Bright, tangy lemon meets sweet bursts of blueberry and a rich cheesecake center in these Lemon Blueberry Cheesecake Cookies. The outside is soft and tender like a sugar cookie, the middle is creamy cheesecake, and the jammy blueberry adds a fruity pop in every bite. This recipe is special because you build small stuffed cookies—easy to make, fun to share, and perfect for a brunch plate or afternoon tea. The steps are straightforward: a simple cheesecake filling, a quick blueberry jam, and a classic cookie dough to encase them. If you like denser lemon-blueberry desserts, try this alongside a slice of the best lemon blueberry cake that stays moist for a full dessert spread.
Why You’ll Love This Lemon Blueberry Cheesecake Cookies
- Bright lemon zest and sweet blueberries balance the rich cream cheese center.
- Soft, tender cookie exterior with a creamy, tangy filling for contrast.
- Uses fresh blueberries for real fruit flavor and texture.
- Make-ahead components (cheesecake filling and jam) cut active bake time.
- Easy to shape and bake in standard home ovens—no special tools.
- Great for gatherings: they travel well in an airtight container.
- Flexible: double the jam or freeze extras for later.
- Appealing to many tastes: dessert that feels upscale but is simple to make.
What Is Lemon Blueberry Cheesecake Cookies?
Lemon Blueberry Cheesecake Cookies are filled, drop-style cookies with three layers of flavor: a buttery cookie shell, a smooth cheesecake center, and a cooked blueberry jam pocket. They taste like a cross between a lemon sugar cookie and a mini cheesecake topped with blueberry compote. The cooking method uses stovetop jam-making, chilled cheesecake filling, and standard creaming and baking for the cookie dough. The final result feels like comfort food with a fresh, bright twist—ideal for brunch, tea, bake sales, or cozy home desserts.
Ingredients for Lemon Blueberry Cheesecake Cookies
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 Cookie Dough
- 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
For Rolling
- 1/4 cup (50 g) granulated white sugar, for rolling dough in
Ingredient Notes (Substitutions, Healthy Swaps)
- Cream cheese: Use reduced-fat cream cheese to lower calories, but expect a slightly less rich center. Cold cream cheese firms up while forming the filling.
- Blueberries: Fresh berries are listed and give the best texture. You can use frozen (thawed and drained) if fresh are not available, but cook a bit longer to remove excess water.
- Sugar: For a less sweet cookie, reduce the cookie dough sugar by 25 g (about 2 tbsp). Do not cut the cheesecake filling sugar too much or the filling may taste flat.
- Butter: Swap with plant-based butter for a dairy-free-ish option, but texture and flavor will change—cream cheese remains dairy unless you use a vegan cream cheese.
- Flour: For a slightly lighter cookie, you can replace up to 25% of the all-purpose flour with cake flour. Adjust gently; do not swap all the flour.
- Egg: Use an egg substitute (flax egg) if needed, but the texture will be slightly denser.
Step-by-Step Instructions
Step 1 – Make the Cheesecake Filling
- In a bowl, beat 6 oz (170 g) cold cream cheese with 3 tbsp (38 g) granulated sugar and 1/2 tsp vanilla until smooth and creamy. Chill the cheesecake filling in the fridge while you make the jam and dough, at least 30 minutes.
Visual cue: The filling should be smooth, thick, and easy to scoop but firm enough to hold shape when chilled.
Step 2 – Make the Blueberry Jam
- In a small saucepan, combine 12 oz (340 g) fresh blueberries and 1/4 cup (50 g) sugar. Cook over medium heat, stirring often, until the berries break down and the mixture thickens, about 8–12 minutes. Let cool to room temperature.
Visual cue: Jam should coat the back of a spoon and not be watery. Cool completely before assembling.
Step 3 – Make the Cookie Dough
- Whisk together 2 3/4 cups (344 g) all-purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt in a bowl. In a separate large bowl, cream 1 cup (227 g) very softened unsalted butter with 1 cup (200 g) granulated sugar and 2 tbsp (20 g) lemon zest until light. Beat in 1 egg and 2 tsp vanilla. Mix in the dry ingredients until combined. If dough feels very soft, chill 15–30 minutes until easier to handle.
