Why Make This Recipe
Lemon Blueberry Cheesecake Cookies are a delightful treat that combine the creaminess of cheesecake with the freshness of lemon and blueberries. These cookies are perfect for any occasion, whether it’s a family gathering or a quiet afternoon snack. If you love blueberry desserts, you might also enjoy our blueberry cheesecake recipe, which is rich and flavorful.
How to Make Lemon Blueberry Cheesecake Cookies
Ingredients
- 1 cup softened cream cheese
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
Directions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened cream cheese and butter until smooth.
- Add the granulated sugar, brown sugar, lemon juice, lemon zest, and vanilla extract; mix until well combined.
- In another 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.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Enjoy your Lemon Blueberry Cheesecake Cookies!
These cookies are a fantastic way to impress guests. If you’re looking for more ideas, consider making lemon blueberry yogurt loaf, which is perfect for breakfast or brunch.
How to Serve Lemon Blueberry Cheesecake Cookies
Serve these cookies warm or at room temperature. They pair wonderfully with a cup of tea or coffee. You can also enjoy them with a scoop of vanilla ice cream for a delicious dessert option. You may also find Gingerbread Cheesecake Cookies Festive Treat useful.
How to Store Lemon Blueberry Cheesecake Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies in a freezer-safe container for up to three months. Thaw before serving to enjoy their delightful texture. You may also find Irresistible Strawberry Cheesecake Cookies useful.
Tips to Make Lemon Blueberry Cheesecake Cookies
- Ensure that your cream cheese is softened for easy mixing.
- Rinse and dry the blueberries thoroughly to avoid excess moisture.
- If you prefer a stronger lemon flavor, you can add more lemon zest to the mixture.
- Check your cookies while baking to prevent overcooking, as ovens may vary.
Variation
For a different twist, you can use raspberries or strawberries instead of blueberries. Our lemon raspberry cookies are another yummy option if you’re looking to change things up!
FAQs
1. Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking.
2. Can I use frozen blueberries?
Yes, but be sure to thaw and drain them properly to remove extra moisture.
3. How do I know if the cookies are done?
The cookies should have lightly golden edges; they will continue to cook slightly after being removed from the oven.
Conclusion
Lemon Blueberry Cheesecake Cookies are a joyful treat that everyone will love. You can find a recipe for a similar flavor in this lemon blueberry cheesecake cookie from In Bloom Bakery. If you’re looking for a gluten-free version, check out these gluten-free blueberry cheesecake cookies from The Loopy Whisk. Enjoy baking and savoring these delightful cookies!
Print
Lemon Blueberry Cheesecake Cookies
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These cookies combine the creaminess of cheesecake with the freshness of lemon and blueberries, making them a perfect treat for any occasion.
Ingredients
- 1 cup softened cream cheese
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the softened cream cheese and butter until smooth.
- Add the granulated sugar, brown sugar, lemon juice, lemon zest, and vanilla extract; mix until well combined.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the blueberries gently.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For stronger lemon flavor, add more lemon zest. You can use raspberries or strawberries instead of blueberries for variation.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Written by Chef Anna
I'm Anna - a Le Cordon Bleu-trained chef, recipe developer, and the voice behind Chef Johns Gourmet. After a decade in professional kitchens, I now spend my mornings testing recipes and my afternoons writing them down so you can make them perfectly in your own kitchen. Every one of the 1,100+ recipes on this site has been personally cooked, tasted, and refined. I write like I'm standing next to you, walking you through every step. Simple recipes. Bold flavors. Made for real kitchens.
