Soft Lemon Blueberry Cheesecake Cookies – The Dreamiest Cookies With a Creamy Center
If you’ve ever wished a cookie could taste like a bakery-style lemon cheesecake wrapped in a cloud of softness, these
Soft Lemon Blueberry Cheesecake Cookies will steal your heart instantly. Each bite bursts with zesty lemon,
juicy fresh blueberries, and a luscious cream cheese center that melts into the warm cookie like velvet.
These cookies offer the perfect balance of bright citrus, rich creaminess, and tender chew—making them truly irresistible.
This recipe transforms simple ingredients into a gourmet treat worthy of any dessert table, party, or quiet moment of indulgence.
Ingredients & Their Roles
- 2 1/4 cups all-purpose flour – Provides structure and softness for the cookies.
- 1/2 tsp baking soda – Helps the cookies rise slightly for a pillowy texture.
- 1/2 tsp salt – Enhances all the sweet and citrus flavors.
- 1/2 cup unsalted butter, softened – Creates a tender, melt-in-your-mouth crumb.
- 3/4 cup granulated sugar – Sweetens and helps with spread and texture.
- 1/3 cup brown sugar – Adds moisture and a deeper flavor.
- 1 large egg – Binds ingredients and adds richness.
- 2 tsp lemon zest – Provides bright, fragrant lemon flavor.
- 2 tbsp fresh lemon juice – Enhances tanginess and freshness.
- 1 cup fresh or frozen blueberries – Juicy bursts of flavor inside every bite.
- 1 tsp vanilla extract – Deepens flavor and enhances sweetness.
- 8 oz cream cheese, softened – Used to create the creamy cheesecake center.
- 1/4 cup powdered sugar – Sweetens the cream cheese filling.
Step-by-Step Instructions
- Make the cheesecake filling: In a bowl, beat the cream cheese with powdered sugar until smooth. Scoop small teaspoon-sized balls onto a lined tray and freeze for at least 20 minutes.
- Prepare the cookie dough: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream the butter and sugars: Beat softened butter, granulated sugar, and brown sugar until light and fluffy. Mix in the egg, lemon zest, lemon juice, and vanilla extract.
- Combine the mixtures: Add the dry ingredients to the wet mixture and stir until a soft dough forms. Gently fold in the blueberries.
- Assemble the cookies: Scoop a ball of cookie dough, flatten it slightly, place a frozen cheesecake center inside, and wrap the dough around it to seal.
- Bake: Arrange cookies on a parchment-lined baking sheet and bake at 350°F (175°C) for 11–13 minutes, or until edges are lightly golden and centers remain soft.
- Cool & enjoy: Allow cookies to cool for 10 minutes so the cheesecake center stays creamy and the cookie sets perfectly.
Why Everyone Loves This Recipe
These cookies combine two favorite desserts—cheesecake and cookies—into one magical treat. The
soft lemon cookie base pairs beautifully with the juicy blueberries and velvety cream cheese filling.
They’re bakery-level gorgeous, crowd-pleasing, and perfect for gifting, holidays, or whenever you need a stunning dessert
that’s secretly simple.
Pro Tips for Perfect Cookies
- Freeze the cheesecake filling so it stays creamy instead of melting into the dough.
- Use fresh lemon zest for the most vibrant citrus flavor.
- Chill your dough if it becomes too soft—this helps the cookies keep their shape.
- Fold blueberries gently to avoid streaking the dough.
Serving Suggestions
- Serve warm for the ultimate gooey, creamy experience.
- Pair with iced tea, coffee, or lemonade for a refreshing treat.
- Dust with powdered sugar before serving for a beautiful finish.
- Package in bakery-style boxes for gifting—these cookies impress every time.
Conclusion
These Soft Lemon Blueberry Cheesecake Cookies deliver everything you love in a dessert: bright citrus, juicy berries,
and a melt-in-your-mouth cheesecake center wrapped in a tender cookie shell. They’re easy, show-stopping, and absolutely delicious—
a recipe that outshines others with its flavor, texture, and irresistible beauty. Try them once, and they’ll become a permanent
favorite in your dessert rotation!