Lemon Blueberry Cheesecake Cookies
These perfect lemon blueberry cheesecake cookies are soft and chewy lemon sugar cookies, with jammy blueberries throughout, stuffed with a creamy vanilla cheesecake filling. They’re chewy, buttery, full of fresh lemon blueberry flavor and taste just like lemon blueberry cheesecake in cookie form!
Why you’ll love these lemon blueberry cheesecake cookies
Soft, melt in your mouth texture– They’re fluffy, buttery, tender and chewy all at the same time.
They have a creamy cheesecake layer– The centers are stuffed full of delicious, sweetened cream cheese. It’s the best part of these cookies!
They have the perfect amount of lemon blueberry flavor. The dough is flavored with lots of lemon zest and a very thick homemade blueberry jam to add the most fresh blueberry flavor, without adding too much extra moisture to the cookie dough. By reducing the jam a lot, we’re able to keep the cookies extra chewy!
For the full recipe, including measurements, step by step instructions, and bake time, please see the recipe card at the bottom of the post. This is just a brief overview!
Lemon Blueberry Cheesecake Cookies FAQs
No. I really recommend making the thick, homemade blueberry jam presented in the recipe. This will ensure the most blueberry flavor is added to the cookies. Store bought jam is not as thick and could lead to the cookies spreading too much, as well as not having as strong of a blueberry flavor.
Store the cookies in an airtight container for up to three days, or freeze them for up to two weeks!
Nope! If you need to make the dough in advance and bake the next day, you of course can. For the best results I would just recommend letting the dough return to room temperature before attempting to scoop and bake!
Tips for baking perfect lemon blueberry cheesecake cookies
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour with a kitchen scale. 1 cup of flour equals 125 grams.
Make sure to completely freeze the cheesecake balls. This will ensure no cheesecake filling leaks out of the cookies while baking. Keep the cheesecake balls in the freezer just until you’re ready to use for each batch of cookies.
Very softened butter. You’ll want to make sure your butter is super soft. As in, you should be able to press your finger into it very easily. This will make it easier to cream together with the sugar and help give the cookies the best texture.
Beat the egg and vanilla thoroughly. Make sure to beat your egg and vanilla into the butter and sugar until the mixture is pale in color and very fluffy, not just until it’s combined. This helps to give the cookies their pillowy texture.
When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape!
Let the cookies cool completely before eating. This will allow the cheesecake filling to properly firm up.
If you make these lemon blueberry cheesecake cookies please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try
Lemon Blueberry Cheesecake Cookies
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
For the Cheesecake Filling
- Line a small cookie sheet with parchment paper.
- Add the cream cheese, sugar and vanilla to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes.6 oz (170 g) cream cheese, cold, 3 tbsp (38 g) granulated white sugar, 1/2 tsp vanilla
- Scoop the cheesecake filling into 20, 2 tsp 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.
- Pop them into the freezer until completely frozen.
For the Blueberry Jam
- Add the blueberries and sugar to a medium pot over medium heat.12 oz (340 g) fresh blueberries, 1/4 cup (50 g) granulated white sugar
- Cook for about 40 minutes, smashing half way through with a wooden spoon. Be sure to stir continuously towards the end of the time as the jam will start sticking to the bottom of the pot as it gets thicker.The blueberry jam should be very thick and reduced to about a 1/2 cup (120 ml).
- Remove from the heat and pop in the fridge to chill while working on the dough.
For the Cookies
- Preheat the oven to 350℉ (175℃). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Then set aside the flour mixture.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
- Add the sugar and lemon zest to a large bowl. Rub the lemon zest and sugar together with your fingertips to extract the most lemon flavor from the zest.1 cup (200 g) granulated white sugar, 2 tbsp (20 g) 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.1 cup (227 g) unsalted butter, very softened
- Add in the egg and vanilla and mix on medium speed until pale in color and very fluffy, about 1-2 minutes.1 egg, at room temperature, 2 tsp vanilla
- 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. (Basically, we are trying to evenly disperse the jam!)
