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