Lemon Blueberry Cheesecake Cookies are the recipe that Teresa makes every spring and every summer gathering when she wants to create the most completely extraordinary and the most genuinely innovative individual cookie that simultaneously delivers every single beloved cheesecake element — the most essential tang of real cream cheese beaten directly into the cookie dough for the most authentically cheesecake-flavored individual bite.
With the most beautifully vibrant fresh blueberry pieces and the most bright and the most naturally aromatic fresh lemon zest woven through every individual cookie for the most completely extraordinary and the most genuinely seasonal spring-and-summer individual cookie experience that goes far beyond every expected chocolate chip or oatmeal raisin into the most genuinely show-stopping and the most completely unexpected territory. She beats the cream cheese into the most perfectly creamed butter and sugar base, adds the most bright lemon zest, folds in the most carefully handled fresh blueberries, and bakes until the most perfectly golden-edged and the most properly soft-centered result.
Lemon Blueberry Cheesecake Cookies are the most easy and deeply extraordinary 35-minute spring cookies made by beating softened butter cream cheese and sugar adding egg vanilla and lemon zest adding flour baking soda and salt gently folding in fresh blueberries and baking at 350°F for 12 to 14 minutes until edges lightly golden. Come follow us on Pinterest where we share beautiful cookie recipes and easy spring favorites from our kitchen every single week.
Table of Contents
Why You Will Love This Lemon Blueberry Cheesecake Cookies Recipe
This Lemon Blueberry Cheesecake Cookies recipe is the most completely extraordinary and the most genuinely brilliant individual cookie that delivers the most authentic cream cheese cheesecake experience through the most cleverly incorporated eight ounces of real cream cheese beaten directly into the cookie dough base — simultaneously adding the most essential cheesecake tang, the most additional fat and moisture for the most beautifully soft individual texture, and the most proper structure for the most slightly chewy individual finished bite.
The combination of fresh lemon zest and fresh blueberries is the most classically beloved and the most brilliantly complementary spring flavor pairing in the entire baking tradition. The most bright citrus note from the lemon zest amplifies the most natural sweetness and the most individual juiciness of the fresh blueberries in the most completely extraordinary and the most genuinely synergistic individual flavor relationship. Our Lemon Blueberry Muffins make a beautifully equally lemon-blueberry and equally bakery-bright companion for a complete and wonderful lemon blueberry baking collection.
Ingredients Needed for This Lemon Blueberry Cheesecake Cookies Recipe
- 2 cups All-Purpose Flour
- 1 tsp Baking Soda
- ½ tsp Salt
- ½ cup Unsalted Butter, softened
- 8 oz Full-Fat Brick-Style Cream Cheese, softened to room temperature
- 1 cup Granulated Sugar
- 1 large Egg
- 1 tsp Pure Vanilla Extract
- Zest of 1 to 2 Lemons (approximately 1 tbsp)
- 1 cup Fresh Blueberries
How to Make This Lemon Blueberry Cheesecake Cookies Recipe
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and room-temperature softened cream cheese until the most completely smooth and the most uniformly combined. Add the granulated sugar and beat until the most light and the most fluffy, cara mia.
Add the egg, vanilla extract, and fresh lemon zest. Beat until the most well combined.
Gradually add the dry flour mixture, stirring gently just until no dry streaks remain. Do not overmix.
Using a rubber spatula, gently fold in the fresh blueberries with the most slow and the most deliberate individual fold motions — fresh blueberries are the most fragile and break the most easily, releasing the most undesirable blue juice that tints the entire dough.
Using a cookie scoop, drop rounded portions of dough approximately 2 inches apart onto the prepared baking sheets.
Bake for 12 to 14 minutes until the edges are the most lightly golden. The centers should appear the most still slightly soft — they continue firming during the 10-minute cooling period on the hot baking sheet. Transfer to a wire rack to cool completely.
How to Serve This Lemon Blueberry Cheesecake Cookies Recipe
Serve at room temperature when the most beautifully soft and the most properly cooled individual cream cheese cookie texture is at its most extraordinary — the cream cheese sets to the most beautifully silky and the most properly firm individual result after the most complete cooling. Dust lightly with powdered sugar for the most elegantly simple and the most beautifully finished individual presentation.
For the most completely extraordinary individual spring dessert table, arrange on a white platter alternating with fresh lemon slices and whole blueberries for the most charming and the most naturally vibrant spring party presentation. Our Lemon Blueberry Cake makes a beautifully equally lemon-blueberry and equally individually gorgeous companion for a complete and wonderful lemon blueberry celebration collection.
How to Store This Lemon Blueberry Cheesecake Cookies Recipe
Store in an airtight container in the refrigerator for up to 5 days — the cream cheese filling requires refrigeration after 2 days at room temperature. Allow to come to room temperature for 10 minutes before serving for the most properly softened individual texture. Freeze individually wrapped cookies in a resealable bag for up to 2 months — thaw at room temperature before serving.
Tips to Make This Lemon Blueberry Cheesecake Cookies Recipe
Fold the fresh blueberries into the dough the most gently and the most minimally — only 4 to 5 the most deliberate individual fold motions to distribute evenly without breaking any individual berry. Even one broken blueberry releases the most undesirable blue-purple juice that stains the surrounding dough and produces the most less attractive individual finished cookie.
If the dough feels the most too soft and the most difficult to scoop cleanly, refrigerate for 30 minutes before scooping for the most effortlessly manageable and the most cleanly portioned individual dough ball that spreads the most controlled amount during baking.
