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–+ servings
Lemon Blueberry Cheesecake Cookies

Lemon Blueberry Cheesecake Cookies for a Zesty Sweet Treat

Lemon Blueberry Cheesecake Cookies offer a delightful twist on traditional flavors, ideal for gluten-free and vegan options.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 15 minutes
Total Time 47 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-purpose flour swap with a gluten-free blend for gluten-free version
  • 1 cup Unsalted butter at room temperature
  • 1 cup Granulated sugar can be reduced for lower sugar
  • 1 teaspoon Baking powder check for freshness
  • 1 teaspoon Baking soda check for freshness
  • 1/2 teaspoon Salt
For the Cheesecake Filling
  • 8 oz Cream cheese avoid substitutes
  • 1/4 cup Almond milk any milk can be substituted
  • 1 teaspoon Vanilla extract don't skip it
For the Blueberry Element
  • 1/2 cup Blueberry jam homemade is ideal
  • 1 cup Fresh or frozen blueberries fresh is best
Topping Option
  • 1 cup Powdered sugar for lemon glaze

Equipment

  • mixing bowl
  • electric mixer
  • saucepan
  • Baking sheets
  • parchment paper
  • scoop
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper. Chill the lined sheets for 10 minutes.
  2. In a mixing bowl, blend cream cheese, granulated sugar, and vanilla extract until smooth for the cheesecake filling.
  3. In a saucepan, combine fresh blueberries and sugar over medium heat to create blueberry jam, stirring until thickened.
  4. Whisk together flour, baking powder, baking soda, and salt. Cream butter and sugar until light and fluffy, then combine.
  5. Gently fold in cooled blueberry jam to create swirls in the cookie dough.
  6. Scoop a portion of cookie dough, flatten it, add cheesecake filling, and encase it with the dough. Roll in sugar.
  7. Bake for 11-12 minutes until edges are golden brown, let cool for 5 minutes before transferring to wire racks.
  8. Allow the cookies to cool on wire racks for at least an hour before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 75mgPotassium: 60mgFiber: 0.5gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

Chill the dough to prevent spreading and be gentle when incorporating blueberry jam for visual swirls.

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