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Lemon Blueberry Cheesecake Cookies

Bright, soft cookies filled with juicy blueberries and a creamy cheesecake center, perfect for a snack or dessert.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup softened butter Make sure it's at room temperature.
  • 1 cup granulated sugar
  • 1/2 cup brown sugar Packed.
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour Sifted.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1 cup blueberries Fresh or frozen.
For the Cheesecake Filling
  • 1 cup cream cheese Softened.
  • 1/4 cup powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract, lemon zest, and lemon juice.
  4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients until well combined.
  5. Gently fold in the blueberries.
Cheesecake Filling
  1. For the cheesecake filling, mix the softened cream cheese with powdered sugar until smooth.
  2. Scoop a tablespoon of cookie dough, flatten it slightly, place a small dollop of the cheesecake filling in the center, then top with another tablespoon of cookie dough, sealing it around the filling.
Baking
  1. Place the stuffed cookies on the prepared baking sheet, leaving space for spreading.
  2. Bake for 10-12 minutes until the edges are golden and the centers are set.
  3. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For a healthier version, use low-fat cream cheese and consider replacing some sugar with coconut sugar or unsweetened applesauce. Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Each version can be adjusted to be diabetic-friendly with sugar alternatives.