Blueberry Cheesecake Cookies
Blueberry Cheesecake Cookies
Ingredients
For the Cookie Dough
- 150 g unsalted butter, softened
- 50 g granulated sugar
- 100 g powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 1/2 teaspoon salt
- 200 g plain flour
- 1 tablespoon lemon juice
- 50 g blueberry jam
For the Cheesecake Filling
- 100 g cream cheese, softened
- 50 g powdered sugar
- 1/2 teaspoon vanilla extract
- 50 ml double cream, (heavy cream)
For the Blueberry Sauce
- 100 g blueberries
- 1 tablespoon granulated sugar
- 5 ml lemon juice
For Garnish
- as needed fresh blueberries
Instructions
- 1
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.
⏱️ 5 min
- 2
Add vanilla extract, lemon zest, and salt to the creamed butter mixture. Mix until just combined.
⏱️ 2 min
- 3
Add plain flour and lemon juice to the bowl. Mix until a cohesive dough forms.
⏱️ 3 min
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 5 min
- 6
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.
⏱️ 5 min
- 7
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.
⏱️ 5 min
- 8
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180
- 9
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.
⏱️ 5 min
- 10
Bake in the preheated oven for 10 minutes.
⏱️ 10 min•🌡️ 180
- 11
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).
⏱️ 30 min
- 12
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.
⏱️ 5 min - 13
Remove the blueberry sauce from heat and let it cool completely (approximately 30 minutes).
⏱️ 30 min
- 14
Once the cookies are fully cooled, pipe the prepared cheesecake filling into the indentations created in each cookie.
⏱️ 5 min
- 15
Once the sauce is cooled, drizzle it over the cheesecake filling on top of each cookie. Garnish with fresh blueberries before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Blueberry Cheesecake Cookies
For the Cookie Dough
- 150 g unsalted butter, softened
- 50 g granulated sugar
- 100 g powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 1/2 teaspoon salt
- 200 g plain flour
- 1 tablespoon lemon juice
- 50 g blueberry jam
For the Cheesecake Filling
- 100 g cream cheese, softened
- 50 g powdered sugar
- 1/2 teaspoon vanilla extract
- 50 ml double cream, (heavy cream)
For the Blueberry Sauce
- 100 g blueberries
- 1 tablespoon granulated sugar
- 5 ml lemon juice
For Garnish
- as needed fresh blueberries
Instructions
- 1
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.
⏱️ 5 min - 2
Add vanilla extract, lemon zest, and salt to the creamed butter mixture. Mix until just combined.
⏱️ 2 min - 3
Add plain flour and lemon juice to the bowl. Mix until a cohesive dough forms.
⏱️ 3 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 5 min - 6
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.
⏱️ 5 min - 7
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.
⏱️ 5 min - 8
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180 - 9
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.
⏱️ 5 min - 10
Bake in the preheated oven for 10 minutes.
⏱️ 10 min•🌡️ 180 - 11
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).
⏱️ 30 min - 12
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.
⏱️ 5 min - 13
Remove the blueberry sauce from heat and let it cool completely (approximately 30 minutes).
⏱️ 30 min - 14
Once the cookies are fully cooled, pipe the prepared cheesecake filling into the indentations created in each cookie.
⏱️ 5 min - 15
Once the sauce is cooled, drizzle it over the cheesecake filling on top of each cookie. Garnish with fresh blueberries before serving.
⏱️ 2 min