Description
These Lemon Blueberry Cheesecake Cookies combine the tangy freshness of lemon zest, the sweet burst of blueberry jam, and a creamy cheesecake center baked inside a soft cookie. Perfectly balanced with a light, fluffy texture and pockets of luscious blueberry jam, these cookies offer a delightful twist on classic cheesecake and are ideal for dessert lovers looking for a unique treat.
Ingredients
Scale
For the Cheesecake Filling:
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
For the Blueberry Jam:
- 12 oz (340 g) fresh blueberries
- 1/4 cup (50 g) granulated white sugar
For the Cookies:
- 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 extract
- 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 the cold cream cheese, sugar, and vanilla. Beat on medium-high speed with an electric mixer for about 2 minutes until fluffy and sugar has dissolved. Scoop into 18 portions of 2 teaspoons each onto the lined baking sheet, slightly flattening each scoop into a thick disc. Freeze these discs until completely solid.
- Make the Blueberry Jam: In a medium pot over medium heat, add fresh blueberries and sugar. Cook for approximately 40 minutes, stirring frequently and smashing about halfway through with a wooden spoon. Towards the end, stir continuously as the jam thickens and begins sticking to the pot. The jam should reduce to about 1/2 cup and be very thick. Remove from heat and chill in the refrigerator.
- Preheat and Prepare Dry Ingredients: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- Mix Sugar and Lemon Zest: In a large bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub them together thoroughly to release maximum lemon aroma and flavor.
- Cream Butter with Sugar and Zest: Add very softened butter to the lemon-sugar mixture. Beat on high speed with an electric mixer for 1-2 minutes until the mixture is very light and fluffy.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture. Beat on medium speed for 1-2 minutes until pale and very fluffy.
- Combine Dry Ingredients into Wet: Slowly add the flour mixture and mix on low speed just until combined.
- Incorporate Blueberry Jam into Dough: Push three-quarters of the dough to the bowl’s side. Flatten the remaining quarter of dough at the bowl’s bottom. Spoon one-quarter of the blueberry jam over the flattened dough, add another quarter of the dough on top, and spoon another quarter of jam. Repeat this layering two more times. Using a rubber spatula, cut the dough into quarters and gently fold each section just enough to create pockets of jam without fully mixing it in.
- Assemble Cookies with Cheesecake Filling: Using a 2-tablespoon cookie scoop, portion the dough into 18 balls. Slightly flatten each ball, place a frozen cheesecake disc in the center, then fold the dough around it, fully enclosing the cheesecake. Shape into a slightly flattened disc to ensure even baking and prevent excessive spreading.
- Roll in Sugar: Roll each cookie dough disc in the reserved granulated sugar. Keep the cheesecake discs frozen until ready to incorporate in each batch.
- Bake Cookies: Place six cookies per baking sheet, spaced evenly, and bake in the preheated oven for 11-12 minutes. Right out of the oven, gently shape cookies with a large circular cookie cutter for a perfect round shape.
- Cool and Serve: Allow cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely. Serve once fully cooled and enjoy the harmonious blend of lemon, blueberry, and cheesecake flavors.
Notes
- Keep the cheesecake filling discs frozen until you are ready to fold them into the cookie dough to prevent melting and ensure firm centers.
- Rubbing the lemon zest into the sugar helps to maximize lemon flavor in the cookies.
- Do not overmix the jam into the dough; pockets of jam create delightful bursts of blueberry flavor.
- Slightly flattening the cookies before baking helps them bake evenly without excessive spreading.
- The sugar coating on the outside adds a subtle crunch and texture contrast to the soft cookie.
- Bake only 6 cookies at a time to ensure even heat distribution and consistent baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 16g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
