These Lemon Blueberry Cheesecake Cookies are a delightful twist on traditional cookies, combining soft and chewy lemon sugar cookies with jammy blueberries and a luscious vanilla cheesecake filling. Perfect for any occasion, these cookies bring a burst of fresh flavor and indulgence that will impress family and friends alike. Whether for a summer picnic or a cozy gathering, they offer the best of both worlds: the sweetness of dessert and the comfort of homemade treats.
Why You’ll Love This Recipe
- Bursting with Flavor: These cookies capture the essence of lemon blueberry cheesecake in every bite.
- Creamy Surprise: The creamy vanilla cheesecake filling adds a deliciously rich texture that elevates the cookie experience.
- Easy to Make: With straightforward instructions, you can whip up these cookies without stress.
- Perfect for Sharing: Bake a batch for gatherings or as gifts; everyone will love these unique treats!
- Versatile Treat: Great for any occasion—be it holidays, birthdays, or simply a sweet snack at home.
Tools and Preparation
Before diving into the recipe, gather your tools to make the process seamless. Having everything ready will ensure you can focus on creating these delicious cookies.
Essential Tools and Equipment
- Electric mixer
- Mixing bowls
- Cookie sheets
- Parchment paper
- Rubber spatula
- Medium pot
Importance of Each Tool
- Electric mixer: Essential for achieving that light and fluffy cream cheese filling.
- Parchment paper: Prevents sticking, ensuring your cookies come off the baking sheet easily.
- Rubber spatula: Perfect for folding ingredients without overmixing, maintaining the cookie’s texture.
Ingredients
To create these delightful Lemon Blueberry Cheesecake Cookies, you’ll need the following ingredients:
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
- 12 oz (340 g) fresh blueberries
- 1/4 cup (50 g) granulated white sugar
- 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
- 1 cup (227 g) unsalted butter, very softened
- 1 egg, at room temperature
- 2 tsp vanilla
- 1/4 cup (50 g) granulated white sugar, for rolling dough in
How to Make Lemon Blueberry Cheesecake Cookies
Step 1: Prepare the Cheesecake Filling
- Line a small cookie sheet with parchment paper.
- In a small bowl, combine the cream cheese, sugar, and vanilla. Mix on medium-high speed until fluffy and well combined.
- Scoop out 18 portions (about 2 teaspoons each) onto the prepared baking sheet. Flatten each scoop slightly to form discs.
- Place them in the freezer until fully frozen.
Step 2: Make the Blueberry Jam
- In a medium pot over medium heat, add fresh blueberries and sugar.
- Cook for about 40 minutes while smashing half of the blueberries with a wooden spoon to release their juices. Stir continuously towards the end to prevent sticking. The jam should thicken to about 1/2 cup.
- Once thickened, remove from heat and cool in the fridge while preparing cookie dough.
Step 3: Prepare the Cookie Dough
- Preheat your oven to 350℉ (175℃) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, mix sugar with lemon zest using your fingertips to enhance flavor extraction.
- Add softened butter to this mixture. Cream together on high speed until light and fluffy (about 1-2 minutes).
- Incorporate egg and vanilla into the mixture on medium speed until pale in color.
Step 4: Combine Ingredients
- Gradually mix in dry ingredients on low speed just until combined.
- Set aside three-quarters of dough; flatten one-quarter into the bowl’s bottom. Spoon one-quarter of jam onto this section followed by another quarter of dough on top; repeat layering twice more.
Step 5: Shape Cookies
- Cut dough into quarters using a rubber spatula. Gently fold each section without fully mixing in jam; you want pockets of jam throughout.
- Using a cookie scoop (about 2 tablespoons), portion out dough. Flatten slightly before placing frozen cheesecake discs in center; wrap dough around filling completely. Shape into flattened discs instead of balls.
Step 6: Roll and Bake
- Roll each cookie disc in sugar for added sweetness before transferring to prepared baking sheets. Bake six cookies at once for approximately 11–12 minutes or until lightly golden around edges.
Step 7: Cool and Serve
- Allow cooling on baking sheets for about 10 minutes before transferring to wire racks to cool completely. Enjoy your Lemon Blueberry Cheesecake Cookies!
How to Serve Lemon Blueberry Cheesecake Cookies
These delightful Lemon Blueberry Cheesecake Cookies are a perfect treat for any occasion. Their soft and chewy texture, combined with the creamy cheesecake filling and burst of blueberry flavor, makes them irresistible. Here are some serving suggestions to enhance your cookie experience.
Pair with Tea or Coffee
- Classic Brew: Enjoy these cookies with a cup of hot tea or freshly brewed coffee for a comforting treat.
- Iced Beverages: For a refreshing twist, serve them alongside iced tea or lemonade during warm days.
Add Ice Cream
- Vanilla Scoop: A scoop of vanilla ice cream complements the flavors beautifully and adds creaminess.
- Berry Sorbet: Pairing with berry sorbet can elevate the fruity notes in the cookies.
Present on a Dessert Platter
- Variety Display: Arrange these cookies on a platter with other desserts for an impressive dessert table at parties.
- Garnish with Mint: Adding fresh mint leaves can provide a pop of color and freshness.
Drizzle with Glaze
- Lemon Glaze: A light lemon glaze over the cookies can enhance their citrus flavor and add extra sweetness.
- Cream Cheese Frosting: Top them off with cream cheese frosting for an indulgent touch.
Serve Warm
- Fresh Out of the Oven: These cookies are best enjoyed warm, right after baking, giving that gooey cheesecake filling experience.
How to Perfect Lemon Blueberry Cheesecake Cookies
To ensure your Lemon Blueberry Cheesecake Cookies turn out perfectly every time, follow these helpful tips.
