Lemon Blueberry Cheesecake Cookies (Printable)

Soft cookies with creamy cheesecake filling, fresh blueberries, and zesty lemon glaze.

# What You'll Need:

→ Cookie Dough

01 - 1 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1/4 cup brown sugar, packed
04 - 1 large egg
05 - 2 tsp lemon zest (from about 2 lemons)
06 - 2 tbsp fresh lemon juice
07 - 1 tsp vanilla extract
08 - 2 1/2 cups all-purpose flour
09 - 1/2 tsp baking soda
10 - 1/2 tsp salt

→ Cheesecake Filling

11 - 4 oz cream cheese, softened
12 - 1/4 cup granulated sugar
13 - 1 tsp vanilla extract

→ Add-ins

14 - 3/4 cup fresh blueberries (or frozen, unthawed)

→ Optional Glaze

15 - 2/3 cup powdered sugar
16 - 1-2 tbsp lemon juice

# Method:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
03 - Beat in the egg, lemon zest, lemon juice, and vanilla extract until just combined.
04 - In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients, mixing just until combined.
05 - Gently fold in the blueberries with a spatula, being careful not to break them up too much.
06 - In a small bowl, combine cream cheese, granulated sugar, and vanilla extract until smooth.
07 - Scoop about 1 1/2 tbsp of cookie dough and flatten it in your hand. Add 1 tsp of cheesecake filling to the center, then wrap the dough around the filling and seal. Repeat with remaining dough and filling.
08 - Place cookies 2 inches apart on prepared baking sheets.
09 - Bake for 11-13 minutes, or until the edges are lightly golden but centers look just set. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 - Mix powdered sugar and lemon juice to make a thick glaze. Drizzle over cooled cookies.

# Insider Tips:

01 -
  • They taste like cheesecake but are portable enough to pack in lunchboxes
  • The tart lemon balances the sweet blueberries perfectly
  • People will think you spent all day making something fancy
02 -
  • Chilling the dough for 30 minutes prevents the cookies from spreading too much in the oven
  • Make sure the cheesecake filling is completely sealed inside or it will leak during baking
  • The centers should look slightly underbaked when you take them out since they keep cooking on the hot pan
03 -
  • Add a pinch of lemon zest to the cream cheese filling for extra citrus brightness
  • Use unthawed frozen blueberries to keep the dough from becoming too sticky
  • Let the baked cookies cool completely before drizzling with glaze or it will melt right off

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