Do cheesecake cookies need to be refrigerated?

Absolutely. Due to their creamy cream cheese center, Lemon Blueberry Cheesecake Cookies need to be kept in the refrigerator. Place them in an airtight container, and they’ll stay fresh for up to 5 days. To store them for a longer period, consider freezing the cookies after they’ve been baked.

Do you have to refrigerate lemon blueberry cake?

If your cake contains cream cheese, custard, or any frosting or filling made with dairy, it must be stored in the refrigerator to stay safe and fresh. If not, it can sit at room temperature for 2 days.

Does lemon thicken cheesecake?

No. Lemon juice adds flavor and acidity, but thickening comes from cream cheese, eggs, or stabilizers like gelatin or cornstarch—not lemon.

How long does lemon and blueberry cake last?

Lemon blueberry desserts typically last 3–5 days in the fridge, especially if they contain fresh fruit or dairy. Always keep them chilled in an airtight container.

Lemon Blueberry Cheesecake Cookies – Irresistible 5-Star Treat

Name: Lemon Blueberry Cheesecake Cookies
Prep time: 45 min
Cook time: 14 min
Total time: 1 h
Cuisine: Mexican-American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1 egg; 1 tsp vanilla extract; 1 tbsp lemon zest; 1 tbsp lemon juice; 1 1/2 cups all-purpose flour; 1 tsp cornstarch; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup fresh blueberries; 4 oz cream cheese, softened; 2 tbsp powdered sugar; 1/4 tsp vanilla extract

Description

These lemon blueberry cheesecake cookies are soft, citrusy, and filled with a creamy cheesecake center—perfect for any season!

Ingredients

Scale

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/4 cup brown sugar

1 egg

1 tsp vanilla extract

1 tbsp lemon zest

1 tbsp lemon juice

1 1/2 cups all-purpose flour

1 tsp cornstarch

1/2 tsp baking soda

1/4 tsp salt

1/2 cup fresh blueberries

Cheesecake Filling:

4 oz cream cheese, softened

2 tbsp powdered sugar

1/4 tsp vanilla extract

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Instructions

1. Combine cream cheese, powdered sugar, and vanilla in a bowl. Mix well and freeze small dollops for 30 minutes.

2. Cream the butter, granulated sugar, and brown sugar until light and fluffy.

3. Add egg, lemon zest, lemon juice, and vanilla. Mix to combine.

4. In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.

5. Slowly add dry ingredients to wet, mixing until dough forms.

6. Gently fold in fresh blueberries. Chill dough for 30 minutes.

7. Scoop and flatten dough, place frozen filling in center, and seal tightly. Roll into balls.

8. Place on lined baking sheet and bake at 350°F for 12–14 minutes.

9. Cool on the tray for 5 minutes before transferring to a rack. Store in fridge.

Notes

Use fresh blueberries for best color and structure.

Freeze cheesecake filling before stuffing to make shaping easier.

Don’t overbake—cookies will continue baking on the tray after removing from oven.

Prep Time: 45 minutes
Cook Time: 14 minutes
Category: Cookies
Method: Baking
Cuisine: Mexican-American

Nutrition

Serving Size: 1 cookie
Calories: 220
Sugar: 17g
Sodium: 90mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg