Description
These Lemon Blueberry Cheesecake Cookies are a delightful blend of tangy lemon zest, sweet blueberry jam, and creamy cheesecake filling encased in a soft, buttery cookie dough. Perfectly balanced in flavor and texture, these cookies offer a luscious surprise with every bite, making them an irresistible treat for dessert lovers and a unique twist on traditional cookies.
Ingredients
Scale
Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
Blueberry Jam
- 12 oz (340 g) fresh blueberries
- 1/4 cup (50 g) granulated white sugar
Cookie Dough
- 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 extract
- 1/4 cup (50 g) granulated white sugar (for rolling dough)
Instructions
- Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine cold cream cheese, sugar, and vanilla extract. Beat on medium-high with an electric mixer for about 2 minutes until fluffy and sugar has dissolved. Scoop into 18 portions of 2 teaspoons each onto the lined sheet, slightly flattening each into a thick disc. Freeze until completely solid.
- Make the Blueberry Jam: In a medium pot over medium heat, add fresh blueberries and sugar. Cook for approximately 40 minutes, stirring frequently and mashing halfway with a wooden spoon. Towards the end, stir continuously as jam thickens and sticks to pot. Reduce to about 1/2 cup and very thick. Remove from heat and chill in refrigerator.
- Preheat and Prepare Dry Ingredients: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
- Mix Sugar and Lemon Zest: In a large bowl, combine granulated sugar and lemon zest. Use fingertips to rub thoroughly to release lemon aroma and flavor.
- Cream Butter with Sugar and Zest: Add very softened butter to lemon-sugar mixture and beat on high speed with electric mixer for 1-2 minutes until very light and fluffy.
- Add Egg and Vanilla: Incorporate egg and vanilla extract into creamed mixture. Beat on medium speed for 1-2 minutes until pale and fluffy.
- Combine Dry Ingredients into Wet: Slowly add flour mixture and mix on low speed just until combined.
- Incorporate Blueberry Jam into Dough: Push three-quarters of dough to bowl’s side. Flatten remaining quarter at bowl’s bottom. Spoon one-quarter of blueberry jam over flattened dough, add another quarter of dough on top, then another quarter of jam. Repeat layering two more times. Using spatula, cut dough into quarters and gently fold each section just enough to create pockets of jam without fully mixing.
- Assemble Cookies with Cheesecake Filling: Using a 2-tablespoon cookie scoop, portion dough into 18 balls. Slightly flatten each ball, place a frozen cheesecake disc in center, then fold dough fully enclosing cheesecake. Shape into slightly flattened disc for even baking and less spreading.
- Roll in Sugar: Roll each cookie dough disc in reserved granulated sugar. Keep cheesecake discs frozen until ready to incorporate per batch.
- Bake Cookies: Place six cookies per baking sheet spaced evenly. Bake in preheated oven for 11-12 minutes. Immediately after baking, gently shape cookies with large circular cutter for perfect round shape.
- Cool and Serve: Allow cookies to cool on baking sheet about 10 minutes before transferring to wire rack to cool completely. Serve once fully cooled to enjoy the blend of lemon, blueberry, and cheesecake flavors.
Notes
- Ensure the cream cheese discs are fully frozen before assembling cookies to prevent melting while baking.
- Rubbing lemon zest with sugar releases more fragrance and enhances lemon flavor.
- Be careful not to overmix the dough after adding blueberry jam to maintain jam pockets.
- Shape cookies immediately after baking for uniformity.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