- Bold Ingredients: Use high-quality ingredients like fresh blueberries and real vanilla extract for the best flavor.
- Bold Chilling Time: Don’t skip freezing the cheesecake filling; this helps maintain its shape during baking.
- Bold Measuring Flour: Properly spoon and level your flour to avoid dense cookies. Too much flour can lead to dryness.
- Bold Even Baking: Bake in batches and leave enough space between each cookie on the baking sheet for even cooking.
- Bold Cooling Technique: Allow cookies to cool on a wire rack after baking to prevent steaming and keep them chewy.
Best Side Dishes for Lemon Blueberry Cheesecake Cookies
These cookies are delicious on their own, but pairing them with side dishes can create an even more delightful dessert experience. Here are some excellent side dish ideas.
- Fruit Salad: A fresh fruit salad adds brightness and complements the lemony flavor of the cookies.
- Yogurt Parfait: Layered yogurt with granola and berries creates a balanced dessert option alongside the cookies.
- Cheese Platter: A selection of cheeses offers a savory contrast that enhances the sweet flavors in the cookies.
- Chocolate Fondue: Dip pieces of cookie into chocolate fondue for an indulgent treat that’s sure to impress.
- Panna Cotta: This creamy dessert pairs well with lemon flavors and provides a luxurious finish to your meal.
- Mini Tarts: Serve with mini fruit tarts for a delightful variety of textures and flavors at your gathering.
Common Mistakes to Avoid
Avoiding common mistakes can ensure your Lemon Blueberry Cheesecake Cookies turn out perfectly every time.
- Skipping the cheesecake filling freeze: Not freezing the cheesecake filling makes it harder to incorporate into the cookies. Freeze the portions until solid for easier handling.
- Overmixing the dough: Mixing too much can lead to tough cookies. Mix just until combined for a soft and chewy texture.
- Not using room temperature ingredients: Cold butter or eggs can affect the texture. Always use room temperature ingredients for best results.
- Ignoring baking times: Each oven is different, so don’t rely solely on time. Keep an eye on your cookies; they should be lightly golden around the edges when done.
- Forgetting to chill cookie dough: Chilling helps prevent spreading during baking. Always refrigerate your dough for at least 30 minutes before baking.
Refrigerator Storage
- Store in an airtight container.
- These cookies will last up to 5 days in the refrigerator.
- Place parchment paper between layers to prevent sticking.
Freezing Lemon Blueberry Cheesecake Cookies
- Freeze in a single layer on a baking sheet first.
- Once frozen, transfer them to an airtight container or freezer bag.
- They can be stored for up to 3 months in the freezer.
Reheating Lemon Blueberry Cheesecake Cookies
- Oven: Preheat to 350°F (175°C) and warm cookies for about 5 minutes.
- Microwave: Heat one cookie at a time on medium power for about 10-15 seconds until warm.
- Stovetop: Use a non-stick pan over low heat, warming each cookie for a couple of minutes, flipping halfway through.
Frequently Asked Questions
How do I make Lemon Blueberry Cheesecake Cookies gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Make sure it has xanthan gum for better texture.
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but they may release more moisture. Pat them dry before adding them to the dough.
What is the best way to store Lemon Blueberry Cheesecake Cookies?
Store them in an airtight container at room temperature or refrigerate them for up to five days.
How can I customize my Lemon Blueberry Cheesecake Cookies?
Try adding white chocolate chips or nuts for extra flavor and texture. You could also experiment with different fruit jams!
What if I don’t have cream cheese?
You can substitute with mascarpone cheese or even Greek yogurt for a lighter version, but this will change the flavor slightly.
Final Thoughts
Lemon Blueberry Cheesecake Cookies are not only delicious but also versatile. Their soft, chewy texture combined with creamy cheesecake filling and burst of blueberry flavor makes them irresistible. Feel free to customize these cookies by adding your favorite mix-ins or adjusting the lemon zest to suit your taste preferences. Try making them today and enjoy a delightful treat!
Lemon Blueberry Cheesecake Cookies
Lemon Blueberry Cheesecake Cookies are a delightful fusion of soft, chewy lemon sugar cookies filled with creamy vanilla cheesecake and bursting with juicy blueberries. These cookies are perfect for any occasion, bringing a refreshing taste of summer to your gatherings or cozy evenings at home. Each bite offers a harmonious blend of sweet and tangy flavors, making them an irresistible treat that will impress family and friends alike. Whether served warm from the oven or chilled as a refreshing snack, these cookies are sure to become a favorite in your dessert repertoire.
- Total Time: 32 minutes
- Yield: Approximately 18 cookies 1x
Ingredients
- 6 oz cream cheese
- 1 cup granulated sugar
- 2 tbsp lemon zest
- 12 oz fresh blueberries
- 2 3/4 cups all-purpose flour
- 1 cup unsalted butter
- 1 egg
- Baking powder
- Baking soda
- Salt
- Vanilla
Instructions
- Prepare the cheesecake filling by mixing cream cheese, sugar, and vanilla until fluffy. Scoop into discs and freeze.
- Make blueberry jam by cooking blueberries with sugar until thickened; cool in the fridge.
- Preheat the oven to 350°F (175°C). Mix flour, baking powder, baking soda, and salt in one bowl; set aside.
- In another bowl, combine sugar with lemon zest and cream butter until fluffy. Add egg and vanilla.
- Gradually incorporate dry ingredients until combined. Layer dough with jam and form cookie discs around frozen cheesecake filling.
- Roll in sugar before baking for 11–12 minutes until golden.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg