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.
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
Cookie Dough
- 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 (from about 2 lemons)
- 1 cup (227 g) unsalted butter, very softened
- 1 large egg, at room temperature
- 2 tsp vanilla extract
- 1/4 cup (50 g) granulated white sugar, for rolling dough in
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
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Lemon Blueberry Cheesecake Cookies, cheesecake cookies, blueberry jam cookies, lemon zest cookies, soft cookies with cheesecake center
