Description
Delight in these luscious Lemon Blueberry Cheesecake Cookies that combine a zesty lemon-flavored cookie dough with pockets of homemade thick blueberry jam and a creamy frozen cheesecake center. These cookies bake to perfection, balancing tart and sweet flavors with a smooth cheesecake surprise, perfect for a sophisticated treat or special occasion.
Ingredients
Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla bean paste
Blueberry Jam
- 12 oz (340 g) fresh blueberries
- 1/4 cup (50 g) granulated white sugar
Cookie Dough
- 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 bean paste
- 1/4 cup (50 g) granulated white sugar, for rolling dough in
Instructions
- Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine cold cream cheese, sugar, and vanilla bean paste. Using an electric mixer on medium-high speed, whip until fluffy and sugar has fully dissolved, about 2 minutes. Scoop into 20 portions (2 tsp each) on the lined sheet and flatten slightly into thick discs. Freeze until completely solid.
- Make the Blueberry Jam: Place blueberries and sugar in a medium pot over medium heat. Cook for 40 minutes, mashing halfway through with a wooden spoon. Stir continuously toward the end to prevent sticking as the mixture thickens. The jam should reduce to about 1/2 cup and become very thick. Remove from heat and chill in the refrigerator.
- Prepare to Bake Cookies: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
- Make Lemon Sugar & Cream the Butter: In a large bowl, rub lemon zest and sugar together with your fingertips to release oils and flavor. Add softened butter and beat with an electric mixer on high speed for 1-2 minutes until very light and fluffy.
- Add Egg and Vanilla: Mix in the egg and vanilla bean paste on medium speed until pale and fluffy, about 1-2 minutes.
- Incorporate Dry Ingredients: Add the flour mixture; mix on low speed just until combined.
- Incorporate Blueberry Jam into Dough: Push three-quarters of dough to one side. Flatten remaining quarter of dough in the bowl’s bottom. Spoon one-quarter of the blueberry jam on top. Repeat layering with remaining dough and jam in three layers total. Using a rubber spatula, cut the dough into quarters and fold each section just until jam pockets form throughout. Avoid fully mixing the jam.
- Assemble Cookies: Use a 2 tbsp scoop to portion the dough into 20 balls. Slightly flatten each. Place one frozen cheesecake disc in the center of each dough portion and gently fold the dough over the cheesecake completely, shaping into a slightly flattened disc to ensure even baking and minimal spreading.
- Roll Cookies in Sugar: Roll each cookie dough ball in the reserved granulated sugar. Keep cheesecake discs frozen until ready to assemble each batch.
- Bake the Cookies: Place 6 cookies on each prepared baking sheet. Bake for 11-12 minutes until edges are golden but centers remain soft. Immediately after baking, gently run a large circular cookie cutter around each cookie to perfect their round shape.
- Cool and Serve: Let baked cookies cool on the baking sheet for about 10 minutes, then transfer to cooling racks to cool completely before serving.
Notes
- Ensure cream cheese is cold before whipping for best cheesecake filling texture.
- The blueberry jam must be thick and reduced well to prevent excess moisture in cookies.
- Freezing the cheesecake balls is key to keeping them intact during baking.
- Flattening cookies slightly before baking helps maintain shape and even cooking.
- Using lemon zest rubbed into sugar enhances lemon flavor intensity in dough.
- Cookies are best enjoyed the same day but can be stored in an airtight container for 2-3 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