Helpful Notes for This Lemon Blueberry Cheesecake Cookies Recipe
For an extra burst of lemon character, add a simple lemon glaze by whisking half a cup of sifted powdered sugar with two teaspoons of fresh lemon juice until smooth and drizzling over the most completely cooled individual cookies for the most beautifully finished and the most vibrantly lemon-glazed individual lemon blueberry cheesecake cookie.
Smaller individual blueberries distribute through the dough the most evenly and the most gently without breaking — look for the most small and the most firm fresh blueberries rather than the most large and the most soft individual berries when choosing for this recipe.
Variation of This Lemon Blueberry Cheesecake Cookies Recipe
Maria made a version substituting fresh raspberries for the blueberries for the most completely extraordinary and the most vibrantly tart lemon raspberry cheesecake cookie. Teresa tried adding half a cup of white chocolate chips alongside the blueberries for the most completely extraordinary and the most deeply sweet white chocolate lemon blueberry cheesecake cookie.
For a strawberry lemon version, substitute fresh diced strawberries patted completely dry for the blueberries for the most completely extraordinary and the most vibrantly different lemon strawberry cheesecake cookie. Our Lemon Blueberry Cake makes a beautifully equally bright citrus and equally celebration-ready companion for a complete and wonderful lemon blueberry baking collection.
FAQs About This Lemon Blueberry Cheesecake Cookies Recipe
Why does the recipe use cream cheese in the cookie dough?
The eight ounces of cream cheese beaten into the cookie dough base simultaneously adds three most transformative individual elements — the most essential tangy cheesecake flavor that makes every bite taste genuinely of real cheesecake, the most additional fat and moisture that produce the most beautifully soft and the most slightly chewy individual cookie texture, and the most additional structure that prevents the most undesirable flat spreading during baking for the most properly thick individual finished cookie.
Can I use frozen blueberries?
Fresh blueberries are the most specifically recommended for the most gentle folding and the most minimal juice release during the most delicate individual dough incorporation. Frozen blueberries tossed in one tablespoon of flour and added from still-frozen state can substitute — work the most quickly and fold the most gently. Thawed frozen blueberries release too much excess liquid during mixing and produce the most undesirably blue-stained dough.
How do I prevent the cookies from spreading too much?
The three most effective techniques for preventing excess spread are chilling the assembled dough for 30 minutes before scooping and baking, using the most cold cream cheese rather than warm, and measuring the flour accurately using the spoon-and-level method. Excess spreading is most commonly caused by butter or cream cheese that is too warm or the most insufficient flour quantity.
Conclusion
These Lemon Blueberry Cheesecake Cookies are the most completely extraordinary and the most genuinely vibrant spring individual cookie that makes every gathering and every special occasion feel genuinely and completely special through the most tangy cream cheese dough and the most bright fresh lemon zest and the most juicy fresh blueberry pieces in every single beautifully golden-edged and completely irresistible lemon blueberry cheesecake cookie.
We hope they bring the same deeply joyful lemon blueberry cheesecake cookie spring brightness and the same completely delighted gathering to your kitchen that they have always brought to ours. Make them, share them, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
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Lemon Blueberry Cheesecake Cookies The Most Easy Soft Cream Cheese Fresh Blueberry Lemon Zest Cheesecake Flavor Cookie You Will Bake
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
The most extraordinary soft Lemon Blueberry Cheesecake Cookies made by preheating oven to 350°F lining sheets with parchment whisking 2 cups flour 1 tsp baking soda and 1/2 tsp salt setting aside beating 1/2 cup softened butter and 8 oz room temperature cream cheese until smooth adding 1 cup sugar beating light and fluffy adding 1 egg 1 tsp vanilla and 1 tbsp fresh lemon zest beating well combined gradually adding flour mixture stirring just until no dry streaks do not overmix gently folding 1 cup fresh blueberries with 4 to 5 most deliberate motions without breaking berries scooping rounded portions 2 inches apart baking 12 to 14 minutes until edges lightly golden and centers still slightly soft cooling 10 minutes on sheet then transferring to wire rack. A completely perfect soft cheesecake-flavored lemon blueberry cookie recipe.
Ingredients
2 cups All-Purpose Flour
1 tsp Baking Soda
1/2 tsp Salt
1/2 cup Unsalted Butter softened
8 oz Full-Fat Brick-Style Cream Cheese softened to room temperature
1 cup Granulated Sugar
1 large Egg
1 tsp Pure Vanilla Extract
Zest of 1 to 2 Lemons approximately 1 tbsp
1 cup Fresh Blueberries
Instructions
1. Preheat oven to 350°F 175°C. Line baking sheets with parchment.
2. Whisk flour, baking soda, and salt. Set aside.
3. Beat softened butter and room temperature cream cheese until smooth.
4. Add sugar. Beat light and fluffy.
5. Add egg, vanilla, and lemon zest. Beat well combined.
6. Gradually add flour mixture. Stir just until no dry streaks. Do not overmix.
7. Gently fold fresh blueberries with 4 to 5 deliberate motions without breaking.
8. Scoop rounded portions 2 inches apart.
9. Bake 12 to 14 minutes until edges lightly golden and centers still slightly soft.
10. Cool 10 minutes on sheet. Transfer to wire rack. Cool completely.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert, Cookies, Spring
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 148
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 28mg
Keywords: lemon blueberry cheesecake cookies, easy cream cheese lemon blueberry cheesecake cookies recipe fresh blueberry lemon zest, best soft cheesecake flavor lemon blueberry cookies cream cheese, spring lemon blueberry cheesecake cookie
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