These lemon blueberry cheesecake cookies are soft, chewy, and filled with a sweet surprise. I made them by combining bright lemon sugar cookie dough with homemade blueberry jam and a creamy cheesecake center. Each bite tastes like a mini cheesecake wrapped inside a cookie — rich, fruity, and incredibly satisfying.
Why You’ll Love This Recipe
I love how these cookies bring together fresh lemon zest, juicy blueberry jam, and a silky cheesecake filling all in one bite. The texture is something I always crave — soft and chewy with just the right amount of gooey center. These cookies look impressive, but they’re easy to pull off with a little planning. They’re perfect for spring or summer gatherings, but honestly, I make them any time I want something extra special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Cheesecake Filling
6 oz (170 g) cream cheese, cold
3 tablespoons (38 g) granulated sugar
½ teaspoon vanilla extract
For the Blueberry Jam
12 oz (340 g) fresh blueberries
¼ cup (50 g) granulated sugar
For the Cookie Dough
2 ¾ cups (344 g) all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (200 g) granulated sugar
2 tablespoons (20 g) lemon zest (from about 2 lemons)
1 cup (227 g) unsalted butter, very softened
1 large egg, room temperature
2 teaspoons vanilla extract
¼ cup (50 g) granulated sugar (for rolling)
Directions
Prepare the cheesecake filling: In a bowl, I mix the cold cream cheese, sugar, and vanilla extract until smooth and fluffy (about 2 minutes). I scoop 2-teaspoon portions onto a parchment-lined baking sheet, flatten each into a thick disc, and freeze until solid.
Make the blueberry jam: In a saucepan over medium heat, I cook the blueberries and sugar, stirring and mashing occasionally. After about 40 minutes, the mixture thickens and reduces to around ½ cup. I let it cool completely in the fridge.
Mix the dry ingredients: In a separate bowl, I whisk together the flour, baking powder, baking soda, and salt. I set this aside.
Cream the butter and sugar: In a large bowl, I rub the lemon zest into the sugar with my fingertips. Then I add the softened butter and beat until the mixture is light and fluffy (1–2 minutes). I mix in the egg and vanilla until smooth and creamy.
Combine wet and dry: I gradually add the dry ingredients to the wet mixture and mix until just combined.
Add the jam: I gently fold the chilled blueberry jam into the dough in layers to create a marbled effect without fully mixing it in.
Assemble the cookies: I scoop 2-tablespoon portions of dough and flatten each one. I place a frozen cheesecake disc in the center and wrap the dough around it, sealing it completely. Then I roll the dough balls in granulated sugar and slightly flatten them into discs.
Bake: I place the cookies on parchment-lined baking sheets (about 6 per sheet) and bake at 350°F (175°C) for 11–12 minutes. I let them cool on the tray for 10 minutes before transferring to a wire rack.
Servings and timing
This recipe makes 18 cookies. Prep time: 2 hours (includes chill time) Bake time: 11–12 minutes Total time: About 2 hours 15 minutes
Variations
I sometimes use raspberry or strawberry jam instead of blueberry for a different fruit twist.
I’ve added a tablespoon of lemon juice to the dough for extra citrus punch, but I do so carefully to avoid altering the dough’s texture.
A drizzle of lemon glaze on top after baking gives them a bakery-style finish.
If I want smaller cookies, I make 1-tablespoon sized dough balls and reduce the baking time slightly.
I’ve also added a tablespoon of cornstarch to the dough for a slightly puffier cookie texture.
Storage/reheating
I keep the cookies in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them in a sealed container for up to 2 weeks. When I’m ready to enjoy one, I let it thaw at room temperature or warm it in a 300°F oven for 5 minutes to refresh the soft center.
FAQs
Can I use store-bought blueberry jam instead?
I prefer to make my own because it’s thicker and has a more intense flavor. Store-bought jam can be too runny and may affect the cookie structure.
Do I need to chill the dough before baking?
No, the dough doesn’t need to be chilled. As long as the cheesecake filling is frozen, the cookies bake perfectly without extra chilling time.
Can I use frozen blueberries for the jam?
Fresh blueberries work best. Frozen berries tend to release more water and may result in a looser jam that doesn’t hold up as well in the cookies.
Can I make the components ahead of time?
Yes, I often make the cheesecake filling and blueberry jam a day in advance and keep them chilled until I’m ready to bake.
How do I get even-sized cookies?
I use a cookie scoop to portion the dough evenly and make sure each cheesecake disc is roughly the same size. This helps all the cookies bake uniformly.
Conclusion
These lemon blueberry cheesecake cookies are one of my favorite things to bake when I want something that feels a little fancy but still comforting. I love the way the tangy lemon dough balances the sweet berry jam and creamy center. They’re always a hit, and I enjoy making them just as much as eating them. If you’re looking to impress or just treat yourself, these cookies are a must.
These lemon blueberry cheesecake cookies are soft, chewy, and stuffed with a tangy cheesecake center and swirls of homemade blueberry jam. Each bite offers a burst of citrusy brightness, creamy filling, and rich fruity flavor in one delightful treat.
Total Time:2 hours 15 minutes
Yield:18 cookies
Ingredients
Cheesecake Filling:
6 oz (170 g) cream cheese, cold
3 tablespoons (38 g) granulated sugar
½ teaspoon vanilla extract
Blueberry Jam:
12 oz (340 g) fresh blueberries
¼ cup (50 g) granulated sugar
Cookie Dough:
2 ¾ cups (344 g) all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (200 g) granulated sugar
2 tablespoons (20 g) lemon zest (from about 2 lemons)
1 cup (227 g) unsalted butter, very softened
1 large egg, room temperature
2 teaspoons vanilla extract
¼ cup (50 g) granulated sugar (for rolling)
Instructions
Make Cheesecake Filling: In a bowl, beat cream cheese, sugar, and vanilla until smooth. Scoop 2-teaspoon portions onto parchment, flatten into discs, and freeze until solid.
Make Blueberry Jam: Cook blueberries and sugar over medium heat, stirring and mashing, for about 40 minutes until thick and reduced to ½ cup. Chill completely.
Mix Dry Ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: Rub lemon zest into sugar. Add softened butter and beat until light and fluffy. Mix in egg and vanilla until smooth.
Combine Dough: Add dry ingredients to wet and mix until just combined.
Fold Jam: Gently fold in chilled blueberry jam to marble without fully mixing.
Assemble Cookies: Scoop 2 tablespoons of dough, flatten, and place frozen cheesecake disc in center. Wrap dough around and seal. Roll in sugar and slightly flatten.
Bake: Place 6 cookies per parchment-lined sheet. Bake at 350°F (175°C) for 11–12 minutes. Cool 10 minutes on tray, then transfer to wire rack.
Notes
Use raspberry or strawberry jam for variation.
Add lemon juice for more tang, or drizzle with lemon glaze after baking.
Use a tablespoon of cornstarch in dough for puffier cookies.
Make jam and cheesecake filling ahead and store chilled.
For smaller cookies, halve dough portions and reduce bake time slightly.
