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Lemon Blueberry Cheesecake Cookies

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Delight in the combination of creamy cheesecake filling, fresh blueberries, and a zesty lemon flavor in these gluten-free cookies.

Ingredients

Scale
  • 6 oz cream cheese, cold
  • 3 tbsp granulated white sugar
  • 1/2 tsp vanilla extract
  • 12 oz fresh blueberries
  • 1/4 cup granulated white sugar
  • 2 3/4 cups all-purpose gluten-free flour, spooned and leveled
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup granulated white sugar
  • 2 tbsp lemon zest
  • 1 cup unsalted butter, very softened
  • 1 egg, at room temperature
  • 2 tsp vanilla extract
  • 1/4 cup granulated white sugar, for rolling dough

Instructions

  1. Prepare the cheesecake filling: Beat cream cheese with 3 tbsp sugar and 1/2 tsp vanilla until smooth. Scoop small portions onto a baking sheet and freeze until firm.
  2. Make the blueberry jam: Cook blueberries and 1/4 cup sugar over medium heat until thickened. Let cool completely.
  3. Whisk together the flour, baking powder, baking soda, and salt in a bowl.
  4. Rub lemon zest into 1 cup sugar to release oils. Beat with 1 cup butter until fluffy.
  5. Add 1 egg and 2 tsp vanilla, then mix in dry ingredients until combined.
  6. Scoop dough balls, flatten slightly, and place a frozen cheesecake filling in the center. Seal the dough around it.
  7. Roll in sugar, then place on a baking sheet.
  8. Press a small indent on top of each cookie and spoon in blueberry jam.
  9. Bake at 350°F (175°C) for 12–14 minutes until edges are golden but centers remain soft.
  10. Cool cookies before serving so the cheesecake filling can set inside.

Equipment

Notes

Ensure all ingredients are certified gluten-free and check for any hidden gluten. Consider resting the dough for 30 minutes before baking for firmer cookies.

Nutrition

Find it online: https://www.glutenfreez.com/lemon-blueberry-cheesecake-cookies/