaspoons of the cheesecake filling into each indentation.
  5. Bake the cookies for 12-15 minutes, or until the edges are lightly golden and the centers are just set. Let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Keywords: Ensure your butter and cream cheese are at room temperature for the best texture. Don't overmix the dough after adding flour to avoid tough cookies. If using frozen blueberries, toss them in flour before adding to the dough to prevent bleeding.

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