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.
- Prep Time: 2 hours
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
