Lemon Blueberry Cheesecake Cookies (Printable)

Soft, creamy cookies filled with lemon zest and blueberries, combining cheesecake and cookie textures in one delightful treat.

# What You'll Need:

→ Cookie Dough

01 - 1 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1/4 cup brown sugar, packed
04 - 1 large egg
05 - 2 teaspoons lemon zest (from about 2 lemons)
06 - 2 tablespoons fresh lemon juice
07 - 1 teaspoon vanilla extract
08 - 2 1/2 cups all-purpose flour
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon salt

→ Cheesecake Filling

11 - 4 ounces cream cheese, softened
12 - 1/4 cup granulated sugar
13 - 1 teaspoon vanilla extract

→ Add-ins

14 - 3/4 cup fresh blueberries (or frozen, unthawed)

→ Optional Glaze

15 - 2/3 cup powdered sugar
16 - 1-2 tablespoons lemon juice

# How-To Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
03 - Beat in the egg, lemon zest, lemon juice, and vanilla extract until just combined.
04 - In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients, mixing just until combined.
05 - Gently fold in the blueberries with a spatula, being careful not to break them up too much.
06 - In a small bowl, combine cream cheese, granulated sugar, and vanilla extract until smooth.
07 - Scoop about 1 1/2 tablespoons of cookie dough and flatten it in your hand. Add 1 teaspoon of cheesecake filling to the center, then wrap the dough around the filling and seal. Repeat with remaining dough and filling.
08 - Place cookies 2 inches apart on prepared baking sheets.
09 - Bake for 11-13 minutes, or until the edges are lightly golden but centers look just set. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 - Optional: Mix powdered sugar and lemon juice to make a thick glaze. Drizzle over cooled cookies.

# Expert Advice:

01 -
  • The cheesecake center stays creamy and soft while the cookie edges get perfectly golden
  • Fresh lemon zest cuts through the richness so you never feel weighed down
  • Fold frozen blueberries into the dough instead of fresh ones to keep them from bleeding and making the dough purple
02 -
  • Underbake these slightly, as the centers will continue cooking on the hot baking sheet
  • The dough gets sticky quickly, so work efficiently and keep a damp towel nearby
  • Refrigerate the dough for 15 minutes if it becomes too soft to handle
03 -
  • Use a small cookie scoop for the cheesecake filling to keep portions consistent
  • Chill the filled dough balls for 10 minutes before baking if they have softened too much
  • Brush the tops with a little milk before baking for a shinier finish

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