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Lemon-Blueberry Cheesecake Cookies

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Lemon-Blueberry Cheesecake Cookies
  • Prep 40 min
  • Total 1 hr 30 min
  • Ingredients 6
  • Servings 24
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This sweet-tart cookie with pockets of cream cheese will justify turning your oven on even on a hot summer day!
Updated Sep 22, 2020

Ingredients

Steps

  • 1
    Place cream cheese in freezer until firm but not solid, about 25 minutes. Heat oven to 350°F.
  • 2
    In large bowl, break up cookie dough. Stir or knead in flour and lemon peel until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
  • 3
    Cut firm cream cheese into 72 (1/4-inch) cubes.
  • 4
    Shape level measuring tablespoonful of dough into ball. Make 3 indentations with end of wooden spoon. Fill each indentation with 1 cube cream cheese. Wrap dough around cream cheese to completely enclose, and shape into ball. Place on ungreased cookie sheet. Press 4 or 5 blueberries into each ball of dough.
  • 5
    Bake 10 to 14 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely. Sprinkle with powdered sugar.

Tips from the Pillsbury Kitchens

  • tip 1
    Freezing the cream cheese makes it easier to cut into tiny pieces and place in the dough.
  • tip 2
    Fresh blueberries are best in this recipe but frozen blueberries can be used in a pinch.

Nutrition Information

100 Calories, 4g Total Fat, 1g Protein, 14g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
100
Calories from Fat
40
Total Fat
4g
6%
Saturated Fat
1 1/2g
7%
Trans Fat
1g
Cholesterol
0mg
0%
Sodium
70mg
3%
Potassium
10mg
0%
Total Carbohydrate
14g
5%
Dietary Fiber
0g
0%
Sugars
8g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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