Looking for a delightful treat that combines the flavors of lemon, blueberry, and cheesecake? Look no further than these Lemon Blueberry Cheesecake Cookies! These cookies are not only delicious but also easy to make, making them perfect for any occasion.
Why You’ll Love This Recipe?
- The combination of tart lemon, sweet blueberries, and creamy cheesecake filling creates a burst of flavors in every bite.
- These cookies can be whipped up in no time, making them perfect for last-minute gatherings or a quick sweet treat.
- They are great for meal prepping, as you can make a batch ahead of time and enjoy them throughout the week.
Ingredient Notes:
For the Cheesecake Filling:
- Cream cheese, cold: Adds creaminess and richness to the filling.
- Granulated white sugar: Sweetens the filling.
- Vanilla extract: Enhances the flavor of the cheesecake.
For the Blueberry Jam:
- Fresh blueberries: Provide a burst of juicy sweetness.
- Granulated white sugar: Sweetens and thickens the blueberry jam.
For the Cookies:
- All-purpose flour, spooned and leveled: Forms the base of the cookie dough.
- Baking powder and baking soda: Help the cookies rise and become light and fluffy.
- Salt: Balances the sweetness of the cookies.
- Granulated white sugar: Sweetens the cookie dough.
- Lemon zest: Adds a bright, citrusy flavor to the cookies.
- Unsalted butter, very softened: Provides richness and flavor to the cookies.
- Egg, at room temperature: Binds the ingredients together.
- Vanilla extract: Enhances the overall flavor of the cookies.
- Granulated white sugar, for rolling dough in: Adds a sweet, crunchy coating to the cookies.
Step-by-Step Instructions:
- In a mixing bowl, beat cream cheese, sugar, and vanilla extract until smooth and creamy.
- In a saucepan, cook blueberries and sugar until thickened to make the blueberry jam.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, sugar, and lemon zest.
- Cream butter and sugar until light and fluffy, then beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- Roll the dough into balls, then flatten and fill with cheesecake filling and blueberry jam.
- Bake the cookies until golden brown and let cool before serving.
Helpful Tips:
- Chill the dough before rolling for easier handling.
- Use a cookie scoop for evenly sized cookies.
- Store cookies in an airtight container to keep them fresh.
- For a twist, try using different fruit fillings like raspberry or strawberry.
Expert Tips for the Best Results:
- Make sure all ingredients are at room temperature for a smooth dough.
- Do not overmix the dough to prevent tough cookies.
- Experiment with different flavor combinations for a unique twist on this recipe.
Serving Suggestions:
These cookies are perfect for enjoying with a cup of tea or coffee. Pair them with a scoop of vanilla ice cream for a delicious dessert.
Storage and Reheating Tips:
Store leftover cookies in an airtight container at room temperature for up to 3 days. To reheat, place them in a preheated oven at 350°F for a few minutes until warm.
Frequently Asked Questions:
- Can I use frozen blueberries instead of fresh? Yes, just make sure to thaw and drain them before making the blueberry jam.
- How long do these cookies stay fresh? These cookies are best enjoyed within 3 days of baking.
- Can I freeze the cookie dough? Yes, you can freeze the cookie dough for up to 3 months. Just thaw in the refrigerator before baking.
Conclusion:
Indulge in the delicious flavors of lemon, blueberry, and cheesecake with these irresistible cookies. Whether you’re baking them for a special occasion or simply craving a sweet treat, these Lemon Blueberry Cheesecake Cookies are sure to impress. Give them a try and let us know how they turned out!
Print
Lemon Blueberry Cheesecake Cookies Recipe
- Prep Time: 20 mins
- Cook Time: 12 mins
- Total Time: 32 mins
- Yield: 24 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of lemon, blueberry, and cheesecake with these soft and chewy cookies. A perfect treat for any occasion!
Ingredients
Scale
Cheesecake Filling:
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
Blueberry Jam:
- 12 oz (340 g) fresh blueberries
- 1/4 cup (50 g) granulated white sugar
Cookies:
- 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
- Prepare Cheesecake Filling: In a mixing bowl, combine cream cheese, sugar, and vanilla extract. Mix until smooth.
- Make Blueberry Jam: In a saucepan, cook blueberries and sugar until thickened. Set aside to cool.
- Prepare Cookie Dough: In a separate bowl, combine flour, baking powder, baking soda, salt, sugar, lemon zest, butter, egg, and vanilla extract. Mix until a dough forms.
- Assemble Cookies: Roll dough into balls, flatten, add a spoonful of cheesecake filling and blueberry jam, then fold and seal edges. Roll in sugar.
- Bake: Place cookies on a baking sheet and bake at 350°F (180°C) for 10-12 minutes.
- Serve: Enjoy these delightful Lemon Blueberry Cheesecake Cookies!
Notes
- You can refrigerate the dough for easier handling.
- Experiment with different fruit fillings for a variety of flavors.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg