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Biscuits au cheesecake citron-myrtille : dessert facile et gourmand
Emma

Lemon-Blueberry Cheesecake Cookies

Soft, lemon-infused cookies with a hidden cheesecake core and fresh blueberries. A quick, professional-looking dessert that combines tangy citrus and sweet fruit in 30 minutes.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 servings
Course: Desserts faciles
Cuisine: American/French
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 280g all-purpose flour
  • 115g cream cheese (room temperature)
  • 115g unsalted butter (room temperature)
  • 150g powdered sugar
  • 1 large egg (room temperature)
  • 2 tablespoons lemon zest
  • 1 tablespoon fresh lemon juice
  • 150g fresh or frozen blueberries (non-alcoholic)
  • Optional: 2 tablespoons blueberry preserves for glaze

Method
 

  1. Preheat oven to 375°F (190°C)
  2. In a large bowl, whisk flour, powdered sugar, lemon zest, and lemon juice
  3. Add cream cheese and butter, mix until crumbly
  4. Mix in egg until dough forms
  5. Fold in blueberries
  6. Cover dough and refrigerate for 30 minutes
  7. Portion dough (1 tbsp each), space 2 inches apart on parchment-lined sheet
  8. Flatten slightly with a fork or hand
  9. Bake 12-14 minutes until golden
  10. Let cool completely before glazing (if using)

Notes

For gluten-free: use 1 cup almond flour + 1 1/2 cups oats
For non-dairy: use vegan cream cheese and plant-based butter
Refrigerate leftover dough for 5-7 days
Store baked cookies in airtight container for up to 3 days
Optional lemon-blueberry glaze: mix 2 tbsp powdered sugar, 1 tbsp lemon juice, and 1 tbsp blueberry preserves