Lemon Blueberry Cheesecake Cookies (Printable)

Soft cookies stuffed with cheesecake filling and loaded with blueberries and lemon.

# What You'll 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, do not thaw if frozen

# How to Make It:

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 thoroughly combined.
04 - Gradually incorporate dry ingredients into wet mixture, mixing until just combined. Avoid overmixing.
05 - Gently fold blueberries into dough. Refrigerate for at least 30 minutes for best handling results.
06 - Blend cream cheese and powdered sugar in a small bowl until completely smooth.
07 - Set oven to 350°F. Line two baking sheets with parchment paper.
08 - Scoop approximately 2 tablespoons dough, flatten slightly, place 1 teaspoon cheesecake filling in center, and fold dough around filling to seal completely.
09 - Place filled cookies on prepared baking sheets, spacing 2 inches apart to allow for spreading.
10 - Bake for 11-13 minutes until edges just begin to turn golden. Remove promptly to prevent overbaking.
11 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely.

# Expert Hacks:

01 -
  • The surprise creamy center makes people gasp when they bite in
  • They taste like a bakery splurge but come together in under an hour
  • The lemon cuts through the richness so you can eat three without feeling overwhelmed
02 -
  • Overchilling the dough makes it impossible to fold around the filling
  • Any gaps in the dough will cause the cream cheese to leak during baking
  • The cheesecake center needs the full cooling time to set properly
03 -
  • Use a cookie scoop to ensure uniform portions
  • Zest your lemon before juicing it
  • Room temperature ingredients prevent the dough from seizing

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