Description
These Lemon Blueberry Cheesecake Cookies are a delightful combination of tangy lemon, sweet blueberries, and creamy cheesecake, all wrapped up in a soft cookie. Perfect for a sweet treat or special 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
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
- 1/4 cup (50 g) granulated white sugar, for rolling dough in
Instructions
- For the Cheesecake Filling
Line a small cookie sheet with parchment paper. Add the cream cheese, sugar, and vanilla to a small bowl. Mix until fluffy. Scoop into portions and freeze.
- For the Blueberry Jam
Cook blueberries and sugar in a pot until thick. Chill in the fridge.
- For the Cookies
Prepare dough, mix in lemon zest, and assemble cookies with cheesecake filling. Roll in sugar, bake, and cool before serving.
Notes
- You can customize these cookies by using different fruits for the jam filling.
- Ensure the cheesecake filling is frozen solid before wrapping it in the cookie dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg