Lemon Blueberry Cheesecake Cookies

These lemon blueberry cheesecake cookies bring together everything you love about a soft lemon cookie and a slice of cheesecake. Picture a tender, chewy cookie studded with jammy blueberries and filled in the center with a creamy vanilla cheesecake core. The result tastes like lemon blueberry cheesecake in cookie form.

Why you’ll love these lemon blueberry cheesecake cookies

There is a lot to love here. Each cookie bakes up fluffy and buttery, tender and chewy at the same time, and the middle holds a generous spoonful of sweetened cream cheese. That creamy center is the best part, and it stays soft and smooth because the filling discs are frozen before they go into the dough.

The lemon flavor is not shy. You rub lemon zest into the sugar with your fingertips, which pulls the oils out of the zest and spreads that bright citrus taste through the whole batch.

The blueberry side of things comes from a very thick homemade jam. You cook fresh blueberries and sugar down until the mixture is deeply concentrated, then fold it into the dough in little pockets instead of mixing it in completely. Reducing the jam this way keeps the cookies chewy, because there is no extra moisture weighing the dough down.

That is also why store bought jam is not the best swap here. It is thinner, it can make the cookies spread too much, and the blueberry flavor comes through much weaker than the homemade version.

If you are wondering how the whole thing comes together, here is the short version. You cook blueberries and sugar into a thick jam, mix and freeze the cheesecake filling discs, make a lemon sugar cookie dough, fold the jam in, wrap the dough around the frozen cheesecake, roll in sugar, and bake.

If this flavor combination is your kind of dessert, you may also enjoy this lemon blueberry cheesecake ice cream and these lemon raspberry cookies.

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Tips for baking perfect lemon blueberry cheesecake cookies

A few small habits make a big difference with this recipe. Read through these before you start, and the whole process will feel much smoother.

• Measure the flour carefully. Never scoop the measuring cup straight into the flour bag, because that packs in far too much. Spoon the flour into the cup and level it off with the flat back of a knife, or weigh it instead. One cup of flour equals 125 grams.
• Freeze the cheesecake discs completely. They need to be solid before they go into the dough. Keep the ones you are not using in the freezer until each batch is assembled, so the filling does not leak out during baking.
• Use very soft butter. You should be able to press your finger right into it. Soft butter creams easily with the sugar and gives you the best texture.
• Beat the egg and vanilla until pale and fluffy. Do not stop as soon as they are combined. Give it the full 1 to 2 minutes so the mixture turns pale and airy, which is what makes the cookies pillowy.
• Shape the dough into slightly flattened discs, not balls. The dough spreads better that way.
• Make them perfectly round. While the cookies are still hot from the oven, scoot a large circular cookie cutter around each one to tidy up the edges.
• Let them cool completely. The cheesecake filling needs that time to firm up, so the cookies are at their best once they have cooled all the way.

Make sure the jam is truly thick before you fold it in. If it still looks loose and runny, keep cooking it. Thick jam is what keeps these cookies chewy instead of spread out.

These cookies keep well in an airtight container for up to three days, or you can freeze them for up to two weeks. The dough does not need chilling. If you mix it up the day before, just let it come to room temperature before scooping and baking.

Ingredients

This recipe has three parts, so it helps to get everything measured before you start. Begin with the cheesecake filling, then the jam, then the cookie dough.

For the cheesecake filling

• 6 oz (170 g) cream cheese, cold
• 3 tbsp (38 g) granulated white sugar
• 1/2 tsp vanilla

For the blueberry jam

• 12 oz (340 g) fresh blueberries
• 1/4 cup (50 g) granulated white sugar

For the cookies

• 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
• 1/4 cup (50 g) granulated white sugar, for rolling the dough in

Instructions

The filling and the jam both need time in the freezer and the fridge, so it works best to make them before you start the dough. Here is how it all comes together.

For the cheesecake filling

1. Line a small cookie sheet with parchment paper.
2. Add the cream cheese, sugar and vanilla to a small bowl. Mix on medium high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes.
3. Scoop the filling into 20 portions of 2 tsp each onto the baking sheet. Slightly flatten each scoop with the back of a spoon so it looks like a thick disc rather than a scooped ball.
4. Pop them into the freezer until completely frozen.

For the blueberry jam

1. Add the blueberries and sugar to a medium pot over medium heat.
2. Cook for about 40 minutes, smashing halfway through with a wooden spoon. Stir continuously toward the end, because the jam starts sticking to the bottom of the pot as it thickens. You will want it very thick and reduced to about 1/2 cup (120 ml).
3. Remove from the heat and pop it in the fridge to chill while you work on the dough.

For the cookies

1. Preheat the oven to 350 F (175 C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set the flour mixture aside.
3. Add the sugar and lemon zest to a large bowl. Rub the lemon zest and sugar together with your fingertips to extract the most lemon flavor from the zest.
4. Add the softened butter. Cream the butter, sugar and lemon zest together with an electric mixer on high speed for 1 to 2 minutes until very light and fluffy.
5. Add the egg and vanilla and mix on medium speed until pale in color and very fluffy, about 1 to 2 minutes.
6. Add the dry ingredients and mix on low speed just until combined.
7. Push 3/4 of the dough to the side of the bowl. Flatten out 1/4 of the dough on the bottom of the bowl. Spoon 1/4 of the jam onto that section of dough. Add 1/4 of the dough on top of that section and spoon 1/4 of the jam on top. Repeat twice more. Basically, we are trying to evenly disperse the jam.
8. Cut the dough in quarters with a rubber spatula and fold each section just until the jam is slightly folded in. Do not mix the jam in all the way. You will want little pockets of jam throughout the dough.
9. Scoop the dough into 20 portions with a 2 tbsp cookie scoop. Slightly flatten each one, then place a frozen cheesecake disc in the center and close the dough around it. Make sure the cheesecake is completely covered. Shape each portion into a slightly flattened disc rather than a ball, since the dough does not spread as well otherwise.
10. Roll the cookie dough in sugar. Keep the cheesecake discs in the freezer until you are ready to use them for each batch.
11. Transfer the cookie dough to a prepared baking sheet lined with parchment paper. Bake 6 cookies at a time for 11 to 12 minutes. When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape.
12. Let the cookies cool for about 10 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely. Then serve.

