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Lemon Blueberry Cheesecake Cookies

bakingwithnessa
These Lemon Blueberry Cheesecake Cookies are soft, thick, and bursting with juicy blueberries, fresh lemon zest, and creamy cheesecake flavor. Perfect bakery-style cookies for Spring and Summer baking! Easy homemade cookie recipe with soft chewy centers and rich cheesecake vibes. 
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Prep Time 30 minutes
Bake / Cook Time 10 minutes
FREEZE 1 hour
Total Time 1 hour 40 minutes
Course Cookies
Cuisine American
Servings 18

Ingredients
 

CHEESECAKE FILLING

  • 6 oz (170 g) cream cheese (Cold)
  • 1.41 oz (40 g) granulated sugar
  • 1/2 tsp (2.5 g) vanilla bean paste

BLUEBERRY JAM

  • 12 oz (340 g) fresh blueberries
  • 1.76 oz (50 g) granulated sugar
  • 1 Tbsp (15 g) lemon juice
  • 1 tsp (5 g) vanilla bean paste
  • 1/2 Tbsp (4 g) corn starch

COOKIES

  • 11.11 oz (315 g) all-purpose flour
  • 1/2 tsp (2 g) baking powder
  • 1/2 tsp (3 g) sea salt
  • 8.82 oz (250 g) granulated sugar
  • 1 lemon zest (From 1 Lemon)
  • 8 oz (225 g) butter (Softened | At Room Temperature)
  • 1 Large egg (At Room Temperature)
  • 1 Tbsp (15 g) vanilla bean paste

Instructions
 

CHEESECAKE FILLING PREPARATION

  • Line a small cookie sheet with parchment paper.
  • In a mixing bowl, add the cream cheese, granulated sugar and vanilla bean paste. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes.
    6 oz cream cheese, 1.41 oz granulated sugar, 1/2 tsp vanilla bean paste
  • Scoop the cheesecake filling into 18, 2 teaspoons portions onto the baking sheet. Slightly flatten each scoop with the back of a spoon so each resembles a thick disc rather than a scooped ball.
    Transfer them to the freezer until completely frozen, about 1-2 hours.
    NOTE: I like to prepare mine the night before.

BLUEBERRY JAM PREPARATION

  • In a sauce pan, add the blueberries, granulated sugar, lemon juice, vanilla bean paste and corn starch. Cook over medium-low heat for about 30-40 minutes until the blueberries are very thick and measure out to 1/2 cup (120 ml). About 15 minutes in, smush some of the blueberries with the back of a wooden spoon. Remove from the heat and allow to completely cool.
    12 oz fresh blueberries, 1.76 oz granulated sugar, 1 Tbsp lemon juice, 1 tsp vanilla bean paste, 1/2 Tbsp corn starch

COOKIES PREPARATION

  • Line 2 baking sheets with parchment paper. 
    NOTE: For this recipe, I used my medium Bonmat on the top of a Medium perforated Baking Sheet from BonCOOK. Set aside.
  • Preheat oven to 350℉/180℃.
  • In a mixing bowl, whisk together the all-purpose flour, baking powder and sea salt. Set aside.
    11.11 oz all-purpose flour, 1/2 tsp baking powder, 1/2 tsp sea salt
  • In a separate mixing bowl, add the granulated sugar and lemon zest. Rub the lemon zest and sugar together with your fingertips to extract the most lemon flavor from the zest.
    8.82 oz granulated sugar, 1 lemon zest
  • Add in the softened butter. Cream the butter, sugar and lemon zest together with an electric mixer on high speed for 1-2 minutes until very light and fluffy.
    8 oz butter
  • Add in the egg and vanilla bean paste. Mix on medium speed until pale in color and fluffy, 1-2 minutes.
    1 Large egg, 1 Tbsp vanilla bean paste
  • Add in the dry ingredients. Mix on low speed just until combined.
  • Push 3/4 of the dough to the side of the bowl. Flatten out 1/4 of the dough on the bottom of the bowl.
    Spoon 1/4 of the jam onto that section of dough. Add 1/4 of the dough on top of that section and spoon 1/4 of the jam on top. Repeat twice more.
  • "Cut" the dough in quarters with a rubber spatula and fold each section of dough just until the jam is slightly folded in.
    NOTE: Try not to work the jam too much into the cookie dough to keep that marbled color.

ASSEMBLY

  • Using the ice cream scoop, scoop the dough into 18 portions.
    Slightly flatten out each then place a frozen cheesecake disc in the center. (Keep the cheesecake balls in the freezer until ready to use for each batch of cookies.
    Close the cheesecake in with the cookie dough, making sure the cheesecake is completely covered in cookie dough. Then, shape each cookie dough section into a slightly flattened disc, rather than a ball.
  • Transfer the cookie dough to a prepared baking sheet.

BAKE!

  • Bake 8 cookies at a time for 11-12 minutes at 350℉/180℃. (Every oven heats differently, monitor your cookies from 10 minutes). It is ready when they don't look quite done and lightly golden brown around the edge, the top staying white but not shinny. If it is shinny it means your cookie is still raw, so monitor closely.
  • Once your Lemon Blueberry Cheesecake Cookies are out of the oven, let them cool down on the tray for 20 minutes, then transfer them to a wired cooling rack.
    NOTE: Leftover cookies are best when stored in a metal tin box at room temperature up to 3 days. Enjoy & Bon Appétit!

Photos

Nutrition

Calories: 281kcal | Carbohydrates: 37g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 192mg | Potassium: 54mg | Fiber: 1g | Sugar: 22g | Vitamin A: 467IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg
Keyword Best Cookies, cheesecake cookies, lemon blueberry, lemon blueberry cheesecake cookies, lemon blueberry cookies
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https://bakingwithnessa.com/lemon-blueberry-cheesecake-cookies/