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Lemon Blueberry Cheesecake

Lemon Blueberry Cheesecake Cookies That Brighten Your Day

These Lemon Blueberry Cheesecake Cookies bring a refreshing twist to classic desserts and are perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 52 minutes
Servings: 18 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 6 oz Cream Cheese, cold Use lactose-free for lactose-free version
  • 3 tbsp Granulated White Sugar
  • ½ tsp Vanilla
For the Blueberry Jam
  • 12 oz Fresh Blueberries Frozen blueberries can work if fresh aren’t available
  • ¼ cup Granulated White Sugar
For the Cookie Dough
  • 2 ¾ cups All-Purpose Flour, spooned and leveled Accuracy in measuring ensures a light, fluffy cookie
  • ½ tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1 cup Granulated White Sugar Sweetens the cookie dough
  • 2 tbsp Lemon Zest Rubbing with sugar releases oils for intense flavor
  • 1 cup Unsalted Butter, very softened Butter should be exceptionally soft
  • 1 Egg, at room temperature Acts as a binder
  • 2 tsp Vanilla
  • ¼ cup Granulated White Sugar, for rolling dough Creates a sweet coating on cookies

Equipment

  • Medium bowl
  • Saucepan
  • Baking Sheet
  • Parchment Paper

Method
 

Step‑by‑Step Instructions
  1. Prepare Cheesecake Filling: In a medium bowl, whip the cold cream cheese, 3 tablespoons of sugar, and ½ teaspoon of vanilla together until fluffy and smooth, about 3-4 minutes. Freeze for 1 hour.
  2. Make Blueberry Jam: In a saucepan, combine fresh blueberries and ¼ cup of sugar over medium heat. Cook for about 40 minutes, mashing occasionally. Cool completely.
  3. Prepare Cookie Dough: Whisk flour, baking powder, baking soda, and salt. Cream 1 cup of sugar with lemon zest, then add softened butter until light and fluffy. Beat in egg and vanilla, gradually add dry ingredients.
  4. Assemble Cookies: Preheat oven to 350°F. Flatten a portion of dough, place ¼ teaspoon of jam in the center, cover with another flattened dough portion, sealing edges.
  5. Bake: Roll cookie balls in ¼ cup of sugar, place on a baking sheet, and bake for 11-12 minutes until edges are golden. Cool on a rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 90mgPotassium: 30mgFiber: 0.5gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Ensure cheesecake filling is frozen to avoid leaks during baking. Use fresh ingredients for best flavor.

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