If you’re on the hunt for a delightfully tangy yet sweet treat, these Lemon Blueberry Cheesecake Cookies are an absolute must-try. Imagine biting into a soft, buttery cookie bursting with bright lemon zest, pockets of luscious blueberry jam, and a creamy cheesecake center that adds an irresistible richness. Each bite offers a perfect marriage of fruity freshness and velvety smoothness that feels like a little celebration for your taste buds. Trust me, once you make these Lemon Blueberry Cheesecake Cookies, they’ll quickly become your new favorite indulgence.

Lemon Blueberry Cheesecake Cookies Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are surprisingly simple yet each one plays an essential role in shaping the final texture, flavor, and appearance of your Lemon Blueberry Cheesecake Cookies. From fresh blueberries to the bright zest of lemon, every component adds its own magic to the mix.

Cream cheese, 6 oz (170 g), cold: For that smooth, creamy cheesecake center that makes each cookie extra special.
Granulated white sugar, divided: Sweetens both the cheesecake filling and the dough, while also coating the cookies for a delicate crunch.
Vanilla extract, 2 1/2 tsp total: Adds warmth and depth to the overall flavor profile.
Fresh blueberries, 12 oz (340 g): The star fruit, creating a vibrant, naturally sweet jam that complements the lemon perfectly.
All-purpose flour, 2 3/4 cups (344 g): Builds the cookie’s structure, ensuring they are tender but sturdy enough to hold the filling.
Baking powder, 1/2 tsp: Helps cookies rise slightly, keeping them light and soft.
Baking soda, 1/2 tsp: Works with the acidic ingredients to give that perfect tender crumb.
Salt, 1/2 tsp: Enhances all the sweet and fruity flavors.
Lemon zest, 2 tbsp (20 g): Brings a zesty, fresh brightness that cuts through the sweetness beautifully.
Unsalted butter, 1 cup (227 g), very softened: Adds richness and a tender crumb to the dough.
Egg, 1 at room temperature: Helps bind ingredients together and gives a tender texture.

How to Make Lemon Blueberry Cheesecake Cookies

Step 1: Prepare the Cheesecake Filling

Start by lining a small cookie sheet with parchment paper to keep things neat. Then, whip together the cold cream cheese, sugar, and vanilla extract using an electric mixer until the mixture is fluffy and smooth—this will be the creamy heart nestled inside each cookie. Scoop the mixture into small discs and freeze them solid. This step is key because the frozen cheesecake discs prevent the filling from melting too quickly during baking.

Step 2: Cook the Blueberry Jam

Next, transform fresh blueberries and sugar into a thick, luscious jam by gently cooking them down over medium heat. Remember to stir continuously as the jam thickens to avoid burning and to break up some berries for that perfect chunky texture. Once it reaches a thick consistency, about half a cup, transfer it to the fridge to chill. This tangy jam will create those delightful pockets of blueberry bliss inside your cookies.

Step 3: Mix the Cookie Dough

Preheat your oven and line baking sheets with parchment paper. Whisk together the dry ingredients — flour, baking powder, baking soda, and salt. In a separate bowl, rub together the lemon zest and sugar to unleash that citrusy aroma. Cream the softened butter with the lemon sugar until light and airy, then add the egg and vanilla, mixing until the dough turns pale and fluffy. Gradually blend in the dry mixture just until combined to maintain tender cookies that still hold their shape.

Step 4: Incorporate the Blueberry Jam Into the Dough

This part is all about creating those beautiful pockets of blueberry flavor. Flatten a quarter of the dough at the bottom of your mixing bowl, spoon some chilled blueberry jam on top, then cover with more dough and jam layers. Cut the dough into quarters and gently fold each section to disperse the jam without fully mixing it in—this keeps the jam perfectly luscious in each bite.

Step 5: Assemble the Cookies

Use a cookie scoop to portion out the dough. Flatten each portion slightly, place a frozen cheesecake disc in the center, and then wrap the dough completely around it. Shape each into a slightly flattened disc for even baking and better presentation. Roll them in sugar for a sparkling finish that adds just the right amount of delicate crunch.

Step 6: Bake and Shape

Bake the cookies six at a time in your preheated oven until golden and set but still soft, approximately 11-12 minutes. While still warm, gently press a large cookie cutter around each cookie to perfect its shape—this little extra effort makes them look as gorgeous as they taste. Let them cool first on the baking sheet, then on a rack—the cooling helps them set up beautifully without losing that tender texture.

How to Serve Lemon Blueberry Cheesecake Cookies

Garnishes

For an extra touch, sprinkle a light dusting of powdered sugar on top of each cookie before serving. You can also add a few fresh blueberries and small lemon zest curls on the side of your plate to echo the vibrant flavors inside. These simple garnishes elevate the presentation with freshness and a pop of color.

Side Dishes

These cookies pair wonderfully with a cup of Earl Grey or chamomile tea, balancing the citrus tang and sweet creaminess perfectly. For a brunch spread, serve alongside a fresh fruit salad or a dollop of whipped cream infused with lemon zest to complement the flavor profile.

Creative Ways to Present

Try stacking these Lemon Blueberry Cheesecake Cookies on a rustic wooden board for a charming dessert display. You could also sandwich two cookies together with a thick spread of blueberry jam or cream cheese frosting for an indulgent twist. They’re perfect additions to gift boxes too, wrapped individually in parchment and tied with a lemon-yellow ribbon to brighten anyone’s day.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Lemon Blueberry Cheesecake Cookies in an airtight container at room temperature for up to 3 days. This keeps them soft with a slightly crisp exterior, ready whenever you crave a sweet treat.

