Home > Blueberry Cheesecake Cookies with Lemon Glaze

Blueberry Cheesecake Cookies with Lemon Glaze

Perfect, creamy little bites of blueberry cheesecake like heaven drizzled with a luscious lemon glaze. These cookies are easy to make and sure to please! 

Blueberry Cheesecake Cookies with Lemon Glaze on parchment paper with blueberries and lemon in the background

Perfect, creamy little bites of blueberry cheesecake like heaven drizzled with a luscious lemon glaze. These cookies are easy to make, and sure to please! #blueberry #lemon #cheesecake #cookies #recipe | bobbiskozykitchen.com

Ahhh spring is in the air.

Just kidding, it has been raining here just about every day for what seems like a month! I am so jealous of the people that already have their gardens planted, and are enjoy evening outside with a glass of wine.


Meanwhile, I am over here in jeans, and a hoodie, drinking coffee and freezing my rear off!

My patience is wearing thin.

Blueberry Cheesecake Cookies with Lemon Glaze on a cooling rack

Of course, the upcoming move has me pretty busy.

Well, let’s rewind a bit shall we?

If you remember back to the last time I talked about the move, I told you that we had squatters in our house.


Ya so they took their sweet time moving out, and the result is that, instead of moving last Thursday and Friday, we are moving this week.

Luckily Kevin can take some time off from work, so we have the next 4 days to get that place clean, don’t even get me started on what a mess they left, and comfortably move in.

Blueberry Cheesecake Cookies with Lemon Glaze on parchment paper with blueberries and lemon in the background

I just want to goooooooooooooooo!

I am tired of packing, I am tired of waiting.

I haven’t gone grocery shopping since last Tuesday because we didn’t want to have a bunch of food to move. Which means we have been either eating out or picking up take out.


I don’t mind that once in a while but

A) I love cooking and
B) my butt doesn’t need any more help in the expanding department thank you very much!!

Blueberry Cheesecake Cookies with Lemon Glaze on parchment paper with blueberries and lemon in the background

However, if I am going to be eating calories, I would MUCH rather it be these cookies than take-out food any day!

I know y’all might be thinking, “But she doesn’t bake”.

Fear, not my foodie friends, I think I maybe overcoming my challenge.



Especially when it comes to something that is as easy as these cookies.

They are suuuuuuuuuuuuuuper simple to make and actually are a small batch.

I don’t know about you but, unless it is the holidays, I don’t want to make 6 dozen cookies. This recipe gives you a comfortable 2 dozen.

Also, they taste amazeballs! Every single person that tried one went back for another.

I even had a friend ask me if I would ship him some!!

Ummm no.

Blueberry Cheesecake Cookies with Lemon Glaze on parchment paper with blueberries and lemon in the background

cookies, lemon, blueberry, cheesecake
Yield: 24 cookies

Blueberry Cheesecake Cookies with Lemon Glaze

Perfect, creamy little bites of blueberry cheesecake like heaven drizzled with a luscious lemon glaze. These cookies are easy to make and sure to please!
prep time: 40 minscook time: 15 minstotal time: 55 mins


  • 4 ounces cream cheese, softened 
  • 8 tablespoons butter, room temperature 
  • 3/4 cup sugar
  • 1/4 teaspoon salt 
  • 1 cup flour 
  • 1/2 cup blueberries (can use frozen, thawed berries) * see Cook’s notes 
  • 1 lemon, zested and juiced 
  • 1 1/2 cup to 2 cups powdered sugar (to get the glaze to your desired consistency)


  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, blend cream cheese, butter, and sugar until fully combined.
  3. Add the flour to cream cheese mixture and stir until fully combined. 
  4. Add the blueberries. *see Cook’s notes 
  5. Once the cheesecake batter is fully mixed, cover with plastic wrap and chill in the refrigerator for 30 minutes, or until batter is firm to touch.
  6. Using a small cookie scoop, place cookie batter on a parchment-lined baking sheet.
  7. Using your fingers, press down on the dough balls to help form cookies. 
  8. Bake 12-15 minutes or until cookies turn golden brown on the bottom.
  9. Place cookies on a cooling rack and rest for at least 5 minutes. 
  10. Meanwhile, combine the lemon juice, zest, and powdered sugar in a medium bowl. Set aside.
  11. Drizzle cooled cookies with lemon glaze.