Recipe details

Here is the quick snapshot so you can plan your baking session.

Because the cheesecake discs need to freeze and the jam needs to chill, the prep stage is the longest part of the job. The baking itself goes quickly, and keeping to 6 cookies per sheet helps the oven heat stay steady.

This recipe is adapted from the lemon blueberry cheesecake cookie recipe at In Bloom Bakery.

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Lemon Blueberry Cheesecake Cookies

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Lemon Blueberry Cheesecake Cookies These lemon blueberry cheesecake cookies bring together everything you love about a soft lemon cookie and a slice of cheesecake. Picture a tender, chewy cookie studded with jammy blueberries and filled in the center with a creamy vanilla cheesecake core.

• Total Time: 131 min
• Yield: 20 cookies 1x

Ingredients

Scale 1x2x3x

For the Cheesecake Filling
6 oz cream cheese, cold
3 tbsp granulated white sugar
1/2 tsp vanilla

For the Blueberry Jam
12 oz fresh blueberries
1/4 cup granulated white sugar

For the Cookies
2 3/4 cups all purpose flour, spooned and leveled
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup granulated white sugar
2 tbsp lemon zest
1 cup unsalted butter, very softened
1 egg, at room temperature
2 tsp vanilla
1/4 cup granulated white sugar, for rolling dough in

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Instructions

For the Cheesecake Filling
1-Line a small cookie sheet with parchment: Line a small cookie sheet with parchment paper.
2-Add the cream cheese, sugar and vanilla: Add the cream cheese, sugar and vanilla to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes.
3-Scoop the cheesecake filling into 20, 2: Scoop the cheesecake filling into 20, 2 tsp portions onto the baking sheet. Slightly flatten each scoop with the back of a spoon so each resembles a thick disc rather than a scooped ball.
4-Pop them into the freezer until completely: Pop them into the freezer until completely frozen.

For the Blueberry Jam
5-Add the blueberries and sugar to a: Add the blueberries and sugar to a medium pot over medium heat.
6-Cook for about 40 minutes, smashing half: Cook for about 40 minutes, smashing half way through with a wooden spoon. Be sure to stir continuously towards the end of the time as the jam will start sticking to the bottom of the pot as it gets thicker.The blueberry jam should be very thick and reduced to about a 1/2 cup (120 ml).
7-Remove from the heat and pop in: Remove from the heat and pop in the fridge to chill while working on the dough.

For the Cookies
8-Preheat the oven to 350℉ (175℃): Preheat the oven to 350℉ (175℃). Line two baking sheets with parchment paper.
9-In a medium bowl, whisk together the: In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Then set aside the flour mixture.
10-Add the sugar and lemon zest to: Add the sugar and lemon zest to a large bowl. Rub the lemon zest and sugar together with your fingertips to extract the most lemon flavor from the zest.
11-Add in the softened butter: Add in the softened butter. Cream the butter, sugar and lemon zest together with an electric mixer on high speed for 1-2 minutes until very light and fluffy.
12-Add in the egg and vanilla and: Add in the egg and vanilla and mix on medium speed until pale in color and very fluffy, about 1-2 minutes.
13-Add in the dry ingredients: Add in the dry ingredients. Mix on low speed just until combined.
14-Push 3/4 of the dough to the: Push 3/4 of the dough to the side of the bowl. Flatten out 1/4 of the dough on the bottom of the bowl. Spoon 1/4 of the jam onto that section of dough. Add 1/4 of the dough on top of that section and spoon 1/4 of the jam on top. Repeat twice more. (Basically, we are trying to evenly disperse the jam!)
15-“Cut” the dough in quarters with a: “Cut” the dough in quarters with a rubber spatula and fold each section of dough just until the jam is slightly folded in. Don’t mix the jam in all the way, you’ll want there to be little pockets of jam throughout the dough.
16-Scoop the dough into 20 portions with: Scoop the dough into 20 portions with a 2 tbsp cookie scoop. Slightly flatten out each then place a frozen cheesecake disc in the center. Then close the cheesecake in with the cookie dough. Make sure the cheesecake is completely covered in cookie dough. Shape each cookie dough section into a slightly flattened disc, rather than a ball.(The cookie dough does not spread as well if not slightly flattened.) See photos in the blog post above.
17-Roll the cookie dough in sugar: Roll the cookie dough in sugar.(Keep the cheesecake balls in the freezer until ready to use for each batch of cookies.)
18-Transfer the cookie dough to a prepared: Transfer the cookie dough to a prepared baking sheet lined with parchment paper. Bake 6 cookies at a time for 11-12 minutes.(When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape.)
19-Let the cookies cool for about 10: Let the cookies cool for about 10 minutes on the cookie sheet, then transfer the baked cookies to a cooling rack to cool completely. Then serve!

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• Prep Time: 120 min
• Cook Time: 11 min
• Method: bake