Description
These Lemon Blueberry Cheesecake Cookies combine the tangy brightness of lemon zest with sweet blueberry jam and creamy cheesecake filling. Soft, fluffy cookies filled with a luscious cheesecake center and rolled in sugar make for a delightful treat perfect for any occasion.
Ingredients
Scale
Cheesecake Filling
- 6 oz Cold Cream Cheese
- 3 tbsp Granulated White Sugar
- 1/2 tsp Vanilla Extract
Blueberry Jam
- 12 oz Fresh Blueberries (or frozen)
- Granulated White Sugar (to taste)
Cookie Dough
- 2 3/4 cups All-Purpose Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Granulated White Sugar
- 2 tbsp Lemon Zest (fresh)
- 1 cup Unsalted Butter (very soft)
- 1 large Egg (room temperature)
- 2 tsp Vanilla Extract
- 1/4 cup Granulated White Sugar (for rolling)
Instructions
- Prepare Cheesecake Filling: In a medium mixing bowl, combine the cold cream cheese, 3 tablespoons of granulated white sugar, and 1/2 teaspoon of vanilla extract. Use an electric mixer to beat the mixture for 2-3 minutes until it becomes fluffy and smooth. Then, place the mixture in the freezer for at least 30 minutes to firm up.
- Make Blueberry Jam: In a saucepan over medium heat, add fresh blueberries along with granulated sugar according to your desired sweetness. Cook the mixture for 30-40 minutes, stirring occasionally, until it thickens to a jam-like consistency. Remove from heat and allow to cool completely before use.
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In another large bowl, beat the very soft unsalted butter, 1 cup granulated sugar, and lemon zest together until light and fluffy. This should take a few minutes using an electric mixer.
- Add Egg and Vanilla: To the creamed butter mixture, add the room temperature egg and 2 teaspoons of vanilla extract. Beat again until well combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the butter mixture, mixing well until fully incorporated.
- Fold in Blueberry Jam: Carefully fold the cooled blueberry jam into the dough, ensuring even distribution without overmixing.
- Assemble Cookies: Using a cookie scoop, portion out the dough. Flatten each portion and place a small cheesecake filling disc from the chilled cream cheese mixture in the center. Enclose the cheesecake filling by folding the dough around it and sealing the edges.
- Roll in Sugar: Roll each formed cookie ball in 1/4 cup granulated sugar until fully coated.
- Bake Cookies: Place the cookies on the prepared baking sheets and bake in the preheated oven for 11-12 minutes, or until the edges are lightly golden.
- Cool Cookies: Remove from oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the cream cheese is very cold before mixing to help the filling hold its shape during baking.
- Fresh lemon zest is recommended for the best flavor but bottled lemon zest can be used if necessary.
- The blueberry jam can be made ahead and refrigerated for up to a week or frozen for longer storage.
- To prevent cookies from spreading too much, keep the dough chilled briefly before baking if needed.
- Use parchment paper or a silicone mat to prevent sticking and easy cleanup.
- Prep Time: 45 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Lemon Blueberry Cheesecake Cookies, blueberry jam cookies, lemon zest cookies, cheesecake filled cookies, baked cookies, dessert cookies
