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Lemon blueberry cheesecake cookies on a baking tray

Lemon Blueberry Cheesecake Cookies

Deliciously warm, soft cookies with a tangy cheesecake center and sweet blueberry pocket, perfect for brunch or snacks.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cheesecake filling
  • 6 oz cream cheese, cold Use cold cream cheese for best consistency.
  • 3 tbsp granulated white sugar For cheesecake filling.
  • 1/2 tsp vanilla extract For cheesecake filling.
For the blueberry jam
  • 12 oz fresh blueberries Fresh blueberries make the fruit flavor forward and real.
  • 1/4 cup granulated white sugar For blueberry jam.
For the cookie dough
  • 2 3/4 cups all-purpose flour Spoon and level for correct measurement.
  • 1/2 tsp baking powder For leavening.
  • 1/2 tsp baking soda For leavening.
  • 1/2 tsp salt Enhances flavor.
  • 1 cup granulated white sugar For dough.
  • 2 tbsp lemon zest About 2 lemons, rub into sugar for best flavor.
  • 1 cup unsalted butter Very softened, not melted.
  • 1 large egg At room temperature.
  • 2 tsp vanilla extract For dough.
  • 1/4 cup granulated white sugar For rolling dough.

Method
 

Make the cheesecake filling
  1. Beat cold cream cheese with 3 tablespoons sugar and ½ teaspoon vanilla until completely smooth and fluffy.
  2. Portion into very small scoops (about 1 teaspoon each) and freeze on a parchment-lined tray for at least 1 hour.
Make the blueberry jam
  1. Combine fresh blueberries and ¼ cup sugar in a small saucepan over medium heat.
  2. Cook, stirring occasionally, until the fruit breaks down and the mixture thickens, about 30–40 minutes.
  3. Remove from heat and cool completely.
Prepare cookie dough
  1. Whisk together flour, baking powder, baking soda, and salt in a bowl. Set aside.
  2. Rub lemon zest into 1 cup sugar using your fingers until fragrant.
  3. In a mixer, beat lemon-zested sugar with softened butter until light and fluffy, about 2–3 minutes.
  4. Beat in the egg and 2 teaspoons vanilla until combined.
  5. Gradually add dry ingredients to the butter mixture and mix just until no dry streaks remain.
Assemble cookies
  1. Portion the dough into 1 ½–2 tablespoon balls.
  2. Flatten a portion in your palm, place a frozen cheesecake scoop in the center, add about 1 teaspoon of cooled blueberry jam, then wrap the dough around the filling and roll into a smooth ball.
Bake
  1. Preheat oven to 350°F (175°C).
  2. Roll each ball in ¼ cup granulated sugar, place on a parchment-lined baking sheet about 2 inches apart, and bake for 11–12 minutes.
  3. Cookies should look set with slightly golden edges — centers will remain soft.
  4. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

Make the jam first and cool while making cheesecake scoops and dough.