Name: Lemon Blueberry Cheesecake Cookies
Prep time: 30 min
Cook time: PT-488759H7M7S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 6 oz (170 g) cream cheese, cold; 3 tbsp (38 g) granulated white sugar; 1/2 tsp vanilla extract; 12 oz (340 g) fresh blueberries; 1/4 cup (50 g) granulated white sugar; 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 extract; 1/4 cup (50 g) granulated white sugar, for rolling dough

These Lemon Blueberry Cheesecake Cookies are soft, buttery cookies filled with creamy cheesecake and sweet blueberry jam. I love how the tartness of lemon balances with the rich cream cheese and fruity filling, making each bite refreshing yet indulgent.

Why You’ll Love This Recipe

I enjoy making these cookies because they taste like mini cheesecakes wrapped in a soft lemon cookie. The homemade blueberry jam gives a burst of fresh fruit flavor, and the cheesecake center makes them extra special. I also like that they’re elegant enough for parties but simple enough to bake just for fun.

Ingredients

For the Cheesecake Filling
▢6 oz (170 g) cream cheese, cold
▢3 tbsp (38 g) granulated white sugar
▢1/2 tsp vanilla

For the Blueberry Jam
▢12 oz (340 g) fresh blueberries
▢1/4 cup (50 g) granulated white sugar

For the 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

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

I start by making the cheesecake filling. I beat cream cheese with sugar and vanilla until smooth, then scoop small portions onto a baking sheet and freeze until firm.
For the blueberry jam, I cook blueberries and sugar over medium heat until thickened, then let it cool completely.
To make the cookie dough, I whisk flour, baking powder, baking soda, and salt together. In another bowl, I rub lemon zest into sugar, then beat with butter until fluffy. I add the egg and vanilla, then mix in the dry ingredients.
I scoop cookie dough balls, flatten them slightly, and place a frozen cheesecake filling inside. I seal the dough around it, roll in sugar, and place on a baking sheet.
I make a small indent in the top of each cookie, spoon in some blueberry jam, and bake until golden at the edges but still soft in the center.
I let the cookies cool before serving so the cheesecake filling sets inside.

Servings and Timing

This recipe makes about 18–20 cookies. It takes around 30 minutes of prep time and 12–14 minutes of baking time per batch, plus extra time for chilling and assembling.

Variations

Sometimes I swap the blueberries for raspberries or strawberries for a different fruit flavor. I’ve also tried adding a little almond extract to the cookie dough for a twist. If I want a simpler version, I skip the cheesecake filling and just make lemon blueberry jam cookies.

Storage/Reheating

I keep these cookies in an airtight container in the fridge for up to 5 days. They can also be frozen for up to 2 months. When I want to enjoy one, I let it thaw at room temperature or warm it slightly in the microwave for a softer texture.

FAQs

Can I use frozen blueberries?

Yes, I can use frozen blueberries, but I make sure to cook them a little longer since they release more liquid.

Do I need to chill the cookie dough?

Yes, I chill the dough for at least 30 minutes so it’s easier to work with and holds its shape while baking.

Can I make the cheesecake filling ahead of time?

Yes, I freeze the filling balls the day before, which makes assembling the cookies quicker.

Can I use store-bought jam?

Yes, if I don’t have time to make jam, I use my favorite store-bought blueberry jam.

What if I don’t like lemon?

I leave out the zest and make plain blueberry cheesecake cookies instead.

Can I make these smaller?

Yes, I make mini versions with less dough and filling, adjusting the baking time so they don’t overbake.

How do I keep the filling from leaking out?

I make sure the cheesecake filling is frozen solid and that I seal the dough well around it.

Can I skip the cheesecake filling?

Yes, I’ve made them without it, and they’re still delicious with just lemon and blueberry jam.

Can I freeze the dough?

Yes, I freeze stuffed cookie dough balls on a tray, then transfer them to a bag. I bake them straight from frozen, just adding a couple of minutes to the baking time.

Can I make these gluten-free?

Yes, I replace the all-purpose flour with a good gluten-free baking blend.

Conclusion

I love baking these Lemon Blueberry Cheesecake Cookies because they’re soft, fruity, and filled with creamy cheesecake goodness. The flavors of lemon and blueberry make them refreshing, while the cheesecake filling adds indulgence. They always get rave reviews, and I enjoy making them whenever I want a cookie that feels extra special.