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Blueberry Crumble Cheesecake Recipe

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4.1 from 9 reviews

These Blueberry Cheesecake Cookies combine a luscious creamy cheesecake filling with juicy homemade blueberry jam and a zesty lemon-scented cookie dough. Each cookie features pockets of sweet-tart blueberry jam and a rich cheesecake center wrapped in soft, slightly tangy cookie dough that bakes to perfection. Ideal for sharing with friends or savoring as a special treat, these cookies blend fruity, creamy, and buttery flavors in a delightful bite.

  • Total Time: 2 hours 11 minutes
  • Yield: 20 cookies

Ingredients

Cheesecake Filling

  • 6 oz (170 g) cream cheese, cold
  • 3 tbsp (38 g) granulated white sugar
  • 1/2 tsp vanilla extract

Blueberry Jam

  • 12 oz (340 g) fresh blueberries
  • 1/4 cup (50 g) granulated white sugar

Cookie Dough

  • 2 3/4 cups (344 g) all-purpose flour, spooned and leveled
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (200 g) granulated white sugar
  • 2 tbsp (20 g) lemon zest
  • 1 cup (227 g) unsalted butter, very softened
  • 1 large egg, at room temperature
  • 2 tsp vanilla extract
  • 1/4 cup (50 g) granulated white sugar, for rolling dough in

Instructions

  1. Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine the cold cream cheese, 3 tablespoons granulated sugar, and 1/2 teaspoon vanilla extract. Using an electric mixer on medium-high speed, beat until the mixture is fluffy and the sugar has fully dissolved, about 2 minutes. Scoop the cheesecake mixture into 20 portions of 2 teaspoons each onto the prepared baking sheet. Flatten each portion slightly with the back of a spoon into a thick disc shape. Freeze until completely firm.
  2. Make the Blueberry Jam: In a medium pot over medium heat, add the blueberries and 1/4 cup granulated sugar. Cook for about 40 minutes, stirring regularly to prevent scorching. Midway through cooking, gently smash the blueberries with a wooden spoon to help release their juices. Towards the end, stir continuously as the mixture thickens and begins to stick. The jam should reduce to about 1/2 cup (120 ml) and be very thick. Remove from heat and chill in the refrigerator while preparing the dough.
  3. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  5. Prepare Lemon Sugar and Cream Butter: In a large bowl, combine 1 cup granulated sugar with 2 tablespoons lemon zest. Rub the lemon zest and sugar together using your fingertips until fragrant and well combined to extract maximum lemon flavor. Add the very softened butter to this mixture and cream with an electric mixer on high speed for 1 to 2 minutes until light and fluffy.
  6. Add Egg and Vanilla: Add the room temperature egg and 2 teaspoons vanilla extract to the creamed mixture. Mix on medium speed for 1 to 2 minutes until the batter becomes pale in color and very fluffy.
  7. Combine Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients. Mix on low speed just until combined; avoid overmixing to keep the cookies tender.
  8. Fold in Blueberry Jam: Push about 3/4 of the dough to one side of the bowl. Flatten the remaining 1/4 dough on the bottom of the bowl and spoon 1/4 of the blueberry jam over it. Add another 1/4 of the dough on top of the jam and add another 1/4 of the jam. Repeat this layering process one more time with the remaining jam and dough. Using a rubber spatula, cut the dough mixture into quarters and fold each section just enough to incorporate the jam, leaving visible pockets of jam throughout for bursts of flavor.
  9. Assemble Cookies: Using a 2-tablespoon cookie scoop, portion the dough into 20 equal pieces. Slightly flatten each piece, place a frozen cheesecake disc in the center and carefully wrap the dough around it, ensuring the cheesecake is completely enclosed. Shape each assembled cookie into a slightly flattened disc rather than a ball to promote even baking and spreading.
  10. Coat Cookies in Sugar: Roll each cookie dough disc in 1/4 cup granulated sugar to coat evenly. Keep the cheesecake discs in the freezer between batches to maintain firmness.
  11. Bake Cookies: Arrange the cookies spaced on the prepared baking sheets, about 6 cookies per sheet. Bake in the preheated oven for 11 to 12 minutes until just set. Immediately after baking, use a large circular cookie cutter to gently press around each cookie to perfect their shape.
  12. Cool Cookies: Let the cookies cool on the baking sheet for about 10 minutes to set. Then transfer them to a wire rack to cool completely before serving. Enjoy these delicious cookies once fully cooled.

Notes

  • Keep the cheesecake filling discs frozen until you are ready to assemble the cookies to prevent them from melting and leaking out.
  • Smashing the blueberries halfway when making the jam helps release natural pectin and improves texture.
  • Rubbing lemon zest into sugar enhances the lemon flavor in the dough.
  • Do not overmix the dough once flour is added to avoid tough cookies.
  • Slightly flattening the cookie dough discs before baking helps them bake evenly and maintain a nice shape.
  • Using a cookie cutter after baking refines the shape for a perfect presentation.
  • The blueberry jam should be thick enough to form pockets in the dough without running.
  • Author: Olivia
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 26 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/blueberry-crumble-cheesecake-recipe-2/