Lemon Blueberry Cheesecake Cookies

$- 1 cup cream cheese, softened - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1 large egg - 2 teaspoons vanilla extract - Zest of 1 lemon - 2 tablespoons lemon juice - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup fresh blueberries (or frozen, if out of season) - 1/2 cup white chocolate chips (optional) When making Lemon Blueberry Cheesecake Cookies, choose good quality cream cheese and butter. This choice makes a big difference in taste. If you want a lighter cookie, use less sugar or a sugar substitute. For a dairy-free option, try using vegan cream cheese and butter. They work well and still taste great. If you can't find fresh blueberries, frozen ones are a good option. Just make sure to thaw and drain them first. This helps keep the dough from getting too wet. You can also replace white chocolate chips with dark chocolate if you prefer a richer flavor. Feel free to get creative with your cookies! You can add in different fruits like raspberries or strawberries for a twist. Chopped nuts, like walnuts or pecans, can also add a nice crunch. If you want a little more zing, consider adding ground ginger or a pinch of cinnamon to the dough. These small changes can make your cookies even more delightful! {{ingredient_image_1}} To start, gather all your ingredients. You need cream cheese, butter, sugars, an egg, and lemon juice. Also, get your flour, baking powder, baking soda, and salt. Finally, have fresh blueberries ready. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, mix the softened cream cheese and butter. Beat them together until smooth and creamy. This takes about 2-3 minutes. Next, add the granulated sugar and brown sugar. Mix for another 2 minutes until fluffy. Now, add the egg, vanilla extract, lemon zest, and lemon juice. Mix until everything is well combined. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mix to the wet mix. Stir just until combined; don’t overmix. Gently fold in the blueberries and white chocolate chips. Be careful not to break the blueberries. Use a cookie scoop or a spoon to drop rounded tablespoons of dough onto your baking sheet. Make sure to leave space between each cookie. Bake in the preheated oven for 12-15 minutes. The edges should be lightly golden. The centers will be soft but will firm up as they cool. Let the cookies cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy these delightful treats! To get the best texture, start with soft cream cheese and butter. This helps blend them well. Beat them together until they are smooth and creamy. This step is key to fluffy cookies. Use a gentle hand when mixing in the flour. Overmixing can make cookies tough. You want a soft dough that holds its shape. Adding lemon zest brings a bright taste to your cookies. Consider using a mix of lemon juice and zest for more flavor. If you want extra sweetness, add white chocolate chips. They pair well with blueberries. You can also try a pinch of salt to boost the flavors. It balances the sweetness and enhances the lemon taste. To impress your guests, display cookies on a nice platter. Drizzle a simple lemon glaze on top. Mix powdered sugar with lemon juice for a shiny look. You can also add fresh blueberries or lemon zest on the platter. This makes your cookies look even more appealing. A touch of color always catches the eye. Pro Tips Chill the Dough: For a firmer texture, chill the cookie dough for at least 30 minutes before baking. This helps the cookies maintain their shape and prevents spreading. Use Fresh Blueberries: Fresh blueberries provide the best flavor and texture. If using frozen, ensure they are thawed and drained to avoid excess moisture in the dough. Don’t Overmix: When adding the dry ingredients, mix until just combined. Overmixing can lead to tough cookies. Experiment with Flavors: Feel free to add a pinch of cinnamon or substitute lemon zest with orange zest for a different flavor profile. {{image_2}} You can switch up the fruit based on the season. Try fresh strawberries or raspberries in spring. In summer, opt for peaches or cherries. In fall, consider chopped apples or pears. Each fruit adds its own flavor and fun color. This keeps your cookies exciting all year long. To make these cookies gluten-free, use a gluten-free flour blend. For a dairy-free option, substitute the cream cheese and butter with dairy-free versions. Many brands now offer cream cheese made from nuts or soy. This will help you enjoy the taste without dairy. Want a twist? Swap out the lemon zest for orange or lime zest. You can also use dark chocolate chips instead of white. This adds a rich flavor that pairs well with the fruit. Mixing in some chopped nuts can also add a nice crunch. Each option gives your cookies a new taste. To keep your lemon blueberry cheesecake cookies fresh, store them in an airtight container. Place a piece of parchment paper between layers to avoid sticking. They stay good for about one week at room temperature. If it’s hot or humid, consider placing them in the fridge. This will help maintain their texture. You can freeze these cookies for later enjoyment. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about one hour until solid. After that, transfer the cookies to a freezer bag. They can last up to three months in the freezer. Just make sure to label the bag with the date. When you're ready to enjoy your frozen cookies, take them out and let them thaw at room temperature. To warm them, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and heat them for about 5 to 10 minutes. This step makes them soft and melty. You can also serve them with a drizzle of lemon glaze for extra flavor. To make Lemon Blueberry Cheesecake Cookies from scratch, follow these steps: 1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. 2. In a large bowl, beat 1 cup of softened cream cheese and 1/2 cup of softened unsalted butter until smooth. 3. Add 1 cup of granulated sugar and 1/2 cup of brown sugar. Mix until fluffy. 4. Blend in 1 large egg, 2 teaspoons of vanilla extract, the zest of 1 lemon, and 2 tablespoons of lemon juice. 5. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. 6. Gradually mix the dry ingredients into the wet mixture until just combined. 7. Gently fold in 1 cup of fresh blueberries, taking care not to break them. 8. Use a cookie scoop to drop rounded tablespoons of dough onto the prepared sheet. 9. Bake for 12-15 minutes, until the edges are golden. Let them cool for 5 minutes before moving them to a wire rack. Yes, you can use frozen blueberries instead of fresh ones. Frozen blueberries work well in cookies. They may release more juice, which can change the look of your cookies. I suggest using them straight from the freezer. Do not thaw them first. This helps keep your cookies from turning too blue. To prevent your cookies from spreading too much, chill the dough for at least 30 minutes before baking. Cold dough holds its shape better. Also, make sure your butter and cream cheese are softened, not melted. Overmixing the dough can also cause spreading, so mix it gently. Using parchment paper on your baking sheet helps as well. Making Lemon Blueberry Cheesecake Cookies is fun and easy. We covered the key ingredients, step-by-step instructions, and helpful tips to perfect these cookies. You can even customize them to fit your taste or dietary needs. Remember, storing these treats properly keeps them fresh longer. Enjoy experimenting with flavors and make these cookies your own. Happy baking!$

Lemon Blueberry Cheesecake Cookies

Delicious cookies combining the flavors of lemon and blueberry with a cheesecake twist.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 35

Course Dessert

Cuisine American

Servings 24

Calories 150 kcal

Ingredients

1 cup cream cheese, softened
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
2 teaspoons vanilla extract
1 lemon zest
2 tablespoons lemon juice
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries
1/2 cup white chocolate chips (optional)

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, beat together the softened cream cheese and butter until smooth and creamy, about 2-3 minutes.
Add the granulated sugar and brown sugar to the mixture. Beat for another 2 minutes until the mixture is well combined and fluffy.
Incorporate the egg, vanilla extract, lemon zest, and lemon juice. Mix until fully integrated.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Gently fold in the blueberries and white chocolate chips, ensuring not to break the blueberries.
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may appear soft but will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Arrange the cookies on a decorative platter and drizzle with a simple lemon glaze for a shiny finish. Garnish with additional lemon zest or fresh blueberries to elevate the visual appeal.

Keyword blueberry, cheesecake, cookies, lemon