Step 4 – Shape and Fill the Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop dough (about 1.5 tbsp per cookie) and flatten slightly in your palm. Place about 1 tsp of cheesecake filling in the center and 1/2 tsp of cooled blueberry jam on top of the cheesecake. Carefully gather dough around filling and roll into a ball. Roll each ball in 1/4 cup (50 g) granulated sugar. Place spaced on baking sheet.
Pro cue: Work quickly so the cheese filling stays cold; chilled filling keeps its shape inside the cookie.
Step 5 – Bake
- Bake in the preheated 350°F (175°C) oven for 10–13 minutes, until edges are set and the top is lightly golden. Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Pro cue: The cookies will look slightly underbaked in the center; they firm up as they cool.
Pro Tips for Success
- Chill the cheesecake filling: Cold filling is easier to portion and holds shape inside the cookie during assembly.
- Dry hands speed shaping: If dough sticks to your fingers, lightly flour or chill dough for 10 minutes.
- Don’t overfill: Too much jam or filling can cause leaks during baking. Keep filling amounts small and centered.
- Even scoops: Use a small cookie scoop or tablespoon for uniform baking.
- Watch the oven: Ovens vary; start checking at 10 minutes to avoid overbaking.
- Cool on a rack: Let cookies cool fully on a wire rack for the best texture—warm cookies may burst or flatten.
- Make smaller test batch if unsure: Bake 2–3 test cookies to check filling hold and bake time.
Flavor Variations
- OPTIONAL: Mixed Berry Swap — Replace half the blueberries with raspberries for a tart-sweet jam.
- OPTIONAL: Lavender Lemon — Add 1/2 tsp culinary lavender to the dough for a floral note; use sparingly.
- OPTIONAL: White Chocolate Drizzle — Melt white chocolate and drizzle over cooled cookies for extra sweetness.
- OPTIONAL: Almond Twist — Substitute 1 tsp almond extract for 1 tsp of vanilla in the cookie dough.
- OPTIONAL: Citrus Boost — Add 1 tbsp fresh lemon juice to the cheesecake filling for a stronger lemon tang (will soften the filling slightly).
Serving Suggestions
- Plate on a dessert tray with a dusting of powdered sugar for parties.
- Serve warm with a small scoop of vanilla ice cream or whipped cream on the side.
- Pack in airtight containers for picnics or school lunches.
- Pair with a light tea (Earl Grey) or a bright lemonade to match the citrus notes.
- Arrange on a brunch table next to fruit salad and muffins for variety.
- Serve at baby showers or bridal showers where pretty, handheld desserts shine.
Make-Ahead, Storage & Reheating
- Make-ahead: Prepare the cheesecake filling and blueberry jam up to 3 days ahead and keep them chilled in the fridge. Prepare the cookie dough and chill for up to 2 days before shaping.
- Storage: Store baked cookies in an airtight container in the refrigerator for up to 5 days to keep the cream cheese center safe. For room-temperature short-term storage (same day), keep them in a single layer at cool room temperature up to 12 hours.
- Reheating: Warm a cookie for 6–8 seconds in the microwave to soften the center, or 3–4 minutes in a 300°F (150°C) oven for a lightly warmed result. Avoid overheating or the filling may run.
- Texture change: Note that refrigeration firms the filling and slightly toughens the cookie. Bring to room temperature before serving for a softer texture.
Storage and Freezing Instructions
- Freeze unbaked (assembled) cookies: Place shaped cookies on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 2–3 minutes to the bake time.
- Freeze baked cookies: Freeze baked and fully cooled cookies in a single layer, then stack with parchment between layers in a freezer-safe container for up to 2 months. Thaw in the fridge or at room temperature; reheat briefly if desired.
- If you prefer not to freeze, store components separately (jam and filling) and assemble fresh within 2 days. Freezing may slightly change the texture of the cream cheese filling, so assembling and baking from frozen dough often gives the best final texture.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
220 | 3 g | 29 g | 11 g | 1 g | 120 mg
Estimates vary by brands and portions.
FAQ About Lemon Blueberry Cheesecake Cookies
Q: My jam turned out watery. What did I do wrong?
A: The jam needs to reduce to coat a spoon. Cook longer to evaporate excess liquid or mash gently and continue simmering until thicker. Cooling also thickens it.Q: The cheesecake filling is too soft. How can I fix it?
