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Best Lemon Blueberry Cheesecake Cookies Recipe

These Lemon Blueberry Cheesecake Cookies combine bright lemon zest, juicy blueberries, and a creamy cheesecake center in one irresistible dessert. Soft, buttery cookies with a surprise filling make them perfect for summer baking, holidays, or anytime you want a gourmet twist on classic cookies.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 2 hours 20 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 6 oz cream cheese cold
  • 3 tbsp granulated white sugar
  • 1/2 tsp vanilla extract
  • 12 oz fresh blueberries
  • 1/4 cup granulated white sugar
  • 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
  • 1 cup unsalted butter very softened
  • 1 large egg room temperature
  • 2 tsp vanilla extract
  • 1/4 cup granulated white sugar for rolling

Method
 

  1. Whip cream cheese with 3 tbsp sugar and 1/2 tsp vanilla until light and fluffy, then freeze for 1 hour.
  2. Cook blueberries with 1/4 cup sugar over medium heat, mashing until thick and jam-like, about 40 minutes. Cool completely.
  3. Whisk flour, baking powder, baking soda, and salt together in a bowl.
  4. Rub 1 cup sugar with lemon zest, then cream with softened butter until fluffy.
  5. Mix in egg and 2 tsp vanilla until smooth.
  6. Add dry ingredients and mix just until combined.
  7. Flatten dough, add blueberry jam and cheesecake filling, then seal with more dough to form balls.
  8. Roll dough balls in remaining sugar and place on lined baking sheet.
  9. Bake at 350°F (175°C) for 11–12 minutes until edges are lightly golden.
  10. Cool on baking sheet briefly, then transfer to wire rack to cool completely.

Notes

Freezing the cheesecake filling prevents leaking during baking. Cookies will firm up as they cool, so avoid overbaking.