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Lemon Blueberry Cheesecake Cookies

Lemon Blueberry Cheesecake Cookies: A Dreamy Dessert Delight

Lemon Blueberry Cheesecake Cookies are a delightful dessert combining sweet lemon and blueberry flavors in a creamy treat everyone will love.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-purpose flour Use a 1:1 gluten-free blend for the gluten-free version.
  • 1 cup Unsalted butter Ensure it’s softened to room temperature for easy creaming with sugar.
  • 1 cup Granulated sugar Can reduce by 10% for a lower sugar version.
  • 1/4 teaspoon Salt Balances sweetness and enhances overall flavor.
  • 1 teaspoon Baking powder Leavens the dough.
  • 1/2 teaspoon Baking soda Leavens the dough.
  • 1 tablespoon Lemon zest Do not skip as it releases oils for maximum flavor.
For the Cheesecake Filling
  • 8 ounces Cream cheese Offers creaminess and tang.
  • 2 tablespoons Unsweetened almond milk Any dairy alternative or milk of choice works as a substitution.
  • 1 teaspoon Vanilla extract Adds comforting warmth.
For the Blueberry Element
  • 1/2 cup Homemade blueberry jam You can use store-bought jam for a quicker option.
  • 1 cup Fresh or frozen blueberries If using frozen, thaw and drain excess moisture before use.
Optional Topping
  • 1 cup Powdered sugar Used for a lemon glaze.

Equipment

  • Oven
  • Mixing bowls
  • Baking Sheets
  • Parchment paper
  • hand mixer
  • Cookie Scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, blend 8 ounces of cream cheese, 2 tablespoons of unsweetened almond milk, 1 teaspoon of vanilla extract, and a pinch of salt until smooth, about 2-3 minutes.
  3. In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar using a hand mixer until fluffy, about 3-5 minutes. Mix in the zest of 1 lemon, followed by 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt until a soft dough forms.
  4. Take a tablespoon of cookie dough, flatten it, add a spoonful of cheesecake filling, and encase it to form a ball.
  5. Arrange the cookie balls on the baking sheets, bake for 20 minutes, and optionally press a fresh blueberry on top after baking.
  6. Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 75mgPotassium: 50mgFiber: 0.5gSugar: 5gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

These cookies can be frozen before baking or stored easily at room temperature for several days. Adjust baking time if using frozen cookie dough.

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