Why You’ll Love Thick & Soft Lemon Blueberry Cheesecake Cookies with Creamy Filling and Bursting Berries Recipe

They taste like individual lemon blueberry cheesecakes in cookie form.
The cookies are thick, soft, and filled with gooey cheesecake.
No fancy tools required — a basic hand mixer is enough.
You can prepare the dough in advance and freeze it for later.
Perfect for parties, holidays, or anytime you want to impress.
They’re bakery-quality cookies you can make at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
Granulated sugar
Light brown sugar
Eggs
Fresh lemon zest
Fresh lemon juice
Vanilla extract
All-purpose flour
Baking soda
Baking powder
Fine sea salt
Fresh or frozen blueberries
Cream cheese
Powdered sugar

Directions

Prepare the cheesecake filling:
Beat softened cream cheese with powdered sugar and vanilla extract until smooth. Scoop small dollops onto a parchment-lined tray and freeze until solid, about 30 minutes.
Make the cookie dough:
Cream butter, granulated sugar, and brown sugar until light and fluffy. Add eggs, lemon zest, lemon juice, and vanilla. Mix until combined.
Add the dry ingredients:
In a separate bowl, whisk flour, baking soda, baking powder, and salt. Gradually add to the wet ingredients, mixing just until combined.
Fold in blueberries:
Gently fold in fresh or frozen blueberries. If using frozen, do not thaw them first to avoid color bleeding.
Stuff the cookies:
Scoop a portion of dough, flatten it slightly, and place a frozen cheesecake filling mound in the center. Wrap the dough around the filling and roll into a ball.
Chill the dough balls:
Refrigerate the stuffed dough balls for 30–60 minutes. This helps them bake up thick and soft.
Bake:
Bake in a preheated oven at 350°F (175°C) for 12–14 minutes or until the edges are set and the centers look slightly underdone. Allow them to cool on the baking sheet for 10 minutes before transferring.
Cool and serve:
Enjoy warm for a gooey cheesecake center or let cool completely for a firmer filling.

Servings and timing

Yield: Approximately 16–18 large cookies
Prep time: 25 minutes
Chill time: 30–60 minutes
Bake time: 12–14 minutes
Total time: About 2 hours including freezing/chilling

Variations

Berry swap: Use raspberries or chopped strawberries instead of blueberries.
Citrus twist: Try lime or orange zest and juice instead of lemon.
Mini version: Make smaller cookie dough balls for bite-sized treats.
Add white chocolate chips: Adds extra sweetness and a creamy texture.
Gluten-free: Use a 1-to-1 gluten-free flour blend in place of regular flour.

Storage/Reheating

At room temperature: Store in an airtight container for up to 5 days.
In the refrigerator: Keeps fresh for up to 7 days.
Freezer (unbaked): Freeze stuffed cookie dough balls and bake from frozen. Add 1–2 extra minutes to the bake time.
Reheating: Microwave for 8–10 seconds to soften the center or enjoy at room temperature.

FAQs

What makes these cookies so thick and soft?

The short chilling period firms up the dough and prevents spreading during baking, resulting in a thick, bakery-style cookie.

Can I use frozen blueberries?

Yes. Frozen blueberries work well—just add them straight from the freezer to reduce color bleeding.

Do I have to freeze the cheesecake filling?

Freezing the filling helps it hold its shape during baking and gives that perfect creamy center.

Can I make the dough ahead of time?

Yes. You can refrigerate the dough for up to 48 hours or freeze the stuffed dough balls for longer storage.

Why did my cookies spread too much?

Warm butter or insufficient chilling can cause cookies to spread. Make sure to chill the dough before baking.

Can I replace lemon with another citrus?

Absolutely. Lime or orange can be used to change the flavor profile while keeping the same creamy cookie texture.

How do I prevent the blueberries from turning the dough gray?

Toss the blueberries in a little flour before folding them into the dough, especially if using frozen berries.

Can I make these cookies gluten-free?

Yes. A 1-to-1 gluten-free baking flour works well in this recipe.

Should I use fresh or frozen blueberries?

Both options work. Fresh blueberries keep the dough cleaner, but frozen ones are convenient and hold their shape during mixing.

How long should the cookies cool before eating?

Let them sit for about 10 minutes on the baking sheet so the centers can set slightly before serving.

Conclusion

These thick and soft lemon blueberry cheesecake cookies are the ultimate dessert mashup — bright and fruity with a hidden creamy center. Whether you’re baking them for a gathering or freezing a batch to enjoy later, they deliver rich, tangy flavor in every bite. A perfect treat for citrus lovers and cheesecake fans alike.

Thick & Soft Lemon Blueberry Cheesecake Cookies with Creamy Filling and Bursting Berries

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Thick and soft lemon blueberry cheesecake cookies with a creamy cheesecake filling and bursting fresh blueberries. These cookies are tangy, sweet, and irresistibly soft – perfect for lemon lovers and summer treats.

Author: Emily
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 12-14 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Gently fold in the blueberries and white chocolate chips (if using). Be careful not to crush the blueberries.
In a small bowl, mix the cream cheese, sugar, and vanilla extract until smooth to make the filling.
Scoop a tablespoon of cookie dough, flatten slightly, add about 1 teaspoon of the cream cheese filling in the center, and cover with another small scoop of dough. Seal the edges and form into a ball.
Place cookies on the prepared baking sheet, spacing them a few inches apart.
Bake for 12–15 minutes or until edges are set and tops look slightly underbaked. Do not overbake.
Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

Chill the dough slightly if it becomes too soft to handle while shaping the cookies.
Use fresh, firm blueberries to prevent excess moisture in the dough.
Cookies can be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 15g
Sodium: 85mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg