why make this recipe
Lemon Blueberry Cheesecake Cookies are a delightful treat that combines the flavors of tangy lemon, sweet blueberries, and creamy cheesecake. These cookies are perfect for any occasion, whether you want a quick snack or a dessert for a gathering. They are easy to make and provide a burst of freshness in every bite. Plus, who doesn’t love a cookie that tastes like cheesecake?
how to make Lemon Blueberry Cheesecake Cookies
Ingredients:
- 1 cup cream cheese, softened
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, beat together the softened cream cheese and butter until smooth.
- Add the sugar, egg, lemon juice, and lemon zest. Mix until well combined.
- In another bowl, mix the flour, baking powder, and salt.
- Gradually add the dry ingredients to the cream cheese mixture. Stir until just combined.
- Gently fold in the blueberries.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the cookies are golden around the edges.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
how to serve Lemon Blueberry Cheesecake Cookies
Serve these cookies warm or at room temperature. They are excellent on their own or paired with a glass of milk or a cup of tea. You can also dust them with powdered sugar for a more elegant presentation. These cookies make great treats for lunchboxes, picnics, or family gatherings.
how to store Lemon Blueberry Cheesecake Cookies
To store these cookies, place them in an airtight container. You can keep them at room temperature for up to three days. If you want to keep them fresh for longer, you can refrigerate them for up to a week. For longer storage, consider freezing them. Place the cookies in a freezer-safe bag and they will last for about a month.
tips to make Lemon Blueberry Cheesecake Cookies
- Make sure your cream cheese and butter are at room temperature for easier mixing.
- Don’t overmix the dough, especially after adding the flour, to keep the cookies soft.
- Use fresh blueberries for the best flavor, but you can substitute them with frozen ones if needed; just don’t thaw them before using.
- You can add a bit of vanilla extract for extra flavor if you like.
variation
You can experiment with this recipe by adding other ingredients, such as chopped nuts or switching out blueberries for raspberries or strawberries. You can also drizzle a little lemon glaze over the cookies after they cool for an extra zing!
FAQs
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but it might change the texture slightly. The cookies may not be as rich or creamy.
What can I do if I can’t find fresh blueberries?
You can use frozen blueberries instead. Just make sure to add them directly to the batter without thawing them to prevent excess moisture.
How do I know when the cookies are done?
The cookies are done when the edges are lightly golden, and the centers look set. They may appear slightly soft, but they will firm up as they cool.
Print
Lemon Blueberry Cheesecake Cookies
Delightful cookies that combine tangy lemon, sweet blueberries, and creamy cheesecake flavors, perfect for any occasion.
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Ingredients
- 1 cup cream cheese, softened
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C).
- Beat together the softened cream cheese and butter until smooth.
- Add the sugar, egg, lemon juice, and lemon zest. Mix until well combined.
- Mix the flour, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the cream cheese mixture. Stir until just combined.
- Fold in the blueberries gently.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until golden around the edges.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Serve warm or at room temperature. Great with milk or tea. Can be dusted with powdered sugar for an elegant touch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cookies, lemon, cheesecake, blueberries, dessert