Thick & Soft Lemon Blueberry Cheesecake Cookies with Creamy Filling and Bursting Berries

Short Description

These thick, bakery-style cookies are loaded with juicy blueberries, bright lemon flavor, and a hidden surprise of creamy cheesecake filling. Soft, rich, and indulgent, they’re the ultimate cookie for fruit and cheesecake lovers alike.

Why You’ll Love This Recipe

These cookies are bursting with fresh flavors while still being incredibly decadent. The lemon zest and juice add brightness, the blueberries add juicy bursts in every bite, and the cheesecake filling makes them luxuriously rich. They’re thick, soft, and perfect for when you want a dessert that feels special but still has the comfort of a homemade cookie.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cookies

1 cup (226 g) unsalted butter, softened
1 cup (200 g) granulated sugar
½ cup (100 g) packed light brown sugar
2 large eggs, room temperature
1 tbsp finely grated lemon zest
2 tbsp fresh lemon juice
1 tsp pure vanilla extract
3 cups (375 g) all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp fine sea salt
1¼ cups (170 g) blueberries, fresh or frozen

Cheesecake Filling

8 oz (226 g) full-fat cream cheese, softened
¼ cup (30 g) powdered sugar
1 tsp vanilla extract

Directions

Prepare the Cheesecake Filling

1. In a bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth.
2. Scoop small spoonfuls (about 1 tsp each) onto a parchment-lined tray. Freeze for at least 1 hour, or until firm.

Make the Cookie Dough

3. In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
4. Add eggs, lemon zest, lemon juice, and vanilla. Mix until smooth.
5. In another bowl, whisk flour, baking soda, baking powder, and salt.
6. Gradually mix dry ingredients into the wet ingredients until just combined.
7. Gently fold in blueberries, being careful not to overmix or burst them.

Assemble the Cookies

8. Scoop 2 tbsp of cookie dough, flatten it slightly in your hand, and place a frozen cheesecake filling ball in the center.
9. Cover with another spoonful of dough, sealing edges so the filling is enclosed. Repeat with remaining dough and filling.
10. Chill filled cookie dough balls in the fridge for 30 minutes to prevent spreading.

Bake

11. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
12. Place cookies on the sheets, spaced about 2 inches apart.
13. Bake for 12–15 minutes, or until edges are lightly golden and centers are just set.
14. Allow to cool on the sheet for 5 minutes before transferring to a wire rack.

Servings and Timing

• Servings: 18–20 large cookies
• Prep Time: 25 minutes (plus 1 hour chilling for filling)
• Chill Time: 30 minutes for dough
• Bake Time: 12–15 minutes per batch
• Total Time: ~2 hours including chilling

Variations

• Use raspberries or blackberries instead of blueberries.
• Add white chocolate chips to the dough for extra sweetness.
• Replace lemon juice with lime juice for a citrus twist.
• Add ½ tsp almond extract for a nutty background flavor.
• Use gluten-free flour blend for a gluten-free option.
• Swirl in a bit of blueberry jam along with the fresh blueberries for extra berry flavor.
• Roll dough balls in sugar before baking for a sparkly crust.
• Add a drizzle of lemon glaze after baking for a bakery-style finish.
• Make them smaller and bake for 9–11 minutes for bite-sized cookies.
• Add shredded coconut to the dough for tropical flavor.

Storage/Reheating

• Store cookies in an airtight container in the refrigerator for up to 5 days (due to the cheesecake filling).
• Bring to room temperature before serving, or warm slightly in the microwave for 10–15 seconds.
• Freeze baked cookies in a single layer for up to 2 months. Thaw overnight in the refrigerator.
• You can also freeze unbaked filled dough balls and bake directly from frozen (add 2–3 extra minutes).

FAQs

Do I have to freeze the cheesecake filling?

Yes, freezing prevents the filling from leaking out while baking.

Can I use frozen blueberries?

Yes, but add them straight from the freezer to avoid too much bleeding into the dough.

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 24 hours before baking.

How do I prevent the cookies from spreading too much?

Chilling the filled dough balls before baking helps maintain thickness.

Can I use low-fat cream cheese?

Full-fat cream cheese works best for a creamy filling. Low-fat may result in a thinner texture.

Are these cookies sweet or tart?

They’re sweet with a refreshing tang from lemon and blueberries, perfectly balanced by the cheesecake filling.

Can I double the recipe?

Yes, this recipe scales well. Just bake in batches.

How do I know when the cookies are done?

They should be slightly golden on the edges but still soft in the middle—they’ll set as they cool.

Can I add more lemon flavor?

Yes, increase lemon zest to 2 tbsp or add ½ tsp lemon extract for a stronger flavor.

Do I need to refrigerate leftovers?

Yes, because of the cheesecake filling, refrigeration is necessary.

Conclusion

Thick & Soft Lemon Blueberry Cheesecake Cookies are the perfect combination of fruity, tangy, creamy, and sweet. With a luscious cheesecake center and bursts of blueberry in every bite, these cookies make an impressive dessert that’s as fun to make as it is to eat.

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