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Lemon Blueberry Cheesecake Cookies

Delightful cookies combining zesty lemon and sweet blueberries with a creamy cheesecake filling, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup Butter for rich flavor and tenderness
  • 3/4 cup Granulated sugar to sweeten the cookies perfectly
  • 3/4 cup Brown sugar for a deeper, caramel-like sweetness
  • 2 large Eggs to bind the ingredients together
  • 1 teaspoon Vanilla extract for warm, inviting flavor
  • 2 1/4 cups Flour the base for the cookie dough
  • 1 teaspoon Baking soda to provide the right rise
  • 1/2 teaspoon Salt enhances all the flavors
  • 1 tablespoon Lemon zest adds a fragrant, citrus punch
  • 1 cup Blueberries for sweetness and juiciness
For the cheesecake filling
  • 8 oz Cream cheese creates the cheesecake filling
  • 2 tablespoons Lemon juice intensifies the lemon flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper.
  3. In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add in the eggs one at a time, mixing well after each addition.
  5. Stir in the vanilla extract and lemon zest.
Cooking
  1. In a separate bowl, whisk together the flour, baking soda, and salt.
  2. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  3. Fold in the blueberries gently to avoid breaking them.
  4. In another bowl, mix the cream cheese, lemon juice, and a pinch of salt until smooth.
  5. Scoop a tablespoon of cookie dough and flatten it slightly; place a dollop of the cream cheese mixture in the center, then cover with another tablespoon of cookie dough to enclose it.
  6. Place the cookies on the prepared baking sheet and bake for 10 to 12 minutes or until lightly golden.
Serving
  1. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  2. Serve warm for a gooey center or let them cool completely.
  3. Enjoy with a glass of cold milk or a cup of tea!

Notes

For best results, let the butter come to room temperature before creaming, chill the cookie dough for better structure while baking, and use fresh blueberries. Store in an airtight container at room temperature for up to one week.