Lemon Blueberry Cheesecake Cookies

$- 1 cup cream cheese, softened to room temperature - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 1/2 cup packed brown sugar - 1 large egg - 2 teaspoons pure vanilla extract - Zest of 1 medium lemon - 2 tablespoons freshly squeezed 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 preferred) - 1/2 cup white chocolate chips (optional, for added sweetness) You can swap cream cheese with Greek yogurt for a lighter option. This change adds a tangy flavor. For a non-dairy version, use cashew cream or coconut cream. Granulated sugar can be replaced with coconut sugar for a richer taste. If you want less sugar, try a sugar substitute like stevia. - Large mixing bowl - Hand mixer or stand mixer - Measuring cups and spoons - Whisk - Baking sheet - Parchment paper - Cookie scoop or tablespoon - Wire rack These tools help make the process easier and more fun. Having everything ready makes cooking smooth. Trust me, a well-organized kitchen leads to great cookies! {{ingredient_image_2}} First, gather all your ingredients. Having everything ready makes your job easier. You will need: - 1 cup cream cheese, softened to room temperature - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 1/2 cup packed brown sugar - 1 large egg - 2 teaspoons pure vanilla extract - Zest of 1 medium lemon - 2 tablespoons freshly squeezed 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 preferred) - 1/2 cup white chocolate chips (optional, for added sweetness) Make sure to preheat your oven to 350°F (175°C). This way, your cookies bake evenly. Line a baking sheet with parchment paper. This helps keep the cookies from sticking. In a large bowl, beat the softened cream cheese and butter. Use a hand mixer or stand mixer. Mix on medium speed until creamy. This will take about 2-3 minutes. Next, add the granulated sugar and brown sugar. Keep mixing for another 2 minutes. The mixture should look fluffy. Now crack in the large egg. Add the vanilla extract, lemon zest, and lemon juice. Mix everything on low speed until smooth. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add this dry mix to your wet ingredients. Stir gently until just combined. Avoid overmixing to keep your cookies soft. Finally, fold in the blueberries and white chocolate chips. Be careful not to crush the blueberries while mixing. Using a cookie scoop or tablespoon, drop rounded dough onto the prepared baking sheet. Leave space between each dollop. This allows for spreading while baking. Bake the cookies in the oven for 12-15 minutes. Look for slightly golden edges. The centers may seem soft but will firm up as they cool. Avoid overbaking to keep them chewy. After baking, let the cookies sit on the sheet for about 5 minutes. Then, carefully transfer them to a wire rack. This helps them cool completely while keeping their soft texture. To get the best cookie texture, you must avoid overmixing. When you mix the dough too much, it can become tough. After adding the flour mixture, mix just until you see no dry flour. Gently fold in the blueberries to keep them whole. This way, you get soft cookies with juicy bursts of blueberry. For perfect cookies, set your oven to 350°F (175°C). Bake for 12 to 15 minutes. The edges should look golden, while the centers may still seem soft. If your cookies are larger, you may need to add a few extra minutes. Keep an eye on them to avoid overbaking. If you live at a higher altitude, you might need to adjust the temperature slightly. Reducing it by 25°F can help. These cookies shine on their own, but you can elevate them. Serve them on a pretty platter. Drizzle a simple lemon glaze over the top for extra sweetness. Add some fresh blueberries and lemon zest around the cookies for a pop of color. They pair well with a cup of tea or coffee. You can also serve them with a scoop of vanilla ice cream for a special treat. Pro Tips Use room temperature ingredients: Ensure your cream cheese and butter are at room temperature for a smoother batter that incorporates well. Don’t overmix the dough: Gently fold the dry ingredients into the wet to prevent tough cookies. The key is just to combine them until no dry flour remains. Fresh vs frozen blueberries: If using frozen blueberries, do not thaw them before adding to the dough to avoid excess moisture in the cookies. Adjust baking time for softness: Remember that cookies will continue to firm up while cooling, so it's better to slightly underbake them for a chewy texture. {{image_4}} To make gluten-free lemon blueberry cheesecake cookies, swap regular flour for a gluten-free blend. Many blends work well in cookies. Look for one that includes xanthan gum for better texture. Measure the gluten-free flour carefully. The cookies will still taste amazing! If you want to change things up, try using raspberries or strawberries. These fruits pair well with lemon. You can also mix in some chopped nuts for a nice crunch. Another twist is to add coconut for a tropical vibe. The key is to keep the balance of flavors just right. For a lighter cookie, you can cut down on sugar. Use a natural sweetener like honey or maple syrup. You can also reduce the cream cheese and butter by half. Greek yogurt can replace some of the cream cheese, adding protein. These swaps keep the cookies tasty while being a bit healthier. To keep your Lemon Blueberry Cheesecake Cookies fresh, store them in an airtight container. This helps maintain their soft texture. You can layer the cookies with parchment paper to avoid sticking. Place the container in a cool, dry place away from sunlight. These cookies taste best within the first few days. Freezing these cookies is easy. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour until firm. After that, transfer them to a freezer bag or airtight container. Label the bag with the date. They can last up to three months in the freezer. Lemon Blueberry Cheesecake Cookies stay fresh for about one week at room temperature. If you want to enjoy them later, simply reheat in the oven. Preheat to 350°F (175°C) and warm for about 5 minutes. This will help restore their soft and chewy texture. You can also use the microwave. Heat for about 10-15 seconds for a warm treat. Yes, you can use frozen blueberries. They work well in these cookies. Just make sure not to thaw them before adding. This helps keep the dough from turning too wet and keeps the cookies chewy. Frozen blueberries may burst during baking, which can add a lovely color to your cookies. You’ll know the cookies are done when the edges are golden brown. The centers may look soft but will firm up as they cool. Bake for 12-15 minutes. Keep an eye on them to avoid overbaking. If you want a soft cookie, take them out at the 12-minute mark. These cookies pair well with a scoop of vanilla ice cream. You can also serve them with a cup of tea or coffee. For a fun twist, try a drizzle of lemon glaze on top. This adds extra sweetness and a pop of flavor. Enjoy these cookies on a sunny day for a refreshing treat! This blog post covered how to make Lemon Blueberry Cheesecake Cookies. We discussed the best ingredients and substitutions. I shared essential tools and detailed steps to mix and bake. Tips helped you perfect texture and serving ideas. We explored variations, storage advice, and answered common questions. With this knowledge, you can create delicious cookies that impress. Enjoy baking and sharing your tasty treats!$

