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Close-up of delicious Lemon Blueberry Cheesecake Cookies with visible blueberries and a white chocolate chip.

Lemon Blueberry Cheesecake Cookies

These lemon blueberry cheesecake cookies are soft, rich, and filled with a creamy center and bursts of juicy berries. Their bright colors and indulgent texture make them perfect for sharing.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 20 minutes
Total Time 47 minutes
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla flavoring
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
For the cheesecake filling
  • 1 cup cream cheese softened
  • 1/2 cup powdered sugar

Equipment

  • Baking sheets
  • Parchment paper
  • Large bowl
  • Separate bowl
  • Wire rack

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
  2. In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla flavoring, lemon juice, and lemon zest.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix this into the wet ingredients until combined.
  5. Gently fold in the blueberries, being careful not to crush them.
  6. In another bowl, beat the cream cheese and powdered sugar until smooth to create the filling.
  7. Scoop a tablespoon of dough and flatten it slightly. Add a small spoonful of cheesecake filling in the center, then cover with another small piece of dough and seal it into a ball.
  8. Place the cookies on the baking sheet, spaced apart. Bake for 10 to 12 minutes until the edges are lightly golden and the centers remain soft.
  9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
  10. Serve once fully cooled for the best texture and flavor.

Notes

For cleaner shaping, chill the dough for 20 minutes before assembling the cookies.