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Lemon Blueberry Cheesecake Cookies Easy and Delicious

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For these cookies, you need 1 cup of cream cheese and 1/2 cup of unsalted butter. Make sure both are softened to room temperature. This helps them mix easily and creates a smooth dough. You will use 1 cup of granulated sugar and 1/4 cup of packed brown sugar. These sugars add sweetness and flavor. You also need 1 large egg at room temperature. The egg helps bind the ingredients together. Lemon is key in this recipe. You will need the zest of 1 medium lemon and 2 tablespoons of freshly squeezed lemon juice. The zest adds a strong lemon flavor, while the juice gives a nice balance of tartness. For the dry mix, measure 2 cups of all-purpose flour. Add 1/2 teaspoon of baking soda, 1/4 teaspoon of baking powder, and 1/4 teaspoon of fine salt. These ingredients help the cookies rise and give them a good texture. You should include 1 cup of fresh blueberries. If you only have frozen berries, those work too if they are thawed. For an extra treat, you can add 1/2 cup of white chocolate chips. They add a sweet and creamy taste that pairs well with the lemon and blueberry. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step gets your oven ready for baking. Line a baking sheet with parchment paper. This makes cleanup easy and stops the cookies from sticking. In a large bowl, mix the softened cream cheese and unsalted butter. Use an electric mixer to blend them until smooth and creamy. Gradually add the granulated sugar and brown sugar. Keep mixing until the mixture is light and fluffy, which takes about 2-3 minutes. Next, crack in the large egg. Add the vanilla extract, lemon zest, and lemon juice. Blend these ingredients until they are fully combined and smooth. In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine salt. Make sure everything is evenly mixed. This step is important for the cookies to rise and have the right texture. Now, slowly add the dry mixture to the wet mixture. Fold gently using a spatula until just combined. Be careful not to overmix, as this can make the cookies tough. Next, fold in the fresh blueberries. If you want extra sweetness, add the white chocolate chips too. Make sure they are evenly spread throughout the dough. Using a tablespoon or cookie scoop, drop rounded portions of dough onto your prepared baking sheet. Space them about 2 inches apart for even baking. Place the baking sheet in the oven and bake for 10-12 minutes. The edges should be lightly golden brown. The centers may look slightly underbaked, but this helps make them chewy. After baking, let the cookies cool on the baking sheet for 5 minutes. Then, move them to a wire rack to cool completely. To make sure your cookies come out soft and chewy, follow these tips: - Use room temperature cream cheese and butter. This helps mix them well. - Don’t overmix the dough. Overmixing can make your cookies tough. - Bake until the edges are golden. The centers should look a bit underbaked. Want to boost flavor? Try these ideas: - Add more lemon zest for a stronger citrus taste. - Include a pinch of cinnamon for warmth. - Drizzle melted white chocolate on top before serving. It adds sweetness and looks nice. Cooling your cookies is key for the best taste: - Let them cool on the baking sheet for 5 minutes. This helps them set. - Transfer to a wire rack to cool completely. - Serve with fresh blueberries or a dollop of whipped cream for a treat. Enjoy the blend of creamy cheesecake and fruity flavors! Pro Tips Chill the Dough: For a thicker cookie, chill the dough for at least 30 minutes before baking. This helps the cookies hold their shape and results in a chewier texture. Use Fresh Blueberries: Whenever possible, opt for fresh blueberries for a burst of flavor. If using frozen, ensure they are thoroughly drained and dried to prevent excess moisture in the dough. Watch the Baking Time: Keep an eye on the cookies as they bake. They should be lightly golden around the edges but may look slightly underbaked in the center for a perfect chewy bite. Experiment with Zest: Don’t hesitate to add more lemon zest for an extra zing. The zest enhances the lemon flavor and adds a lovely aroma to your cookies. {{image_4}} You can change the fruit in these cookies. If you love strawberries, try them instead of blueberries. Raspberries give a nice tart flavor. Blackberries work well, too. Just make sure your fruit is fresh or thawed if frozen. Each fruit will add a unique taste, making it a fun twist on the recipe. For a gluten-free option, swap the all-purpose flour for a gluten-free blend. Many blends work well in baking. Look for one that includes xanthan gum for better texture. You can create a tasty gluten-free cookie without losing flavor. Just follow the same steps in the recipe, and you’re good to go! To make these cookies vegan, replace cream cheese with a dairy-free version. Use coconut oil or vegan butter instead of regular butter. Instead of one large egg, use a flax egg for binding. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken. These changes keep the cookies delicious and friendly for plant-based eaters. To keep your Lemon Blueberry Cheesecake Cookies fresh, store them in an airtight container. Place a piece of parchment paper between layers to prevent sticking. This will help maintain their chewy texture. You can keep them at room temperature for up to three days. Freezing these cookies is easy! First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for an hour. Once frozen, transfer the cookies to a freezer-safe bag or container. They can last up to three months in the freezer. When you're ready to enjoy them, just thaw them at room temperature. These cookies have a great shelf life. At room temperature, they last about three days. If you store them in the fridge, they can stay fresh for up to a week. In the freezer, you can enjoy them for three months. This gives you plenty of time to savor every bite! To make these cookies, start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a bowl, mix 1 cup of softened cream cheese and 1/2 cup of softened butter. Beat until smooth. Gradually add 1 cup of granulated sugar and 1/4 cup of brown sugar. Mix for 2-3 minutes until fluffy. Then, add 1 large egg, 1 teaspoon of vanilla, zest of 1 lemon, and 2 tablespoons of lemon juice. Blend until smooth. In another bowl, whisk 2 cups of flour, 1/2 teaspoon of baking soda, 1/4 teaspoon of baking powder, and 1/4 teaspoon of salt. Slowly add this to the wet mix, stirring gently. Fold in 1 cup of fresh blueberries and, if you want, 1/2 cup of white chocolate chips. Drop spoonfuls of dough on the baking sheet. Bake for 10-12 minutes. Yes, you can use frozen blueberries! If you choose frozen blueberries, thaw them first. Drain any excess liquid to avoid soggy cookies. Frozen berries may make the dough a little wetter, so be gentle when mixing. This keeps the cookies from getting tough. Your cookies will still be delicious with that sweet blueberry flavor. To store Lemon Blueberry Cheesecake Cookies, let them cool completely first. Place them in an airtight container. This keeps them fresh and soft. They can stay at room temperature for up to 3 days. For longer storage, you can refrigerate them. They will last about a week in the fridge. Just remember to let them come to room temperature before serving. Absolutely! You can make the dough ahead of time. Just cover it tightly and chill it in the fridge for up to 2 days. When you’re ready, scoop and bake as usual. You can also bake the cookies and store them. They freeze well too. Just place them in a freezer-safe container. They can last for up to 3 months in the freezer. In this blog post, we explored how to make Lemon Blueberry Cheesecake Cookies. We covered key ingredients like cream cheese, sugars, and blueberries. The step-by-step instructions guide you through preparation to baking. I shared tips to perfect the texture and enhance flavors. You can also try variations for gluten-free or vegan options. Remember, proper storage is vital for keeping these treats fresh. Enjoy baking and sharing these cookies with friends and family. They are sure to be a hit!

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Get ready to indulge in Lemon Blueberry Cheesecake Cookies! These sweet treats mix zesty lemons and fresh blueberries for a burst of flavor. I’ll guide you step-by-step to create soft, chewy cookies that taste amazing. Whether you’re a baking novice or a pro, you’ll find tips and tricks to perfect the texture. Let’s dive in and whip up some easy and delicious cookies that everyone will love!

Why I Love This Recipe

  1. Delicious Flavor Combination: The blend of creamy cheesecake, tart lemon, and sweet blueberries creates a delightful taste that is incredibly satisfying.
  2. Easy to Make: This recipe is straightforward and quick, allowing you to whip up a batch of cookies in just 30 minutes.
  3. Perfect for Any Occasion: Whether it’s a family gathering, a picnic, or just a treat for yourself, these cookies are versatile and always a hit.
  4. Customizable: You can easily modify the recipe by adding different mix-ins like nuts or using different fruits to suit your taste.

Ingredients

Cream Cheese and Butter

For these cookies, you need 1 cup of cream cheese and 1/2 cup of unsalted butter. Make sure both are softened to room temperature. This helps them mix easily and creates a smooth dough.

Sugars and Egg

You will use 1 cup of granulated sugar and 1/4 cup of packed brown sugar. These sugars add sweetness and flavor. You also need 1 large egg at room temperature. The egg helps bind the ingredients together.

Lemon Components

Lemon is key in this recipe. You will need the zest of 1 medium lemon and 2 tablespoons of freshly squeezed lemon juice. The zest adds a strong lemon flavor, while the juice gives a nice balance of tartness.

Dry Ingredients

For the dry mix, measure 2 cups of all-purpose flour. Add 1/2 teaspoon of baking soda, 1/4 teaspoon of baking powder, and 1/4 teaspoon of fine salt. These ingredients help the cookies rise and give them a good texture.

Blueberries and Optional Add-ins

You should include 1 cup of fresh blueberries. If you only have frozen berries, those work too if they are thawed. For an extra treat, you can add 1/2 cup of white chocolate chips. They add a sweet and creamy taste that pairs well with the lemon and blueberry.

Step-by-Step Instructions

Preparation Steps

Start by preheating your oven to 350°F (175°C). This step gets your oven ready for baking. Line a baking sheet with parchment paper. This makes cleanup easy and stops the cookies from sticking.

Mixing Wet Ingredients

In a large bowl, mix the softened cream cheese and unsalted butter. Use an electric mixer to blend them until smooth and creamy. Gradually add the granulated sugar and brown sugar. Keep mixing until the mixture is light and fluffy, which takes about 2-3 minutes. Next, crack in the large egg. Add the vanilla extract, lemon zest, and lemon juice. Blend these ingredients until they are fully combined and smooth.

Combining Dry Ingredients

In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine salt. Make sure everything is evenly mixed. This step is important for the cookies to rise and have the right texture.

Folding in Fruits and Chips

Now, slowly add the dry mixture to the wet mixture. Fold gently using a spatula until just combined. Be careful not to overmix, as this can make the cookies tough. Next, fold in the fresh blueberries. If you want extra sweetness, add the white chocolate chips too. Make sure they are evenly spread throughout the dough.

Baking Process

Using a tablespoon or cookie scoop, drop rounded portions of dough onto your prepared baking sheet. Space them about 2 inches apart for even baking. Place the baking sheet in the oven and bake for 10-12 minutes. The edges should be lightly golden brown. The centers may look slightly underbaked, but this helps make them chewy. After baking, let the cookies cool on the baking sheet for 5 minutes. Then, move them to a wire rack to cool completely.

Tips & Tricks

Achieving the Perfect Texture

To make sure your cookies come out soft and chewy, follow these tips:

– Use room temperature cream cheese and butter. This helps mix them well.

– Don’t overmix the dough. Overmixing can make your cookies tough.

– Bake until the edges are golden. The centers should look a bit underbaked.

Flavor Enhancements

Want to boost flavor? Try these ideas:

– Add more lemon zest for a stronger citrus taste.

– Include a pinch of cinnamon for warmth.

– Drizzle melted white chocolate on top before serving. It adds sweetness and looks nice.

Cooling and Serving Suggestions

Cooling your cookies is key for the best taste:

– Let them cool on the baking sheet for 5 minutes. This helps them set.

– Transfer to a wire rack to cool completely.

– Serve with fresh blueberries or a dollop of whipped cream for a treat. Enjoy the blend of creamy cheesecake and fruity flavors!

Pro Tips

  1. Chill the Dough: For a thicker cookie, chill the dough for at least 30 minutes before baking. This helps the cookies hold their shape and results in a chewier texture.
  2. Use Fresh Blueberries: Whenever possible, opt for fresh blueberries for a burst of flavor. If using frozen, ensure they are thoroughly drained and dried to prevent excess moisture in the dough.
  3. Watch the Baking Time: Keep an eye on the cookies as they bake. They should be lightly golden around the edges but may look slightly underbaked in the center for a perfect chewy bite.
  4. Experiment with Zest: Don’t hesitate to add more lemon zest for an extra zing. The zest enhances the lemon flavor and adds a lovely aroma to your cookies.

Variations

Different Fruit Options

You can change the fruit in these cookies. If you love strawberries, try them instead of blueberries. Raspberries give a nice tart flavor. Blackberries work well, too. Just make sure your fruit is fresh or thawed if frozen. Each fruit will add a unique taste, making it a fun twist on the recipe.

