Lemon Blueberry Cheesecake Cookies
Ingredients
Cookie Dough
all-purpose flour (sifted)
280 g
baking powder (dry)
2 tsp
salt (fine)
1 tsp
butter (room_temperature)
115 g
granulated sugar (granulated)
150 g
large egg (room_temperature)
1 piece
vanilla extract (liquid)
2 tsp
lemon zest (fresh)
1 piece
lemon juice (fresh)
2 tbsp
Blueberry Swirl
blueberries (fresh)
120 g
sugar (granulated)
25 g
Cheesecake Filling
cream cheese (softened)
115 g
sugar (granulated)
40 g
vanilla extract (liquid)
1 tsp
Instructions
Mix dry ingredients
In a bowl, mix flour, baking powder and salt.
Cream butter and sugar
In another bowl, cream butter and sugar until light and fluffy.
Add egg and lemon
Add egg, lemon zest and lemon juice. Mix well.
Combine dry and wet
Gradically add dry ingredients to wet ingredients.
Prepare blueberry swirl
In a small pot, cook blueberries and sugar until jammy.
Prepare cheesecake filling
Mix cream cheese, sugar and vanilla for the cheesecake filling.
Shape cookies
Take cookie dough ball, flatten slightly, add blueberry jam and cheesecake filling in the center, fold dough around them.
Bake cookies
Place on baking sheet and bake at 180°C for 12 minutes.
Cool and serve
Let cookies rest on the sheet for 5 minutes, then transfer to a plate.
Original recipe
Storage
Store in an airtight container to keep soft
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