Grandma’s Lace Cookies
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Lemon Blueberry Cheesecake Cookies bring together the zesty brightness of lemon, the sweet burst of blueberries, and the creamy richness of cheesecake in one irresistible bite. These soft and chewy cookies are stuffed with a smooth cheesecake filling that melts into the dough as they bake. Perfect for spring picnics, tea parties, or simply indulging your sweet tooth, they offer a bakery-quality treat made right at home.
- Prep time15 minutes
- Chill time30 minutes
- Servings4
- DifficultyEasy
Lemon Blueberry Cheesecake Cookies Recipe Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 cup fresh blueberries (or frozen, thawed)
- 4 ounces cream cheese, softened
- 1 tablespoon lemon juice
- ¼ cup powdered sugar (for filling)
Instructions
Making Lemon Blueberry Cheesecake Cookies is simple! Just follow these steps to achieve the perfect cookie:
1. Prep Ingredients: Gather all your ingredients together for easy access.
2. Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar until fluffy.
3. Add Egg and Flavorings: Add the egg, vanilla extract, and lemon zest, mixing until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, and baking powder.
5. Mix Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring just until incorporated.
6. Fold in Blueberries: Gently fold in the blueberries, taking care not to crush them.
7. Chill the Dough: Cover the dough and chill it in the refrigerator for about 30 minutes.
8. Prepare Cheesecake Filling: In another bowl, blend the softened cream cheese, lemon juice, and powdered sugar until smooth.
9. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
10. Shape Cookies: Using a tablespoon or small cookie scoop, take a piece of dough, flatten it in your palm, and add a teaspoon of cheesecake filling to the center. Pinch the edges to seal and reshape into a ball.
11. Place on Baking Sheet: Arrange the filled cookie balls on the prepared baking sheets, spacing them about 2 inches apart.
12. Bake: Place them in the preheated oven and bake for 12-15 minutes or until the edges are golden and the centers are set.
13. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Benefits of Lemon Blueberry Cheesecake Cookies
- Fresh & Zesty Flavor: The combination of lemon zest and juice adds a bright, refreshing taste.
- Creamy Cheesecake Center: A soft, tangy cream cheese filling elevates the cookie experience.
- Perfect Texture: Soft cookie exterior with juicy blueberries and a creamy surprise inside.
- Ideal for Special Occasions: Great for brunches, holidays, or gifting.
- Customizable: Works with fresh or frozen blueberries and can be adapted with other citrus or berries.
Summary
Lemon Blueberry Cheesecake Cookies are a show-stopping dessert featuring a tangy cheesecake center wrapped in soft lemon cookie dough with bursts of blueberry. Easy to make and packed with flavor, they’re perfect for impressing guests or treating yourself to a luxurious homemade cookie.
Other Recipe You Might be Interested: Brown Butter Maple Pecan Cookies Recipe
FAQs
How long should this chill?
Chill the Dough: Cover the dough and chill it in the refrigerator for about 30 minutes.8.
