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Lemon Blueberry Cheesecake Cookies

Lemon Blueberry Cheesecake Cookies
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Lemon Blueberry Cheesecake Cookies are a delightful fusion of tangy lemon and sweet blueberries, wrapped in a soft cookie with a creamy cheesecake filling. Perfect for any occasion, these cookies are not only visually stunning but also packed with flavor. Whether you’re hosting a summer picnic or enjoying a cozy afternoon treat, these cookies will impress your family and friends. With easy-to-follow steps and customizable options, you can make these cookies your own by adding different fruits or adjusting the sweetness to suit your taste.

Ingredients

Scale
  • 6 oz (170 g) cream cheese, cold
  • 3 tbsp (38 g) granulated white sugar
  • 1/2 tsp vanilla extract
  • 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 extract
  • 1/4 cup (50 g) granulated white sugar, for rolling dough

Instructions

  1. Prepare the cheesecake filling by mixing cold cream cheese, sugar, and vanilla until smooth; freeze small scoops for 30 minutes.
  2. Make blueberry jam by cooking fresh blueberries with sugar until thickened; let cool.
  3. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Cream softened butter and sugar, then add lemon zest, egg, and vanilla; mix well.
  5. Combine dry ingredients with the wet mixture until just incorporated.
  6. Assemble the cookies by flattening dough balls, placing frozen cheesecake filling in the center, sealing them up, and rolling in sugar.
  7. Add blueberry jam on top of each cookie before baking at 350°F (175°C) for 12–14 minutes until golden.

Nutrition

Find it online: https://cookingwithmia.com/lemon-blueberry-cheesecake-cookies/

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