Description
Delightful cookies filled with creamy cheesecake and a burst of blueberry flavor, perfect for summer gatherings or cozy nights.
Ingredients
Scale
- 6 oz cream cheese, cold
- 3 tbsp granulated white sugar
- 1/2 tsp vanilla extract
- 12 oz fresh blueberries
- 1/4 cup granulated white sugar
- 2 3/4 cups all-purpose flour
- 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 egg, at room temperature
- 2 tsp vanilla extract
- 1/4 cup granulated white sugar, for rolling dough
Instructions
- Prepare the cheesecake filling: Beat cream cheese with 3 tbsp sugar and 1/2 tsp vanilla until smooth. Scoop small portions onto a baking sheet and freeze until firm.
- Make the blueberry jam: Cook blueberries and 1/4 cup sugar over medium heat until thickened. Let cool completely.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Rub lemon zest into 1 cup sugar to release oils, then beat with butter until fluffy.
- Add egg and 2 tsp vanilla, then mix in dry ingredients until combined.
- Scoop dough balls, flatten slightly, and place a frozen cheesecake filling in the center. Seal the dough around it.
- Roll in sugar, then place on a baking sheet. Press a small indent on top of each cookie and spoon blueberry jam into the indent.
- Bake at 350°F for 12-14 minutes until edges are golden but centers remain soft.
- Cool cookies before serving to allow the cheesecake filling to set.
Notes
For diabetes, consider sugar substitutes like stevia or monk fruit. Store cookies in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg