Ingredients
Scale
- 6 oz cream cheese, cold
- 12 oz fresh blueberries
- 2 3/4 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 tbsp lemon zest
- 1 egg, room temperature
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup granulated sugar, for rolling dough
- 1/2 tsp vanilla extract
- 1/4 cup granulated white sugar for blueberry jam
Instructions
- Prepare the cheesecake filling by mixing cold cream cheese, sugar, and vanilla until smooth. Scoop onto parchment-lined baking sheet and freeze until firm.
- Create blueberry jam by cooking fresh blueberries with sugar in a saucepan over medium heat until thickened. Cool completely.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine lemon zest with sugar in a mixing bowl. Beat in softened butter until fluffy, then add the egg and vanilla extract. Gradually mix in dry ingredients until combined.
- Form dough balls around the frozen cheesecake filling and roll in sugar before placing on a lined baking sheet.
- Indent each cookie top and fill with blueberry jam. Bake at 350°F for about 12-14 minutes or until edges are golden.
- Allow cookies to cool completely on wire racks before serving.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 198
- Sugar: 10g
- Sodium: 135mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg