Bright, tangy lemon and sweet blueberry meet creamy cheesecake in these soft, slightly chewy cookies. Each bite gives you a tender cookie shell, a small dollop of tangy cream cheese, and a swirl of bright blueberry jam. The dough is butter-rich and lemon-zested, so you get real citrus flavor in every bite. This recipe breaks into three easy parts—cheesecake filling, quick blueberry jam, and the cookie dough—so you can spread the work or make it all in one go. Serve warm with a cup of tea or chill and bring to a picnic for a fresh, crowd-pleasing treat. For more lemon-blueberry baking ideas, try the Blueberry Lemon Poppy Seed Sourdough Muffins for a complementary brunch option.
Why You’ll Love This Lemon Blueberry Cheesecake Cookies
- Bright lemon zest in the dough cuts the sweetness and lifts the whole cookie.
- Cream cheese filling adds a smooth, tangy contrast to the sweet jam.
- Quick blueberry jam uses fresh berries for real fruit flavor—no canned filling needed.
- Dough stays soft and tender thanks to a mix of butter and cream cheese in steps.
- Hands-off options let you make the jam ahead and assemble later.
- Great for bake sales, picnics, or a special weeknight dessert.
- Flexible recipe — easy to scale or add mix-ins like lemon glaze or chopped nuts.
- Freezer-friendly components make these great for planning ahead.
What Is Lemon Blueberry Cheesecake Cookies?
Lemon Blueberry Cheesecake Cookies are soft, shortbread-style cookies flavored with lemon zest and filled with a tangy cheesecake mixture and a small spoon of fresh blueberry jam. The cookie has a tender, slightly cakey crumb from butter and a bright lemon note from the zest. The cheesecake center gives a creamy contrast, while the blueberry jam adds sweet, tart fruitiness and texture. These are baked on a sheet tray and work well as comfort food, afternoon treats, or a sunny brunch dessert. They feel both homey and a little fancy thanks to the layered flavors.
Ingredients for Lemon Blueberry Cheesecake Cookies
For the Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
For the Blueberry Jam
- 12 oz (340 g) fresh blueberries
- 1/4 cup (50 g) granulated white sugar
For the Cookies
- 2 3/4 cups (344 g) all purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (200 g) granulated white sugar
- 2 tbsp (20 g) lemon zest
- 1 cup (227 g) unsalted butter, very softened
- 1 egg, at room temperature
- 2 tsp vanilla
- 1/4 cup (50 g) granulated white sugar, for rolling dough in
Ingredient Notes (Substitutions, Healthy Swaps)
- Cream cheese: Use low-fat cream cheese for a lighter filling, but texture will be a bit softer. Keep it cold to get a thicker filling.
- Unsalted butter: If using salted butter, skip adding any extra salt in the recipe or reduce by half.
- Fresh blueberries: Fresh berries give the best jam texture. Frozen berries can work—thaw, drain excess liquid, and simmer longer.
- Granulated sugar: You can swap some sugar for coconut sugar for a mild caramel note; color and flavor will change slightly.
- All-purpose flour: A 1:1 gluten-free flour blend may work, but expect a different crumb and adjust binding as needed.
- Egg: For egg-free, use a commercial egg replacer or 1/4 cup unsweetened applesauce (texture will be softer).
Step-by-Step Instructions
Step 1 – Make the Cheesecake Filling
- Beat the cold cream cheese with 3 tbsp (38 g) sugar and 1/2 tsp vanilla until smooth and creamy.
- Scrape into a bowl and chill while you make the jam and dough.
Visual cue: The filling should be smooth with no lumps and hold a soft peak when scooped.
Step 2 – Make the Blueberry Jam
- In a small saucepan, combine 12 oz (340 g) fresh blueberries and 1/4 cup (50 g) sugar.
- Cook over medium heat, stirring often, until the berries break down and the mixture thickens, 8–12 minutes.
- Remove from heat and cool to room temperature. Refrigerate if making ahead.
Visual cue: Jam should be thick enough to spoon but still spreadable.
Pro cue: Taste and add a pinch of sugar if your berries are very tart.
Step 3 – Make the Cookie Dough
- In a bowl, whisk together 2 3/4 cups (344 g) all purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
- In a mixer, cream 1 cup (227 g) very softened unsalted butter with 1 cup (200 g) granulated sugar and 2 tbsp (20 g) lemon zest until light and fluffy.
- Add 1 egg and 2 tsp vanilla, beat until combined.
- Gradually add the dry ingredients and mix until just combined. Chill the dough 20–30 minutes if it feels very soft.
Step 4 – Shape and Fill
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Scoop about 1 tablespoon dough, roll into a ball, then roll in 1/4 cup (50 g) granulated sugar set aside for rolling.
- Flatten each ball slightly in your palm, add about 1/2 tsp cheesecake filling and 1/2 tsp blueberry jam into the center, then fold dough around the filling and reform into a ball.
Visual cue: The filled cookie should be sealed with no filling visible on the surface.
Step 5 – Bake
- Place cookies 2 inches apart on the baking sheet.
- Bake 10–13 minutes, or until edges are set and centers are soft but not raw.
Pro cue: Centers will feel slightly soft; they firm as they cool. Do not overbake—cookies will dry out.
Step 6 – Cool and Store
- Let cookies cool on the sheet 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container.
Pro Tips for Success
- Cold cream cheese for filling: keep it cold for firmer cheesecake centers that hold shape.
- Gentle jam cook: simmer until thick enough to spoon; avoid over-reducing which makes it too sticky.
- Don’t overmix dough: stop when flour disappears to keep cookies tender.
- Chill if soft: brief chill (20–30 minutes) makes shaping and filling easier.
- Seal well: pinch seams tight so jam doesn’t leak during baking.
- Even sizes: use a small cookie scoop for consistent baking.
- Test bake: bake two cookies first to check timing for your oven.
- Watch bake time: underbaked centers stay soft; overbaked cookies become dry.
Flavor Variations
- Optional: Lemon glaze — whisk 1 cup powdered sugar with 1–2 tbsp lemon juice and drizzle after cooling.
- Optional: Add 1/2 cup chopped white chocolate to the dough for extra sweetness.
- Optional: Swap blueberries for raspberries for a sharper berry note (use less jam time because raspberries break down faster).
- Optional: Stir 1/2 tsp finely chopped fresh thyme into the dough for a savory-herb twist.
- Optional: Roll in coarse sugar before baking for a sparkly, crunchy top.
Serving Suggestions
- Pair with a simple cup of black tea or Earl Grey to highlight the lemon.
- Serve warm on a dessert tray with a dollop of whipped cream.
- Offer chilled as a picnic cookie — they travel well when cooled.
- Plate three cookies with a small spoon of extra jam for a bakery-style look.
- Add to a brunch board alongside muffins and fruit for a sunny spread.
- Serve with a scoop of vanilla ice cream for a dessert option.
Make-Ahead, Storage & Reheating
- Make-ahead: Prepare the blueberry jam and cheesecake filling up to 3 days ahead and refrigerate. Keep dough chilled up to 24 hours.
- Storage: Store baked cookies in an airtight container in the refrigerator for up to 5 days.
- Reheating: Warm a cookie in the microwave for 8–10 seconds or in a 300°F (150°C) oven for 5–7 minutes to refresh softness. Avoid high heat which can melt the filling unevenly.
- Texture note: Refrigerated cookies firm up; bring to room temp or warm slightly before serving for best flavor and texture.
Storage and Freezing Instructions
- Freeze unbaked dough balls: Freeze filled dough balls on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2–4 minutes to bake time.
- Freeze baked cookies: Layer cooled cookies between parchment and freeze in a sealed container for up to 2 months. Thaw in the fridge overnight and warm briefly before serving.
- If you don’t want to freeze, keep jam and filling separate and assemble fresh within 24 hours for best texture.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 260 kcal | 3 g | 33 g | 13 g | 1.5 g | 140 mg
Estimates vary by brands and portions.
