Ingredients

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon cornstarch

1/2 teaspoon salt

1/2 cup unsalted butter

4 oz cream cheese (for dough)

3/4 cup granulated sugar

1/2 cup brown sugar

1 large egg

2 teaspoons vanilla extract

1 teaspoon lemon zest

1 cup blueberries (fresh or frozen)

4 oz cream cheese (for cheesecake filling)

1/4 cup powdered sugar

1/2 teaspoon vanilla extract (for cheesecake filling)

Instructions

Step 1: Make the cheesecake filling by mixing 4 oz cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until smooth. Portion the filling into small balls and freeze them on parchment paper for 30 minutes.

Step 2: Prepare the cookie dough by whisking together the flour, baking soda, cornstarch, and salt in a bowl.

Step 3: In a separate bowl, cream the unsalted butter, 4 oz cream cheese, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, vanilla extract, and lemon zest.

Step 4: Gradually fold the dry ingredients into the wet mixture until combined. Gently fold in the blueberries.

Step 5: Preheat the oven to 350°F (175°C). Take a portion of cookie dough and flatten it. Place a frozen cheesecake filling ball in the center, then cover it with more dough, sealing the edges carefully.

Step 6: Place the assembled cookies on a baking sheet lined with parchment paper, spacing them about 2 inches apart.

Step 7: Bake for 11 to 13 minutes, until the cookies are lightly golden around the edges but still soft in the center. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Tips & Variations

Use fresh blueberries if possible for the best texture, but frozen works well too—just do not thaw them before mixing in.

For extra lemon flavor, add a bit more lemon zest or a teaspoon of lemon juice to the dough.

If you prefer a stronger cheesecake taste, increase the cream cheese in the filling by 1–2 ounces.

To prevent the cream cheese filling from leaking, make sure it stays well frozen before assembling the cookies.

FAQs

Can I use frozen blueberries in this recipe?

Yes, frozen blueberries can be used. Just fold them into the dough while still frozen to prevent excess moisture from affecting the cookie texture.

How do I prevent the cheesecake filling from leaking during baking?

Freeze the cheesecake filling portions firmly before assembling the cookies and make sure to seal the dough completely around the filling to minimize leakage.