Indulge in the delightful combination of zesty lemon, sweet blueberries, and creamy cheesecake with 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 burst of flavors from lemon, blueberries, and cheesecake will tantalize your taste buds.
- With a quick prep time, you can whip up a batch of these cookies in no time.
- These cookies are perfect for meal prep, whether you’re looking for a sweet treat on the go or a dessert to impress your guests.
Ingredient Notes:
- Unsalted butter: Adds richness and moisture to the cookies.
- Granulated sugar: Provides sweetness and helps with the cookie’s texture.
- Packed light-brown sugar: Adds a caramel-like flavor to the cookies.
- Eggs: Bind the ingredients together and add structure.
- Lemon zest and juice: Infuse the cookies with a bright, citrusy flavor.
- Vanilla extract: Enhances the overall flavor of the cookies.
- All-purpose flour: Gives the cookies structure and helps them hold their shape.
- Baking soda, baking powder, and salt: Leavening agents that help the cookies rise.
- Blueberries: Add a burst of freshness and sweetness to the cookies.
- Cream cheese and powdered sugar: Create a creamy and tangy cheesecake filling.
Step-by-Step Instructions:
- Preheat the oven and line baking sheets with parchment paper.
- Cream together butter and sugars until light and fluffy.
- Add eggs, lemon zest, lemon juice, and vanilla extract.
- Mix in flour, baking soda, baking powder, and salt until just combined.
- Gently fold in blueberries.
- Make the cheesecake filling by mixing cream cheese, powdered sugar, and vanilla extract.
- Scoop cookie dough onto baking sheets, add cheesecake filling, and swirl with a toothpick.
- Bake until golden brown and let cool before serving.
Helpful Tips:
- Chill the dough for at least 30 minutes before baking for better results.
- Use a cookie scoop for uniform cookies.
- If using frozen blueberries, do not thaw before adding to the dough.
- Store cookies in an airtight container to maintain freshness.
Expert Tips for the Best Results:
- Use room temperature ingredients for a smoother cookie dough.
- Do not overmix the dough to prevent tough cookies.
- Adjust the amount of lemon zest and juice to suit your taste preference.
Serving Suggestions:
These Lemon Blueberry Cheesecake Cookies pair well with a cup of hot tea or coffee. Serve them as a dessert or snack alongside fresh fruit for a balanced treat.
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 freeze these cookies? Yes, you can freeze the baked cookies for up to 3 months.
- Can I use other berries instead of blueberries? Feel free to swap blueberries with raspberries or blackberries.
- Can I omit the cheesecake filling? While the filling adds a creamy element, you can skip it if desired.
Conclusion:
Treat yourself to the irresistible flavors of these Lemon Blueberry Cheesecake Cookies. Whether you’re baking for a special occasion or a sweet craving, these cookies are sure to impress. Give them a try and share your feedback with us!
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Lemon Blueberry Cheesecake Cookies with Bursting Berries
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 24 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Blueberry Cheesecake Cookies with Bursting Berries are a delightful treat that combines the tangy flavors of lemon with sweet bursts of blueberries. The creamy cheesecake filling adds a rich and indulgent touch to these soft and chewy cookies.
Ingredients
Scale
Cookies:
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) packed light-brown sugar
- 2 large eggs, room temperature
- 1 Tbsp finely grated lemon zest
- 2 Tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 1/4 cups (170 g) blueberries, fresh or frozen
Cheesecake Filling:
- 8 oz (226 g) full-fat cream cheese, softened
- 1/4 cup (30 g) powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the cookie dough: In a large bowl, cream together butter, granulated sugar, and brown sugar. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients until combined. Gently fold in blueberries.
- Make the cheesecake filling: In a small bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Assemble the cookies: Drop spoonfuls of cookie dough onto a baking sheet. Flatten each cookie slightly and make an indentation in the center. Fill each indentation with a dollop of cheesecake filling.
- Bake: Bake in a preheated oven at 350°F (180°C) for 12-15 minutes or until the edges are lightly golden. Let cool before serving.
Notes
- You can use fresh or frozen blueberries for this recipe.
- For a stronger lemon flavor, add more lemon zest or juice to the cookie dough.
- Store leftover cookies in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg