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How to make Lemon Blueberry Cheesecake Cookies

Lemon blueberry cheesecake cookies – Soft lemon cookies filled with creamy cheesecake and pockets of blueberry jam, stacked and bursting with flavor.
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These soft and gooey lemon blueberry cheesecake cookies feature a zesty lemon sugar cookie dough swirled with homemade blueberry jam and filled with a creamy cheesecake center. A bakery-style treat with layers of flavor in every bite.

Ingredients

Scale

For the Cheesecake Filling:

  • 6 oz (170 g) cold cream cheese

  • 3 tbsp (38 g) granulated white sugar

  • ½ tsp vanilla extract

For the Blueberry Jam:

  • 12 oz (340 g) fresh blueberries

  • ¼ cup (50 g) granulated white sugar

For the Cookie Dough:

  • 2¾ cups (344 g) all-purpose flour, spooned and leveled

  • ½ tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 cup (200 g) granulated white sugar

  • 2 tbsp (20 g) lemon zest

  • 1 cup (227 g) very softened unsalted butter

  • 1 egg, at room temperature

  • 2 tsp vanilla extract

  • ¼ cup (50 g) granulated white sugar (for rolling the dough)

Instructions

  1. Prepare the Cheesecake Filling:
    Line a small baking sheet with parchment paper.
    Mix cream cheese, sugar, and vanilla in a bowl on medium-high speed until fluffy (about 2 minutes).
    Scoop into 18 portions (2 tsp each), flatten slightly, and freeze until firm.

  2. Make the Blueberry Jam:
    Combine blueberries and sugar in a saucepan over medium heat.
    Cook for about 40 minutes, stirring often and mashing halfway through.
    When thick and reduced to about ½ cup, chill in the fridge.

  3. Prepare the Cookie Dough:
    Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
    In a medium bowl, whisk flour, baking powder, baking soda, and salt.
    In a large bowl, rub lemon zest into the sugar to release oils.
    Add butter and beat with lemon sugar until fluffy (1–2 minutes).
    Add egg and vanilla; beat again until light and pale.
    Mix in dry ingredients until just combined.

  4. Incorporate the Jam:
    Flatten ¼ of the dough at the bottom of the bowl. Spoon ¼ of the jam over it.
    Repeat with remaining dough and jam in layers.
    Use a spatula to fold the dough into itself until jam is just streaked (do not overmix).

  5. Assemble the Cookies:
    Scoop dough into 18 portions (about 2 tbsp each).
    Flatten slightly, place frozen cheesecake disc in the center, and enclose fully in dough.
    Shape into flattened discs (not balls), then roll in sugar.
    Bake 6 cookies per tray for 11–12 minutes.
    Use a round cutter to reshape cookies out of the oven (optional).
    Cool on the sheet for 10 minutes, then transfer to a rack.

Notes

  • Keep cheesecake filling frozen until use for best structure.

  • Don’t overmix jam—swirls and pockets give the cookies a marbled look.

  • For extra lemon flavor, add a few drops of lemon extract to the dough.

  • Use a large cookie scoop for bakery-style size and appearance.

  • Cookies stay soft for up to 3 days in an airtight container.

Find it online: https://2thenextgen.com/how-to-make-lemon-blueberry-cheesecake-cookies/