- "Cut" the dough in quarters with a rubber spatula and fold each section of dough just until the jam is slightly folded in. Don't mix the jam in all the way, you'll want there to be little pockets of jam throughout the dough.
- Scoop the dough into 20 portions with a 2 tbsp cookie scoop. Slightly flatten out each then place a frozen cheesecake disc in the center. Then close the cheesecake in with the cookie dough. Make sure the cheesecake is completely covered in cookie dough. Shape each cookie dough section into a slightly flattened disc, rather than a ball.(The cookie dough does not spread as well if not slightly flattened.) See photos in the blog post above.
- Roll the cookie dough in sugar.(Keep the cheesecake balls in the freezer until ready to use for each batch of cookies.)1/4 cup (50 g) granulated white sugar, for rolling dough in
- Transfer the cookie dough to a prepared baking sheet lined with parchment paper. Bake 6 cookies at a time for 11-12 minutes.(When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape.)
- Let the cookies cool for about 10 minutes on the cookie sheet, then transfer the baked cookies to a cooling rack to cool completely. Then serve!
Any thoughts or suggestions for making this gluten free?
I made them using all purpose gluten free flour with xanthum gum, substituted 1:1 and they came out perfect! Also swapped the cream cheese and butter for lactose free versions and it worked out fine
Thank you for the recipe. It was easy to follow and they came out exactly like the picture. They tasted amazing. I will definitely be making again soon.
This is a dream dessert
Hi, can I use frozen blueberries?
I tried it with the frozen blueberies in the end and the jam was too soft so I couldn’t shape the cookies and roll them in sugar, but they still came out very good and look fantastic, would totally reccomend, but use fresh blueberies?.
Hi. Could I add some lemon juice from the zested lemon or would that disrupt the viscosity of the dough? If I can, how much lemon juice? I had wanted to add maybe 1/4 cup.
Amazing cookies, everyone in my house loves them!
Cookies are delicious and were a hit! It definitely tastes like a homemade cookie from the bakery and I love how soft they are. Although it was sooo much work. Definitely worth it if you have the time
These cookies turned out FANTASTIC! I baked them for my family to try and although this recipe was a bit of work it honestly turned out so beautifully. One thing I’d change however is the sugar coating before baking, as I thought it made the cookies too sweet and overpowered the flavour of lemon and blueberries. Otherwise however, these were WONDERFUL!!!
Also, the step which states to rub the sugar and lemon zest with your fingers isn’t necessary as just using a spoon is fine (plus, it’s a lot less hassle) and the blueberry jam didnt take 40 minutes for me personally, I’d say it was finished in maybe 15-25 minutes? But yeah, these were awesome. Genuinely adore this recipe, do give it a try!! 😀
So excited to try to make these for my husband!
These were absolutely delicious!! Easy recipe to follow.
Absolutely delicious!! I think I may not have let my jam cook long enough, so my dough was a little messy but they still turned out amazing and delicious!!
Ive spent the better half of my afternoon going shopping to get everything. Came home and followed everything to a T. I’ve been baking since I was tall enough to stand on a chair. Some of the things I thought were a bit off, but from the reviews I “trusted” the process.
I advice anyone to find a different recipe for this kind of thing or you will end up with soup with little cheese cake filling spots. I do not recommend doing this recipe at all.
You must’ve made a mistake along the way. Maybe your jam wasn’t thick enough.
Mine turned out exactly as pictured as well. I can only presume an error in following the recipe
I’m in agreement with Katherine, may have tasted great, but they were a mess. The “jam” made it way to thin of a batter and could not form a semi solid ball. I followed the recipe, and I have been baking a while,
You should delete your comment because there’s no way that you followed the directions. I am not a baker at all. This is the first time baking for me and they came out perfect.
Did you use melted butter instead of softened? Or maybe the jam wasn’t reduced to 1/2 cup?
