Lemon Blueberry Cheesecake Cookies

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Portions: yields 50 cookies (1 cookie per serving)
Amount per serving
Daily Value %*
Calories100-
Total Fat6g9%
Saturated Fat4g20%
Cholesterol20mg7%
Sodium60mg3%
Potassium19mg1%
Dietary Fiber0g0%
Sugars5g-
Protein1g2%
Vitamin A48mcg-
Vitamin C0mg0%
Calcium11mg1%
Iron0mg0%
Vitamin D0mcg-

Ingredients

Cookie Ingredients

  • 1 cup butter, at room temperature
  • 1 cup granulated sugar
  • 1 cup fresh blueberries
  • 1⁄4 cup (2 ounces) cream cheese, softened
  • 2 eggs
  • 1 tsp. vanilla
  • 2 1⁄2 cups flour
  • 1⁄2 tsp baking powder
  • 1⁄2 tsp baking soda
  • 1⁄2 tsp salt
  • 1 Tbs. lemon zest

Frosting Ingredients

  • 3⁄4 cup (6 ounces) cream cheese, at room temperature
  • 1⁄3 cup confectioners’ sugar
  • 1 tsp. vanilla extract

Instructions

Cookie Instructions

  1. Preheat oven to 350F.
  2. With mixer on medium-high beat butter, granulated sugar and ¼ cup cream cheese until light and fluffy, 2 minutes.
  3. Add eggs and 1 tsp. vanilla and beat until blended, scraping sides of bowl occasionally.
  4. Add flour, baking powder, baking soda and salt and beat until a thick cookie dough forms.
  5. Stir in lemon zest and gently fold in blueberries.
  6. Using wet hands, shape dough into 1-inch balls (about 1 Tablespoon each) and arrange on baking sheets. Bake in batches, refrigerating cookie dough balls until ready to bake.
  7. Bake 12 minutes or until edges are lightly browned. Cool on pan 2 minutes. Transfer to wire rack and cool completely.

Frosting Instructions

  1. Beat ¾ cup cream cheese, confectioners’ sugar and 1 tsp. vanilla until smooth and blended.
  2. Frost tops of cookies.
Fresh

About This Recipe

It’s like biting into a fluffy cookie paradise. These lemon blueberry cheesecake cookies fill your mouth with sweet and sugary goodness, topped with a creamy frosting. If you want to “win” at your next potluck or family get together, these little lemon blueberry cheesecake cookies should be your go-to.

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