Lemon Blueberry Cheesecake Cookies (Printable)

Soft cookies with cheesecake filling, fresh blueberries, and zesty lemon.

# What You Need:

→ Cookie Dough

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1/4 cup brown sugar, packed
07 - 1 large egg
08 - 1 teaspoon vanilla extract
09 - 1 tablespoon lemon zest
10 - 2 tablespoons fresh lemon juice

→ Cheesecake Filling

11 - 4 oz cream cheese, softened
12 - 3 tablespoons powdered sugar

→ Add-ins

13 - 1 cup fresh or frozen blueberries

# How-To:

01 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside for later use.
02 - Beat softened butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy, approximately 2-3 minutes.
03 - Mix in egg, vanilla extract, lemon zest, and lemon juice until fully combined and smooth.
04 - Gradually incorporate dry ingredients into wet mixture, mixing just until flour disappears. Do not overmix.
05 - Gently fold blueberries into dough. Refrigerate for 30 minutes to prevent excessive spreading during baking.
06 - Blend cream cheese and powdered sugar in small bowl until completely smooth and no lumps remain.
07 - Set oven to 350°F. Line two baking sheets with parchment paper.
08 - Scoop 2 tablespoons dough, flatten in palm, place 1 teaspoon cheesecake filling in center, and fold dough around filling to seal completely.
09 - Place filled cookies 2 inches apart on prepared baking sheets to allow for spreading.
10 - Bake for 11-13 minutes until edges begin turning golden brown. Centers should still appear slightly soft.
11 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool entirely before serving.

# Expert Advice:

01 -
  • These cookies manage to be both comfortingly familiar and wonderfully surprising all at once
  • The texture alone soft chewy edges with that hidden cream cheese heart keeps people reaching for just one more
02 -
  • Overbaking is the enemy here, pull them out when they still look slightly underdone in the center
  • The dough needs to be thoroughly sealed around the cream cheese filling or it will leak during baking
03 -
  • Room temperature ingredients blend together more easily and create a better texture
  • Use a cookie scoop for uniform size so everything bakes evenly

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