Creamy Lemon Blueberry Cheesecake Cookies
These cookies combine zesty lemon, sweet blueberries, and a creamy cheesecake swirl for a tender, melt-in-your-mouth treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon freshly grated lemon zest
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 teaspoon lemon juice, freshly squeezed
- 1/2 teaspoon vanilla extract
- 1 cup (150g) fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Make the cheesecake swirl: In a medium bowl, beat together cream cheese, 1/4 cup sugar, lemon juice, and 1/2 teaspoon vanilla extract until smooth and creamy. Set aside.
- Prepare the cookie dough: In a large bowl, cream together softened butter and 3/4 cup sugar using an electric mixer until light and fluffy, about 2-3 minutes.
- Add the egg and 2 teaspoons vanilla extract to the butter mixture and beat until combined.
- In a separate bowl, whisk together flour, baking powder, salt, and lemon zest.
- Slowly add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Gently fold in fresh blueberries with a spatula, being careful not to break them.
- Using a tablespoon, scoop dough balls onto prepared baking sheets, spacing about 2 inches apart.
- Place about 1 teaspoon of cheesecake mixture on top of each dough ball. Gently swirl the cheesecake into the cookie dough to create marbled pockets.
- Bake for 12-15 minutes until edges are golden but centers still look soft.
- Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
If dough is too sticky, refrigerate for 15 minutes before baking. Tent baking sheet with foil if cheesecake swirl browns too quickly. Use softened cream cheese for smooth swirl. Do not overmix dough to keep cookies tender. Gently fold in blueberries to avoid bursting.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Fat: 8
- Carbohydrates: 18
- Protein: 3
Keywords: lemon blueberry cookies, cheesecake cookies, lemon dessert, blueberry dessert, creamy cookies, easy cookies, tender crumb cookies