Lemon Blueberry Cheesecake Cookies: A Sweet & Zesty Treat

Lemon Blueberry Cheesecake Cookies combine creamy cheesecake flavor with blueberries for a delightful treat.

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Prep Time 15

Cook Time 11

Chilling Time 20

Total Time 46

Servings: 24 cookies

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cheesecake Filling

8 ounces cream cheese cold for smooth consistency
1/2 cup sugar adjust based on preference
1 teaspoon vanilla extract opt for pure vanilla

For the Cookie Dough

1/2 cup unsalted butter softened
1 cup sugar white or brown sugar works well
1 large egg room temperature
1 tablespoon lemon zest freshly grated
2 cups all-purpose flour or gluten-free flour
1 teaspoon baking powder don't swap with baking soda
1/2 teaspoon baking soda ensures a soft bake
1 pinch salt balances sweetness

For the Blueberries

1 cup fresh blueberries gently fold into the dough

Equipment

Mixing bowls
electric mixer
Rubber spatula
Baking sheet
parchment paper

Method

Step-by-Step Instructions

Mix cream cheese, sugar, and vanilla extract in a bowl; refrigerate after mixing.
Whisk flour, baking powder, baking soda, and salt; cream butter and sugar, mix in lemon zest and egg, then add dry ingredients.
Fold in fresh blueberries carefully to avoid crushing them.
Preheat oven to 350°F (175°C) and scoop dough onto lined baking sheet, creating an indentation in each.
Bake for 11 minutes until edges are golden; cool on sheets before transferring to racks.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 90mgPotassium: 50mgFiber: 0.5gSugar: 9gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Store cookies in an airtight container for up to 5 days in the fridge or freeze for up to 3 months.

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