Lemon Blueberry Cheesecake Cookies (Print-Friendly Version)
Soft lemon cookies filled with creamy cheesecake and fresh blueberries, blending tart and sweet flavors perfectly.
# Ingredients Required:
→ Cookie Dough
01 -
227 grams unsalted butter, softened
02 -
200 grams granulated sugar
03 -
1 large egg
04 -
30 milliliters fresh lemon juice
05 -
1 tablespoon lemon zest
06 -
312 grams all-purpose flour
07 -
15 grams cornstarch
08 -
5 grams baking soda
09 -
2.5 grams salt
10 -
150 grams fresh or frozen blueberries, unthawed
→ Cheesecake Filling
11 -
226 grams cream cheese, softened
12 -
30 grams powdered sugar
13 -
0.5 teaspoon vanilla extract
# Detailed Directions:
01 -
Beat the cream cheese, powdered sugar, and vanilla extract until smooth. Shape into teaspoon-sized dollops on a parchment-lined baking sheet and freeze for at least 30 minutes to facilitate handling.
02 -
Cream the softened butter and granulated sugar in a large bowl until light and fluffy. Incorporate the egg, fresh lemon juice, and lemon zest, mixing thoroughly.
03 -
Whisk together the all-purpose flour, cornstarch, baking soda, and salt in a separate bowl. Gradually add the dry mixture to the wet ingredients, mixing gently until combined.
04 -
Gently fold fresh or frozen blueberries into the dough, taking care not to crush them to preserve their shape.
05 -
Portion approximately 30 grams of dough, flatten slightly, and enclose one frozen cheesecake ball within. Seal the edges and roll smoothly into a ball. Arrange on a parchment-lined baking sheet. Repeat until all dough and filling are used.
06 -
Refrigerate the assembled dough balls for at least 30 minutes. Preheat the oven to 175°C. Bake for 12 to 14 minutes until edges are lightly golden while centers remain soft.
07 -
Allow cookies to cool completely on the baking sheet before transferring to prevent breakage. Enjoy the balance of tart lemon, sweet blueberry, and creamy cheesecake filling.
# Helpful Advice:
01 -
Freezing the cheesecake filling prior to assembly ensures easier handling and prevents filling leakage during baking. Chilling dough limits spreading and parchment paper prevents sticking.