Lemon Blueberry Cheesecake Cookies

19 Sep

Oh YUM!!! These biscuits are the most delicious biscuits I have tasted in a long time! I highly recommend you bake a batch (even if it isn’t with your little assistant)… I came across the recipe on another blog called hotpolkadot.com.

We already have the remnants of the New York Cheesecake in the fridge so we weren’t going to make yet another cheesecake just yet but I stumbled upon this recipe and thought these sounded divine!


200g unsalted butter, room temperature
1 cup caster sugar
Zest of 1 lemon
3 tbsp lemon juice
2 eggs
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3 cup flour
1 cup blueberries

1/2 pkg cream cheese, cut into 1 tsp cubes


  1. Preheat the oven to 190°C . Line your baking trays with baking paper and set them aside.
  2. In a large bowl with an electric mixer cream together the butter and sugar until it’s light and fluffy. Blend in the lemon zest, juice and eggs. Make sure to scrape off any bits of zest that stick to the beaters.
  3. In a separate bowl whisk together the baking soda, baking powder, salt and flour then mix it into the wet ingredients. Gently fold in the blueberries so as not to burst any. Refrigerate the dough for about 15 – 20 minutes to make it stiff enough to roll.
  4. To make each cookie, roll 1 heaped tbsp of dough into a ball then flatten it slightly into a disc shape. Place a 1 tsp cream cheese cube into the center and form the dough around it creating a ball again. Bake them for about 10 – 14 minutes until the edges brown slightly. Transfer them to a cooling rack.
The cookies didn’t really flatten much in the oven so if you’d prefer flatter biscuits just flatten them a little when you put them on the tray.
This was the first time we used our labelled Measuring Cups. They were a huge success. While we were cooking I was able to ask Thomas “which cup says 1 cup” etc and he was able to find the correct measurement. We talked about the numbers on them and about which one was smallest and which was biggest and Thomas arranged them in size order from smallest to biggest. Using these measuring cups is great for building early numeracy skills as well as give children some independence in the kitchen!

3 Responses to “Lemon Blueberry Cheesecake Cookies”

  1. Felicity September 19, 2011 at 11:27 pm #

    Mmmmmm, they look YUMMY!!!!
    Must try them in the school holidays.

  2. Felicity September 25, 2011 at 7:33 am #

    We made these today, great activity for this miserable weather.
    How delicious are they, will definately make more.
    With left over berries we also made blueberry muffins.
    A very ‘Blueberry’ Day 🙂

    • cookwithkids September 25, 2011 at 8:44 am #

      Glad to hear you enjoyed them! Bit hard to stop at one though isn’t it! Sounds like you’ve had a yummy afternoon tea today! Thanks for the feedback. 🙂

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