Description

These Lemon Blueberry Cheesecake Cookies are soft, buttery, and filled with a frozen cheesecake center, swirled with homemade blueberry jam and infused with bright lemon zest. The perfect blend of creamy, tangy, and sweet in every bite.

Ingredients

For the Cheesecake Filling:

6 oz cream cheese (cold)

3 tbsp granulated white sugar

1/2 tsp vanilla extract

For the Blueberry Jam:

12 oz fresh blueberries

1/4 cup granulated white sugar

For the Cookie Dough:

2 3/4 cups all-purpose flour (spooned and leveled)

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 egg (room temperature)

2 tsp vanilla extract

1/4 cup granulated white sugar (for rolling)

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Instructions

1. Line a small baking sheet with parchment paper. In a small bowl, beat cream cheese, sugar, and vanilla until fluffy. Scoop into 18 small discs and freeze.

2. Add blueberries and sugar to a pot over medium heat. Cook 40 minutes, smashing halfway and stirring continuously. Chill until thick.

3. In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, rub lemon zest into sugar, then cream with butter until fluffy. Add egg and vanilla, beat again. Mix in dry ingredients until combined.

4. Layer jam and dough in quarters. Cut and fold to swirl jam throughout without overmixing.

5. Scoop dough into 18 portions. Flatten each and place a frozen cheesecake disc inside. Seal and form into a disc.

6. Roll cookies in sugar, bake at 350°F for 11–12 minutes. Shape with cookie cutter if desired. Cool before serving.

Notes

Make sure cheesecake filling is completely frozen before using.

Do not overmix the jam into the dough for best swirl effect.

Store in an airtight container for up to 4 days or freeze for longer shelf life.

Prep Time: 2 hours
Cook Time: 11 minutes
Category: Cookies
Method: Baking
Cuisine: American