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Soft-baked cookie dough speckled with purple blueberry juice and topped with a creamy cheesecake filling.

Thick & Soft-Baked Lemon Blueberry Cheesecake Cookies

These thick, soft-baked Lemon Blueberry Cheesecake Cookies feature a golden-brown crust, bursting jammy blueberries, and a smooth baked white cream cheese filling. Finished with bright yellow grated lemon zest for the ultimate bakery-style treat.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Cream Cheese Filling
  • 4 oz cream cheese Softened to room temperature.
  • 3 tbsp powdered sugar
  • 0.5 tsp vanilla extract
Cookie Dough
  • 0.5 cup unsalted butter Softened.
  • 0.5 cup granulated sugar
  • 0.5 cup light brown sugar Packed.
  • 1 large egg Room temperature.
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice Freshly squeezed.
  • 1 tbsp lemon zest Freshly grated. Keep extra for garnish.
  • 1.75 cups all-purpose flour
  • 1 tbsp cornstarch Keeps the cookies thick.
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 0.75 cup blueberries Fresh or slightly thawed frozen wild blueberries.

Equipment

  • 1 Silver Baking Sheet Ensures even baking without burning the bottoms.
  • 1 Hand Mixer Essential for a perfectly smooth cream cheese filling.
  • 1 Large Cookie Scoop A 3-tablespoon scoop keeps cookies thick and uniform.

Method
 

Making the Filling and Dough
  1. In a small bowl, beat 4 oz of softened cream cheese, 3 tbsp of powdered sugar, and 1/2 tsp of vanilla extract until completely smooth. Set this aside in the refrigerator to firm up.
  2. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar on medium speed for 2 minutes until light and fluffy. Add the egg, 1 tsp vanilla extract, lemon juice, and lemon zest, beating until just combined.
  3. Whisk together the all-purpose flour, cornstarch, baking soda, and kosher salt. Gradually add to your wet mixture. Mix on low speed just until the flour streaks disappear.
  4. Gently fold the fresh or frozen blueberries into the cookie dough using a rubber spatula. Deliberately press a few of the berries against the side of the bowl so they burst and bleed dark purple juice into the dough.
  5. Line a silver baking sheet with crinkled parchment paper. Scoop 3-tablespoon portions of dough into tall balls. Press a deep, wide well into the center of each dough ball.
  6. Spoon a generous dollop of the chilled smooth white filling directly into the center indent of each cookie dough ball.
  7. Bake at 350°F (175°C) for 12 to 14 minutes until edges are slightly crisped and golden-brown. The blueberries should be bursting and the cream cheese center set.
  8. Let them rest on the warm baking sheet for 10 minutes. While warm, sprinkle bright yellow grated lemon zest over the top. Transfer to a wire rack to cool completely.

Notes

Tip 1. Do Not Flatten the Dough: Keep the dough balls tall and thick before baking to maintain their impressive vertical height.
Tip 2. Chill if Spreading: If your kitchen is very warm, pop the assembled cookie dough balls into the freezer for 10 minutes before baking to guarantee crisped edges.