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Blueberry Lemon Cheesecake Cookies
Dessert

Blueberry Lemon Cheesecake Cookies

1 h 15Pour 14Nutri-Score D€€
par @inbloombakery31 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

14 personnes
  • unsalted butter (softened)Produits laitiers170 g
  • granulated sugarÉpicerie150 g
  • light brown sugar (packed)Épicerie60 g
  • egg (room temperature)Produits laitiers1 morceau
  • lemon zest (zested from lemons)Fruits et légumes2 morceaux
  • lemon juice (freshly squeezed)Fruits et légumes15 ml
  • vanilla extractÉpicerie10 ml
  • all-purpose flourCéréales280 g
  • baking sodaÉpicerie3 g
  • baking powderÉpicerie2 g
  • saltÉpices3 g
  • fresh blueberries (fresh, tossed in a little flour)Fruits et légumes180 g
  • cream cheese (softened)Produits laitiers180 g
  • powdered sugar (sifted)Épicerie40 g
  • vanilla extract (for the filling)Épicerie5 ml
  • granulated sugar (for rolling)Épicerie50 g

par portion

Nutrition

190kcal

Glucides
24 g
Protéines
2 g
Lipides
9 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×2
  • Batteur électrique
  • Plaque de cuisson
  • Grille de refroidissement
  • ice cream scoop

pas à pas

Préparation

  1. Make the cheesecake filling

    • Beat the cream cheese with the powdered sugar and vanilla extract until smooth.
    • Scoop small portions onto a lined tray and freeze until firm.
    Étape 1

  2. Make the cookie dough

    • Cream the butter with the granulated sugar, brown sugar and lemon zest until light and fluffy.
    • Beat in the egg, lemon juice and vanilla extract.
    • Whisk the flour, baking soda, baking powder and salt, then mix into the wet ingredients until just combined.
    • Fold in the blueberries.
    Étape 2

  3. Assemble the cookies

    • Flatten a portion of dough in your hand, place a frozen cheesecake filling piece in the center and seal the dough around it.
    • Roll the ball in granulated sugar and place on the baking tray.
    Étape 3

  4. Chill the dough

    • Chill the assembled cookie balls in the fridge so they hold their shape.
    Étape 4

  5. Bake

    • Bake at 180 °C until the edges are set and the centers are still soft.
    • Let cool on the tray for a few minutes, then transfer to a cooling rack.
    Étape 5
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