why make this recipe
Lemon Blueberry Cheesecake Cookies are a delightful treat that combines the tartness of lemon with the sweetness of blueberries and the creamy richness of cheesecake. These cookies are perfect for any occasion. Whether you’re having a casual family get-together or a fancy dinner party, these cookies will impress everyone. Plus, they are easy to make and provide a fun twist on traditional cookies.
how to make Lemon Blueberry Cheesecake Cookies
Making Lemon Blueberry Cheesecake Cookies is simple and rewarding. Just follow these straightforward steps:
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blueberries
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar (for filling)
- 1/2 teaspoon vanilla extract (for filling)
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and powdered sugar until light and fluffy.
- Beat in the egg, vanilla extract, lemon juice, and lemon zest.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until well combined.
- Gently fold in the blueberries.
- In another bowl, mix the cream cheese, 1/4 cup granulated sugar, and 1/2 teaspoon vanilla extract until smooth to make the cheesecake filling.
- Take a small ball of cookie dough, flatten it slightly, place a spoonful of the cheesecake filling in the center, and wrap the dough around the filling.
- Place the filled cookies on the prepared baking sheet, spacing them apart.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy your delicious lemon blueberry cheesecake cookies!
how to serve Lemon Blueberry Cheesecake Cookies
These cookies can be served warm or at room temperature. They are great on their own or paired with a scoop of vanilla ice cream. For an extra special touch, drizzle a little lemon glaze over the top before serving.
how to store Lemon Blueberry Cheesecake Cookies
Store your Lemon Blueberry Cheesecake Cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them. Just make sure to wrap them well to avoid freezer burn.
tips to make Lemon Blueberry Cheesecake Cookies
- Use fresh blueberries for the best flavor, but you can also use frozen blueberries if needed.
- Make sure your butter is softened to room temperature for easier mixing.
- For a stronger lemon flavor, add a bit more lemon zest to the cookie dough.
variation
You can try adding white chocolate chips for an extra layer of sweet flavor. You can also replace blueberries with raspberries or strawberries if you prefer a different berry flavor.
FAQs
1. Can I make the dough ahead of time?
Yes, you can make the cookie dough and freeze it for later use. Just wrap it tightly in plastic wrap before freezing.
2. Can I use low-fat cream cheese?
Yes, low-fat cream cheese can be used, but it may change the texture slightly.
3. How do I know when the cookies are done baking?
The cookies are done when the edges are lightly golden and the centers look set. They will firm up as they cool.
Lemon Blueberry Cheesecake Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and powdered sugar until light and fluffy.
- Beat in the egg, vanilla extract, lemon juice, and lemon zest.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until well combined.
- Gently fold in the blueberries.
- In another bowl, mix the cream cheese, 1/4 cup granulated sugar, and 1/2 teaspoon vanilla extract until smooth to make the cheesecake filling.
- Take a small ball of cookie dough, flatten it slightly, place a spoonful of the cheesecake filling in the center, and wrap the dough around the filling.
- Place the filled cookies on the prepared baking sheet, spacing them apart.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]