A: Chill the filling until firm before portioning. If still too soft, add a small pinch of powdered sugar or chill longer.Q: Cookies spread too much in the oven. How do I prevent this?
A: Make sure your butter is very softened but not melted. Chill the dough 15–30 minutes before shaping if it feels sticky or warm.Q: How do I know when the cookies are done?
A: The edges should be set and the tops lightly golden. Centers may look slightly soft but will firm as they cool.Q: Can I use frozen blueberries?
A: Yes, thaw and drain excess liquid before cooking the jam. Cook a little longer to reach the right thickness.Q: Can I make these dairy-free?
A: You can try plant-based butter and vegan cream cheese, but the texture and taste will change. Test one batch first.
Notes
- Use a small melon baller or spoon for neat filling portions—consistent sizes make shaping easier.
- Zest lemons before juicing; zest adds bright aromatics without extra liquid.
- Line your baking sheets with parchment to avoid sticking and for easy cleanup.
- If your dough is crumbly, a splash of milk or a second egg yolk can bind it—add sparingly.
- Label frozen containers with date and bake-from-frozen instructions for quick use.
Troubleshooting
- Problem: Cookies are flat and greasy. Fix: Butter was too soft or dough overworked. Chill dough and handle gently.
- Problem: Fillings leaking during bake. Fix: Reduce filling amount slightly and fully chill the cheesecake filling before assembling.
- Problem: Jam crystallized or too grainy. Fix: Make sure to stir constantly at the beginning and use fresh sugar; overcooking can cause graininess.
- Problem: Cookie interior is raw while edges are done. Fix: Use a slightly lower oven rack and check oven temperature with an oven thermometer; rotate pan mid-bake.
- Problem: Cookie tastes bland. Fix: Add a touch more lemon zest to the dough and ensure vanilla is fresh for the cheesecake filling.
Final Thoughts
These Lemon Blueberry Cheesecake Cookies balance bright citrus, sweet berry, and creamy richness in a handheld treat. They are simple to make, easy to share, and adaptable for small changes. Try making the components ahead and assemble on the day you plan to serve for the freshest result. For another take on lemon-blueberry desserts, see Lemon Blueberry Cheesecake Cookies – In Bloom Bakery.
Lemon Blueberry Cheesecake Cookies
Ingredients
For the Cheesecake Filling
- 6 oz 6 oz cream cheese, cold Use reduced-fat cream cheese for a lighter version.
- 3 tbsp 3 tbsp granulated white sugar Do not reduce too much to avoid a flat taste.
- 1/2 tsp 1/2 tsp vanilla
For the Blueberry Jam
- 12 oz 12 oz fresh blueberries Fresh berries yield the best results.
- 1/4 cup 1/4 cup granulated white sugar
For the Cookie Dough
- 2 3/4 cups 2 3/4 cups all purpose flour, spooned and leveled You can replace up to 25% with cake flour.
- 1/2 tsp 1/2 tsp baking powder
- 1/2 tsp 1/2 tsp baking soda
- 1/2 tsp 1/2 tsp salt
- 1 cup 1 cup granulated white sugar Can reduce sugar for a less sweet dough.
- 2 tbsp 2 tbsp lemon zest
- 1 cup 1 cup unsalted butter, very softened For a dairy-free option, use plant-based butter.
- 1 large 1 egg, at room temperature Can substitute with an egg substitute.
- 2 tsp 2 tsp vanilla
For Rolling
- 1/4 cup 1/4 cup granulated white sugar, for rolling dough in
Instructions
Preparation
- Make the Cheesecake Filling: In a bowl, beat cream cheese, sugar, and vanilla until smooth. Chill for at least 30 minutes.
- Make the Blueberry Jam: Combine blueberries and sugar in a saucepan. Cook, stirring, until thickened, about 8-12 minutes. Cool completely.
- Make the Cookie Dough: Whisk flour, baking powder, baking soda, and salt. Cream butter, sugar, and lemon zest, then beat in the egg and vanilla. Mix in dry ingredients.
Assembly
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough and flatten it. Place cheesecake filling and blueberry jam in the center, then wrap dough around and roll into a ball. Roll in sugar.
Baking
- Bake for 10-13 minutes or until edges are set. Cool on a wire rack.