Lemon Blueberry Cheesecake Cookies
These lemon blueberry cheesecake cookies are a dream. They are a mashup of a soft sugar cookie and a fruity cheesecake. They feature a bright, lemon-zested dough packed with frozen blueberries wrapped around a cream cheese center. They are chewy, soft, and the perfect treat for summer parties.
Ingredients
Cheesecake Filling
- 8 oz block of full fat cream cheese
- 1/2 cup powdered sugar
- 2 tbsp flour
- 1 tbsp vanilla extract
Cookies
- 2¾ cup all-purpose flour spooned, not packed
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1¼ cup granulated white sugar
- 1/4 cup packed light brown sugar
- 1 cup melted butter slightly cooled
- 1 large egg room temperature
- 1 egg yolk room temperature
- 1/8 cup fresh lemon juice
- zest of 2 lemons
- 3/4 cup frozen blueberries
Instructions
Cheesecake Filling
- In a bowl, add the cream cheese, vanilla, powdered sugar and flour and beat with a hand or stand mixer until combined
- Use a teaspoon scoop to drop the mixture onto a parchment paper lined baking sheet. Press them down with the backside of a spoon so they flatten out into disks rather than tall mounds.
- Pop in the freezer and freeze for an hour (or longer)
Cookies
- Preheat the oven to 350℉ and line a baking sheet with parchment paper and set aside
- In a microwave safe bowl, melt 1 cup of butter and add to a large mixing bowl to cool for 15 minutes
- In a separate bowl, add the following dry ingredients: flour, baking powder, baking soda and salt
- In the cooled bowl of butter, add the granulated white sugar, brown sugar, lemon juice and lemon zest and mix. Then, add in the egg and egg yolk and mix. This should be a yellow-tinted color.
- Add the dry ingredients to the wet and mix until a dough forms
- Fold in the frozen blueberries GENTLY just until incorporated throughout the dough. Once you start seeing blueberries burst and dye your dough, you can stop mixing. Don't overmix or all of the dough will be stained blue
- Working quickly, use a cookie scoop to drop 6 cookies onto the baking sheet. Flatten them out slightly with your hand and add a cheesecake disk to the center. Fold the dough gently around the cookie dough being sure to cover the cheesecake on all sides so nothing oozes out while baking
- Pop in the oven and bake for 14 -16 minutes. The edges should be golden brown
- While the first 6 cookies bake, make the next 6 on another baking sheet and pop in the oven once the first batch is done. Repeat until all the dough has been used.
- Wait for cookies to cool and enjoy!