Freezing

You can freeze the baked cookies by wrapping them individually in plastic wrap and storing them in a freezer bag for up to 2 months. When you want a sweet reminder, just thaw at room temperature — it’s like fresh-baked magic all over again.

Reheating

For that just-baked warmth, pop the cookies in a 300°F oven for about 5-7 minutes or microwave them for 10-15 seconds. The cream cheese center will gently soften, reviving that rich, gooey sensation we all love.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well if fresh ones aren’t available. Just thaw them first and drain any excess liquid before making the jam to prevent the dough from becoming too wet.

Is it necessary to freeze the cheesecake filling discs?

Freezing the cheesecake discs helps them maintain their shape during baking and prevents the filling from melting and leaking out. It’s a crucial step for perfect Lemon Blueberry Cheesecake Cookies.

Can I substitute cream cheese with mascarpone?

While mascarpone is creamier and less tangy, it can be used as a substitute. Keep in mind it might alter the flavor slightly, making the filling milder but still delicious.

How do I prevent the jam from making the dough soggy?

By folding the jam lightly into the dough instead of fully mixing it in, you create small pockets of jam rather than an overall wet dough, helping maintain a sturdy, tender cookie texture.

Can I make the dough ahead of time?

Absolutely! The dough can be refrigerated for up to 24 hours before baking. Just keep the dough and frozen cheesecake discs separate until you’re ready to assemble the cookies.

Final Thoughts

I can’t recommend these Lemon Blueberry Cheesecake Cookies enough if you love desserts that feel both elegant and homey at the same time. The zingy lemon, juicy blueberry bursts, and luscious cheesecake center come together in perfect harmony to create a cookie experience that delights your senses from the first bite to the last. So go ahead, give this recipe a try, and watch them disappear fast—these cookies truly are a little slice of joy you’ll want on repeat.

Lemon Blueberry Cheesecake Cookies Recipe

★★★★★

4.9 from 8 reviews

Author: Simon
Total Time: 1 hour 40 minutes
Yield: 18 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Delight in these luscious Lemon Blueberry Cheesecake Cookies featuring a creamy cheesecake center, swirled blueberry jam pockets, and vibrant lemon zest flavor. Perfectly soft and packed with bursts of fruit and tangy cheesecake, these cookies are a crowd-pleasing treat that combine the best of a cookie, cheesecake, and jam all in one bite.

Instructions

Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, mix the cold cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla with an electric mixer on medium-high speed until fluffy and the sugar has dissolved, around 2 minutes. Scoop 18 portions of 2 teaspoons each onto the prepared sheet and gently flatten with the back of a spoon into thick discs. Freeze until completely frozen.
Make the Blueberry Jam: Add blueberries and 1/4 cup sugar to a medium pot over medium heat. Cook for about 40 minutes, smashing halfway through with a wooden spoon and stirring continuously near the end to prevent sticking. The jam should thicken and reduce to about 1/2 cup. Remove from heat and chill in the fridge while preparing the dough.
Preheat Oven and Prep Pans: Set oven to 350℉ (175℃). Line two baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Prepare Lemon Sugar: In a large bowl, combine sugar and lemon zest. Rub zest into sugar with fingertips to release lemon oils and enhance flavor.
Cream Butter and Lemon Sugar: Add softened butter to the lemon sugar mixture. Using an electric mixer on high speed, cream for 1-2 minutes until very light and fluffy.
Add Egg and Vanilla: Mix in the egg and 2 tsp vanilla on medium speed until pale and fluffy, about 1-2 minutes.
Combine Dry Ingredients: Mix dry ingredients into the wet mixture on low speed just until incorporated.
Layer Jam Into Dough: Push three-quarters of the dough to one side. Flatten the remaining quarter on the bottom of the bowl, spoon one-quarter of the blueberry jam over it, add another quarter of dough, then jam again. Repeat for the remaining dough and jam. Cut the dough into quarters with a spatula and fold sections gently to create pockets of jam without fully mixing it in.
Form Cookies with Cheesecake Centers: Use a 2 tbsp cookie scoop to portion 18 scoops of dough. Flatten each slightly, place a frozen cheesecake disc in the center, and wrap the cookie dough completely around it forming a flattened disc. Roll each cookie in 1/4 cup sugar reserved for rolling. Keep cheesecake discs frozen until use.
Bake Cookies: Place 6 cookies at a time on prepared baking sheets. Bake for 11-12 minutes until edges are set but centers remain soft.
Shape and Cool: Immediately after baking, use a large circular cookie cutter to gently shape cookies into perfect circles. Cool on baking sheets for 10 minutes, then transfer to a wire rack to cool completely before serving.

Notes

Freezing the cheesecake filling prevents it from melting too quickly during baking.
Gently folding the blueberry jam into the dough creates delightful pockets of fruity flavor.
Rolling the cookie dough balls in sugar adds a subtle crunch and sparkle to the exterior.
Use fresh blueberries for the best jam flavor; frozen blueberries can be used but may yield a different texture.
The lemon zest should be finely grated from unwaxed lemons for best flavor.
Bake in small batches for even heat distribution and best results.
Cookies are best served the same day but can be stored in an airtight container for up to 3 days.

Prep Time: 45 minutes
Cook Time: 55 minutes
Category: Dessert, Cookies
Method: Baking
Cuisine: American