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Lemon Blueberry Cheesecake Cookies

Soft lemon cookies packed with juicy blueberries and filled with a creamy cheesecake center for the ultimate bakery-style dessert.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 18 cookies
Course: Desserts
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Filling
  • 8 oz cream cheese softened
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
Cookie Dough
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 2 tbsp lemon juice fresh
  • 1 tbsp lemon zest
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1.5 cups fresh blueberries
Optional Garnish
  • 1 tbsp lemon zest for garnish
  • 2 tbsp powdered sugar for dusting

Equipment

  • Baking sheet
  • electric mixer
  • cookie scoop

Method
 

  1. Mix cream cheese, powdered sugar, and vanilla. Freeze teaspoon-sized portions for 30 minutes.
  2. Cream butter and sugars until fluffy. Add eggs, lemon juice, zest, and vanilla.
  3. Whisk dry ingredients separately and combine with wet ingredients.
  4. Fold blueberries gently into the dough.
  5. Wrap dough around frozen cheesecake filling and seal completely.
  6. Chill assembled cookie dough balls for 20–30 minutes.
  7. Bake at 350°F (175°C) for 12–15 minutes.
  8. Cool, garnish with lemon zest and powdered sugar, then serve.

Notes

Freeze the cheesecake filling thoroughly and chill the dough before baking for the best bakery-style results.