About this recipe

This lemon blueberry cheesecake cookie mixes bright lemon and sweet blueberry with soft cream cheese. The dough feels soft and the center stays creamy. If you like a twist on cheesecake in a cookie, try this blueberry cheesecake swirl cookies for another idea.

why make this recipe

Make these cookies when you want a soft, bright treat. The cream cheese center adds a small, rich bite in each cookie. They work well for a tea, a gift, or a small party. You can also pair them with other fruit recipes like blueberry lemon cookies for a berry tray.

how to make Lemon Blueberry Cheesecake Cookies

Work in steps. Make the cream cheese filling first and chill it. Then make the dough and fold in the fresh berries. Scoop the dough, add the chilled filling, close the dough, and roll in sugar. Bake until the edges turn light gold. For a note on filled cookie shapes, see how others do swirl fillings like lemon blackberry swirl cheesecake.

Ingredients :

6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar (for filling)
1/2 tsp vanilla (for filling)
12 oz (340 g) fresh blueberries
1/4 cup (50 g) granulated white sugar (for berries)
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 (for dough)
2 tbsp (20 g) lemon zest
1 cup (227 g) unsalted butter, very softened
1 egg, at room temperature
2 tsp vanilla (for dough)
1/4 cup (50 g) granulated white sugar, for rolling dough in

You can look at a scone idea for a similar mix of blueberry and lemon like sourdough discard blueberry lemon scones.

Directions :

Make the cheesecake filling. Mix cold cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla until smooth. Chill in the fridge.
Prep the dry mix. Whisk flour, baking powder, baking soda, and salt in a bowl.
Make the dough. Cream the very soft butter with 1 cup sugar until light and fluffy. Add the egg and 2 tsp vanilla and mix well. Add lemon zest and mix.
Mix dry into wet. Add the dry mix slowly and stir until just set. Gently fold in the fresh blueberries and 1/4 cup sugar for the berries.
Shape the cookies. Heat the oven to 350°F (175°C). Scoop about 2 tablespoons of dough. Flatten it a little. Put a teaspoon of the chilled cheesecake filling in the center. Close the dough over the filling and roll into a ball.
Finish and bake. Roll each ball in 1/4 cup sugar. Place on a lined baking sheet with room between each cookie. Bake for about 11 minutes until the edges turn light gold. Let cool on the sheet for a few minutes, then move to a rack.

For another filled cookie idea, look at these strawberry cheesecake cookies.

how to serve Lemon Blueberry Cheesecake Cookies

Serve warm or at room temperature. Warm cookies show the soft cheese center best. Put them on a small plate or a paper napkin. They pair well with milk, tea, or a light coffee.

how to store Lemon Blueberry Cheesecake Cookies

Let the cookies cool fully. Store them in an airtight container. Keep them in the fridge for up to 5 days to keep the cream cheese safe. You can freeze the baked cookies for up to 2 months. Thaw in the fridge and bring to room heat before serving.

tips to make Lemon Blueberry Cheesecake Cookies

Keep the cream cheese cold before you fill the dough. Cold filling holds its shape better.
Use fresh blueberries, not frozen, to avoid extra water in the dough.
Do not overmix the dough after you add flour. Mix until just combined.
If the dough is too soft, chill it for 20 minutes before shaping.
Watch the oven in the last minutes so the cookies do not brown too much.

variation (if any)

Use raspberries or chopped strawberries instead of blueberries.
Add a small lemon glaze over cooled cookies for more lemon taste.
Use mini chocolate chips with the blueberries for a different mix.

FAQs

Q: Can I use frozen blueberries?
A: You can, but thaw and pat them dry first to cut down on extra moisture.

Q: Can I make the filling ahead?
A: Yes. Make and chill the cream cheese filling up to two days before you bake.

Q: Do I need to chill the dough?
A: You do not always need to, but a short chill helps if the butter is too soft.

Q: Can I bake larger cookies?
A: Yes. Increase bake time by a few minutes and watch for light gold edges.

Conclusion

For more ideas and the original version, see this Lemon Blueberry Cheesecake Cookies at In Bloom Bakery.