Lemon Blueberry Cheesecake Cookies (Print-Friendly Version)

Chewy cookies packed with lemon, jammy blueberries, and a creamy cheesecake center in every bite.

# What You’ll Need to Make This:

→ Cheesecake Filling

01 - 170 g cold cream cheese
02 - 38 g granulated sugar
03 - 0.5 tsp vanilla extract

→ Blueberry Jam

04 - 340 g fresh blueberries
05 - 50 g granulated sugar

→ Cookie Dough

06 - 344 g all-purpose flour
07 - 0.5 tsp baking powder
08 - 0.5 tsp baking soda
09 - 0.5 tsp salt
10 - 200 g granulated sugar
11 - 20 g lemon zest
12 - 227 g unsalted butter, softened
13 - 1 large egg, room temperature
14 - 2 tsp vanilla extract
15 - 50 g granulated sugar, for rolling dough

# How to Prepare:

01 - Line a small baking sheet with parchment paper. Combine cream cheese, sugar, and vanilla in a small bowl. Beat with an electric mixer on medium-high speed until fluffy and the sugar has dissolved, about 2 minutes. Portion the mixture into 18 discs using 2 teaspoons each. Slightly flatten with the back of a spoon. Freeze until solid.
02 - Place blueberries and sugar in a medium saucepan over medium heat. Cook for about 40 minutes, smashing the berries halfway through with a wooden spoon. Stir frequently towards the end as the mixture becomes thick and reduced to approximately 120 ml. Refrigerate the jam to chill.
03 - Preheat oven to 175°C. Line two baking trays with parchment paper. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
04 - In a large bowl, combine granulated sugar and lemon zest. Rub together with your fingertips to extract flavor. Add the softened butter. Cream together on high speed for 1–2 minutes until pale and fluffy.
05 - Add the egg and vanilla to the creamed mixture. Mix on medium speed until pale and very fluffy, about 1–2 minutes.
06 - Add the dry ingredients to the wet mixture. Mix on low speed until just combined.
07 - Divide dough in quarters. Flatten one quarter, spread 1/4 of the jam, cover with another quarter of dough, and repeat. Cut dough into quarters with a spatula and gently fold each section so jam is marbled, leaving visible pockets.
08 - Scoop the dough into 18 portions using a 2-tablespoon scoop. Flatten slightly, place a frozen cheesecake disc in the centre, and wrap dough around to seal, forming a disc shape. Ensure cheesecake filling is fully encased.
09 - Roll each cookie dough disc in granulated sugar. Arrange 6 cookies per tray. Bake for 11–12 minutes at 175°C until set and slightly golden.
10 - Immediately after baking, use a large round cutter to scoot cookies into perfect circles if desired. Cool for 10 minutes on the tray, then transfer to a rack to cool completely before serving.

# Extra Tips:

01 - Keep cheesecake filling frozen until ready to assemble each cookie to prevent premature melting.
02 - Avoid over-mixing the jam into the dough for distinct blueberry pockets.
03 - Rolling the dough in sugar prior to baking enhances texture and visual appeal.

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