Blueberry Cheesecake Cookies
These bakery-style Blueberry Cheesecake Cookies feature a bright lemon-sugar dough, a thick wild blueberry swirl, and a creamy, hidden cheesecake center in every decadent bite.
Equipment
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Medium pot
- Cookie Scoop
- Cooling Rack
Ingredients
For the Cheesecake Filling:
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
For the Blueberry Jam:
- 12 oz (340 g) fresh blueberries
- 1/4 cup (50 g) granulated white sugar
For the Cookies:
- 2 3/4 cups (344 g) all purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (200 g) granulated white sugar
- 2 tbsp (20 g) lemon zest
- 1 cup (227 g) unsalted butter, very softened
- 1 egg, at room temperature
- 2 tsp vanilla
- 1/4 cup (50 g) granulated white sugar, for rolling dough in
Instructions
Make the cheesecake filling and blueberry jam
- Line a small cookie sheet with parchment paper to prevent the filling from sticking.
- In a small bowl, beat the cold cream cheese, sugar, and vanilla with an electric mixer on medium-high speed for about 2 minutes until smooth and fluffy.
- Portion the filling into 20 mounds (about 2 teaspoons each) on the prepared sheet. Flatten each into a thick disc and freeze until completely solid.
- Combine blueberries and sugar in a medium pot over medium heat. Cook for 40 minutes, crushing the berries halfway through, and stir frequently as it thickens.
- Reduce the jam until it reaches a thick 1/2 cup (120 ml) volume. Transfer to the refrigerator to chill thoroughly.
Mix the lemon cookie dough
- Preheat your oven to 350℉ (175℃) and line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, rub the lemon zest into the granulated sugar with your fingertips until fragrant. Add softened butter and beat on high for 1 to 2 minutes until light and airy.
- Mix in the egg and vanilla on medium speed for 1 to 2 minutes until the batter is pale and emulsified.
- Add the dry ingredients and mix on low speed just until the flour streaks disappear.
Fold in the jam and stuff the cookies
- Layer the dough and chilled jam by flattening sections of dough, spooning jam over them, and repeating. Gently fold the dough with a spatula to create swirls, being careful not to overmix.
- Scoop 20 portions of dough. Flatten each slightly, place a frozen cheesecake disc in the center, and wrap the dough around to seal the filling completely.
- Shape the stuffed dough into slightly flattened discs. Roll the tops in the extra granulated sugar before placing them on the baking sheets.
Bake and cool
- Bake 6 cookies at a time for 11 to 12 minutes. The edges should be set but the centers should still look soft.
- Allow the cookies to rest on the baking sheet for 10 minutes to firm up, then transfer to a cooling rack to cool completely.
Notes
Storage Tip: Store these cookies in an airtight container in the refrigerator for up to 5 days to keep the cream cheese filling fresh and firm.
Freezing Tip: You can freeze the raw stuffed dough discs and bake them directly from frozen. Just add a minute or two to the baking time if needed.
Technique Tip: Do not overmix the blueberry jam into the dough. Keeping distinct streaks ensures the cookies stay thick and prevents the dough from becoming too soft.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.