Same Katherine, same. Two people on the job and a leisurely baking activity turned into two days of hell freezing and thawing various pieces of this three component cookie recipe. NOT FOR BEGINNERS OR FOR FUN
Maravilloso
These cookies are freaking delicious. I don’t bake frequently but the recipe was super easy to follow and my whole family loved them.
This recipe was the most time intensive recipe I’ve ever made and I won’t be making them again. My son requested these; obviously he is not a baker! My bad, I didn’t read through the whole recipe before making. Nope! I don’t care how wonderful they taste I will find an easier way to make lemon blueberry cookies!
Amazing recipe! I used a duck egg instead of a regular egg (that’s all I had) and my dough it’s now too sticky and needs more flour (my own fault)! I trial ran a batch to see how they would turn out and they’re still so delicious! Going to try incorporate some more flour into the rest of the mix very carefully as I’ve already added the blueberries! Honestly I should’ve done this earlier as I knew a duck egg would give too much liquid but I was too excited and just wanted to see ? anyway, all my own doing but they taste amazing ?
I made these for Father’s Day and they turned out AMAZING! I really enjoyed the process too. I decided to skip rolling them in sugar before baking, and they were still perfect. The only thing I might would try next time is adding a bit of cornstarch to the dough for texture, and/or decreasing the butter, because they are very soft cookies. Thanks so much for this great recipe!
I have made this twice. The 1st time with only zest in the batter. It was great.
The second time I added lemon zest in the cream cheese, blueberries and batter. It came out even better.
I did not roll them into sugar and they still came out perfect.
Lots of prep time but well worth it!
So the first time I made these, I wasn’t real happy with how they looked but everyone loved them. I decided to try them again for my grandmother’s 100th birthday party and I was very pleased with how they turned out this time around.
I love these cookies! I made them with frozen blueberries and wild ones, I increased the heat a bit to get the same texture that is needed and it ended up working just fine! The only thing that changed was that the cookies turned out a lot bigger than I thought but I actually loved that! I plan on trying to do them without the cheesecake filling even though it tastes amazing just to try out different flavors! Loved it!
Love, love, love the cookies and so do my coworkers! Definitely a must-have in my personal cookbook 🙂
These were incredible!
Hola podrías decirme a qué temperatura horneaste tus galletas? Por favor…
350 F
I made these yesterday and they were fabulous! The instructions were so easy to follow and I am amazed with how delicious they turned out.
Can you make this without a stand mixer?
This is a fun cookie! These came out creamy, fruity and well balanced. Is it my favorite cookie ever? No, but it’s really solid. It does take a little bit of time, not the recipe to run to if you’re in a rush but if you have some time, it’s worth making. We broke up each component throughout the day so we could finish them up for dinner.
Well done! Will definitely make again.
My FIL said these were hands down the best cookies he’s ever had. They were a huge hit!! Will use this recipe over and over and excited to try the strawberry ones
I saw the video about these on the In Bloom Bakery TikTok page, and Oh! My! Gosh! I am so happy I decided to make these! When I saw that video, I knew I had to try them, and they were absolutely delicious! Some of the best cookies I ever made (and tasted)!
Love the looks and natural taste of the lemons and blueberries. They also leave your house smelling amazing!
Made these for my second time baking…ever. The fact that the cookies still turned out good is a testament to how solid this recipe is! Definitely really time intensive but I think it was worth it.
Not to be mean but each step of making these cookies was a pain. To go through that again, they would have to be seriously outstanding cookies but they aren’t.
Made these with my friend this evening and they were fab, we used a bit too much jam but they held really well and tasted so good, definitely going to be trying more of your recipes!!
Total failure! A dough that runny can’t result in those nice shaped cookies. I followed the recipe in every step, but still… .Not trying this ever again.
Really good! My jam took way longer than 40 minutes to get thick enough but I probably had the temp too low.
Did anyone else’s turn green the second day??
