Lemon Blueberry Cheesecake Cookies
These Lemon Blueberry Cheesecake Cookies are soft, lightly sweet, and stuffed with a tangy lemony cheesecake center that takes them completely over the top. Made with almond flour and naturally sweetened, they hit that bakery-level dessert craving without feeling heavy. One bite in and you’ll understand why these disappear fast.
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These cookies have a secret….
You think you're biting into a little chewy, soft blueberry almond cookie and then…
surprise! There's a creamy, lemony cheesecake center hiding inside. A literal bite of cheesecake!
The surprise totally takes these Lemon Blueberry Cheesecake cookies to the next level and I love serving them at a party when no one sees it coming.
People flip when they take their first bite, and then double flip when they hear the cookies are made with almond flour, Greek yogurt, and maple syrup. They totally taste like a treat, but you still feel like you’re making a healthy decision. 🙂
I’m telling you, these are wild and delicious in the best way.
Those of you who’ve been around for a while know I’ve had quite the journey with cheesecake. Over the years, I’ve made so many I’ve lost count. So it only made sense to bridge into the cheesecake cookie world. What variations can I try next?!
Why I Love This Recipe
I love to serve these cookies at a party or with friends. I put them on a plate and make them look like straightforward, regular cookies. When I watch that first person reach for the first one, I laugh. Here we go! The whole room gets curious and immediately, the cookies disappear.
Lemon Blueberry Cheesecake Cookies
Equipment
- Baking Sheet
- Parchment Paper
- Wire rack
Ingredients
Blueberry Almond Cookie Dough
- 3 cups almond flour
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup maple syrup
- ¼ cup plain Greek yogurt
- ¼ cup blueberry jam
Lemony Cheesecake Filling
- ⅓ cup cream cheese softened
- Zest and juice of 1 lemon
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
Instructions
Make the Filling
- In a small bowl, beat together the cream cheese, lemon zest and juice, vanilla extract, and maple syrup until smooth and creamy.
- Spoon dollops of the filling, about 2 teaspoons each, onto a parchment-lined tray. Flatten slightly with the back of a spoon.
- Transfer the tray to the freezer and chill until the filling is firm enough to handle, about 10 minutes.
Make the Cookie Dough
- In a large bowl, whisk together the eggs, vanilla extract, maple syrup, and Greek yogurt until smooth.
- Stir in the almond flour until a soft, slightly tacky dough forms.
- Gently fold in the blueberry jam to create a marbled swirl. Do not overmix or the dough will turn fully purple.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop a small ball of dough and flatten it slightly in your palm.
- Place one portion of the chilled filling in the center, fold the dough around it to seal, then gently flatten into a thick cookie shape.
- Repeat with the remaining dough and filling.
- Bake for 15 minutes, until the edges are just beginning to turn golden.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Guess what, you can turn any cookie into a cheesecake stuffed cookie by taking the cheesecake filling recipe listed and stuffing your favorite dough per these instructions!
- These cookies are also delicious on their own, without the cheesecake filling, so feel free to omit the filling and rock the straight up cookie recipe if you that appeals to you more.
- Swaps: To make these dairy-free, use dairy-free cream cheese and a dairy-free Greek-style yogurt.
"These are so freakin delish."
- From the comments
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