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Blueberry and Lemon Cheesecake Cookies

10 servings
Easy
60 minutes
Get ready for a burst of flavor with our blueberry and lemon cheesecake cookies recipe! These cookies are the perfect balance of sweet and sharp flavours.
Made with fresh blueberries, tangy lemon zest, and a creamy cheesecake filling, these cookies are perfect for any occasion.
Recipe Ingredients
How to Prepare
Tips
Decorate the cookies just before serving to enjoy the biscuit as crisp as possible. Once the cheesecake mixture is chilled it will become very firm.
Tips
Why not replace Lemon Extract with Dr. Oetker Madagascan Vanilla Extract as an alternative flavouring.
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Recipe Ingredients

For the Cookies
75 gSalted Butter (softened)
40 gCaster Sugar
2.5 mlDr. Oetker Sicilian Lemon Extract (½ tsp)
125 gPlain Flour
To Decorate
100 gDr. Oetker 26% White Chocolate
65 gFull Fat Cream Cheese
2.5 mlDr. Oetker Sicilian Lemon Extract (½ tsp)
140 gLemon Curd
100 gBlueberries
25 gIcing Sugar (To dust)

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Picture - Dr. Oetker Sicilian Lemon Extract (½ tsp)
Picture - Dr. Oetker 26% White Chocolate
Picture - Dr. Oetker Sicilian Lemon Extract (½ tsp)
1

Preheat the oven to 180˚C (160˚C fan assisted oven, 350˚F, gas mark 4). Line a large baking tray with baking parchment. In a bowl, beat the butter and sugar together until creamy. Add the Lemon Extract and flour then stir into the creamed butter and sugar until the mixture forms a firm dough. 

2

Turn on to a lightly floured surface and knead gently until smooth. Roll out to a minimum thickness of 1/2cm (1/4 inch) - the mixture will be a little crumbly. Using a 5.5cm (2 ¼ inch) plain round cutter, stamp out 10 rounds, re-rolling as necessary.

3

Arrange on the baking tray, spaced slightly apart. Prick the tops with a fork and chill for 30 minutes. Once chilled, bake for about 15 minutes until firm and very lightly golden. Cool for 5 minutes then transfer to a wire rack to cool completely. 

4

To decorate, break up the White Chocolate in a heatproof bowl and place over a saucepan of barely simmering water to melt. Remove the bowl from the water.

5

Quickly stir the soft cheese and the Lemon Extract into the chocolate and mix until well blended. Leave to cool and firm up. If the room is warm, place in the fridge for a few minutes.

6

To decorate, thickly spread the biscuit rounds with the cheese mixture, smoothing the edge flush with the edge of the biscuit. Add a spoonful of lemon curd on top, spread to the edge and top with a few blueberries. Dust lightly with icing sugar. Your Cheesecake Cookies are now ready to serve and enjoy!

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