These Lemon Blueberry Cheesecake Cookies are soft, bright, and sweet. The cookie has lemon flavor, the inside has a small cheesecake bite, and a little blueberry jam in the middle. If you like soft cookie ideas, try a different recipe like this heart-shaped chocolate chip cookies for more cookie tips.
why make this recipe
- The taste mixes lemon, cream cheese, and fresh blueberries in one bite.
- The cookies look pretty and are great for guests or parties.
- They use simple ingredients you may already have.
- You can make the parts ahead and assemble before baking.
how to make Lemon Blueberry Cheesecake Cookies
Make the cheesecake filling, cook the blueberry jam, then make the cookie dough and assemble. Chill the dough so the cookies keep their shape. Follow the Directions section below for clear steps and timing.
Ingredients :
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
- 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
- 1/4 cup (50 g) granulated white sugar, for rolling dough in
Directions :
For the Cheesecake Filling:
- Beat the cold cream cheese in a bowl until smooth.
- Add 3 tbsp (38 g) granulated white sugar and 1/2 tsp vanilla.
- Mix until smooth and put into a small piping bag or cover and chill.
For the Blueberry Jam:
- Put 12 oz (340 g) fresh blueberries and 1/4 cup (50 g) granulated white sugar in a small saucepan.
- Cook over low heat, stirring, until berries break down and mix thickens (8–12 minutes).
- Let the jam cool fully before using.
For the Cookies:
- In a bowl, whisk 2 3/4 cups (344 g) all purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
- In another bowl, beat 1 cup (227 g) very softened unsalted butter with 1 cup (200 g) granulated white sugar and 2 tbsp (20 g) lemon zest until light.
- Add 1 egg and 2 tsp vanilla; beat until mixed.
- Add the dry mix to wet mix and stir until combined.
- Chill the dough 30 minutes to 1 hour so it is easier to handle.
- Scoop small dough balls. Press each ball flat, add a small amount of cheesecake filling and a little blueberry jam, then close the dough around the filling and roll into a ball.
- Roll each ball in 1/4 cup (50 g) granulated white sugar.
- Place on a baking sheet and bake at 350°F (175°C) for 12–14 minutes, until edges are set but centers are soft.
- Cool on the sheet for a few minutes, then move to a wire rack to cool fully.
how to serve Lemon Blueberry Cheesecake Cookies
Serve warm or at room temperature. These cookies pair well with tea, coffee, or a glass of milk. For a dessert plate, add fresh blueberries and lemon slices.
how to store Lemon Blueberry Cheesecake Cookies
- Room temp: Keep in an airtight container for up to 2 days.
- Fridge: Store in an airtight container for up to 5 days.
- Freeze: Place cookies in a single layer on a tray to freeze, then move to a freezer bag for up to 2 months. Thaw in the fridge before serving.
tips to make Lemon Blueberry Cheesecake Cookies
- Use cold cream cheese for a firmer filling that pipes well.
- Let the blueberry jam cool fully to avoid melting the cheesecake filling.
- Chill the dough before filling to make assembly easier.
- Use fresh blueberries for the best taste; frozen can work if thawed and drained.
- For more lemon ideas in savory dishes, you can check this lemon herb chicken recipe for flavor pairing tips.
variation
- Make mini cookies for bite-size treats by using smaller dough balls and less filling.
- Add a small lemon glaze drizzle after baking for extra shine and lemon flavor.
- Swap blueberry jam for raspberry or strawberry jam for a different berry note.
- Add a small amount of lemon extract if you want stronger lemon flavor.
FAQs
Q: Can I use frozen blueberries for the jam?
A: Yes. Thaw them, drain extra liquid, then cook to the jam stage.
Q: Can I make the cheesecake filling ahead?
A: Yes. Make it and keep it chilled for up to 3 days in the fridge.
Q: Will the cookies hold the filling while baking?
A: If you seal the dough well around the filling and chill the dough, they should hold their shape and keep the filling inside.
Q: Can I skip rolling the dough in sugar?
A: Yes. Rolling in sugar adds texture and shine but you can skip it.
Q: How do I stop jam from leaking?
A: Use a small amount of jam and chill the filled balls before baking to help them keep their shape.
Q: Can I bake at a different temperature?
A: The best bake is 350°F (175°C). Lower temps may bake longer and change texture.
These cookies are a fresh, bright treat that combine lemon, cream cheese, and blueberry in one bite. For a version with a focused lemon-blueberry cookie style and photos, see this detailed recipe at Lemon Blueberry Cheesecake Cookies – In Bloom Bakery. For another lemon-blueberry cookie take with a video guide, you can view Lemon Blueberry Cookies • (Recipe + Video) Kroll’s Korner.
Print
Lemon Blueberry Cheesecake Cookies
- Total Time: 74 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft and bright cookies filled with lemon flavor, a cheesecake bite, and blueberry jam in the center.
Ingredients
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
- 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
- 1/4 cup (50 g) granulated white sugar, for rolling dough in
Instructions
- For the Cheesecake Filling: Beat the cold cream cheese in a bowl until smooth. Add 3 tbsp granulated white sugar and 1/2 tsp vanilla. Mix until smooth and transfer to a small piping bag or cover and chill.
- For the Blueberry Jam: In a small saucepan, combine 12 oz fresh blueberries and 1/4 cup granulated white sugar. Cook over low heat, stirring, until berries break down and mixture thickens (8–12 minutes). Let the jam cool fully before using.
- For the Cookies: In a bowl, whisk together 2 3/4 cups flour, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. In another bowl, beat 1 cup softened unsalted butter with 1 cup granulated white sugar and 2 tbsp lemon zest until light. Add 1 egg and 2 tsp vanilla; beat until mixed. Gradually add the dry mix to the wet mix and stir until combined.
- Chill the dough for 30 minutes to 1 hour. Scoop small dough balls, press each ball flat, add a small amount of cheesecake filling and a little blueberry jam, then close the dough around the filling and roll into a ball. Roll each ball in 1/4 cup granulated white sugar.
- Place on a baking sheet and bake at 350°F (175°C) for 12–14 minutes, until edges are set but centers are soft. Cool on the sheet for a few minutes, then move to a wire rack to cool fully.
Notes
Serve warm or at room temperature. These cookies go well with tea, coffee, or a glass of milk.
- Prep Time: 60 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
