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Lemon Blueberry Cheesecake Cookies

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Soft, chewy cookies bursting with fresh lemon zest, juicy blueberries, and a creamy cheesecake center. These irresistible treats are perfect for spring brunches, celebrations, or anytime you need a sweet pick-me-up.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour (210g), spooned and leveled
  • 1 tablespoon cornstarch (10g)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (113g), room temperature
  • 1/2 cup granulated sugar (100g)
  • 1/4 cup light brown sugar (55g), packed
  • 2 ounces cream cheese (56g), softened
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons fresh lemon zest (from 1 large lemon)
  • 1 tablespoon fresh lemon juice
  • 2/3 cup fresh or frozen blueberries (100g)
  • For the Cheesecake Filling:
  • 2 ounces cream cheese (56g), cold
  • 2 tablespoons powdered sugar (15g)
  • 1/4 teaspoon pure vanilla extract

Instructions

  1. Make the Cheesecake Filling: In a medium bowl, beat together cold cream cheese, powdered sugar, and vanilla extract until smooth and creamy (about 1-2 minutes).
  2. Scoop 10-12 small dollops (about 1 teaspoon each) onto a parchment-lined plate. Freeze for at least 30 minutes, or until solid.
  3. Prep the Cookie Dough: In a large bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
  4. In another large bowl, cream together butter, softened cream cheese, granulated sugar, and light brown sugar until light and fluffy (2-3 minutes on medium speed).
  5. Add egg, vanilla extract, lemon zest, and lemon juice. Beat until smooth.
  6. Gradually add the flour mixture, mixing on low just until combined. Do not overmix.
  7. Gently fold in blueberries. If using frozen, toss them in 1 teaspoon flour first.
  8. Assemble the Cookies: Using a medium cookie scoop (about 1.5 tablespoons), scoop out 10-12 balls of dough.
  9. Flatten each dough ball into a disk, place a frozen cheesecake dollop in the center, then wrap the dough around to seal. Roll gently to smooth.
  10. Arrange on a lined baking sheet, leaving 2 inches between cookies. If dough is sticky, chill in fridge for 10 minutes.
  11. Chill (Optional): Refrigerate stuffed dough balls for 30 minutes for thicker, chewier cookies.
  12. Bake: Preheat oven to 350°F (175°C). Bake cookies for 12-14 minutes, or until edges are set and just golden but centers still look a little soft. Rotate pan halfway through.
  13. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.

Notes

Freeze the cheesecake filling before stuffing to keep the center creamy. Use room temperature ingredients for best texture. Gently fold in blueberries to avoid bursting. Chill dough for thicker cookies. Store in an airtight container with a slice of bread to keep cookies soft. Can be made gluten-free or dairy-free with substitutions.

Nutrition

Keywords: lemon blueberry cookies, cheesecake cookies, summer dessert, easy cookie recipe, brunch cookies, fruit cookies, cream cheese cookies

Find it online: https://tempotaste.com/lemon-blueberry-cheesecake-cookies-recipe-soft-chewy-and-irresistible/