Name: Lemon Blueberry Cheesecake Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 ½ teaspoons baking powder; ¼ teaspoon salt; ½ cup unsalted butter, softened; 8 oz cream cheese, softened; 1 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 tablespoon fresh lemon zest; 1 cup fresh blueberries

Sweet, soft, and bursting with fresh fruit flavor, these Lemon Blueberry Cheesecake Cookies are a delightful twist on a classic cookie. Each bite delivers a burst of juicy blueberries and tangy lemon zest nestled in a creamy cheesecake-style dough that melts in your mouth. Perfect for spring picnics, summer potlucks, or cozy winter treats, these cookies are a year-round favorite.

What sets them apart? It’s the balance: the creamy richness of cheesecake paired with the brightness of lemon and the juicy pop of fresh blueberries. They’re soft and pillowy, with a cookie dough base that bakes up tender and fluffy, not dry or crumbly. If you’re a cheesecake fan who loves fruity desserts, this cookie will hit every craving at once.

Perfect texture: Soft, fluffy, and tender like a cross between a cake and a cookie.
Bright flavor: Fresh lemon zest cuts through the richness beautifully.
Creamy bite: Thanks to the cream cheese, they have a cheesecake-like finish.
Fresh blueberries: A juicy surprise in every bite, with vibrant purple-blue bursts.
Simple to make: No chill time needed, just mix, scoop, and bake!

Preparation Phase & Tools to Use

Before you dive in, it’s helpful to gather the right equipment. Each tool plays a small but essential role in ensuring these cookies turn out perfectly.

Stand Mixer or Hand Mixer: Essential for creaming the butter, cream cheese, and sugar to the right fluffy consistency.
Zester or Microplane: To get the most aromatic and flavorful zest from the lemon.
Cookie Scoop: Helps maintain uniform size for even baking.
Mixing Bowls: Separate bowls for dry and wet ingredients make it easier to incorporate everything evenly.
Silicone Baking Mats or Parchment Paper: Prevent sticking and help cookies bake evenly.
Wire Cooling Rack: Keeps the bottoms from getting soggy and helps cool the cookies quickly.

Ingredients for the Lemon Blueberry Cheesecake Cookies

All-purpose flour: Provides the structural base for the cookie dough.
Baking powder: Lifts the cookies to give them that soft, cake-like texture.
Salt: Enhances all the flavors and balances the sweetness.
Unsalted butter: Adds richness and flavor to the cookie base.
Cream cheese: The hero ingredient for that cheesecake-like taste and creamy texture.
Granulated sugar: Sweetens the cookies and helps achieve that light texture.
Egg: Binds everything together and adds tenderness.
Vanilla extract: Rounds out the flavor profile with subtle warmth.
Fresh lemon zest: Infuses the dough with citrus brightness.
Fresh blueberries: Juicy and sweet, these burst with flavor in every bite.

How To Make the Lemon Blueberry Cheesecake Cookies

Step 1: Cream the Butter and Cream Cheese

In a large bowl, beat the butter and cream cheese together until smooth and fluffy. This base gives the cookies their luscious, rich flavor.

Step 2: Add Sugar, Egg, and Flavor

Beat in the granulated sugar until fully combined, followed by the egg, vanilla extract, and lemon zest. Keep mixing until the mixture is light and creamy.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution and avoids any clumps in the dough.

Step 4: Mix Wet and Dry Together

Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Don’t overmix—you want to keep the dough tender.

Step 5: Fold in the Blueberries

Gently fold in the fresh blueberries using a spatula. Stir slowly to avoid smashing the berries too much (a little color swirl is pretty, though!).

Step 6: Scoop and Bake

Using a cookie scoop, portion the dough onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 12–14 minutes, until the edges are set and the centers are just slightly soft.

Step 7: Cool and Enjoy

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or cooled—they’re delicious either way!

Serving and Storing These Cookies

These cookies are best served fresh, still slightly warm with their soft centers and burst blueberries. They also make a great gift wrapped in parchment or stored in a cute cookie tin. For an extra touch, dust with powdered sugar or drizzle a lemon glaze over the top.

To store, keep them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, store in the refrigerator for up to a week or freeze them for up to 2 months. Just let them come to room temperature before serving or warm them slightly for a bakery-fresh bite.

Frequently Asked Questions

How do I keep the cookies from spreading too much?

Because of the cream cheese, this dough holds its shape well. If you’re worried, chill the dough for 15 minutes before baking.

Can I use frozen blueberries instead of fresh?

Yes, but do not thaw them. Toss them lightly in flour to prevent color bleeding and excess moisture in the dough.

Can I make this dough ahead of time?

Absolutely! You can refrigerate the dough for up to 48 hours. Just allow it to sit for 10 minutes at room temperature before scooping.

You can use a tablespoon or ice cream scoop. Just aim for uniform size so they bake evenly.

Can I add a glaze or icing?

Yes! A simple lemon glaze made with powdered sugar and lemon juice drizzled over the top adds an extra zing and visual appeal.

Are these cookies more cake-like or chewy?

They are very soft and cake-like—almost like a mini handheld cheesecake bite with a fluffy texture.

If you love these Lemon Blueberry Cheesecake Cookies, you’ll probably enjoy these other favorites:

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Why You’ll Love This Lemon Blueberry Cheesecake Cookie