Lemon Blueberry Cheesecake Cookies

Delicious cookies combining the flavors of lemon, blueberry, and cheesecake.

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Prep Time 20

Cook Time 15

Total Time 35

Course Dessert

Cuisine American

Servings 24

Calories 150 kcal

Ingredients

1 cup cream cheese, softened to room temperature
1 2 cup unsalted butter, softened
1 cup granulated sugar
1 2 cup packed brown sugar
1 large egg
2 teaspoons pure vanilla extract
1 medium lemon zest
2 tablespoons freshly squeezed 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

Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
In a large mixing bowl, beat together the softened cream cheese and butter using a hand mixer or stand mixer. Mix on medium speed until the texture is smooth and creamy, approximately 2-3 minutes.
Gradually add in the granulated sugar and packed brown sugar into the cream mixture. Continue to beat for an additional 2 minutes until the mixture becomes fluffy and well combined.
Crack in the large egg and add the vanilla extract, lemon zest, and lemon juice. Mix everything together on low speed until all ingredients are fully incorporated and smooth.
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine the dry ingredients thoroughly. Gradually add this mixture to the wet ingredients, stirring gently until just combined—be careful not to overmix.
Carefully fold in the fresh blueberries and white chocolate chips (if using), making sure not to crush the blueberries as you mix.
Using a cookie scoop or tablespoon, drop rounded portions of the cookie dough onto the prepared baking sheet, making sure to leave adequate space between each dollop to allow for spreading during baking.
Place the cookies in the preheated oven and bake them for 12-15 minutes, or until the edges are slightly golden brown. Remember that the centers may seem soft but will become firmer as they cool, so don’t overbake.
Once baked, allow the cookies to rest on the baking sheet for around 5 minutes. Transfer them carefully to a wire rack to cool completely, ensuring they maintain their soft, chewy texture.

Notes

For an elegant display, drizzle a simple lemon glaze over the cookies and garnish with extra lemon zest or fresh blueberries.

Keyword blueberry, cheesecake, cookies, lemon