Lemon Blueberry Cheesecake Cookies

INGREDIENTS

• 6 oz cream cheese (170 g), cold
• 3 tbsp granulated white sugar (38 g)
• 1/2 tsp vanilla extract
• 12 oz fresh blueberries (340 g)
• 1/4 cup granulated white sugar (50 g)
• 2 3/4 cups all-purpose flour (344 g), spooned and leveled
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated white sugar (200 g)
• 2 tbsp lemon zest (20 g)
• 1 cup unsalted butter (227 g), very softened
• 1 egg at room temperature
• 2 tsp vanilla extract
• 1/4 cup granulated white sugar (50 g), for rolling dough

INSTRUCTIONS

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

NUTRITION

Calories: 150 calorieskcal | Carbohydrates: 21gg | Protein: 2gg | Fat: 7gg | Fiber: 1gg | Sugar: 10gg