Ingredients
Scale
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
- 12 oz (340 g) fresh blueberries
- 1/4 cup (50 g) granulated white sugar
- 2 3/4 cups (344 g) all purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (200 g) granulated white sugar
- 2 tbsp (20 g) lemon zest
- 1 cup (227 g) unsalted butter, very softened
- 1 egg, at room temperature
- 2 tsp vanilla extract
- 1/4 cup (50 g) granulated white sugar, for rolling dough in
Instructions
- Prepare the cheesecake filling by mixing cream cheese, sugar, and vanilla until smooth; chill.
- Make blueberry jam by cooking fresh blueberries with sugar until thickened; cool completely.
- For the cookie dough, whisk flour, baking powder, baking soda, and salt. Cream butter with sugar and lemon zest; add egg and vanilla. Combine with dry ingredients to form a soft dough; chill for 30 minutes.
- Preheat oven to 350°F (175°C). Shape dough around cheesecake filling and blueberry jam into balls; roll in sugar.
- Bake on parchment-lined sheets for 12–14 minutes until edges are golden.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg