Blueberry Cheesecake Cookies

How to Make Blueberry Cheesecake Cookies

1. 1

   Step 1: Make the lemon cookie dough

   Preheat the oven to 350°F (175°C) and line two baking sheets with parchment. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and lemon zest, then stir in the flour and salt until a soft dough forms. Chill the dough briefly (about 15 minutes) to firm it for easier scooping.

   For this step

   • 2 cupsAll-purpose flour
   • 1/4 tspSalt
   • 1/2 cupUnsalted butter, softened
   • 2/3 cupGranulated sugar
   • 1 largeLarge egg
   • 1 tbspLemon zest (from 1 lemon)
   • 1 tspVanilla extract
   
2. 2

   Step 2: Swirl blueberry jam into the dough

   Drop the dough into a bowl and add the blueberry jam in several small spoonfuls; gently fold just a few times with a spatula or knife to create marbled swirls — avoid overmixing so you keep streaks of jam rather than fully blending it into the dough.

   For this step

   • 3/4 cupBlueberry jam
   
3. 3

   Step 3: Portion and indent

   Scoop the dough into 24 equal portions (about 1 tablespoon each) and place them 1½ inches apart on the prepared baking sheets. Press a thumb or the back of a small spoon into the center of each ball to make a 1/2-inch deep well. This recipe makes 24 cookies.
   
4. 4

   Step 4: Prepare the cheesecake filling

   In a medium bowl, beat the softened cream cheese with the powdered sugar and a tiny extra pinch of vanilla until smooth and silky. Transfer the filling to a small piping bag or use a teaspoon for easier filling.

   For this step

   • 8 ozCream cheese, softened (full-fat)
   • 1/2 cupPowdered (confectioners') sugar
   
5. 5

   Step 5: Fill and bake

   Pipe or spoon about 1/2 teaspoon of the cheesecake filling into each thumbprint well, then add a very small dot (about 1/4 teaspoon) of extra blueberry jam to the center of each for color and flavor. Bake at 350°F (175°C) for 10–12 minutes, until the cookie edges are set but the centers still look slightly soft. The small cheesecake filling will just set in the oven.
   
6. 6

   Step 6: Cool and serve

   Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
   

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and lemon zest, then stir in the flour and salt until a soft dough forms. Chill the dough briefly (about 15 minutes) to firm it for easier scooping.
2. Drop the dough into a bowl and add the blueberry jam in several small spoonfuls; gently fold just a few times with a spatula or knife to create marbled swirls — avoid overmixing so you keep streaks of jam rather than fully blending it into the dough.
3. Scoop the dough into 24 equal portions (about 1 tablespoon each) and place them 1½ inches apart on the prepared baking sheets. Press a thumb or the back of a small spoon into the center of each ball to make a 1/2-inch deep well. This recipe makes 24 cookies.
4. In a medium bowl, beat the softened cream cheese with the powdered sugar and a tiny extra pinch of vanilla until smooth and silky. Transfer the filling to a small piping bag or use a teaspoon for easier filling.
5. Pipe or spoon about 1/2 teaspoon of the cheesecake filling into each thumbprint well, then add a very small dot (about 1/4 teaspoon) of extra blueberry jam to the center of each for color and flavor. Bake at 350°F (175°C) for 10–12 minutes, until the cookie edges are set but the centers still look slightly soft. The small cheesecake filling will just set in the oven.
6. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.