Description
These handheld Lemon Blueberry Cheesecake Cookies combine the tangy zest of lemon with tender cookie dough, a creamy cheesecake center, and bursts of tart-sweet blueberries. Ideal for on-the-go snacking or serving at gatherings, they capture the essence of a classic cheesecake in a fun, customizable format.
Ingredients
2 cups all-purpose flour
1 cup unsalted butter, softened
3/4 cup granulated sugar
1 tablespoon lemon zest
1 teaspoon baking powder
1/4 teaspoon salt
1 cup ricotta cheese or cream cheese, softened
1/4 cup unsweetened almond milk or cream
1/4 teaspoon vanilla extract
1 cup homemade blueberry jam (or store-bought)
1/2 cup fresh or frozen blueberries
1 cup powdered sugar (for optional lemon glaze)
Instructions
In a large bowl, cream the softened butter and granulated sugar until light and fluffy
Stir in the lemon zest until well combined
Gradually mix in the flour, baking powder, and salt to form a soft dough
Divide the dough into 24 equal portions and roll each into a ball. Place them on a baking sheet, spaced about 2 inches apart
In a separate bowl, mix the ricotta or cream cheese with almond milk, vanilla extract, and a pinch of salt until smooth
Using a small spoon, place a small amount of the cheesecake filling on each dough ball and shape the dough around it to create a cookie-like ball
Bake at 350°F (175°C) for 20 minutes or until golden and firm around the edges
While cookies are baking, prepare the blueberry jam by gently heating it in a saucepan until warm and spoonable
Once cooled, gently push a fresh blueberry into the top of each cookie
For a lemon glaze (optional), mix powdered sugar with a teaspoon of lemon juice and drizzle it lightly over the cookies before serving
Notes
Make ahead tip: Prepare the cheesecake filling ahead of time and store it in the refrigerator for up to 2 days
Freeze un-baked dough balls for later baking, just increase baking time by about 2-3 minutes
Feel free to substitute blueberries with other fresh fruits like raspberries or peaches for seasonal variations
For a no-jam version, simply top the cheesecake cookies with blueberries directly after baking
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg