Recipes: Dessert

Lemon Blueberry Cheesecake Cookies

These lemon Oregon blueberry cheesecake cookies fill your mouth with sweet and sugary goodness, topped with a creamy frosting.


  • 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

Cookie Instructions

  • Preheat oven to 350F.
  • With mixer on medium-high beat butter, granulated sugar and ¼ cup cream cheese until light and fluffy, 2 minutes.
  • Add eggs and 1 tsp. vanilla and beat until blended, scraping sides of bowl occasionally.
  • Add flour, baking powder, baking soda and salt and beat until a thick cookie dough forms.
  • Stir in lemon zest and gently fold in blueberries.
  • 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.
  • Bake 12 minutes or until edges are lightly browned. Cool on pan 2 minutes. Transfer to wire rack and cool completely.

Frosting Instructions

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