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!

Add the blueberries and sugar to a medium pot.
Cook for about 40 minutes over medium heat, smashing half way through with a wooden spoon, until very thick and reduced to a 1/2 cup.
Prepare the cheesecake filling. Scoop into 20 portions. 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.
Rub the lemon zest and sugar together to extract the most lemon flavor from the zest.
Then add in the butter and cream together. Mix in the egg and vanilla until very fluffy.
Add in the dry ingredients and mix 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 2 tbsp balls. Flatten out the dough and place a cheesecake disc on top. Close the dough around the cheesecake.
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.)
Bake the cookies for 11-12 minutes. Let the cookies cool on the pan for 10 minutes before moving to a wire rack to cool completely.
Enjoy! 🙂

Lemon Blueberry Cheesecake Cookies FAQs

Can I use store bought blueberry jam?

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.

How do I store the cookies?

Store the cookies in an airtight container for up to three days, or freeze them for up to two weeks!

Does the cookie dough need to be chilled?

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!

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4.70 from 63 ratings

Lemon Blueberry Cheesecake Cookies

Yield: 20 cookies
Prep: 2 hours
Cook: 11 minutes
Total: 2 hours 11 minutes
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!
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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!
Course: Dessert
Cuisine: American
Keyword: cheesecake cookies, Cookies, lemon blueberry, lemon blueberry cheesecake cookies, lemon blueberry cookies
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