Lemon Blueberry Cheesecake Cookies
Lemon Blueberry Cheesecake Cookies
Ingredients
For the Blueberry Swirl
- 1 1/2 cups fresh blueberries
- 1/4 cup granulated sugar
For the Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
For the Lemon Sugar Cookie Dough
- 1 3/4 cups granulated sugar
- 2 teaspoons lemon zest, from 2 lemons
- 1 cup unsalted butter, 2 sticks, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For Rolling
- 1/2 cup granulated sugar
Instructions
- 1
Prepare the Blueberry Swirl: In a small saucepan, combine the fresh blueberries and 1/4 cup granulated sugar. Cook over medium heat, stirring occasionally with a wooden spoon, until the blueberries break down and the mixture thickens into a jam-like consistency, about 8-10 minutes. Transfer the cooked blueberry mixture to a small bowl and set aside to cool completely. This can be done ahead of time and refrigerated.
⏱️ 15 min
- 2
Prepare the Cheesecake Filling: In a large mixing bowl, combine the softened cream cheese and 1/4 cup granulated sugar. Using an electric mixer, beat on medium speed until smooth and creamy, about 2-3 minutes. Scoop small portions (about 1 tablespoon each) of the cheesecake mixture using a cookie scoop onto a parchment-lined baking sheet. You should get about 12-15 mounds. Use the back of a spoon to gently flatten the tops of each cheesecake mound. Freeze the cheesecake mounds for at least 30 minutes, or until firm enough to handle without deforming.
⏱️ 40 min
- 3
Prepare the Lemon Sugar Cookie Dough: In a separate large mixing bowl, combine 1 3/4 cups granulated sugar and the lemon zest. Rub the sugar and lemon zest together with your fingers for about 1 minute to release the lemon oils and infuse the sugar with a strong lemon flavor. Add the softened unsalted butter to the lemon sugar mixture. Using an electric mixer, cream the butter and lemon sugar together on medium-high speed until light and fluffy, about 3-4 minutes. Add the large egg and vanilla extract to the creamed mixture. Beat again with the electric mixer until well combined, about 1 minute.
⏱️ 10 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed with the electric mixer until just combined. Be careful not to overmix. The dough will be thick.
⏱️ 3 min
- 5
Swirl Blueberries into Cookie Dough: Add spoonfuls of the cooled blueberry jam mixture to the cookie dough. Gently fold and swirl the blueberry jam into the cookie dough using a spatula, creating a marbled effect. Do not overmix; distinct streaks of blueberry should remain visible.
⏱️ 5 min
- 6
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375
- 7
Assemble the Cookies: Take a scoop (about 2 tablespoons) of the blueberry swirled cookie dough. Flatten the dough in your hand into a disc. Place one frozen cheesecake mound in the center of the flattened cookie dough. Carefully fold the edges of the cookie dough around the cheesecake filling, sealing it completely to form a ball. Ensure there are no cracks where the cheesecake could leak out during baking. Roll the assembled cookie dough ball in the remaining 1/2 cup granulated sugar, ensuring it's fully coated.
⏱️ 10 min
- 8
Bake the Cookies: Place the sugar-coated cookie dough balls on the prepared baking sheets, spaced about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will look slightly underdone in the middle, but will continue to set as they cool.
⏱️ 12 min•🌡️ 375
- 9
Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. Serve warm or at room temperature. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Blueberry Cheesecake Cookies
For the Blueberry Swirl
- 1 1/2 cups fresh blueberries
- 1/4 cup granulated sugar
For the Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
For the Lemon Sugar Cookie Dough
- 1 3/4 cups granulated sugar
- 2 teaspoons lemon zest, from 2 lemons
- 1 cup unsalted butter, 2 sticks, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For Rolling
- 1/2 cup granulated sugar
Instructions
- 1
Prepare the Blueberry Swirl: In a small saucepan, combine the fresh blueberries and 1/4 cup granulated sugar. Cook over medium heat, stirring occasionally with a wooden spoon, until the blueberries break down and the mixture thickens into a jam-like consistency, about 8-10 minutes. Transfer the cooked blueberry mixture to a small bowl and set aside to cool completely. This can be done ahead of time and refrigerated.
⏱️ 15 min - 2
Prepare the Cheesecake Filling: In a large mixing bowl, combine the softened cream cheese and 1/4 cup granulated sugar. Using an electric mixer, beat on medium speed until smooth and creamy, about 2-3 minutes. Scoop small portions (about 1 tablespoon each) of the cheesecake mixture using a cookie scoop onto a parchment-lined baking sheet. You should get about 12-15 mounds. Use the back of a spoon to gently flatten the tops of each cheesecake mound. Freeze the cheesecake mounds for at least 30 minutes, or until firm enough to handle without deforming.
⏱️ 40 min - 3
Prepare the Lemon Sugar Cookie Dough: In a separate large mixing bowl, combine 1 3/4 cups granulated sugar and the lemon zest. Rub the sugar and lemon zest together with your fingers for about 1 minute to release the lemon oils and infuse the sugar with a strong lemon flavor. Add the softened unsalted butter to the lemon sugar mixture. Using an electric mixer, cream the butter and lemon sugar together on medium-high speed until light and fluffy, about 3-4 minutes. Add the large egg and vanilla extract to the creamed mixture. Beat again with the electric mixer until well combined, about 1 minute.
⏱️ 10 min - 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed with the electric mixer until just combined. Be careful not to overmix. The dough will be thick.
⏱️ 3 min - 5
Swirl Blueberries into Cookie Dough: Add spoonfuls of the cooled blueberry jam mixture to the cookie dough. Gently fold and swirl the blueberry jam into the cookie dough using a spatula, creating a marbled effect. Do not overmix; distinct streaks of blueberry should remain visible.
⏱️ 5 min - 6
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 7
Assemble the Cookies: Take a scoop (about 2 tablespoons) of the blueberry swirled cookie dough. Flatten the dough in your hand into a disc. Place one frozen cheesecake mound in the center of the flattened cookie dough. Carefully fold the edges of the cookie dough around the cheesecake filling, sealing it completely to form a ball. Ensure there are no cracks where the cheesecake could leak out during baking. Roll the assembled cookie dough ball in the remaining 1/2 cup granulated sugar, ensuring it's fully coated.
⏱️ 10 min - 8
Bake the Cookies: Place the sugar-coated cookie dough balls on the prepared baking sheets, spaced about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will look slightly underdone in the middle, but will continue to set as they cool.
⏱️ 12 min•🌡️ 375 - 9
Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. Serve warm or at room temperature. Enjoy!
⏱️ 5 min