Lemon Blueberry Cheesecake Cookies

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Bright, tangy lemon meets bursts of juicy blueberries and creamy cheesecake in these irresistible cookies. Whether you’re hosting a spring brunch or just need a sweet pick-me-up, Lemon Blueberry Cheesecake Cookies are the kind of treat that makes you pause and savor. Each bite is soft and chewy, dotted with blueberries and layered with a luscious cheesecake swirl that melts in your mouth.

This is not your typical cookie. It plays the line between dessert and indulgent snack, blending fruit and cream cheese into a cookie form that feels elegant but is incredibly easy to whip up. It’s the kind of bake that turns a regular afternoon into something special.

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What Kind of Blueberries Work Best in These Cookies?

Both fresh and frozen blueberries work, but fresh berries hold their shape better and won’t bleed as much color into the dough. If using frozen, don’t thaw them before mixing in to prevent excess moisture.

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Ingredients for the Lemon Blueberry Cheesecake Cookies

• 1/2 cup unsalted butter, softened
• 1/2 cup cream cheese, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tablespoon lemon zest
• 1 tablespoon fresh lemon juice
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 1 cup fresh blueberries
• 1/4 cup powdered sugar (optional, for dusting)

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How To Make the Lemon Blueberry Cheesecake Cookies

Step 1: Cream the Butter and Cream Cheese

In a large bowl, beat the softened butter and cream cheese until smooth and fluffy. Add in the granulated sugar and mix until lightened in color.

Step 2: Add the Wet Ingredients

Mix in the egg, lemon zest, lemon juice, and vanilla extract until fully incorporated.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry mixture into the wet mixture until a soft dough forms.

Step 4: Fold in the Blueberries

Gently fold in the blueberries, being careful not to burst them.

Step 5: Chill the Dough

Cover the dough and refrigerate for at least 30 minutes. This step helps prevent the cookies from spreading too much.

Step 6: Bake

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop heaping tablespoons of dough onto the sheet, spacing them about 2 inches apart. Bake for 12–14 minutes or until the edges are lightly golden.

Step 7: Cool and Optional Dusting

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Once cool, dust with powdered sugar if desired.

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Serving and Storing Lemon Blueberry Cheesecake Cookies

These cookies are best enjoyed slightly warm or at room temperature, when the centers are soft and the blueberries are still juicy. They make a beautiful addition to a dessert tray or afternoon tea.

Store them in an airtight container in the refrigerator for up to 5 days. You can also freeze the baked cookies for up to 2 months; just let them come to room temperature before serving.

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Frequently Asked Questions

How do I prevent the cookies from becoming too soft or soggy?

Make sure to chill the dough and avoid overmixing the blueberries, especially if using frozen ones.

Can I use dried blueberries instead of fresh or frozen?

Yes, but soak them in warm water for 10 minutes to plump them up before adding to the dough.

Do I have to use cream cheese?

The cream cheese is part of what gives these cookies their cheesecake flavor and texture. You can substitute mascarpone, but the result will be slightly different.

Can I freeze the cookie dough instead of baking it all at once?

Absolutely! Scoop the dough into balls, freeze on a baking sheet, then transfer to a freezer-safe bag. Bake from frozen, adding 1-2 minutes to the bake time.

Can I add a glaze instead of powdered sugar?

A lemon glaze made with powdered sugar and lemon juice would be delicious drizzled on top once the cookies are cool.

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Want More Cookie Ideas with a Twist?

If you love these Lemon Blueberry Cheesecake Cookies, you might enjoy trying these unique takes next:

• Cherry Chocolate Cheesecake: rich and tart with creamy layers.
• Salted Caramel Pecan Cookies: for that nutty, buttery crunch.
• Flaky Strawberry Cream Cheese Heart Puffs: a romantic, fruity dessert.
• No-Bake Lemon Blueberry Protein Bites: a healthy spin on this flavor combo.
• Lemon Sugar Cookies: simple and sunny.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can revisit it anytime.

And I’d love to know how yours turned out! Did you stick with classic lemon or try a twist? Maybe even swap in raspberries?

Let me know in the comments—I always enjoy hearing how you make these your own. And if you’re hunting for more delicious inspiration, don’t forget to follow me on Pinterest where I share daily recipes from sweet to savory.

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