Description
These Lemon Blueberry Cheesecake Cookies are a delightful combination of creamy cheesecake, sweet blueberry jam, and tangy lemon zest, all wrapped in a soft cookie dough. A perfect treat for any occasion!
Ingredients
Scale
Cheesecake Filling:
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
Blueberry Jam:
- 12 oz (340 g) fresh blueberries
- 1/4 cup (50 g) granulated white sugar
Cookie Dough:
- 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
Instructions
- Cheesecake Filling: Line a small cookie sheet with parchment paper. Mix cream cheese, sugar, and vanilla until fluffy. Freeze in portions.
- Blueberry Jam: Cook blueberries and sugar until thickened. Chill.
- Cookie Dough: Preheat oven. Mix dry ingredients. Cream sugar, lemon zest, butter. Add egg, vanilla, dry ingredients. Layer dough and jam, fold gently. Form cookies with cheesecake centers, roll in sugar. Bake and enjoy!
Notes
- For best results, ensure cream cheese is cold and butter is very softened.
- Allow cookies to cool before serving for the best texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg