Blueberry Cheesecake Cookies
Soft blueberry cheesecake cookies filled with a creamy cheesecake center and fresh blueberries. Thick, bakery-style cookies with the perfect hint of lemon.
Ingredients
For the Cheesecake Filling:
- 6 ounces cream cheese cut into cubes, see note 1
- ⅓ cup powdered sugar
- ½ teaspoon vanilla extract
For the Cookies:
- ¾ cup butter salted, slightly softened, see note 2
- 1 ½ cups granulated sugar
- 1 teaspoon lemon zest
- 2 eggs
- 1 teaspoon vanilla
- 3 cups flour fluffed, then lightly spooned into a measuring cup and leveled.
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 cup blueberries firm, see note 3
Instructions
Make the Cheesecake Filling:
- Beat the cream cheese on high with an electric mixer until smooth, about 2 minutes. Add the powdered sugar and vanilla and beat until well combined and smooth. Form rough balls of filling, about 2 teaspoons in size, and place on large plate or dish lined with parchment paper. Place in the refrigerator for at least 20 minutes, and up to 1 hour.
Make the Cookies:
- After the filling has been in the refrigerator at least 15 minutes, preheat the oven to 325°F. Leave the filling in the fridge.
- Beat the butter, sugar and lemon zest on high until light and fluffy, about 1-2 minutes. Add the vanilla and eggs and beat another 30-60 seconds until well combined. In a separate bowl, whisk together the flour, baking powder and salt. Add to the wet ingredients and mix on low until about 85-90% incorporated. Add the blueberries and stir them in with a spatula. We highly recommend firm blueberries for this. Not all of the blueberries will be fully incorporated, and that is okay.
- Grab a blob of dough, about 2 Tablespoons in size. Flatten them into a pancake about ¼" thick or so (if you have blueberries that didn't mix in, feel free to press some into your pancake of dough). Place the dough pancakes on a parchment lined baking sheet. Place the cheesecake filling balls in the center of your dough pancakes, then fold the dough up and around the filling, covering it completely and sealing any holes with dough. Feel free to press in another few blueberries on top, if desired for a more aesthetic look.
- Bake for 15-18 minutes until the edges are completely set and the tops are matte. Remove from the oven and allow to cool completely before eating. We love a good warm cookie, but these don't taste very good when warm. Enjoy!
Notes
- Generally I prefer to work with softened cream cheese as it is easier to work with and more smooth. For this recipe, we are trying to keep the cream cheese as cool as possible, making it easier to work with.
- It's important your butter is not mushy for these cookies to turn out right. We recommend your butter is just soft enough that you can make a slight indent into it when pushing on it with your finger.
- In order for these cookies to work, we have to use a firm dough. The blueberries don't like to mix into a firm dough when they are mushy, and this is much easier when using firm blueberries.
- To store: our official recommendation is to store these in the refrigerator to prevent the cream cheese from going bad. With that I add a disclaimer that we store them at room temperature to maintain the integrity of the texture and they've been fine. I also have a large family and they are generally eaten in under 24 hours.
Nutrition
Serving: 1cookieCalories: 215kcalCarbohydrates: 33gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 36mgSodium: 243mgPotassium: 58mgFiber: 1gSugar: 18gVitamin A: 245IUVitamin C: 1mgCalcium: 73mgIron: 1mg
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