I froze some uncooked cookies. There’s no reference to baking after freezing, wondering if anyone found it better to leave them to defrost a bit or pop them right in frozen
Lauren, I would be interested to hear your results for freezing. I would tend to think straight from freezer to oven, but I’ve yet to make and if I go to this much trouble I thought I’d freeze some
Look good, i want to try
Thank you
A bit time consuming but other than than, very well worded recipe so very easy to follow
Excelente deliciosas
These are delicious! I saw a recipe online and I couldn’t stop thinking about it! They definitely are not quick but they are so worth it. I was scared they’d be too sweet but they’re perfect.
These cookies are SO good. Time intensive, but worth it.
This recipe was perfect! I used the same proportion in the directions but it ended up making way more that expected and it didn’t disappoint. Perfect balance of lemon, blueberry, and cheesecake.
I made these yesterday and they turned out amazing! It is a pretty hands-on cookie and takes time, so plan accordingly! I froze the cream cheese the night before and started the blueberries in the morning.
I came back to these the next day after having them in an air-tight container and they were soggy… They tasted fine, but they were moist and too soft to touch. Basically felt like uncooked dough on the tops.
I’m wondering if there’s a better way to store them? Or maybe I didn’t cook them long enough? I want to bake these for the office, but I would be too embarrassed to give out soggy cookies the next day and there’s no way I could make these in the morning before work… Any tips?
Ginny, I just love your recipes! This was my first one and I must say it’s so addicting! I made two batches of this recipe and tried it with three more fruits and they were all amazing! Thank you so much! It’s such a good alternative to chocolate cookies ( I can’t eat chocolate).
These cookies are FAN-TAS-TIC! It does require more work with the freezing of the cheesecake mix, the cooking of the blueberry jam, etc. BUT the end result is well WORTH the effort! Make this ASAP!
My husband sent me this recipe you posted on Instagram. I finally made it and wow wow wow! I don’t even like lemon things or cream cheese/ cheesecake, and I can’t stop eating these things. They are so soft and the flavors are so well balanced. My husband and all 4 of my children love it as well. These cookies are genius. Thank you for posting them and sharing your recipe!! I am now going to try your pumpkin version of these!
My 7 year old son, who helped makes these with me says, “They’re awesome!”
These were actually pretty easy to make. The lemon flavor wasn’t at all overwhelming..actually just the perfect flavor (and aroma!)
This was my first time ever making a jelly/jam and I was quite impressed how easy it was and tasty end results! My assembly was wasn’t quite the same. I did a dollop of cookie dough, places the cream cheese disc, then another dollop of dough on top and kind of flattened and molded it together to seal in the cream cheese. I just sprinkled sugar over top instead of rolling the whole cookie (mostly to avoid a mess). They turned out to be big cookies and took a little longer to cook. I think ended up with 15 minutes (a dozen at a time vs 6) and they came out so incredibly soft and it just kind of melts in your mouth. So, so, so good!! Would definitely make again!!
These are so delicious ?. Thank you for sharing…yummo
Thank you so much for sharing this amazing cookie recipe and for all the effort you put into your page! Everything looks so delicious and beautifully explained.
I was wondering — what could I use instead of an egg in this recipe? Thanks again for your hard work! ❤️
Do these need to be refrigerated after cooking to store?
I have made these a few times now and people always ask me about them! One of the best cookies ever.
Hi Megan! Yay! I’m so glad you are enjoying the cookies!
These are absolutely amazing. They’re very involved and can be considered time consuming… but the sacrifice is worth it!! I will be making these again already. I’m obsessed! Next family gathering these will be my go to contribution!
I’m thrilled you loved them! They do take some time, but it sounds like it was worth it. Your family is going to be so happy with these at the next gathering.
OH MY GOODNESS! I am not a good baker but I followed the recipe to the T with all the advice in the comments in mind and WOW. It came out so good. I honestly can’t believe I made these lol. TY! Making this for Thanksgiving 🙂
Made these for a cookie exchange at work and everyone loved them. I used defrosted blackberries from the yard instead of blueberries but everything came together wonderfully. Added some blackberry puree and lemon juice to the cheesecake and it came out great.
Yum! Thanks so much for sharing!