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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.

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup fresh blueberries
  • 1/2 cup white chocolate chips (optional)
  • Filling: 4 oz cream cheese, softened
  • 2 tbsp granulated sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the egg, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
  6. Gently fold in the blueberries and white chocolate chips (if using). Be careful not to crush the blueberries.
  7. In a small bowl, mix the cream cheese, sugar, and vanilla extract until smooth to make the filling.
  8. 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.
  9. Place cookies on the prepared baking sheet, spacing them a few inches apart.
  10. Bake for 12–15 minutes or until edges are set and tops look slightly underbaked. Do not overbake.
  11. 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

Find it online: https://yumfamilyrecipes.com/thick-soft-lemon-blueberry-cheesecake-cookies-with-creamy-filling-and-bursting-berries/