Ingredients

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon cornstarch

1/2 teaspoon salt

1/2 cup unsalted butter

4 oz cream cheese (for dough)

3/4 cup granulated sugar

1/2 cup brown sugar

1 large egg

2 teaspoons vanilla extract (for dough)

1 teaspoon lemon zest

1 cup blueberries (fresh or frozen)

4 oz cream cheese (for filling)

1/4 cup powdered sugar

1/2 teaspoon vanilla extract (for filling)

Instructions

Step 1: Make the cheesecake filling by mixing 4 oz cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until smooth. Portion into small balls and freeze on parchment paper for 30 minutes.

Step 2: Preheat the oven to 350°F (175°C). In a bowl, whisk together the flour, baking soda, cornstarch, and salt.

Step 3: In a separate large bowl, beat the butter and 4 oz cream cheese until creamy. Add granulated sugar and brown sugar, then beat until light and fluffy.

Step 4: Add the egg, vanilla extract, and lemon zest to the wet mixture and mix until combined.

Step 5: Gradually fold the dry ingredients into the wet mixture. Gently fold in the blueberries, being careful not to crush them.

Step 6: Take a portion of cookie dough, flatten it slightly, place a frozen cheesecake filling ball in the center, and wrap the dough around it to seal completely.

Step 7: Place the filled dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.

Step 8: Bake for 11-13 minutes, until the cookies are lightly golden around the edges but still soft in the center.

Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use fresh blueberries for a burst of juiciness or frozen blueberries without thawing to avoid excess moisture in the dough.

For extra lemon flavor, sprinkle a little lemon zest on top of the cookies before baking.

Swap out blueberries for raspberries or chopped strawberries for a different fruit twist.

If cream cheese is too soft, chill it before making the filling to help the cookies hold their shape better while baking.

FAQs

Can I use frozen blueberries without thawing?

Yes, using frozen blueberries directly helps prevent the dough from becoming too wet. Just fold them gently into the dough to avoid breaking them.

How do I prevent the cheesecake filling from leaking out while baking?

Make sure to freeze the cheesecake filling balls before wrapping them in dough, and seal the dough completely around the filling to keep it enclosed during baking.