FAQ About Lemon Blueberry Cheesecake Cookies
Q: My jam is too runny. What do I do?
A: Simmer longer until it thickens. Cool completely before using so it gels.
Q: The cheesecake filling is too soft to shape.
A: Chill the filling briefly and use cold cream cheese. A firmer filling is easier to portion.
Q: Cookies spread too much while baking.
A: Chill the dough 20–30 minutes before shaping and ensure butter is not too warm.
Q: Can I use frozen blueberries?
A: Yes. Thaw and drain excess liquid, then cook the jam a bit longer to reduce water.
Q: How do I know when cookies are done?
A: Edges should be set and lightly golden while centers remain slightly soft. They will firm as they cool.
Q: Can I make these dairy-free?
A: You can try dairy-free cream cheese and plant butter, but texture will differ. Use a tested vegan substitute for best results.
TastyInspo Notes
- Use microplane for lemon zest to get bright, fine zest without white pith.
- Spoon filling and jam with small measuring spoons for consistent filling size.
- For a cleaner look, wipe any jam off the outside before baking.
- Cool completely before stacking to avoid sticky layers.
- Use room-temperature egg for an even dough texture.
Troubleshooting
- Problem: Cookies are dry. Fix: Reduce bake time slightly and avoid overmixing the dough.
- Problem: Filling leaks out. Fix: Seal dough seams firmly and avoid overfilling.
- Problem: Jam burns on pan. Fix: Stir constantly and lower heat; add a splash of water if needed.
- Problem: Dough too sticky to handle. Fix: Chill 20–30 minutes or dust hands with a little flour.
- Problem: Weak lemon flavor. Fix: Add an extra 1/2 tbsp lemon zest (optional) to the dough.
- Problem: Cookies collapse. Fix: Make sure baking soda/powder are fresh and avoid opening the oven early.
Final Thoughts
These Lemon Blueberry Cheesecake Cookies bring bright citrus, real berry jam, and creamy cheesecake together in a soft, comforting cookie. They are easy to break into parts for a manageable bake day and reward you with complex flavor and simple steps that work every time.
Conclusion
For the original inspiration and a slightly different take, see In Bloom Bakery’s Lemon Blueberry Cheesecake Cookies for a related version and plating ideas.
Lemon Blueberry Cheesecake Cookies
Ingredients
For the Cheesecake Filling
- 6 oz cream cheese, cold
- 3 tbsp granulated white sugar
- 1/2 tsp vanilla
For the Blueberry Jam
- 12 oz fresh blueberries
- 1/4 cup granulated white sugar
For the Cookies
- 2 3/4 cups all purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated white sugar
- 2 tbsp lemon zest
- 1 cup unsalted butter, very softened
- 1 large egg, at room temperature
- 2 tsp vanilla
- 1/4 cup granulated white sugar, for rolling dough in
Instructions
Make the Cheesecake Filling
- Beat the cold cream cheese with 3 tbsp sugar and 1/2 tsp vanilla until smooth and creamy.
- Scrape into a bowl and chill while you make the jam and dough.
Make the Blueberry Jam
- In a small saucepan, combine fresh blueberries and 1/4 cup sugar.
- Cook over medium heat, stirring often, until the berries break down and the mixture thickens, about 8–12 minutes.
- Remove from heat and cool to room temperature. Refrigerate if making ahead.
Make the Cookie Dough
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a mixer, cream the softened unsalted butter with granulated sugar and lemon zest until light and fluffy.
- Add the egg and vanilla, beating until combined.
- Gradually add the dry ingredients and mix until just combined. Chill the dough 20–30 minutes if it feels very soft.
Shape and Fill
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Scoop about 1 tablespoon dough, roll into a ball, then roll in 1/4 cup granulated sugar set aside for rolling.
- Flatten each ball slightly in your palm, add cheesecake filling and blueberry jam into the center, then fold dough around the filling and reform into a ball.
Bake
- Place cookies 2 inches apart on the baking sheet.
- Bake for 10–13 minutes, or until edges are set and centers are soft but not raw.
Cool and Store
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container.
