introduction

This recipe makes soft, bright cookies with a sweet cream cheese heart. You get the taste of lemon and fresh blueberries in each bite. If you like lemon and berry treats, try this lemon blueberry cookies recipe for another idea.

why make this recipe

These cookies give a fresh, light feel and a creamy center. People love them at parties and as a small gift. You can bake them for a picnic or a small snack. If you want other cheesecake-style cookies, you can also look at the salted caramel cheesecake cookies for a rich option.

how to make Lemon Blueberry Cheesecake Cookies

Make the cream cheese filling first and chill it. Mix dry and wet parts for the dough, then fold in the berries. Fill each dough round with the chilled cream cheese and close it well. Bake at the time and heat below.

For a different style or spice note, you can read a note on gingerbread cheesecake cookies to see how fillings can change the cookie.

Ingredients :

6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar (for filling)
1/2 tsp vanilla (for filling)
12 oz (340 g) fresh blueberries
1/4 cup (50 g) granulated white sugar (for berries)
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
1/4 cup (50 g) granulated white sugar, for rolling dough in

Directions :

Make the cheesecake filling. Mix cold cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla until smooth. Chill in the fridge.
Toss fresh blueberries with 1/4 cup sugar and set aside.
In a bowl, mix flour, baking powder, baking soda, and salt.
In another bowl, cream the very soft butter and 1 cup sugar until light. Add egg and 2 tsp vanilla and mix.
Add the dry mix to the wet mix little by little. Stir until just mixed. Fold in the sugared blueberries gently.
Heat the oven to 350°F (175°C). Line baking sheets.
Scoop about 2 tablespoons of dough. Flatten each scoop a bit. Put about 1 teaspoon of the chilled cheesecake filling in the center. Close the dough around the filling and roll to a smooth ball.
Roll each ball in the 1/4 cup sugar and place on the baking sheet. Leave space between cookies.
Bake about 11 minutes, until the edges turn light gold. Let cool on the sheet a few minutes, then move to a rack to cool.

how to serve Lemon Blueberry Cheesecake Cookies

Serve them at room heat so the filling stays soft. Put them on a small plate or a tray. Add a light dust of sugar or a thin lemon glaze if you like. These pair well with tea or cold milk.

how to store Lemon Blueberry Cheesecake Cookies

Cool the cookies well. Put them in an airtight box. Keep in the fridge for up to 4 days. You can freeze them in one layer first, then move to a bag. Freeze up to 2 months. Thaw in the fridge before you eat them.

tips to make Lemon Blueberry Cheesecake Cookies

Keep the cream cheese cold so the filling does not leak.
Use fresh, firm blueberries to avoid a wet dough.
Do not overmix the dough. Stir until the flour just disappears.
If you want less sugar, cut the roll sugar amount in half.
For more lemon-berry ideas, see this lemon blackberry swirl cheesecake for a bright swap.

variation (if any)

Swap blueberries for raspberries for a tart note. You can try a similar idea with lemon raspberry cookies.
Add a little pop of white chocolate chips to the dough for a sweet touch.
Use frozen berries but fold them in cold and do not thaw.

FAQs

Q: Can I use low-fat cream cheese?
A: Yes, but the filling may be less rich. Chill it well so it holds shape.

Q: Can I use frozen blueberries?
A: Yes. Do not thaw them first. Fold them in while still cold.

Q: How do I stop the filling from leaking out?
A: Make the filling cold and seal the dough well. Press edges to close all gaps.

Q: Can I make smaller cookies?
A: Yes. Reduce bake time by a few minutes and watch the edges.

Q: Can I bake these on a dark pan?
A: Yes. Dark pans may bake faster. Check them a bit earlier.

Conclusion

For another take or to see a pro version of this recipe, visit Lemon Blueberry Cheesecake Cookies – In Bloom Bakery.

Lemon Blueberry Cheesecake Cookies