1 - If using frozen berries, toss them with a couple tablespoons of flour if you don't want the color to bleed. 
2 - Gently fold the blueberries in if you don't want them to bleed. I like the blueberry color so I used a mixer.
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38 responses to “Blueberry Cheesecake Cookies with Lemon Glaze”

  1. Thank you for making this small batch! Not that there'a anything wrong with eating 4 dozen of these but I don't need help in "expansion" either LOL! They look delicious! And it's always a great sign if you get a request to ship 🙂

  2. What a great innovative cookie recipe from one of my favorite pies! Yum! Pinned

  3. Cheesecake cookies?!?! Brilliant! I'm drooling.

  4. How delish! My mom would be all about this!

  5. These look so amazing! I hear you on the moving woes. I have had to move something silly like four times in the past three years and it is such a drag! I hope spring finds you soon!

  6. These cookies look incredibly good! They hit all my favorite flavors combined in one cookie. These are definitely a must try.

  7. Kimberly @ Berly's Kitchen Avatar
    Kimberly @ Berly’s Kitchen

    It's lunchtime, and instead of good food, I really want some of these cookies. Blueberries and lemon are such a great flavor combo. These look sooo good.

  8. I love absolutely anything with lemon and blueberries in it! I can't wait to make these cookies!

    xo, Helene

  9. These look great! I'm loving the lemon/blueberry combo this season!

  10. Thanks Jolina! Yes, I have zero will power when it comes to cookies so small batches are the way to go for me!!

  11. Yes, I love lemon and blueberries together. I knew it had to be those flavors in a cookie to celebrate Spring 🙂

  12. I wonder if I could substitute vegan cream cheese for this recipe?

  13. I am not sure since I have never used vegan cream cheese but if you do give it a try please let me know!

  14. Bobbi, these look so amazing!! Thanks for the shoutout to my Paleo Blueberry Mug Muffin, as well 🙂

  15. Thanks Cassandra! I am in love with that mug cake ?

  16. I wonder if it would work with gluten free flour??

  17. These look delish! Can you make these the night before an event? If so, should they be stored in the fridge?

  18. I use gluten-free AP flour in place of regular flour with no problem. It is different if you start using almond flour or coconut flour.

  19. These look tasty but the Baker in me is screing that there's no leavening ingredient in these. Are these dense?

  20. They are more like a fluffier cheesecake in texture, if that makes sense. I guess you could say they are dense.

  21. I just started to make the Blueberry Cheesecake Cookies with Lemon Glaze and in your recipe you have 1/4 tsp.salt, but it doesn't say when to add or where. I'm going to add it when I add the flour, please correct recipe.
    Thank you

  22. Thank you for letting me know, yes you add it with the flour.


  24. These taste great, but they turned out rather flat. Any suggestions?

  25. Hmm I am not sure. Possibly altitude issues?

  26. I’m just now learning to cook… is this self rising or all purpose flour?

  27. I used AP flour in these.

  28. ***Followed the recipe except I added a couple pinches of baking powder.

    I usually eat cookies hot but these were just ok hot. The next day I tried them cooled and they were SO SO GOOD! I have never found a cookie like that before but I am so thrilled that I did because my husband loves homemade cookie but most aren't very good the next day.

  29. This recipe is a keeper. I added vanilla and lemon extract to the cookie dough to help the flavors pop a little bit more. I used frozen, thawed blueberries that I let drain well before tossing in flour. They had a -beautiful- marble color and no one missed the lack of leavening agent because the consistency was still very nice. Not too dense at all. I did make a point to whip the butter and sugar well to incorporate air. Next time I might try a bit of baking powder just to see what happens. I wanted to let them sit and see how much better they'd be the next day, but they didn't make it that long lol.

  30. Yay! These cookies are such a family fave I converted this recipe to low carb when I went keto!

  31. I can't wait to try this recipe! Can these cookies be made ahead of time and frozen?

  32. I have never tried to freeze them. I would assume so but can't say for sure.

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About Me

Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….

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