Gluten-Free Versions

For a gluten-free option, swap the all-purpose flour for a gluten-free blend. Many blends work well in baking. Look for one that includes xanthan gum for better texture. You can create a tasty gluten-free cookie without losing flavor. Just follow the same steps in the recipe, and you’re good to go!

Vegan Adaptations

To make these cookies vegan, replace cream cheese with a dairy-free version. Use coconut oil or vegan butter instead of regular butter. Instead of one large egg, use a flax egg for binding. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken. These changes keep the cookies delicious and friendly for plant-based eaters.

Storage Info

Best Storage Methods

To keep your Lemon Blueberry Cheesecake Cookies fresh, store them in an airtight container. Place a piece of parchment paper between layers to prevent sticking. This will help maintain their chewy texture. You can keep them at room temperature for up to three days.

Freezing Instructions

Freezing these cookies is easy! First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for an hour. Once frozen, transfer the cookies to a freezer-safe bag or container. They can last up to three months in the freezer. When you’re ready to enjoy them, just thaw them at room temperature.

Shelf Life Overview

These cookies have a great shelf life. At room temperature, they last about three days. If you store them in the fridge, they can stay fresh for up to a week. In the freezer, you can enjoy them for three months. This gives you plenty of time to savor every bite!

FAQs

How do you make Lemon Blueberry Cheesecake Cookies?

To make these cookies, start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a bowl, mix 1 cup of softened cream cheese and 1/2 cup of softened butter. Beat until smooth. Gradually add 1 cup of granulated sugar and 1/4 cup of brown sugar. Mix for 2-3 minutes until fluffy. Then, add 1 large egg, 1 teaspoon of vanilla, zest of 1 lemon, and 2 tablespoons of lemon juice. Blend until smooth.

In another bowl, whisk 2 cups of flour, 1/2 teaspoon of baking soda, 1/4 teaspoon of baking powder, and 1/4 teaspoon of salt. Slowly add this to the wet mix, stirring gently. Fold in 1 cup of fresh blueberries and, if you want, 1/2 cup of white chocolate chips. Drop spoonfuls of dough on the baking sheet. Bake for 10-12 minutes.

Can I use frozen blueberries for the recipe?

Yes, you can use frozen blueberries! If you choose frozen blueberries, thaw them first. Drain any excess liquid to avoid soggy cookies. Frozen berries may make the dough a little wetter, so be gentle when mixing. This keeps the cookies from getting tough. Your cookies will still be delicious with that sweet blueberry flavor.

What is the best way to store these cookies?

To store Lemon Blueberry Cheesecake Cookies, let them cool completely first. Place them in an airtight container. This keeps them fresh and soft. They can stay at room temperature for up to 3 days. For longer storage, you can refrigerate them. They will last about a week in the fridge. Just remember to let them come to room temperature before serving.

Can I make these cookies ahead of time?

Absolutely! You can make the dough ahead of time. Just cover it tightly and chill it in the fridge for up to 2 days. When you’re ready, scoop and bake as usual. You can also bake the cookies and store them. They freeze well too. Just place them in a freezer-safe container. They can last for up to 3 months in the freezer.

In this blog post, we explored how to make Lemon Blueberry Cheesecake Cookies. We covered key ingredients like cream cheese, sugars, and blueberries. The step-by-step instructions guide you through preparation to baking. I shared tips to perfect the texture and enhance flavors. You can also try variations for gluten-free or vegan options. Remember, proper storage is vital for keeping these treats fresh. Enjoy baking and sharing these cookies with friends and family. They are sure to be a hi

