Lemon Blueberry Cheesecake Cookies (Printable)

Soft cookies stuffed with creamy cheesecake filling and loaded with fresh blueberries and zesty lemon.

# What You'll Need:

→ Cookie Dough

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→ Cheesecake Filling

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→ Add-ins

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# How to Make It:

01 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside for later use.
02 - Beat butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy, approximately 2-3 minutes.
03 - Mix in egg, vanilla extract, lemon zest, and lemon juice until thoroughly combined.
04 - Gradually incorporate dry ingredients into wet mixture, mixing just until flour disappears. Gently fold in blueberries.
05 - Refrigerate dough for at least 30 minutes to prevent excessive spreading during baking.
06 - Blend cream cheese and powdered sugar in a small bowl until completely smooth.
07 - Heat oven to 350°F. Line two baking sheets with parchment paper.
08 - Scoop approximately 2 tablespoons dough, flatten slightly, place 1 teaspoon cheesecake filling in center, and wrap dough around filling to seal completely.
09 - Place filled cookies on prepared baking sheets, leaving 2 inches of space between each cookie.
10 - Bake for 11-13 minutes until edges begin turning light golden. Remove before centers become firm.
11 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to finish cooling completely.

# Expert Tips:

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  • The cheesecake center stays creamy and surprising even after baking
  • Lemon and blueberries are the partnership your tastebuds have been waiting for
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  • Chilling the dough prevents the cookies from spreading too thin
  • Sealing the filling completely is crucial or it will leak during baking
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  • Use a cookie scoop to ensure all your cookies are the same size
  • Let the baking sheets cool completely between batches or the dough will spread too much

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