Lemon blueberry cheesecake cookies are a delightful treat to make any time. They combine the creamy goodness of cheesecake with the fruity freshness of blueberries. Plus, the hint of lemon adds a bright touch that just feels like sunshine.
These cookies are soft and tender, with a crispy edge. They are lovely for dessert or a sweet snack with tea or coffee. You may find them perfect for family gatherings or just when you want a little something special.
Why You Will Love This Recipe
This recipe is great for beginners and anyone who loves a sweet treat. The cookies are easy to make and use ingredients you can find in your kitchen. Mixing creamy cheesecake and juicy blueberries creates a flavor that is simply joyful. Plus, the fresh lemon gives a refreshing twist. Everyone will love these cookies!
How to Prepare Lemon Blueberry Cheesecake Cookies
Making these cookies is straightforward. You’ll mix the dough, add the blueberries, form the cookies, and bake them. In no time, your kitchen will smell heavenly, and you’ll have cookies to share or enjoy all by yourself!
What You Need
- 6 oz cream cheese (cold)
- 3 tbsp granulated white sugar
- 1/2 tsp vanilla
- 12 oz fresh blueberries
- 1/4 cup granulated white sugar
- 2 3/4 cups all-purpose flour (spooned and leveled)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated white sugar
- 2 tbsp lemon zest
- 1 cup unsalted butter (very softened)
- 1 egg (at room temperature)
- 2 tsp vanilla
- 1/4 cup granulated white sugar (for rolling dough in)
Step-by-Step
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat the cream cheese, sugar, and vanilla until smooth.
- Add the softened butter, lemon zest, and egg. Mix until creamy.
- In another bowl, whisk flour, baking powder, baking soda, and salt together.
- Gradually add the dry ingredients to the wet mixture, stirring gently.
- Fold in the fresh blueberries carefully so they don’t smash.
- Roll the dough into small balls and then roll in sugar.
- Place on the baking sheets, making sure to leave space in between.
- Bake for about 10-12 minutes or until golden around the edges.
- Let them cool, then enjoy your cookies!
How to Serve Lemon Blueberry Cheesecake Cookies
These cookies are perfect on their own but can be paired with fresh whipped cream or a scoop of vanilla ice cream. They make a wonderful addition to a picnic or party tray. They are also lovely alongside a cup of tea or coffee.
How to Store Lemon Blueberry Cheesecake Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, place cookies in the freezer for up to three months. Just make sure to layer them between parchment paper to avoid sticking. When you’re ready to enjoy them again, let them thaw at room temperature.
Recipe Tips
- Make sure your butter is very softened for easy mixing.
- Be gentle when folding in the blueberries to keep them intact.
- You can use frozen blueberries but add them directly from the freezer to prevent juice from coloring the dough.
- Chill the dough for 30 minutes if it’s too soft to handle.
- Rolling the cookies in sugar gives a sweet crunch on the outside.
Variations & Swaps
- Try adding white chocolate chips for a sweeter twist!
- Use raspberries instead of blueberries for a different berry flavor.
- For a lighter cookie, swap half of the butter for Greek yogurt.
FAQs
Can I make the dough ahead of time?
Yes! You can prepare the dough and store it in the fridge for up to two days before baking.
Can I freeze the cookies?
Absolutely! Bake, then let cool completely. Store in an airtight container or bag for up to three months.
What if I don’t have fresh blueberries?
Frozen blueberries work fine. Just use them straight from the freezer to avoid color bleeding.
How should I reheat the cookies?
You can microwave them for about 10-15 seconds or enjoy them at room temperature.
What if the cookies are too soft?
They might need more time in the oven. Keep an eye on them to ensure they don’t overbake.
Lemon Blueberry Cheesecake Cookies
Ingredients
For the cookie dough
- 6 oz cream cheese (cold) Make sure it is cold before mixing.
- 3 tbsp granulated white sugar For the initial mix.
- 1/2 tsp vanilla For flavoring.
- 1/4 cup granulated white sugar (for rolling) Sugary coating for the outside.
- 1 cup unsalted butter (very softened) Ensure it's very soft for easy mixing.
- 1 egg (at room temperature) To help bind the dough.
- 2 tsp vanilla Additional vanilla for the dough.
- 2 3/4 cups all-purpose flour (spooned and leveled) Base of the cookie.
- 1/2 tsp baking powder For leavening.
- 1/2 tsp baking soda For leavening.
- 1/2 tsp salt To enhance flavor.
- 12 oz fresh blueberries Gently folded in.
- 2 tbsp lemon zest For a refreshing twist.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat the cream cheese, sugar, and vanilla until smooth.
- Add the softened butter, lemon zest, and egg. Mix until creamy.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently.
- Fold in the fresh blueberries carefully to avoid smashing them.
- Roll the dough into small balls and then roll in sugar.
- Place on the lined baking sheets, ensuring to leave space between the cookies.
- Bake for about 10-12 minutes or until golden around the edges.
- Let them cool before enjoying your cookies.
