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Lemon Blueberry Cheesecake Cookies

Lemon Blueberry Cheesecake Cookies Recipe
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Indulge in the vibrant flavors of Lemon Blueberry Cheesecake Cookies, where creamy cheesecake filling meets the zesty brightness of lemon and the sweetness of blueberry jam. These delightful cookies are soft, buttery, and perfect for any occasion—be it a festive gathering or a cozy snack at home. Each bite surprises with a luscious center that balances tart and sweet flavors, making them a standout dessert that everyone will love.

Ingredients

Scale
  • 6 oz (170 g) cream cheese, cold
  • 3 tbsp (38 g) granulated white sugar
  • 1/2 tsp vanilla extract
  • 12 oz (340 g) fresh blueberries
  • 1/4 cup (50 g) granulated white sugar
  • 2 3/4 cups (344 g) all-purpose flour, spooned and leveled
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (200 g) granulated white sugar
  • 2 tbsp (20 g) lemon zest
  • 1 cup (227 g) unsalted butter, very softened
  • 1 egg, at room temperature
  • 2 tsp vanilla extract
  • 1/4 cup (50 g) granulated white sugar, for rolling dough in

Instructions

  1. Prepare the cheesecake filling by mixing cold cream cheese, granulated sugar, and vanilla extract until smooth. Chill in the refrigerator.
  2. Cook fresh blueberries with sugar in a saucepan over medium heat until thickened into jam; allow to cool.
  3. In a bowl, whisk together flour, baking powder, baking soda, and salt. Cream softened butter with sugar and lemon zest until fluffy. Add egg and vanilla; mix well. Gradually incorporate dry ingredients to form a soft dough. Chill for at least 30 minutes.
  4. Preheat oven to 350°F (175°C). Shape dough around cheesecake filling and blueberry jam into balls, then roll in sugar.
  5. Bake for 12-14 minutes until edges are lightly golden; let cool before serving.

Nutrition

Find it online: https://recipesamanda.com/lemon-blueberry-cheesecake-cookies-recipe/

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