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Lemon Blueberry Cheesecake Cookies

Bright and soft cookies filled with a creamy cheesecake heart, combining the fresh taste of lemon and sweet blueberries for a delightful treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup butter, softened Golden and creamy texture for the cookies.
  • 1 cup granulated sugar Adds sweetness to the dough.
  • 1/2 cup brown sugar, packed For a deeper flavor.
  • 1 large egg Bind the ingredients together.
  • 1 teaspoon vanilla extract Vanilla enhances cookie flavor.
  • 2 cups all-purpose flour Base of the cookie.
  • 1 teaspoon baking soda Leavening agent.
  • 1/2 teaspoon salt Enhances overall flavor.
  • 1 tablespoon lemon zest For bright flavor.
  • 1/4 cup lemon juice Adds tanginess to the cookies.
  • 1 cup blueberries (fresh or frozen) Provides sweetness and antioxidants.
Cheesecake Filling Ingredients
  • 8 ounces cream cheese, softened For a creamy center.
  • 1/4 cup powdered sugar Sweetens the filling.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the egg and vanilla extract; mix until combined.
  4. In another bowl, whisk together the flour, baking soda, salt, lemon zest, and lemon juice. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  5. Gently fold in the blueberries.
Cheesecake Filling
  1. In a separate bowl, beat the cream cheese and powdered sugar until smooth and creamy.
  2. Scoop a tablespoon of cookie dough, flatten it, and place a small dollop of cheesecake filling in the center; fold the dough around to enclose the filling.
Baking
  1. Place the cookies on the prepared baking sheet and bake for 10-12 minutes or until the edges are lightly golden.
  2. Allow to cool before serving.

Notes

For a lighter version, use lower sugar and whole grain flours. Store in an airtight container for up to 5 days in the fridge. Freeze for longer storage.