For these cookies, you need 1 cup of cream cheese and 1/2 cup of unsalted butter. Make sure both are softened to room temperature. This helps them mix easily and creates a smooth dough. You will use 1 cup of granulated sugar and 1/4 cup of packed brown sugar. These sugars add sweetness and flavor. You also need 1 large egg at room temperature. The egg helps bind the ingredients together. Lemon is key in this recipe. You will need the zest of 1 medium lemon and 2 tablespoons of freshly squeezed lemon juice. The zest adds a strong lemon flavor, while the juice gives a nice balance of tartness. For the dry mix, measure 2 cups of all-purpose flour. Add 1/2 teaspoon of baking soda, 1/4 teaspoon of baking powder, and 1/4 teaspoon of fine salt. These ingredients help the cookies rise and give them a good texture. You should include 1 cup of fresh blueberries. If you only have frozen berries, those work too if they are thawed. For an extra treat, you can add 1/2 cup of white chocolate chips. They add a sweet and creamy taste that pairs well with the lemon and blueberry. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step gets your oven ready for baking. Line a baking sheet with parchment paper. This makes cleanup easy and stops the cookies from sticking. In a large bowl, mix the softened cream cheese and unsalted butter. Use an electric mixer to blend them until smooth and creamy. Gradually add the granulated sugar and brown sugar. Keep mixing until the mixture is light and fluffy, which takes about 2-3 minutes. Next, crack in the large egg. Add the vanilla extract, lemon zest, and lemon juice. Blend these ingredients until they are fully combined and smooth. In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine salt. Make sure everything is evenly mixed. This step is important for the cookies to rise and have the right texture. Now, slowly add the dry mixture to the wet mixture. Fold gently using a spatula until just combined. Be careful not to overmix, as this can make the cookies tough. Next, fold in the fresh blueberries. If you want extra sweetness, add the white chocolate chips too. Make sure they are evenly spread throughout the dough. Using a tablespoon or cookie scoop, drop rounded portions of dough onto your prepared baking sheet. Space them about 2 inches apart for even baking. Place the baking sheet in the oven and bake for 10-12 minutes. The edges should be lightly golden brown. The centers may look slightly underbaked, but this helps make them chewy. After baking, let the cookies cool on the baking sheet for 5 minutes. Then, move them to a wire rack to cool completely. To make sure your cookies come out soft and chewy, follow these tips: - Use room temperature cream cheese and butter. This helps mix them well. - Don’t overmix the dough. Overmixing can make your cookies tough. - Bake until the edges are golden. The centers should look a bit underbaked. Want to boost flavor? Try these ideas: - Add more lemon zest for a stronger citrus taste. - Include a pinch of cinnamon for warmth. - Drizzle melted white chocolate on top before serving. It adds sweetness and looks nice. Cooling your cookies is key for the best taste: - Let them cool on the baking sheet for 5 minutes. This helps them set. - Transfer to a wire rack to cool completely. - Serve with fresh blueberries or a dollop of whipped cream for a treat. Enjoy the blend of creamy cheesecake and fruity flavors! Pro Tips Chill the Dough: For a thicker cookie, chill the dough for at least 30 minutes before baking. This helps the cookies hold their shape and results in a chewier texture. Use Fresh Blueberries: Whenever possible, opt for fresh blueberries for a burst of flavor. If using frozen, ensure they are thoroughly drained and dried to prevent excess moisture in the dough. Watch the Baking Time: Keep an eye on the cookies as they bake. They should be lightly golden around the edges but may look slightly underbaked in the center for a perfect chewy bite. Experiment with Zest: Don’t hesitate to add more lemon zest for an extra zing. The zest enhances the lemon flavor and adds a lovely aroma to your cookies. {{image_4}} You can change the fruit in these cookies. If you love strawberries, try them instead of blueberries. Raspberries give a nice tart flavor. Blackberries work well, too. Just make sure your fruit is fresh or thawed if frozen. Each fruit will add a unique taste, making it a fun twist on the recipe. For a gluten-free option, swap the all-purpose flour for a gluten-free blend. Many blends work well in baking. Look for one that includes xanthan gum for better texture. You can create a tasty gluten-free cookie without losing flavor. Just follow the same steps in the recipe, and you’re good to go! To make these cookies vegan, replace cream cheese with a dairy-free version. Use coconut oil or vegan butter instead of regular butter. Instead of one large egg, use a flax egg for binding. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken. These changes keep the cookies delicious and friendly for plant-based eaters. To keep your Lemon Blueberry Cheesecake Cookies fresh, store them in an airtight container. Place a piece of parchment paper between layers to prevent sticking. This will help maintain their chewy texture. You can keep them at room temperature for up to three days. Freezing these cookies is easy! First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for an hour. Once frozen, transfer the cookies to a freezer-safe bag or container. They can last up to three months in the freezer. When you're ready to enjoy them, just thaw them at room temperature. These cookies have a great shelf life. At room temperature, they last about three days. If you store them in the fridge, they can stay fresh for up to a week. In the freezer, you can enjoy them for three months. This gives you plenty of time to savor every bite! To make these cookies, start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a bowl, mix 1 cup of softened cream cheese and 1/2 cup of softened butter. Beat until smooth. Gradually add 1 cup of granulated sugar and 1/4 cup of brown sugar. Mix for 2-3 minutes until fluffy. Then, add 1 large egg, 1 teaspoon of vanilla, zest of 1 lemon, and 2 tablespoons of lemon juice. Blend until smooth. In another bowl, whisk 2 cups of flour, 1/2 teaspoon of baking soda, 1/4 teaspoon of baking powder, and 1/4 teaspoon of salt. Slowly add this to the wet mix, stirring gently. Fold in 1 cup of fresh blueberries and, if you want, 1/2 cup of white chocolate chips. Drop spoonfuls of dough on the baking sheet. Bake for 10-12 minutes. Yes, you can use frozen blueberries! If you choose frozen blueberries, thaw them first. Drain any excess liquid to avoid soggy cookies. Frozen berries may make the dough a little wetter, so be gentle when mixing. This keeps the cookies from getting tough. Your cookies will still be delicious with that sweet blueberry flavor. To store Lemon Blueberry Cheesecake Cookies, let them cool completely first. Place them in an airtight container. This keeps them fresh and soft. They can stay at room temperature for up to 3 days. For longer storage, you can refrigerate them. They will last about a week in the fridge. Just remember to let them come to room temperature before serving. Absolutely! You can make the dough ahead of time. Just cover it tightly and chill it in the fridge for up to 2 days. When you’re ready, scoop and bake as usual. You can also bake the cookies and store them. They freeze well too. Just place them in a freezer-safe container. They can last for up to 3 months in the freezer. In this blog post, we explored how to make Lemon Blueberry Cheesecake Cookies. We covered key ingredients like cream cheese, sugars, and blueberries. The step-by-step instructions guide you through preparation to baking. I shared tips to perfect the texture and enhance flavors. You can also try variations for gluten-free or vegan options. Remember, proper storage is vital for keeping these treats fresh. Enjoy baking and sharing these cookies with friends and family. They are sure to be a hit!

