Description
Delightful cookies combining creamy cheesecake filling with zesty lemon and sweet blueberries, perfect for any occasion.
Ingredients
Scale
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
- 12 oz (340 g) fresh blueberries
- 1/4 cup (50 g) granulated white sugar
- 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 extract
- 1/4 cup (50 g) granulated white sugar, for rolling dough
Instructions
- Prepare the cheesecake filling: Beat cream cheese with sugar and vanilla until smooth. Scoop small portions onto a baking sheet and freeze until firm.
- Make the blueberry jam: Cook blueberries and sugar over medium heat until thickened. Let cool completely.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Rub lemon zest into sugar to release oils. Beat with butter until fluffy.
- Add egg and vanilla, then mix in dry ingredients until combined.
- Scoop dough balls, flatten slightly, and place a frozen cheesecake filling in the center. Seal the dough around it.
- Roll in sugar, then place on a baking sheet.
- Press a small indent on top of each cookie, spoon in blueberry jam.
- Bake at 350°F (175°C) for 12–14 minutes until edges are golden but centers remain soft.
- Cool cookies before serving so the cheesecake filling can set inside.
Notes
Chill the dough to retain shape and use fresh blueberries for best results.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg