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In a large bowl, combine the softened unsalted butter, granulated sugar, and powdered sugar. Cream them together using an electric mixer until the mixture is light and fluffy.

Add vanilla extract, lemon zest, and salt to the creamed butter mixture. Mix until just combined.

Add plain flour and lemon juice to the bowl. Mix until a cohesive dough forms.

Add blueberry jam to the dough. Gently swirl the jam through the dough, taking care not to fully combine it, to create a marbled effect.

Form the dough into a log shape on a piece of parchment paper. Wrap the dough log tightly in cling film. Chill the dough in the refrigerator for at least 30 minutes.

While the dough is chilling, prepare the cheesecake filling. In a separate bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Mix until the mixture is smooth and lump-free.

Add double cream (heavy cream) to the cream cheese mixture. Whisk until the filling becomes thick and fluffy. Transfer the prepared cheesecake filling into a piping bag for later use.

Preheat your oven to 180°C (350°F).

Take the chilled cookie dough log and slice it into 1.5 cm thick discs. Arrange the cookie dough discs on a baking tray lined with parchment paper.

Bake in the preheated oven for 10 minutes.

Immediately after removing from the oven, use the back of a spoon to create a deep indentation in the center of each warm cookie. Allow the cookies to cool completely on the baking tray (approximately 30 minutes).

While the cookies cool, prepare the blueberry sauce. In a small saucepan, combine blueberries, granulated sugar, and lemon juice. Heat the mixture over medium heat, stirring occasionally, until the blueberries soften and release their juices, forming a sauce.
Remove the blueberry sauce from heat and let it cool completely (approximately 30 minutes).

Once the cookies are fully cooled, pipe the prepared cheesecake filling into the indentations created in each cookie.

Once the sauce is cooled, drizzle it over the cheesecake filling on top of each cookie. Garnish with fresh blueberries before serving.


In a large bowl, combine the softened unsalted butter, granulated sugar, and powdered sugar. Cream them together using an electric mixer until the mixture is light and fluffy.

Add vanilla extract, lemon zest, and salt to the creamed butter mixture. Mix until just combined.

Add plain flour and lemon juice to the bowl. Mix until a cohesive dough forms.

Add blueberry jam to the dough. Gently swirl the jam through the dough, taking care not to fully combine it, to create a marbled effect.

Form the dough into a log shape on a piece of parchment paper. Wrap the dough log tightly in cling film. Chill the dough in the refrigerator for at least 30 minutes.

While the dough is chilling, prepare the cheesecake filling. In a separate bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Mix until the mixture is smooth and lump-free.

Add double cream (heavy cream) to the cream cheese mixture. Whisk until the filling becomes thick and fluffy. Transfer the prepared cheesecake filling into a piping bag for later use.

Preheat your oven to 180°C (350°F).

Take the chilled cookie dough log and slice it into 1.5 cm thick discs. Arrange the cookie dough discs on a baking tray lined with parchment paper.

Bake in the preheated oven for 10 minutes.

Immediately after removing from the oven, use the back of a spoon to create a deep indentation in the center of each warm cookie. Allow the cookies to cool completely on the baking tray (approximately 30 minutes).

While the cookies cool, prepare the blueberry sauce. In a small saucepan, combine blueberries, granulated sugar, and lemon juice. Heat the mixture over medium heat, stirring occasionally, until the blueberries soften and release their juices, forming a sauce.
Remove the blueberry sauce from heat and let it cool completely (approximately 30 minutes).

Once the cookies are fully cooled, pipe the prepared cheesecake filling into the indentations created in each cookie.

Once the sauce is cooled, drizzle it over the cheesecake filling on top of each cookie. Garnish with fresh blueberries before serving.