Lemon Blueberry Cheesecake Cookies

Delightful cookies combining the flavors of cheesecake, lemon, and blueberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup cream cheese, softened to room temperature
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1/4 cup brown sugar, packed firmly
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 medium lemon, zest
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1 cup fresh blueberries (or thawed frozen blueberries)
  • 1/2 cup white chocolate chips (optional, for extra sweetness)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper for easy cleanup and to prevent sticking.
  • In a large mixing bowl, combine the softened cream cheese and unsalted butter. Use an electric mixer to beat them together until the mixture is smooth, creamy, and well blended.
  • Gradually add the granulated sugar and brown sugar to the cream cheese and butter blend. Continue to beat the mixture until it becomes light and fluffy, about 2-3 minutes.
  • Crack the large egg into the bowl, then add the vanilla extract, lemon zest, and lemon juice. Beat these ingredients together until they are completely combined and smooth.
  • In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine salt until evenly mixed.
  • Slowly incorporate the dry ingredient mixture into the wet mixture, folding gently until just combined. Take care not to overmix, as this can make the cookies tough.
  • With a spatula, gently fold in the fresh blueberries, and if desired, the white chocolate chips until they are evenly distributed throughout the dough.
  • Using a tablespoon or a cookie scoop, drop rounded portions of dough onto the prepared baking sheet, ensuring to space them about 2 inches apart for even baking.
  • Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are lightly golden brown. The centers may appear slightly underbaked; this is desirable for achieving a chewy texture.
  • Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.

Notes

For an extra touch of flavor and elegance, drizzle melted white chocolate over the cooled cookies and garnish with additional lemon zest or a few fresh blueberries before serving. Enjoy your delightful blend of cheesecake and cookies!
Keyword blueberry, cheesecake, cookies, lemon

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